Basque Kitchen by Aitor

PRESS RELEASE

Basque Kitchen reopens at iconic Fullerton Waterboat House New home opens a fresh chapter for the Michelin one-star restaurant by Chef-Patron Aitor Jeronimo Orive April 2021, Singapore - Where ships entering the harbour of Singapore came for fresh water, now gastronomes flock to for a fresh new ...More

Basque Kitchen reopens at iconic Fullerton Waterboat House

New home opens a fresh chapter for the Michelin one-star restaurant by Chef-Patron Aitor Jeronimo Orive

April 2021, Singapore - Where ships entering the harbour of Singapore came for fresh water, now gastronomes flock to for a fresh new dining experience. Introducing Basque Kitchen — back after a brief hiatus — in its new home at the historic Fullerton Waterboat House.

The second home marks the beginning of a new chapter for Basque Kitchen. Established in October 2018 as Singapore’s first Basque-centric restaurant celebrating the country’s indigenous culture and produce, Basque Kitchen was awarded its first Michelin Star in the 2019 edition of Michelin Guide Singapore.

In the new location, Chef-Patron Aitor Jeronimo Orive — alumni of the Michelin-starred kitchens of The Fat Duck in London, Mugaritz in San Sebastián and Neura in Bilbao — and his team continue to stay true to the produce-driven culinary philosophy that their customers love, executed with even greater finesse while remaining approachable. The Basque gastronomic experience is also more immersive, with a pintxos bar and lounge welcoming diners to unwind over a flute of cuvee champagne created especially for the restaurant, and to tease the tastebuds with the diverse range of light bites. In the semi-open kitchen, a duo of handsome Josper grills, custom-designed for the restaurant, anchor the space, offering diners a glimpse of the deliciousness to come. Within the 38-seat main dining hall of the new Basque Kitchen, a private dining room that seats eight makes a perfect venue for small, discreet gatherings.

Basque Kitchen will also host the exclusive members-only space for American Express Centurion and Platinum Card Members, called Platinum at Basque Kitchen. Comprising 18 seats at the dining hall and 18 seats at the pintxos bar, the dedicated space boasts the finest views of the Fullerton waterfront. Centurion and Platinum Card Members will also enjoy priority reservations, and a suite of complimentary experiences including valet service and welcome drinks.

An Immersive Experience

Premier design agency Grey Matters, the same behind the likes of Cloudstreet, Tippling Club, and W Maldives, draws on the elements of Earth, Water, Fire, Air — also considered the four cornerstones of Basque cooking — to create a space that marries rusticism with modern sophistication. Think the juxtaposition of charcoal stained oak floorboards against plush velvet banquettes; the cool of gleaming embossed metal detailing balanced by the buttery softness of cream-hued leather; rippled glass creating a dance of light as water does; contoured lines all around, reminiscent of the coast of the Basque country, facing the Bay of Biscay. Dressed in a harmonious palette of charcoal greys, warm orange and oaky tones and given accents of gold and copper, it’s a space that is as invitingly comfortable as an old friend’s home as it is elegantly refined and fitting of special occasions.

The pinxtos bar and lounge that seats 33 persons sets the tone for enjoyment. From the a la carte menu comes exquisite offerings such as artisanal Sanfilippo anchovies — perfected over 125 years by five generations of a Cantabrian family and exclusively available in Singapore at Basque Kitchen — served simply with tomatoes atop crisp curasao flatbread; a classic dish of goose barnacle slivers served with tender nuggets of sous vide abalone, piparras olives, piquillo peppers; and a moreish wagyu burger with amera tomato, pickled cucumber, caramelised onions and epoisses cheese. Apart from the authentic light bites served on bar plates made by Catalan tableware design studio Luesma & Vega, patrons can also indulge in oysters served four ways, or caviar by the tin before moving on to the main meal.

In the dining room, a tasting menu is offered exclusively for lunch and dinner (from $158++ for lunch to $248++ for dinner). Crafted using painstakingly sourced Basque produce, complimented by premium seasonal ingredients from Japan — such as deep sea fish, uni and scallops, the menus also showcase house-aged beef. In the aging fridge — two to three times bigger than before — prime cuts such as Australian and Japanese wagyu are meticulously dry-aged for a minimum of 45 days. Following the style in the Basque country, the team also sources for beef from mature livestock about eight years of age — that which presents intensely deep and complex flavours and textures.

Charcoal-grilled items anchor the tasting menus: such as Charcoal grilled blackspot bream and razor clam dressed in a typically Basque Donostiarra sauce made from the classic San Sebastián style pil pil; and a charcoal grilled old beef loin, its rich flavours amplified by a smoked garlic mousseline and a drizzle of truffle jus. Accompanying these are inspired items such as a jelly of tomato essence served with a tomato sorbet and Japanese fruit and micro tomatoes, and a sea anemone served with bomba rice and sea succulents, finished with a fragrant chive aioli — further demonstrating the breadth and depth of Chef Aitor’s evolved and elevated repertoire.

