The pictures are mouthwatering. The menu descriptions read like poetry. "Cod fish with shaved oven baked fennel, caramelised peach and sun-dried tomato puree. Crab salad with caramalised leeks, truffle honey, fig chutney, and a hint of avocado puree. Pan fried King Scallops with parsnip puree and herbs.."
But fusion food is common enough in Singapore; what's unique about Ivy is that this restaurant serves halal French fusion food with a beach view. 'Halal' and 'French cuisine' are not seen often in the same sentence given the widespread use of alcohol in French cuisine, but Ivy has managed it.
Head Chef Emran has found non-alcoholic substitutes that provide a similar aftertaste, he says. The restaurant philosophy is about keeping customers satisfied. Very satisfied. "I don't want my customers to go hungry," Emran says, and balances the best quality ingredients with optimal portions to put smiles on diners' faces. The beef is dry-aged for 150 days, for example, while each portion of jus de veau is made from scratch, taking two days to complete.
"Most of the restaurant space is outdoors but sheltered. Peacocks and squirrels walk in and out of the place freely-nature and animal lovers, as well as kids would like that," said Khamil Hyder, co-owner, Ivy.
To visit Ivy, get to the Beach Station on Sentosa and then hop onto a beach tram (these are free), alighting at the Siloso Beach Resort. Ivy is opposite the Wavehouse. The restaurant is also accessible by car or taxi.
Call +65 6271 7008 for enquiries.
*All photos provided by Ivy.