When I heard “Nude Seafood” images of naked chiefs in aprons whipping up food from a scene of Sex and City came up. Well nothing naughty of that sort in this rusty, industrial yet casual restaurant in the prime spot of CBD. Nude Seafood brings together an interesting team of people spanning management consulting, fine-dining restaurants, and casual restaurants. The team sources for fresh seafood at valued prices for customers.
We got to try their dinner menu, starting with live Irish oysters(single $7 / pair $13 / half doz. $36) These plump and succulent oysters are part of the Gallagher Family, Tragheanna Bay, Donegal, Ireland. No tabasco sauce needed here for these fresh jewels of the sea.
The Hokkaido Scallop Carpaccio($19) with sorrel vinaigrette, blood orange, nori cracker, purple shiso, mint oil, fresh horseradishwas a hit and miss in one plate. The dish needed some texture which the thin nori cracker failed to provide, the horseradish didn’t seem to compliment the dish well. The sashimi grade scallops however was extremely fresh and melted in the mouth. Simply serving them as Japanese style sashimi would have been sufficient.
Fritto Misto($14) featured koji-marinated Japanese herring and calamari, pistachio aioli paired with nashi pear. The salty herring and calamari was nice with the pistachio aioli. The interesting pairing with nashi pear provided sweetness to cut through the grease of the fried food. The batter on herring and calamari was a slightly thick and could have been a little lighter.
The King Prawn Tagliolini($26) is pure comfort food with inhouse made pasta, the tomato based pasta is tangy and the fresh prawns are cooked perfectly.
The Fried Threadfin Fish($29) featuresa firm and tasty thread fish with sweet corn veloute, raw sweet corn, peach-pickled kohlrabi, Israeli cous cous, tarragon oil and burnt leeks. A well balanced dish that is well cooked.
The deserts was one of the best parts of dinner, we got to try the chamomile and strawberries($12) and chocolate and cherries($14). The chamomile panna cotta was very perfumy and light paired with cherry gel and thyme-marinated strawberries that elevated the overall taste.
The chocolate on the over hand was rich with its Varlhona 66% chocolate parfait. The chocolate was well tempered and goes very well with morello cherry gel & tuile. The berries compote and hazelnut provided good texture ending the dinner on a sweet note.
In closing, Nude is a versatile restaurant that is good for quick lunch goers in the CBD with all in one dishes. The menu morphs at night to up market offering that will not break the bank. The staff are friendly and serve with great hospitality, definitely worth a visit.
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#01-02, 1 Raffles Quay
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