Complementing the food is an expanded beverage list personally selected by General Manager Vincent Jaureguiberry. The industry veteran who has passed through the doors of Pierre Gagnaire in France and Saint Pierre Restaurant in Singapore looks beyond prized vintages and awards to find the true merit in good wines. He sees wines as expressions of the people behind each bottle, and takes the effort to meet the winemakers. As such, Basque Kitchen’s list of over 600 wines is a unique collection comprising of fine and rare wines from both prestigious houses and small producers. Each bottle also represents a moment in Vincent’s wine journey — and that of the restaurant’s wine service team.

Some highlights from the collection include a vintage juice made from an apple variety native to the Basque country, commissioned by the restaurant, a terroir-driven French Basque natural cider from Domaine Bordatto, exclusive to Basque Kitchen; and an exclusive vintage collection from Basque winery Artadi. Of note is also the Jean Louis Vergnon Champagne “Conversation”, a blanc de blanc produced especially for Basque Kitchen in the renowned Cote des Blanc, homeland of the oldest and most mineral Chardonnay. Patrons can also look forward to weekly vineyard highlights, with wines offered by the glass, to be introduced at a later stage.

On the list is also an extensive range of sherries, from crisp Finos to nectar-like Pedro Ximenez. Connoisseurs will take delight in exquisite drops such as those from celebrated Andalusian sherry maker Bodegas Pérez Barquero. The Solera Fundacional 1905 and Solera Cincuentenario 1955 from the 116 year-old bodega are considered guardians of a classical, extraordinary style, and at Basque Kitchen sherry enthusiasts will have the opportunity to sample the Amontillado 1955 and Oloroso 1955 from the Solera Cincuentenario series of the house, amongst other noble selections.

“Basque Kitchen by Aitor is a celebration of Basque heritage, but it is also a celebration of the hearts and minds of our team,” shares Chef Aitor. “Every dish is a loving tribute to my own grandmothers; and every bottle marks a personal moment in the wine journey of our sommeliers. We hope not just to intrigue you with an immersive gastronomic experience, but also touch your heart with every drop and morsel presented.” (Apr 2021)

DISHES WE LOVE

Chorizo Brioche Bun, Chocolate, Vegetable Bomba Rice, Golden Snapper

ABOUT BASQUE KITCHEN: A CELEBRATION OF HERITAGE AND PASSION

Basque Kitchen by Aitor is a fine dining restaurant that showcases contemporary Basque cuisine reinterpreted by Chef-Patron Aitor Jeronimo Orive. Housed within the historical building of The Fullerton Waterboat House, it comprises a pinxto bar and lounge, a dining room and a private room, boasting f ...More

Basque Kitchen by Aitor is a fine dining restaurant that showcases contemporary Basque cuisine reinterpreted by Chef-Patron Aitor Jeronimo Orive. Housed within the historical building of The Fullerton Waterboat House, it comprises a pinxto bar and lounge, a dining room and a private room, boasting fine views across the waterfront. Basque Kitchen by Aitor is open for both lunch and dinner, offering an exclusive tasting menu for each of the sessions.

ABOUT CHEF-PATRON AITOR JERONIMO ORIVE: A SON OF BASQUE COUNTRY

A proud descendant of Basque Country, Aitor’s love for cooking was cultivated at a young age. One who grew up on rustic homecooked fare lovingly prepared by his grandparents — his paternal family hailing from the Basque region of Andalucía, and his mother’s family from the Southern Basque regio ...More

A proud descendant of Basque Country, Aitor’s love for cooking was cultivated at a young age. One who grew up on rustic homecooked fare lovingly prepared by his grandparents — his paternal family hailing from the Basque region of Andalucía, and his mother’s family from the Southern Basque region of Biscay — Aitor naturally took to cooking as an expression of his heritage. He further honed his skills as a culinary professional at some of the most iconic restaurants of the world, including Basque Country’s own Mugaritz, Neura in Bilbao, and The Fat Duck in London.

Combining past and present culinary influences on a plate, he presents a repertoire of dishes that celebrates classic Basque flavours and produce, and pays homage to his two grandmothers — the greatest inspirations in his life. Yet his cuisine is current and accessible to a global audience. Through the application of contemporary cooking techniques and novel ingredient pairings inspired through his travels and experiences around the world, he injects a modern, cosmopolitan dimension into his renditions of Basque cuisine.

In October 2018, Aitor — having travelled from Europe to Australia and finally to Singapore — collaborated with Unlisted Collection for his first solo endeavour. Basque Kitchen by Aitor, Singapore’s first Basque-centric restaurant, was unveiled as a celebration of the Basque Country’s rich bounties and culinary heritage.

Passionate about developing young talent, Aitor also sees the restaurant as a platform for nurturing the future leaders in the F&B industry. Working alongside him are local talent such as Chef de Cuisine Azrin Rahman — one half of the team that did Singapore proud at the 2019 International Catering Cup by clinching the Silver Trophy; and Junior Sous Chef Leong Tan, both of whom have worked with him since the opening of Basque Kitchen by Aitor in 2018.

MICHELIN GUIDE SINGAPORE 2019

Basque Kitchen by Aitor has been awarded 1 Michelin Star.