Chef Rémy Carmignani is from Provence, but has Italian grandfathers, which means his credentials for producing Italian dishes with a modern flair are impeccable. Indeed, his experiences at Guy Savoy in Paris and La Mamounia in Marrakech have certainly sharpened his instincts for a modern palette of flavours. While broadly Italian there are plenty of Mediterranean and other influences in high spec dishes like Atlantic Blue crab with a shellfish consommé and almond infusion. Turbot meuniere comes with Chanterelle mushrooms, organic seaweed and herring caviar, while grain-fed Bresse pigeon, breast and leg, arrives with various beetroot executions and chicken liver.
Sit back and enjoy the One Fullerton hospitality at the same time as stunning vistas of the Marina Bay waterfront.
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