Our Charming House

Flutes at the Fort is housed in a charmingly restored black and white colonial bungalow on the Hill Street end of Fort Canning Park1. Built in 1908, the bungalow, nestled on a slope, offers a vantage view of the Central Fire Station. For the Fire Chiefs of old, getting to work meant just a short walk down a flight of steps which leads to the fire station though the back gate. The gate has since been sealed off but the flight of steps remains. What remains too is the sound of sirens. Some accounts have it that the last fire chief who occupied the house found it all too much when with each siren, he would mentally reach for his uniform and snap to attention. He moved out in the late 1970s and for a time, 21 Lewin Terrace served as the Firemens Mess. In the 1990s, the Singapore Environment Council took over the building and had its offices there. However, ironically, what was the Fire Chiefs home caught fire, not once but twice and this again saw a change in the history of 21 Lewin Terrace. The National Parks Board decided to lease it out as a food and beverage outlet. There were no takers for 2 years and it was left empty until the owners of Flutes at the Fort, fell in love with the beautiful building and the wonderful surroundings. Since June 2004, the sizzling of seafood and meat from Flutes at the Forts kitchen fires and its warm ambience is inking the ongoing chapter of this fine old lady on Fort Canning Hill.

Chef Ken's in the House!

Chef Ken's passion for cooking started at the age of 9. He badgered and cajoled his parents into allowing him to help in their food outlet whenever he could. Not surprisingly, on leaving school, he immediately sought a job as a trainee cook in a hotel and has not looked back since. Ken has worked with Salut Restaurant, Whitebait and Kale and after working under 2 star Michelin Chef Meyjitte Boughenout he was invited to join him as his Sous Chef at the Absynthe Restaurant in Queensland. Ken has been associated with Flutes since 2005. He was the Sous Chef before taking over as Head Chef in Dec 2010. Innovative, creative, fresh and modern have been adjectives used to describe Ken's cooking. Bon apptit!
1

21 Lewin Terrace is the only remaining bungalow on Fort Canning Hill.

Menu

The Chefs Table

$108++ per person; $168++ with wine pairing
Osceistra (10g) Italian Royal Osceistra Caviar (10g) With Egg, Chives and Warm Blinis Served with a shot of Chilled Shaken Roberto Cavalli Vodka

{Additional $55++)

*
Tataki of Tuna

With Wakame, Oriental Mushroom, Yuzu-Soy Dressing

Perrier Jouet Grand Brut N.V.

Pan Fried Foie Gras With Pineapple and Lime Compote, Gingerbread Crumble, Blinis and Strawberry Glaze

Trinity Hill Noble Viognier Gimblett Gravels 2010 (Hawke's Bay, New Zealand) Zealand)
or

Seared Sea Scallops With Kataifi Prawn Roll, Micro Celery, Nori Cracker and Nham Jim Dressing

Quartz Reef Pinot Gris 2010 (Central Otago, New Zealand)

* *

* *

* *

Homemade Sorbet

Confit of N.Z. King Salmon Squid Ink Linguini, Crab Meat, Tomato Sauce, Mache, Shimeji and Full Moon Olive Oil

Miles from Nowhere Chardonnay 2010 (Margaret River, Western Australia) Western Australia)
or

Grilled Tasmanian Beef Tenderloin Truffle Mash, Crisp Abalone Mushroom, Pickled Shallot, Fava Bean and Cabernet Sauvignon Sauce

Chteau Ramage Le Batisse 2006 (Haut Medoc, France)

White Chocolate Cannelloni With Financier, Summer Berry Coulis, Strawberries, Cress, Cocoa Glaze and Mandarin Segment
or

Single Cheese Selection

Thomas Barton Reserve (Sauternes, France) *Strictly no sharing and no swapping of items

The Chefs Table Vegetarian Option

$98++ per person; $158++ with wine pairing

White and Green Asparagus With Hollandaise Sauce, Carrot Jelly, Peas, Morel and Micro Herbs

Perrier Jouet Grand Brut N.V.

