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The bar at The Sundial serves as a lively focal point, where the clinking of glasses harmonizes with the gentle hum of conversation, creating an inviting backdrop for an evening of culinary exploration. As we approached the host stand, the warm greetings from the staff felt like a prelude to the evening’s unfolding symphony. The lighting was artfully crafted, casting a soft glow on the hand-painted murals that adorned the walls, reflecting the vibrant energy of the creative spirit that permeates this venue. Once seated, we were enveloped by an atmosphere that seamlessly melded sophistication with an inviting charm. The tables, elegantly set with delicate glassware and minimalist centerpieces, offered an intimate setting for each guest, while the subtle aromas wafting from the kitchen hinted at the delightful courses to come.
The rhythm of the service was impeccable; attentive yet unobtrusive, the staff expertly navigated the tables, ensuring every need was anticipated without interrupting the flow of conversation. The culinary identity of The Sundial is rooted in its commitment to ethically sourced ingredients, a philosophy beautifully realized in each dish we savored. A standout moment arrived with the first course: a vibrant salad crafted from heirloom tomatoes, drizzled with a fragrant basil oil that brought forth the essence of summer in every bite. Each plate presented was a work of art, where texture and color danced in perfect harmony. We were particularly enchanted by the chef’s signature dish—a tender, herb-crusted lamb served alongside a velvety purée that left a lasting impression on our palates.
As the evening unfolded, we found ourselves captivated by the thoughtfully curated beverage program. Mark, the owner and culinary visionary, showcased an impressive selection of wines that complemented the meal beautifully. The sommelier’s recommendations enhanced our experience, adding layers of complexity to the already vibrant flavors on our plates. The ambiance shifted as the sun dipped below the horizon, casting a warm twilight glow over the bay. The gentle sounds of nature mingled with soft melodies playing in the background, creating a serene yet lively atmosphere that encouraged guests to linger. Conversations sparked and laughter echoed, making it clear that this was more than just a meal; it was a celebration of creativity and connection. Our concierge recommends securing a table near the window for an unobstructed view of the beautiful Keppel Bay at sunset, enhancing your dining experience with nature’s own spectacular backdrop.
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5 Reviews on “The Sundial Private Dining”
The food was outstanding—each dish was full of flavor, beautifully presented, and clearly prepared with fresh, high-quality ingredients. Every bite was a treat, and it’s clear Chef mark takes pride in what they serve. He will clearly explain how each dish was made and where are its origin. Making the whole experience fun and rewarding.
The service was just as impressive. The staff/ family with him were attentive without being intrusive, friendly, and always ready to help. Their hospitality added so much to the experience and made us feel truly valued as guests.
Overall, this is a wonderful place that combines great food, a lovely setting, and excellent service. We left with full hearts (and stomachs!) and can’t wait to come back. Highly recommended to anyone looking for a superb home dining experience.
It was undoubtedly one of the best meals I've ever had with every course well thought out, perfectly executed and presented impeccably. Every dish was superb but highlights for me were a smoky chicken presented on cauliflower puree and a smoky, spicy paprika sauce then followed with the best steak I've ever had sourced from Japan with a 9 marble rating accompanied by roast potatoes that were off the charts, crispy on the outside and fluffy on the inside.
Chef Mark from Singapore but who has worked in France (Paris), London and New York cooked and presented his food with flair and the accompanying wines were perfect.
Thus all in all a wonderful evening that none of us fortunate to experience it will ever forget!
Menu in full was :
Mont-St-Michel Bouchot Blue Mussels
with Champagne & Vine Cherry Tomatoes
OR
Vine Cherry Tomatoes & Meredith Farm Barrel-Aged Feta
on Grilled Sourdough
Aomori Ocean Trout
with Yuzu Beurre Blanc
Charred Gascony Heritage Chicken
with Cauliflower Purée & Smoked Hot Paprika
OR
King Hokkaido Scallop
with Dill & Tarragon Sauce
David Blackmore Fullblood Wagyu Bavette (MB 9+)
OR
Roast Portobello
with Chipotle Sauce
with Barolo Sauce, Roast Maris Piper Duck Fat Potatoes, Charred Broccolini, Baby Heirloom Carrots & Slow-Roasted Onions
Raspberry Frangipane
with Sweet Vanilla Crème Crue