Put another shrimp on the barby. That’s something you may expect to hear in Australia, but now visitors to Singapore will be hearing it.
The reason? The Singapore Marriott Hotel has unveiled the new Pool Grill restaurant-a chic and stylish new eatery serving fresh, contemporary cuisine prepared by Chef Harry Callinan, the hotel’s newest import from Hunter Valley in New South Wales, Australia.
Chef Harry’s epicurean passion is evident in the enthusiastic manner in which he talks about his gourmet pursuits and how he magically translates that into wholesome creations in the kitchen.
The Pool Grill menus are styled to mirror the look and feel of the pool terrace concept at the Singapore Marriott-that of a resort oasis in the heart of the city. The menu combines lightness with freshness and guests can look forward to an invigorating gazpacho, a succulent John Dory fillet, or a simple pasta, pizza or sandwich to enjoy amidst the relaxing setting. Must-tries include the Oriental Seafood Salad with palm hearts & lychee, Classic Bouillabaisse, Grilled Swordfish Fillet and the Baked Rock Lobster tail with melted lemon butter....
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