Dinner at Fern and Kiwi @ Clarke Quay

Fern and Kiwi Bar & Eatery was suggested by another friend a few months ago, but we did not dine there eventually. I have been meaning to visit, since I was curious about New Zealand cuisine. So, tonight, I finally got to have dinner here. Fern and Kiwi is located at 3C River Valley Road #01-02 / 03 The Cannery, Clarke Quay, Singapore 179024 and the number to dial is 6336 2271.

A typical New Zealand cafe slash bar slash restaurant, this Fern and Kiwi offers a fun, relaxed environment with its wood decor and dim lighting. The doors and windows remind me alot of winter in Australia, actually. Level one is the bar area, level two is the restaurant area where we were dining at - alfresco seating is available, as well as great music playing all night long.

We kicked start with Pan Fried Foie Gras - pan fried polenta crumbed foie gras with a red currant coulis - this was interestingly delicious. Instead of being crispy on the outside with a buttery-soft interior, the foie gras here is crispy on the whole. It is a little dry, but the taste was good, especially when dipped with the currant coulis (a little sour / berry hint) and the crispiness was welcoming.

For main courses, I had actually taken close-up, cleaerer shots but mysteriously lost them, so I have no choice but to borrow the ones taken by Charliez* to crop for us here. Le sigh.

My main course was the New Zealand King Salmon Fillet - grilled salmon served on a bed of green lipped mussels and sumac risotto with dill creme fraiche and vine tomato confit. The salmon skin was crispy and the flesh was freshly tender; the sweetish flavor was very scrumptious. The risotto was a little too sweet for my liking, but I loved the juicy green lipped mussels and huge cherry tomatoes. 

Charliez* had the Oven-Baked Cod - grilled cod fillet served with roasted baby potatoes and grilled asparagus and special Fern & Kiwi sauce. The cod was freshly succulent, and like my salmon - it was crispy on the outsde and the inside was fresh with the sweetness of well-prepared cod. It melted in the mouth. The savoury-saccharine sauce added a hint of flavor in contrast with the pure, light taste of the cod. The baby potatoes were soft and the asparagus + tomatoes made for great accompaniments.

Finally, it was time for some New Zealand desserts. I had the Kiwi Eton Pavlova - crushed pavlova and raspberry snow with passion fruit, kiwi, chantilly cream and doris plum ice-cream. The plum ice-cream was very tasty and refreshing (first time I had it!), totally redolent of the exotic richness of plum. The fruits  and chantilly cream were a great combination, a wonderful dessert albeit its sinful nature.

And the Trio of New Zealand Kapiti Ice Cream - three giant scoops of ice-cream namely double chocolate, vintage strawberry and classic vanilla served with homemade crumble, chocolate sauce and island berries. The flavors were all rich and soothing to a salt-parched throat, with their flavors heightened by the sauce and berries. Not only do these cold beauties look good, they taste marvelous as well.

The total damage for the night was SGD$82.00 per person.