Restaurant Review: Nordic cuisine at Sear Steakhouse, a rooftop restaurant in Singapore

Nordic cuisine at Sear Steakhouse

The four-course menu by chef Erik Atlantic features Nordic favourites such as rhubarb and Swedish cloudberries

When one mentions Nordic cuisine, the healthiest of ingredients may spring to mind. Think steamed or pan-seared seafood with complementing greens such as celery, asparagus and cauliflower. As a matter of fact, these are some of the elements that are being dished out at Sear as part of its exclusive Nordic menu this month. The four-course Nordic menu, designed by chef Erik Gustafsson, now shares the spotlight with the restaurant’s signature meat cuts for a limited period only. In fact, it makes an ideal dining option for a belated Father’s Day celebration, in case you or Dad haven’t got the time to enjoy a sumptuous meal together.

The menu kicks off with a selection of bread, perfect to whet one’s appetite before the mains take centre stage. For maximum gratification, slather a generous amount of freshly whipped butter specked with sunflower seeds and thyme flowers onto a piece of sourdough bread.

Swedish Vendace Roe is the first course, but it’s quite possibly the highlight of the entire menu. There is certainly something ingenious about pairing warm toasted brioche with Swedish Vendace Roe alongside lemon creme fraiche, pickled red onion and dill. The sourness and spice from the fraiche and onions blend impeccably well with the roe, and I find myself hankering for more.

Love the distinctive flavour of cod? This may just be your favourite then. The Atlantic Cod is served alongside wood-baked cabbage, celery, Norwegian scallop, cauliflower puree, green and white asparagus. Elements of the dish are light yet savoury, with the scallop seared to perfection. Lest you find the dish a tad light and ‘too clean’ for your palette, the creamy trout roe and chives sauce provides an all-rounded base.

The pre-dessert (chef Gustafsson also hides dessert-making skills up his sleeves) comes in the form of rhubarb compote served with rhubarb sorbet, a cinnamon and cardamom foam, yoghurt and lemon balm. This dish has the right amount of tartness that cleans my palate and gets me ready for the last course.

For dessert, your taste buds will be treated to a medley of iced carrots and caramelised pears served with yoghurt and vanilla. Aside from enjoying the natural sweet flavours of cloudberries, the roasted nuts added the right amount of crunch.

The Nordic dinner menu (S$88++ per person) is available only dinner on Saturdays, until 30 June.

Level 45
Singapore Land Tower
50 Raffles Place
Singapore 048616
Tel: +65 6221 9555