Basque Kitchen is back after a brief break — in its new home at the historic Fullerton Waterboat House.The second home marks the beginning of a new chapter for Basque Kitchen. Established in October 2018 as Singapore’s first Basque-centric restaurant celebrating the region’s indigenous culture and produce, Basque Kitchen was awarded its first Michelin Star in the 2019 edition of Michelin Guide Singapore.
In the new location, Chef-Patron Aitor Jeronimo Orive — alumni of the Michelin-starred kitchens of The Fat Duck in London, Mugaritz in San Sebastián and Neura in Bilbao — and his team continue to stay true to the produce-driven culinary philosophy that their customers love. It has been executed with even greater finesse while remaining approachable.
The Basque gastronomic experience is also immersive, with a pintxos bar and lounge welcoming diners to unwind over a flute of cuvee champagne, created especially for the restaurant, and to tease the tastebuds with the diverse range of light bites.
The semi-open kitchen, is anchored by a pair of handsome Josper grills, custom-designed for the restaurant and offering diners a glimpse of the deliciousness to come.
Within the 38-seat main dining hall, a private dining room that seats eight makes a perfect venue for small, discreet gatherings.
Basque Kitchen will also host an exclusive space for American Express Centurion and Platinum Card Members, called Platinum at Basque Kitchen. Comprising 18 seats at the dining hall and 18 seats at the pintxos bar, the dedicated space boasts fine views of the Fullerton waterfront.
Centurion and Platinum Card Members will also enjoy priority reservations and a suite of complimentary experiences, including valet service and welcome drinks.
An immersive experience
Think the juxtaposition of charcoal-stained oak floorboards against plush velvet banquettes; the cool of gleaming embossed metal detailing balanced by the buttery softness of cream-hued leather; rippled glass creating a dance of light as water does; contoured lines all around, reminiscent of the coast of the Basque country facing the Bay of Biscay.
Dressed in a harmonious palette of charcoal greys, warm orange and oaky tones and given accents of gold and copper, it’s a space that is as invitingly comfortable as an old friend’s home as it is elegantly refined and fitting for special occasions.
The pinxtos bar and lounge that seats 33 people sets the tone for enjoyment. From the a la carte menu comes exquisite offerings such as artisanal Sanfilippo anchovies — perfected over 125 years by five generations of a Cantabrian family and exclusively available in Singapore at Basque Kitchen — served simply with tomatoes atop crisp curasao flatbread; a classic dish of goose barnacle slivers served with tender nuggets of sous vide abalone, piparras olives, piquillo peppers; and a moreish wagyu burger with amera tomato, pickled cucumber, caramelised onions and epoisses cheese.
Apart from the authentic light bites served on bar plates made by Catalan tableware design studio Luesma & Vega, patrons can also indulge in oysters served four ways, or caviar by the tin before moving on to the main meal.
In the dining room, a tasting menu is offered exclusively for lunch and dinner (from $158++ for lunch to $248++ for dinner). Crafted using painstakingly sourced Basque produce, complimented by premium seasonal ingredients from Japan — such as deep sea fish, uni and scallops, the menus also showcase house-aged beef.
In the aging fridge — two to three times bigger than before — prime cuts such as Australian and Japanese wagyu are meticulously dry-aged for a minimum of 45 days. Following the style in the Basque country, the team also sources for beef from mature livestock about eight years of age — which presents intensely deep and complex flavours and textures.
Charcoal-grilled items anchor the tasting menus: such as Charcoal grilled blackspot bream and razor clam dressed in a typically Basque Donostiarra sauce made from the classic San Sebastián style pil pil; and a charcoal grilled old beef loin, its rich flavours amplified by a smoked garlic mousseline and a drizzle of truffle jus.
Accompanying these are inspired items such as a jelly of tomato essence served with a tomato sorbet and Japanese fruit and micro tomatoes, and a sea anemone served with bomba rice and sea succulents, finished with a fragrant chive aioli — further demonstrating the breadth and depth of Chef Aitor’s evolved and elevated repertoire.
Complementing the food is an expanded beverage list personally selected by General Manager Vincent Jaureguiberry. The industry veteran who has passed through the doors of Pierre Gagnaire in France and Saint Pierre Restaurant in Singapore looks beyond prized vintages and awards to find the true merit in good wines.
