Sommer Dining

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Sommer Dining

A personal approach to modern European cuisine, led by Chef Lewis Barker.

15/08/2024

Experience the artistry of our 10-day aged pigeon, roasted and glazed with umami honey. The legs are confited and finished over charcoal, while the livers are made into a parfait, served with dried cherry and herb salad on a lavosh cracker.

On the plate: a spiced wine gel served with macerated Vaucluse cherries, Mitteault foie gras, and Castelfranco. Completed with a Sarawak pepper pigeon sauce, finished tableside.

08/08/2024

Dinner at Sommer on National Day will be a memorable one with a sight to behold. As the celebrations unfold, catch the firework in all its glory right in front of our restaurant. Accompanied by our exquisite summer menu, the evening promises to be filled with gastronomical splendour and spectacular sights.

25/07/2024

Delicately layered with slices of Manjimup truffle, the scallop is encased in a luxurious farce of scallop, Girolle mushroom, and black truffle, then baked to golden perfection in a puff pastry. Complemented by a rich Girolle mushroom sauce and finished with a touch of roasted kombu oil, the plate is completed with a delicate condiment of Girolle mushrooms and hazelnuts.

05/07/2024

Wild-caught from Toyama Bay, our tai is salted using the kobujime technique. The fillets are wrapped in kombu, cured for 6 hours, dried for 2 days, then sliced. Brushed with smoked soy and citrus zest, the fish is then wrapped with yellow peaches, topped with myoga, and finished table-side with Amela tomato consommé.

25/06/2024

We are overjoyed and deeply honoured to share that Sommer has retained its MICHELIN star this year. This prestigious recognition is a heartfelt testament to Chef ’s relentless pursuit of culinary excellence and passion in creating unforgettable dining experiences.

We extend our gratitude to our incredible team for their dedication and hard work. And to our cherished guests, your support fuels our journey.

21/06/2024

Wrapping up our canapés is the aged fillet of beef tartare elegantly presented in a charcoal croustade and elevated with the bold heat of 6-year aged kanzuri, the zesty kick of yuzu kosho, and the umami richness of shiroita kombu.

18/06/2024

The next bite from our selection of canapés is our Chicken Liver Tartlet. A light chicken liver mousse is encased in a sweet onion consommé and delicately assembled with a purée of green apples, lightly spiced with quatre épices.

13/06/2024

To start our selection of canapés, we have our 36-month Comté cheese cornet with Madeira gelée, combining aged decadence of the cheese cream with aromatic accents of the Madeira.

11/06/2024

Majestic Irish oyster, delicately set in a dashi-infused gelée with tosazu alongside preserved kombu, smoked creme crue, N25 Kaluga caviar, and finished table-side with a frozen watercress bavarois. A visually intricate and refreshing start to our summer menu.

07/06/2024

As we inch into summer, we bring you all things bright and vibrant, with seasonal ingredients that flourish under the sun. Come bask in the warmth and book a table with us.

Address

2 Marina Boulevard, The Sail, #01/02
Singapore

Website

http://bit.ly/sommerdining

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