On the 70th floor of the iconic Swissotel, an airy pared-back restaurant, SKAI, takes over the space previously occupied by the Equinox complex. Spectacular city views set the atmosphere for SKAI, while light wood and organic textures in the interior show off a simple and modern design. SKAI is helmed by Chef Paul Hallett, whose storied career saw international stints in establishments such as London’s Michelin-starred La Trompette and Swissotel’s former Equinox.
Elements of the restaurant’s modern design carry through into the menu, which features a curated selection of prime beef cuts and fresh seafood infused with delicate Japanese accents, in the signature culinary style of Chef Hallett. Lunch is a two or three-course affair ($39; $45). Ordering a la carte, for hot sharing dishes, there’s the sous-vide British pork belly with soft shell prawn, and the uni and saffron risotto with fennel, ginger and sake ($38), which is a contemporary take on the traditional Italian dish. There’s also fried hand-made rye noodle topped with truffle and wild mushrooms ($35). For cold sharing dishes, go for the chopped angus beef ($28), that’s seasoned with a confit egg yolk, topped with caviar, ponzu sauce and fermented mushrooms; and the heirloom tomato with creamy Italian burrata ($22). The various beef cuts on the menu are sourced from Australia, America, Japan and Ireland.
To cap off the meal with sweets, enjoy the caramelised soy bean cheesecake accentuated with miso fudge ($22) or the yuzu chocolate with lychee compote ($22). For beverages, there is a selection of fine wines, beers and craft cocktails.
