Mykonos on the Bay, a new Greek kid on the blocks of Quayside Isle, Sentosa, adopts an open kitchen concept. Enthusiasts who love the sight of chefs at work with their large grills and hot plates can expect some of those actions here. Authenticity can also be guaranteed with two Greek chefs behind the pots and pans.
Sitting in front of the yacht harbour, the restaurant is aptly designed to provide an alfresco-dining experience. The interior is designed to reflect the simplicity and the freshness of the Aegean Sea, an elongated embayment of the Mediterranean Sea. Owing to that, the restaurant is decked with a dominance of two classic Greek colours: blue and white. It gives a very sea-side, relaxing ambience, and diners can enjoy that with the Greek-imported furnishings.
Warm Pita Bread Basket ($4++) :: Pictured here is the best way to start your Greek meal. The pita bread, proudly made in-house in a traditional manner, comes out comfortably heated, with sprinkles of finely-minced parsley and paprika. The warmth, saltiness, softness, and herb-ish notes of a bite is sheer heavenly that comes with an affordable price tag. I can see myself ordering this each and every time I pay a visit to this Greek restaurant.
Dip Platter ($27++) :: The thing with Greek cuisine is that it comes with a hell lot of dips. And that is one of the beauties of it. Served with pita bread as well, there are three dips to the platter, comprising eggplant, fava (split peas mousse) and taramosalata spreads (carp roe spread with extra virgin olive oil and lemon juice). Personally, if I had the choice though, I would order 6 of the Bread Basket instead of the Platter. Don’t get me wrong, it’s not that it’s not good, but the former just outshines it with ease.
My favourite next to the Pita Bread is the Grilled & Marinated Octopus ($21.90++). It is one of those dishes you can’t leave the restaurant without. The professionals at Mykonos have noted that octopus in this area cannot be used to produce the desired texture and bite they have in mind. Thus, air-shipments of fresh Mediterranean octopus are done twice a week. Despite the fire over the sea creature, they remain firm and a pleasure to chew on. The marination of extra virgin olive oil, wine vinegar, parsley, onion, garlic and mustard was flawless we found ourselves heading back for more of it.
I also liked sinking my teeth into the chunky Pan-fried Graviera Cheese ($15.90++). The saltiness of the cheese and sourness of the lemon juice harmonised well together, a great option as an appetiser. Maybe also because it is glazed with an apéritif (ouzo). The Shrimps “Saganaki” ($18.90++) made less of a positive impression likely because I am not a fan of tomato-based items.
All the salads offered are true blue, pure salads. They are tagged as vegetarian dishes, ie. no meat accompaniments. Objectively, I see the Traditional Greek Salad ($21++) as quite a decent value-for-money bowl of salad. They have quality ingredients like roma tomatoes, kalamata olives and feta cheese amidst the cucumber and red onion. As you can see, they are not sliced, diced, cubed or anything like that – they are full olives, whole slab of feta cheese, etc. Of course though personally, I need my meat.
I don’t usually like risoni, because of its texture that feels like a cross breed of rice and pasta, and comes across as harder and rougher. But the risoni in the Risoni with Mediterranean Red Prawns ($30.50++) was cooked to a more bearable texture; more delicate and still able to easily separate the grains. However, I don’t see myself paying that much for it.
Instead, I would go for its house-smoked Pork Shaved Steaks ($27.50++), grilled to perfect tenderness that still bears the lingering aroma of the grill. It comes with Greek traditional condiments.
Mixed Grilled Seafood Platter ($89 – $260++) :: The seafood platter is priced at $89, $175, and $260 (before taxes) respectively for 2, 4 and 6 persons. If you are a very seafood-person who readily pays for fresh produce, then you should not miss this. The octopus is similar to that of the aforementioned octopus; absolutely indulgent and orgasmic. The platter consists of mussels, calamari, prawns, and catch of the day.
We were told that in the olive oil world, there is no such thing as a ‘branded’ olive oil. It works in a practical manner – the costlier it is, you can almost always safely say that then, the better the olive oil is. Because we were advantaged, the good people at Mykonos brought out their prized possesion, the Laudemio Marchesi de Frescobaldi Extra Virgin Olive Oil, to go with our seafood platter. This bottle costs more than $50. Don’t say I say, but if you say you’re a good friend of the Director (I shall not let you know his name so easily), the waitstaff may bring this out for you.
There was a mixed opinion on the Mixed Traditional Spoon Desserts ($14.50++). I thought it has an acquired taste, because of its generally less-eaten fruits used, served over a Greek yoghurt mousse and pistachio crumble. I did not quite grasp the exotic taste of it. The Baklava ($15.90++) was alright. I thought the ‘filo-pastry’ roll with bitter chocolate, orange zest and walnut filling was a little dry. Though well, the ice cream can help tackle the issue. As a whole, the pastry roll was just forgettable; the ice cream was more pleasing.
My favourite dessert is a toss-up between the Homemade Greek Yoghurt Ice Cream ($7.90++) and the Bougatsa ($13.90++). Flavours wise, I think both of them aced it. The former has a thick and rich roll on your tongue, with acacia honey and walnuts to add some crunchiness. The latter was a warm, sweet end to the meal. It is a ‘filo-pastry’ with orange zest-flavoured semolina custard, beautified with cinnamon and powdered sugar. Giving the price a consideration, and if you are only looking at getting just one dessert item, I think Bougatsa will make a better option.
What’s worth paying for:
Warm Pita Bread Basket.
Grilled & Marinated Octopus.
Pan-Fried Graviera Cheese.
Pork Shaved Steaks.
Special gratitude to Mandy, and Corrado and the Mykonos on the Bay team for the hospitality and hosting the invited media session.
Address: 31 Ocean Way, #01-10 Quayside Isle, Sentosa Cove
Telephone: 6334 3818 (takes reservations)
Opening Hours: 6pm – 11pm (Mon – Wed); 12pm – 2pm, 6pm – 11pm (Thur – Fri); 11am – 11pm (Sat – Sun)