8 Sentosa Gateway
Level 1 Hotel Michael
Singapore 098269

(open in Google Maps)

Tuesday:
Closed

Wednesday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Thursday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Friday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Saturday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Sunday:
12:00pm - 02:00pm
06:00pm - 11:00pm

Monday:
Closed

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Reviews

From the Burpple community

Complemented by the modern European innovative dishes imagined by Chef de Cuisine, Davide Bizzarri and his team.
💕Canapes
💕Veal Tartare (Table 65's signature dish) pair with Wine: Movia Lunar 2017
💕Rainbow Trout, Quinoa, Cauliflower, Tomato pair with Movia Veliko Belo White 2016 / 2017
💕Wild Squid, Tatsoi, Chilli, Potato pair with Movia Sivi Pinot Grigio Ambra 2021.
💕Foie, Apple, Hazelnut Crumble, Citrus pair with Movia Lunar 2017
💕Berkshire Pork Cheek, Polenta, Fava Beans, Pickled Mustard pair with Movia Carbenet Sauvignon 2020
💕Blood Orange, “Clementini” Sorbet Pearls, Raspberry pair with Movia Puro 2016/2017.

The overall experience was excellent.
All dishes well executed, the flavour balance and delicate, and the pairing is complement the flavour of every dish, and the service was amazing.
My fav dishes will be the wild squid and the Berkshire pork cheek.
Sautéed Fresh wild-caught squid, marinated in white balsamic, yuzu zest and fresh
Italian parsley, served with wild puffed rice, sauteéd tatsoi leaves and chilli strips.
This dish looks simple but has very complex flavour and texture, but all balanced well.
Meanwhile for the Pork cheek, it’s really tender and juicy, using black pork from Berkshire that brines overnight, served with the au jus that prepped 3 days in advance and 2 ways cooked polenta

💰$476++ per person

📍Table65
8 Sentosa Gateway #01-104/105

The dinner menu is a 6-course set menu ($288++) starting with canapés before the first course of table65 Signature Caviar dish with herring and beef tartare followed by the refreshing Brown Crab with Cauliflower that is paired with caviar, lemongrass and vanilla. The third course is the irresistibly Fluffy Egg Soufflé served in a vin jaune yellow wine sauce, bacon and truffle shavings by the tableside.

The fourth course is Seabass with Crispy Scales with morsels of smoked eel, sauerkraut and a celeriac mousse before the final savoury course of Venison with red wine reduction and butternut squash done 3 ways. The dessert course features kumquats to end the meal with a touch of sweetness and tartness.
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🍽️ table65
📍 8 Sentosa Gateway, Resorts World Sentosa, Singapore 098269

The lunch set consist of :
💕Amuse- bouche table65
💕Fluffy egg soufflé vin Jaune with bacon and black trufffle
💕Duck breast from Toh Thye San farm, confit of duck leg and chestnut
💕Cacao Leaf, Dominican chocolate, sea buckthorn, marigold.

My fav will be the fluffy egg soufflé , it’s may looks simple, but its really good. It’s fluffy, light airy egg, served with bacon and very generous Truffle.

📍table 65
Level 1 of Hotel Michael,
Resorts World Sentosa

1 Like

Guests will start with an Amuse-bouche before diving into the first course, and on that day, we got the Fluffy Egg “Souffle” that has a cloud-like texture and is paired with a vin jaune yellow wine reduction, bacon, and tableside shavings of fresh black truffle. This dish is divine, and you would want to get a piece of bread to mop up all the egg.

This was followed by the main course of roasted local duck from Toh Thye San farm, served with endives, a piece of duck liver and a kaffir lime sauce. The duck has been treated with so much love and care that there is zero gaminess from it, and the kaffir lime sauce helps to balance the richness too. the meal ended on a sweet note with the dessert course of Cacao Leaf, the beautifully plated of a leaf made from Dominican chocolate with fillings of sea buckthorn and marigold. The realism of the chocolate leaf is just a masterpiece on its own.
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✨ table65
📍 26 Sentosa Gateway, Resorts World Sentosa, Hotel Michael, Unit 01-104/105, Singapore 098138
🍴 [Media Invite]

1 Like

The “apple” is then encased in a transparent sugar bubble that you break apart before eating. Not only does it tick the Instagrammable box, it is visually appealing and equally tasteful with the right balance of tartness and tanginess to end the meal on a high note.
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✨ table65
📍 26 Sentosa Gateway, Hotel Michael, Unit 01-104/105, Singapore 098138
🍴 [Media Invite]

2 Likes

Most of the fine dining experiences have a traditional formality but at table65, diners can enjoy their meal in an upbeat setting with a full view of the kitchen crew prepping each dish. The meal starts off with the amuse-bouche and appetizer before indulging into the entrees such as the new dishes of Dutch Potatoes Gnocchi, which contains parmesan cheese, drizzled with bacon oil and finished with shavings of white truffle and the inventive Silver Seabream that’s baked on sourdough, garnished with artichoke and finished with bordelaise sauce and salted lemon.

The highlight of the evening for me is the delish Crispy Iberico Pork Jowl that’s served with pickled porcini mushrooms, a scoop of that incredible bacon jam and a dollop of walnut miso. The combination of the pork jowl and bacon jam is truly a match made in heaven, so much so that I asked if the chef is planning to bottle the bacon jam for retail. Last but not least, you cannot leave table65 without having their signature dessert, the Apple, which has made its round on Instagram on numerous occasions.
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✨ table65
📍 26 Sentosa Gateway, Hotel Michael, Unit 01-104/105, Singapore 098138
🍴 [Media Invite]

1 Like
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