VineBurrata Cheese with Seasonal Vine-Ripened Tomato With Rocket Salad, Macadamia, Parmesan Crisp and Walnut Dressing

Cape Mentelle Sauvignon Blanc Semillon 2010 (Margaret River, Western Australia)

* *

* *

* *

Homemade Sorbet

Creamy Pearl Barley Risotto With Green Peas, Chopped Black Truffle, Shaved Parmigiano Regianno

Miles from Nowhere Chardonnay 2010 (Margaret River, Western Australia) Western Australia)

White Chocolate Cannelloni With Financier, Summer Berry Coulis, Strawberries, Cress, Cocoa Glaze and Mandarin Segment
or

Single Cheese Selection

Thomas Barton Reserve (Sauternes, France)

*Strictly no sharing and no swapping of items

Appetizer
Sh Freshly Shucked Seasonal Oyster
With Shallot Vinaigrette and Fresh Lemon $5 each (10 Italian Royal Osceistra Caviar (10 grams) With Egg, Chives and Warm Blinis Served with Chilled Shaken Roberto Cavalli Vodka $60

Sweet Corn Soup

With Crab Meat and Chives $15

Beef Broth
With Petite Vegetables and Cannelloni Pasta $15

Creative House Soup

Prepared Daily $12

Entre
Hokkaido Ceviche of Red Drum and Hokkaido Scallop
With Gazpacho Dressing, Lime Jelly and Radish $30

Salad of Spanner Crab

With Avocado, Tomatoes, Wasabi Aioli and Mixed Herbs $28

Seared Sea Scallops

With Kataifi Prawn Roll, Micro Celery, Nori Cracker and Nham Jim Dressing $28

Pan Fried Foie Gras

With Pineapple and Lime Compote, Gingerbread Crumble, Blinis and Strawberry Glaze $30

Tataki 400Tataki of 400-Day Wagyu Beef

With Oriental Mushroom, Truffle and Black Sesame Dressing $30

White and Green Asparagus

With Hollandaise Sauce, Carrot Jelly, Peas, Morel and Micro Herbs $28

VineBurrata Cheese with Seasonal Vine-Ripened Tomato

With Rocket Salad, Macadamia, Parmesan Crisp and Walnut Dressing $26

Main Ma in Courses
Pan Seared Yellow Fin Tuna
Confit of Prawn, Avocado Puree, Shaved Fennel, Gomma-Soy Dressing $42

Confit of N.Z. King Salmon

Squid Ink Linguini, Crab Meat, Tomato Coulis, Mache, Shimeji and Full Moon Olive Oil $42

Grilled Fillet of Black Dot Seabass

Roasted Potato Batons, Yellow Frisee, Pickled Green Tomato, and Balsamic Dressing $38

Grilled Whole Boston Lobster

With Asparagus and Mixed Salad $60

Roasted Australian Lamb Rack

Green Pea Puree, Soft Polenta, Cheese-Filled Baby Capsicum and Chermoula Sauce $50

Grilled Tasmanian Beef Tenderloin

Truffle Mash, Crisp Abalone Mushroom, Pickled Shallot, Fava Bean and Cabernet Sauvignon Sauce $48

Slow Cooked Chicken Breast

Cream Corn Paste, Micro Tomatoes, Lambs Lettuce, Almond and Honey Lemon Glaze $38

Creamy Pearl Barley Risotto

With Green Peas, Chopped Black Truffle, Shaved Parmigiano Regianno $38

Grainge Black Angus Cote de Beouf

(approx. 900g, serves 2) French Fries, Steamed Vegetables, Mixed Leaves, Barnaise and Red Wine Sauce $120

Sides
Mesclun with Seasonal Tomato
With Flutes' House Dressing $12

Steamed Seasonal Vegetables

$12

Sauted Spinach
With Pine Nuts and Lemon Wedge $12

Roasted Chat Potatoes

With Garlic and Rosemary $12

Desserts Desserts
Dark Chocolate Fondant
With Green Apple Sorbet, Freeze Dried Cherry Crisps and Wild Morello Cherries (waiting time of 15 minutes) $16

White Chocolate Cannelloni

With Financier, Summer Berry Coulis, Strawberries, Cress, Cocoa Glaze and Mandarin Segment $16

Lavender Iced Parfait

With Madeleine, Raspberries, Pistachio Cream, Manuka Honey Flakes and Vanilla Tuille $15

Pumpkin Tart
With Blue Cheese Ice-Cream, Fresh Figs and Pumpkin Chips $15

Sticky Date Pudding

With Coconut Ice-Cream and Anglaise Sauce $15

Cheese Selection
(N.Z) Aorangi Traditional Brie (Tasmania) Heritage Camembert (N.Z) Kikorangi (Italy) Parmagiano Reggiano Served with crisp bread and their accompaniments Single Cheese @ $14 Tasting of all 4 Cheese @ $25