Mediterranean Cuisine

Mediterranean Cuisine

Featuring Winestone, Mykonos On The Bay (Quayside Isle)
Cheryl Teo
Cheryl Teo

Mykonos on the Bay is a charming little Greek taverna overlooking a picturesque quay in Sentosa Cove. As a gentle breeze drifts in from the harbor, diners can kick back, relax and indulge in fantasies of feasting on Greek cuisine right along the water edge of Mykonos itself, where the brilliant sun reflects shards of crystalline sparkles off the turquoise Mediterranean sea.

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Enter Winestone – a paradisaical restaurant designed to exude a 5-star resort ambiance, peppered with nuances of turquoise and evergreen foliage to channel the tranquil vibes of the Mediterranean islands. Get whisked away to a made-belief Mediterranean holiday, further enhanced by authentic gourmet cuisine and a selection of affordable wines. 

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This dessert is a titillating amalgamation of sweet and zesty flavors that dance and and tingle on the tastebuds. The sugary-sweet custard, skirted by a crumbly shortcrust, and sprinkled with granules of caramelized sugar, is decadent and creamy with a sweet and fragrant warmth from the incorporated cinnamon and a fruity tang from the essence of oranges. The sacchariferous quality of the Spanish tart is contrasted by the refreshing, light and pleasantly sour lemon sorbet that brings the dessert together on a well-balanced note.

Check out my full review of Winestone via the link in my bio.

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In the Mediterranean, the locals prefer masticating meat dishes with vigor and heartiness. True to Winestone’s claim of serving authentic Mediterranean cuisine, this steak has that coveted bite and chewiness that the Mediterraneans love. The steak is drenched in a savory and earthy mushroom sauce, and served on a bed of fluffy mashed potatoes. Though the steak is chewier than its Japanese counterparts (well known for its melt-in-the-mouth texture), it is still extremely fatty, juicy and full of flavor with a velvety texture. The sliced portobello emphasizes the meatiness of this dish, and the morsels of porcini mushrooms add a sweet and woody flavor dimension.

Check out my full review of Winestone via the link in my bio.

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The marriage of scallops and chorizo in this dish is an ingenious decision made by the chef. The scallops are springy, succulent and sweet with a subtle taste of the sea, while the chorizo slices pack a little punch of heat and a salty burst of juices. The saltiness from the chorizo is leveled out by the candy-sweet and mellow green flavors of the crushed peas. The truffle parmiagiano rounds up the dish with the inclusion of its musky and earthy flavors and rich creamy decadence.

Check out my full review of Winestone via the link in my bio.

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My two passions are writing and eating so I combine them for my fellow SG foodies. IG: @Cherubimbo

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