Resorts World Sentosa Debuts Its Latest Celebrity Chef Restaurant: Table65

Experience ‘fine-casual’ dining at its best!

Photos: Resorts World Sentosa 

Resorts World Sentosa welcomes its newest celebrity chef restaurant— Table65, offering up a new ‘fine-casual’ experience, where diners occupy front row seats at the Chef’s Table, to enjoy modern European cuisine and be awed by the culinary theatrics of tabletop animation.

Helmed by renowned Dutch chef Richard van Oostenbrugge, table65 – a fitting reference to Singapore’s country code – pares away the traditional formalities of fine-dining and places focus on the core flavours of quality ingredients.

The kitchen is helmed by celebrity chef,  Richard van Oostenbrugge. He gained a reputation for his expert European cooking techniques and sensibility of combining traditional European flavours with influences from around the world.

‘Ravioli’ of Belon Oyster with Briny Veal Shank and Shellfish Velouté, Hazelnut and BBQ Salted Lemon

Table65 presents a curated menu of offerings showcasing robust and punchy flavours that represent Chef van Oostenbrugge’s culinary imagination and skill. Diners can choose between an 8-Course Experiential Menu ($218.00), 5-Course Discovery Menu ($148.00) or order straight from the A La Carte Menu. This unique fine-casual dining experience is then further elevated with whimsical visual projections on their dining plates for that extra multi-sensory touch of magic.

Guests can expect to tuck into flavourful starters like the signature ‘Os À Moelle’, Smoked Herring Bone, Veal Tartare with Bone Marrow, Cockles and Beluga Caviar, which features rich veal tartare in a jelly made from the stock of smoked herringbone, dressed in a reduction of clam juices, crunchy croutons; and topped with Beluga caviar from Iran.

Another dish that highlights Chef van Oostenbrugge’s expertise in marrying flavours from around the globe is the Cold Smoked Horse Mackerel and Passion Fruit Ceviche, Coconut and Combava, Dill and Calamansi Emulsion, where tropical coconut and kaffir lime cross paths with the fresh grassy Nordic scent of dill and tart notes of passion fruit.

With the rising popularity of plant-based dining, a 5 and 8-course vegetarian menu will also be available— with a focus on fresh greens, fruit, tubers and grains presented in a myriad of interesting and nutritious ways. One such highlight is the Salt Baked Crapaudine Beetroot served with Raspberry and Moutarde de Meaux Ice Cream.

For those who love their dessert, look forward to the Kumquat, featuring a consommé of tangerine and honey topped with iced rosemary foam. Also, don’t miss out on the Apple, a dessert inspired by the iconic Dutch apple pie.

Hotel Michael, Level 1 (Opposite Lake of Dreams). Reservations are required via 6577 7939 or at table65@rwsentosa.com

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