Some highlights from the collection include a vintage juice made from an apple variety native to the Basque country, commissioned by the restaurant, a terroir-driven French Basque natural cider from Domaine Bordatto, exclusive to Basque Kitchen; and an exclusive vintage collection from Basquewinery Artadi.
Patrons can also look forward to weekly vineyard highlights, with wines offered by the glass, to be introduced at a later stage.
On the list is also an extensive range of sherries, from crisp Finos to nectar-like Pedro Ximenez. Connoisseurs will take delight in exquisite drops such as those from celebrated Andalusian sherry maker Bodegas Pérez Barquero. The Solera Fundacional 1905 and Solera Cincuentenario 1955 from the 116 year-old bodega are considered guardians of a classical, extraordinary style. At Basque Kitchen sherry enthusiasts will have the opportunity to sample the Amontillado 1955 and Oloroso 1955 from the Solera Cincuentenario series, amongst other noble selections.
“Basque Kitchen by Aitor is a celebration of Basque heritage, but it is also a celebration of the hearts and minds of our team,” said Chef Aitor. “Every dish is a loving tribute to my own grandmothers and every bottle marks a personal moment in the wine journey of our sommeliers. We hope not just to intrigue you with an immersive gastronomic experience, but also touch your heart with every drop and morsel presented.”
CELEBRATION OF HERITAGE AND PASSION
Basque Kitchen by Aitor is a fine-dining restaurant that showcases contemporary Basque cuisine reinterpreted by Chef-Patron Aitor Jeronimo Orive. Housed in the historical The Fullerton Waterboat House, it comprises a pintxos bar and lounge and a dining room and a private room which offer fine views over the waterfront.
Basque Kitchen by Aitor is open for both lunch and dinner, offering an exclusive tasting menu for each session.
Basque Kitchen by Aitor
Opened: 28 April 2021 (First opened at Amoy location in October 2018)
Address: 3 Fullerton Rd, #02-01/02/03 THE FULLERTON WATERBOAT HOUSE, Singapore 049215
Telephone: +65 6224 2232
Email: [email protected]
Website: www.basquekitchenbyaitor.com
Lunch – 11.30am to 2.30pm (Last order at 2pm)
Dinner – 6pm to 11pm (Last order at 9.30pm)
Saturdays (only dinner):
Dinner – 6pm to 11.30pm (Last order at 10pm)
Closed on Sundays and Mondays
Lounge: 33
Main Dining: 38
Private Room: 8
Dinner (8-course Gastronomic Menu) $248++
A la carte options available at lounge
Beverage pairing: Wine pairing available
Dress code: Smart Casual
Facebook: @BasqueKitchenByAitor
CHEF-PATRON AITOR JERONIMO ORIVE: SON OF BASQUE REGIONA proud descendant of the Basque region, Aitor’s love for cooking was cultivated at a young age. He grew up on rustic home-cooked fare lovingly prepared by his grandparents — his paternal family hailed from the Basque region of Andalucía and his mother’s family from the Southern Basque region of Biscay.
Aitor naturally took to cooking as an expression of his heritage. He further honed his skills as a culinary professional at some of the most iconic restaurants in the world, including Basque’s own Mugaritz, Neura in Bilbao and The Fat Duck in London.
Combining past and present culinary influences on a plate, he presents a repertoire of dishes that celebrates classic Basque flavours and produce and pays homage to his grandmothers — his greatest inspirations.
His cuisine is also current and accessible to a global audience. Through the application of contemporary cooking techniques and novel ingredient pairings inspired through his travels and experiences around the world, he injects a modern, cosmopolitan dimension into his renditions of Basque cuisine.
In October 2018, Aitor — having travelled from Europe to Australia and then to Singapore — collaborated with Unlisted Collection for his first solo endeavour. Basque Kitchen by Aitor, Singapore’s first Basque-centric restaurant, was unveiled as a celebration of the Basque region’s rich bounties and culinary heritage.
Passionate about developing young talent, Aitor also sees the restaurant as a platform for nurturing the future leaders in the F&B industry. Working alongside him are local talents, such as Chef de Cuisine Azrin Rahman — one half of the team that did Singapore proud at the 2019 International Catering Cup by clinching the Silver Trophy — and Junior Sous Chef Leong Tan. Both have worked with Aitor since the opening of Basque Kitchen by Aitor in 2018.
