The first Claypots restaurant came into existence on Barkly Street, in Melbourne, Australia, in the 90s. An unassuming little establishment that served primarily claypots and fresh seafood plates in its days, it has evolved into a brand of restaurants well-loved by locals and tourists for exceptional seafood dishes and lively vibes.
A self-taught Mediterranean chef and Claypots’ founder, Renan Goksin, was inspired by South-east Asian cuisine in his many travels. In particular, Singapore had always felt like a place he could call home. A couple of university students fell in love with the seafood joint. When they came home to Singapore, many years later, they sought to bring Claypots to Singapore. Thus the name Claypots Full Circle.
Full Circle is a collaboration between the seasoned restaurant family and their ardent Singaporean supporters.
Claypots Full Circle’s permanent menu contains the small plates selection. The big plate items are based on what is available at the market and are written on the chalkboard. The seafood can also be viewed at the freezer.
Cocktail to start the meal.
Mango Ago-go: Dance of the Mangoes
Gin, amaretto, lemon, HOMEMADE MANGO SWEETNESS, egg white
Cheese lightly torched to form a crispy top layer. Saganaki means flaming Greek cheese.
Okra tossed with Dried Shrimp
Atlantic Sardines with Kaffir Lime Leaves
The sardine is fried in olive oil and coated with house made sambal sauce, hence there is a good balance with the sardine flavour itself.
The Moroccan Claypot packs a medley of seafood such as fish fillets, mussels and clams prepared with an herb-and-spice-laced, tomato-based sauce with a touch of harissa. The seafood ingredients taste very fresh.
The prawn is juicy and soaks up the flavours of the olive oil, garlic, sambal oelek and coriander well. The best part here is the jus, which I recommend having it along with the slices of pide bread served.
Full Circle Port Arlington Mussels
The flavour of the mussels are naturally salty and I learnt no salt is added to this dish. The mussels are fried with garlic, lemongrass and herbs along with white wine and butter, hence the flavours are quite rich. Good to pair it with some white wine.
“Fish of the Day” Red Snapper with Chermoula
This is another lightly seasoned dish sprinkled with sea salt and parsley, where the freshness of the fish is evident.
St Kilda Shellfish Stir-fry (picture above is special tasting size for 2 person)
If you have a big party size, the St Kilda Shellfish Stir-Fry is a gigantic serving for sharing. It’s a mix of seafood like flower crab, mussels, clams and prawns, wok-tossed in coriander, lemongrass, ginger, garlic and spices. The standard size is enough for 4 to 6 person.
Poached Pear in Red Wme with vanilla ice cream
Fresh plates of whole fish, squid, mussels, oysters, octopus… and a lineup of delightful meze to share. A melding of Mediterranean and Asian flavours.
103 Amoy Street Singapore 069923
Mon – Fri : 10.30am – 12am
Sat: 5pm – 12am
Last order for lunch and dinner at 2.30pm and 10pm respectively.