The hype: The newest dining concept from the Privé Group, Bayswater Kitchen takes its name inspiration aptly from the cosmopolitan district in central London, delivering fresh, modern seafood dishes with a distinctively British touch. Head Chef Jack Allibone brings his previous experience as sous chef at award-winning London seafood restaurant Angler to our shores—specifically the southern shores of Marina at Keppel Bay.
The vibe: First things first, its coveted location on Keppel Bay means a fun waterfront vibe everyone can appreciate. Designed with a maritime theme, the interior is all nautical color schemes and clean lines; a boat-inspired bar, raw seafood bar, and live fish and lobster tanks complete the look. The open design concept extends out to the alfresco dining, where you’ll be treated to a calming view of parked yachts over your meal—the perfect laidback seaside experience away from the worries of everyday life.
The food: In keeping with Bayswater’s theme, seafood reigns supreme. Dishes are prepared simply yet creatively, with classic seafood offerings and other ingredients reinvented for a fresher, new taste. The menu is extensive, so start slow with light snacks like the freshly shucked Irish oysters ($6 each), or the whipped cod’s roe with flatbread ($9). The oysters tasted clean and light, almost like water; the whipped cod’s roe, a salmon pink dip, was tart and surprisingly addictive, its fishiness toned down with the crispy flatbread.
The starters are light, strategically so to leave room for the heavier mains, but still packed with flavor. The Japanese mackerel tartare ($19) we had was refreshing and slightly acidic, with a sprinkling of “scraps” (the leftover fried bits from British-style fish & chips) for added texture. The chargrilled octopus with smoked roe and gremolata ($22) was tender and moist, with a faint BBQ aroma.
If you’re in the mood for comfort food, the beef agnolotti with parmesan and smoked bone marrow ($20) is essentially a warm mouthful of beef bolognese lasagne kept moist by the sauce. And then there’s the beer battered cod fish & chips ($19), done in smaller portions made easier for sharing. Everything here has an acidic bite to it, which refreshes conventionally boring dishes so every little bit remains interesting—even the English classic mushy peas on the side, which weren’t mushy in the slightest, and instead had a welcome bit of crunch.
The mains, then, are as indulgent as the starters are light. If your entire meal hasn’t been leading up to the Fisherman’s Feast ($35 per person, min 2), you’re doing Bayswater Kitchen wrong. Served in a deep skillet, the dish is a generous serving of linguine topped with lobster, prawns, mussels and seasonal fish. The seafood stock was exceptionally flavorful, and soaked into the linguine for a strong but not overwhelming fishy taste. Of the actual seafood, the lobster was juicy with a distinct creamy texture, while the cod fish stood out for being soft and light, balancing out the rest of the strong flavors in the pan.
To go with the mains are some equally tasty sides—like the butter-roasted cauliflower ($10), a hearty dish vegetarians and meat-eaters alike will love. It tastes almost like a meat dish, thanks to the hazelnut pesto garnishing that gives it a unique nutty tang. There’s also Bayswater Kitchen’s very own seaweed shaker fries—straight cut fries ($9) done a little thicker than those at McDonald’s, that come with seaweed powder, sriracha and garlic dip.
Congratulations if you make it to dessert; the wait is certainly worth it. The innovatively plated whipped ‘cheesecake’ ($10)—passionfruit, lime and shortbread—was light and creamy, the strong lime taste certainly in keeping with what seems to be Chef Allibone’s theme of acidity across all his dishes. But it was the Chocolate Bar ($12) that stole our hearts—nothing like a chocolate bar, the dessert is in fact a hazelnut praline topped with banana ice cream that was rich yet icy, achieving an almost sorbet-like texture that’s no less creamy.
The drinks: If there’s one drink you should get, it’s the Pimm’s Lemonade cocktail ($17), also available in a jug ($60). The drink blends Pimm’s No.1 lemon, honey, cucumber, strawberry, soda water and mint—and is perfectly mixed so it doesn’t taste like too much of any ingredient; very refreshing and perfect to sip on for hours.
Else, there’s a respectable selection of tropical, fruity cocktails, wines, housepours and draught beers (local brewery Archipelago makes an appearance), as well as classic spirits by the bottle for enjoying the bayside sunset with.
Why you’ll be back: Naturally, any restaurant on Keppel Bay would pique our interest, but Bayswater Kitchen far surpasses all scenic expectations. The menu alone is worth returning for; Chef Allibone’s take on classic Western food and seafood is a delicious breath of fresh air made all the better by the relaxed ambience of the place. (It’s pretty at night too!) Everything on the menu seems as if it were made to be shared, so drop by with friends, lovers or your family to taste as much as you can. The place next door should feel threatened—if it weren’t also owned by the same company. Looks like it’s another win for The Privé Group.
