Estuary is a new seafood restaurant & oyster bar by ex-radio DJ and restaurateur, Daniel Ong who is behind Dan’s Steak, Chef Polo Seah (the Ex-Group Executive Chef of Jigger and Pony Group), and Chef Gary Lian.
The new pescatarian restaurant has opened at Palais Renaissance in Orchard Road on 28 May 2022.
Estuary’s kitchen will be helmed by Chef Polo Seah, who is listed as the ex-Group Executive Chef of Jigger and Pony Group by Estuary and he was previously in charge of several popular restaurants under the Jigger and Pony Group including Humpback, Sugarhall, Live twice, Gibson & Caffe Fernet.
Chef Gary Lian, previously Ex-Chef de Cuisine for Sugarhall and Caffe Fernet, will be joining Chef Polo Seah in the kitchen.
Estuary specialises in seafood, oysters, grilled vegetables as well as a curation of wines, cocktails and local craft beers.
They have a fantastic Happy Hour promotion from 4.30pm – 7pm where you can enjoy live oysters at S$3 each and wines and beers at S$10. Estuary has 4-5 kinds of oysters available every day and some of the options include Coromandel (New Zealand), Coffin Bay (Australia), Geay La Friandise (France) and David Hervé Royale (France).
Other than seafood and oysters, Estuary delicates a section of the menu for its garden greens. They are working with local hydroponic farms to source for the freshest vegetables—grown in mineralised water instead of soil.
The Hispi Cabbage (S$15) didn’t look like much but it was truly outstanding. We never knew cabbage could taste like this and the accompanying rosemary cheese sauce was so good.
The Crispy Sebago Potato (S$16) featured layers with potatoes deep-fried to a beautiful shade of golden brown and paired with a super addictive anchovy aioli.
The Dungeness Crab Kataifi (S$18) was quite possibly our favourite item out of the many dishes that we tried. It came with huge chunks of crab meat stuffed in a pastry and served with Kano Miso sauce. It is definitely a must-order dish when you are dining at Estuary. Pro tip: ask for extra Kano Miso sauce to go along with the crab meat.
Another dish that you must not miss is the Tua Tua Clams (S$24)—huge and huicy clams served with roasted Jerusalem artichokes.
Estuary has a dry-aging cabinet on-site to dry-age Farmed Turbot, Murray Cod, Barramundi, Scottish Salmon and Hamachi.
We had the Scottish Salmon and Hamachi and both were absolutely delicious. Nothing too fancy, just simple and hearty dishes that were superbly cooked.
The Sarawak Bario Claypot Rice (S$35) was the highlight of our dinner. The claypot rice featured 4 types of aged fish including salmon, barradmundi, hamachi and tuna. And the Chao Tah rice was topped with uni and ikura. This was the bomb and easily one of the best claypor rice that we’ve ever had.
We ended off our dinner with Fresh Medjoul Date Pudding (S$14) with freshly roasted pecans and crème fraîche ice cream. If you love sticky date pudding, you will love Estuary’s rendition.
It goes without saying that Estuary is our new favourite seafood & oyster restaurant in Singapore. Come here for a great seafood meal without breaking the bank.
390 Orchard Rd, Singapore 238871
Palais Renaissance B1-04/05
Tel: +65 9888 8888