Bayswater Kitchen, a new dining concept at Keppel Bay, is set to be a gastronomic destination for approachable seafood-centric dishes with a fun, waterfront vibe. The launch of the new restaurant concept marks the 10th year anniversary of The Privé Group, which is also behind renowned local F&B and nightlife outlets including its namesake Privé, with five outlets across Singapore, EMPRESS, Bang Bang, LuLu’s Lounge, Roadhouse and The Green Door.

Located at the scenic Marina at Keppel Bay, just minutes from the CBD, Bayswater Kitchen brings a laidback seaside experience with its seasonal produce and fun, nautical-inspired open design concept. Food is prepared simply yet creatively, to enhance and celebrate each ingredient’s inherent freshness and flavour. The seafood dishes in particular present grounded yet uplifting flavours that are clean but never fail to deliver mouthfuls of taste. Guests can pair their food with select international wines, including a wide range of crisp rosés and refreshing sparkling wines.

Helming the kitchen, chef de cuisine Jack Allibone has over ten years of experience and most recently worked as sous-chef at award-winning seafood restaurant Angler in London. His signature dishes at Bayswater Kitchen include Japanese Mackerel Tartare with Oyster and Sea Herbs; chargrilled Octopus with smoked Roe, Gremolata and Borlotti Beans; as well as a Fisherman’s Feast with Lobster, Prawns, Mussels and Seasonal Fish served with handmade Linguine. Although the menu revolves around seafood, Bayswater Kitchen also caters to meat lovers and vegetarians with juicy steaks, tender hormone-free chicken, grilled vegetables and refreshing salads.

Irish Oysters

Beef Agnolotti

 

chargrilled Octopus with smoked Roe, Gremolata and Borlotti Beans

Beer-Battered Cod ‘Fish _ Chips’

Straight Cut Fries_ Seaweed ‘Shake It Till You Make It’

Fisherman’s Feast

Grill Lamb Shank

Butter-Roasted Cauliflower

 

Drawing inspiration from the distinctive location of Bayswater Kitchen, the nautical-themed interior is designed by HUI Designs and amplifies the overall seaside vibe. Highlights include a boat-inspired bar, a raw seafood bar, and live fish and lobster tanks. Wooden chairs and sofas with maritime striped cushions are peppered throughout the indoor and al fresco areas. Inside, a private “recreation room” has been created to offer fun entertainment for the entire family, including a foosball table and a custom-made ping pong table. The area can also be converted into a private dining area for up to 26 guests.

Yuan Oeij, Chairman and Founder of The Privé Group, commented on the opening, “I have always been a big fan of seafood, so turning my passion into reality is a proud moment for myself and my team. The location of the restaurant at Marina at Keppel Bay is especially significant, because it is where the journey of The Privé Group started in 2007. This concept is an extension of Keppel Island and offers a perfect escape from city life where guests come for good vibes, great views and, most importantly, fresh and unpretentious seafood all year-round.”