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15/08/2024
Experience the artistry of our 10-day aged pigeon, roasted and glazed with umami honey. The legs are confited and finished over charcoal, while the livers are made into a parfait, served with dried cherry and herb salad on a lavosh cracker.
On the plate: a spiced wine gel served with macerated Vaucluse cherries, Mitteault foie gras, and Castelfranco. Completed with a Sarawak pepper pigeon sauce, finished tableside.
08/08/2024
Dinner at Sommer on National Day will be a memorable one with a sight to behold. As the celebrations unfold, catch the firework in all its glory right in front of our restaurant. Accompanied by our exquisite summer menu, the evening promises to be filled with gastronomical splendour and spectacular sights.
25/07/2024
Delicately layered with slices of Manjimup truffle, the scallop is encased in a luxurious farce of scallop, Girolle mushroom, and black truffle, then baked to golden perfection in a puff pastry. Complemented by a rich Girolle mushroom sauce and finished with a touch of roasted kombu oil, the plate is completed with a delicate condiment of Girolle mushrooms and hazelnuts.
05/07/2024
Wild-caught from Toyama Bay, our tai is salted using the kobujime technique. The fillets are wrapped in kombu, cured for 6 hours, dried for 2 days, then sliced. Brushed with smoked soy and citrus zest, the fish is then wrapped with yellow peaches, topped with myoga, and finished table-side with Amela tomato consommé.
25/06/2024
We are overjoyed and deeply honoured to share that Sommer has retained its MICHELIN star this year. This prestigious recognition is a heartfelt testament to Chef ’s relentless pursuit of culinary excellence and passion in creating unforgettable dining experiences.
We extend our gratitude to our incredible team for their dedication and hard work. And to our cherished guests, your support fuels our journey.
21/06/2024
Wrapping up our canapés is the aged fillet of beef tartare elegantly presented in a charcoal croustade and elevated with the bold heat of 6-year aged kanzuri, the zesty kick of yuzu kosho, and the umami richness of shiroita kombu.
18/06/2024
The next bite from our selection of canapés is our Chicken Liver Tartlet. A light chicken liver mousse is encased in a sweet onion consommé and delicately assembled with a purée of green apples, lightly spiced with quatre épices.
13/06/2024
To start our selection of canapés, we have our 36-month Comté cheese cornet with Madeira gelée, combining aged decadence of the cheese cream with aromatic accents of the Madeira.
11/06/2024
Majestic Irish oyster, delicately set in a dashi-infused gelée with tosazu alongside preserved kombu, smoked creme crue, N25 Kaluga caviar, and finished table-side with a frozen watercress bavarois. A visually intricate and refreshing start to our summer menu.
07/06/2024
As we inch into summer, we bring you all things bright and vibrant, with seasonal ingredients that flourish under the sun. Come bask in the warmth and book a table with us.
30/05/2024
Sophisticated and elegant, our space is a canvas for intimate dinners, cherished celebrations, business affairs, and everything in between. For tailored arrangements, get in touch with us [email protected].
18/05/2024
More than just a joie de vivre, our champagne pairings offer the likes of Pierre Paillard and Pascal Doquet. With notes and aromas like honey, citrus, raspberry, and cinnamon, each bottle is selected to bring out the best in our cuisine, while keeping the palate fresh.
Address
2 Marina Boulevard, The Sail, #01/02
Singapore
To reach the restaurant located at Marina Boulevard in Singapore, you can take the MRT to Downtown station and walk towards Marina Boulevard. Alternatively, you can take a bus that stops near the Marina Bay Financial Centre. If you prefer to drive, there are several parking options nearby including the Marina Bay Link Mall car park and the MBFC car park.
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What people say
Sommer Dining, located on Marina Boulevard, is a restaurant that offers a personal approach to modern European cuisine. Led by Chef Lewis Barker, the restaurant boasts an impressive menu that showcases the best of seasonal ingredients. The Roasted Venison with Green Asparagus is a must-try dish from their lunch menu. The venison is roasted to perfection and paired with green asparagus from Jérôme Galis and wild garlic, creating a luscious yet earthy flavor. Another standout dish is the Samegarei, which features delicate umami flavors from Hokkaido paired with light creaminess of "Vin Jaune" sauce and herbaceous notes of young leeks. For those looking for something more unique, try the Morel Farci - an umami-rich morel mushroom delicately roasted with madeira and stuffed with veal sweetbread immersed in Provence white asparagus velouté. Sommer Dining also offers special collaborations like their upcoming four-hands collaboration between chefs Lewis Barker and Kai Ward at CANVAS TAIWAN on 27th May. With its exceptional dishes and attention to detail, Sommer Dining is definitely worth a visit for anyone looking for an unforgettable dining experience in Singapore.
