The Dunearn @ NUSS Bukit Timah Guide House

Located in the heart of Singapore, NUSS’s Bukit Timah Guild House, The Dunearn serves contemporary European cuisine which is surprisingly affordable. Just a ten minutes minute drive from the bustling orchard road, it housed in a charming, beautiful colonial bungalow. Set amidst in a serene landscape, surrounded by lush greenery of Botanic Garden, it is undoubtedly a stunning place.

I was indeed pleasured to be able to join Harris, the winner of NUSS-BTGH Best Blogger Contest for the delightful 6-course dinner.



We start off with a Complimentary Bread. Foccacia bread came nicely toasted and soft. Smell of the herb-infused bread really whets me appetite.

[photo credit to thesimplestaphrodisiac]

Appetizer: Flamed Wagyu Carpaccio with Truffle Shoyu & French Shallot

I never thought that I would order this initially but the name of the dish did sound impressive and tantalizing. Flamed till perfection, thinly-sliced wagyu was done flawlessly. Medium-rare Carpaccio was a perfect match to the truffle shoyu by the side. Splendid.

 
Appetizer: Crispy Oysters on a bed of Green Mango with Spiced Lime Granite

Oysters seemed to be a guy's favourite appetizer. Oysters are well-breaded and crispy with a hint of sweet and spicy thai infusion. Green mango accompanying the oysters completes the dish beautifully. I think the chef is really generous to give six oysters for the appetizer.

Soup: Scallop & Mud Crab Broth 

I was anticipating more from the soup but it turned out to be a disappointment. Crab broth lack the seafood essence and sweetness, and the scallop slightly overcooked. I find it pretty hard to finish the soup as it was tad too oily to my liking.

Mains: Oven Baked Chilean Cod with Blue Ginger Red Wine Sauce & Almond Rice Ball



I had a hard time when it comes to choosing my main. But I eventually settled down for ladies’ favourite dish – Oven Baked Chilean Cod. Ooo baby, I love this absolutely and wholeheartedly. :x This oily fish was executed excellently; tender and juicy flesh was so sweet and moist. I love the slightly charred area, giving it a nice smoky taste. Look at the thick layer of crispy fish skin. Sinfully delicious. I managed to take a small nibble of it as I’m not a fan of fish skin. And I love the accompanying almond rice ball by the side too. 

I’m totally sold.

Mains: Duck Confit with Orange & Carrot Puree with Mesclun Salad & Balsamic Dressing



For a change, Harris had the duck confit instead of his usual beef steak. The duck confit was firm while retaining its crispy skin. However, I do feel that the flesh could be tenderer that it flakes off bone easily. It was acceptable considering that the meat was not dry and has a pleasant flavour.

Desserts
For the six-course dinner, we have a complimentary cheese platter and one dessert each to choose from. However, considering the fact that we prefer to have an extra dessert, the manager managed to change it to Hazelnut Royale with Strawberry Gelato after much persuasion. I'm so glad that they did.

I experienced instant gratification upon the first bite. Bittersweet hazelnut mousse with a thick layer of crunchy praline base, it resembles greatly to the Hazelnut Royaltine from Checker’s Deli. What differentiate it was the crushed pistachios on top of the cake. Paired with the strawberry gelato, it was totally ambrosial. We love every mouthful of it. Oh, did I mentioned we had one each?  ;))

I had the Phyllo Apple with Cinnamon Dust & Vanilla Ice-cream for my second dessert. Crispy filo pastry with warm apple was pure delight. I find the ice-cream ordinary, vanilla flavour was just too mild. It could be even better if vanilla bean ice-cream is used instead. Nevertheless, hot and cold desserts still tasted good together. :D

How does molten chocolate cake sounds? Tempting isn’t it?

What about Warm Molten Chocolate with White Ganache? Intriguing? ;;)
L-i-ck the screen

Molten chocolate cake oozes out sweet white ganache which I find rather innovative and interesting. A nice twist to the traditional molten chocolate cake. B-)

Of all three desserts we’ve tried, I still feel that the Hazelnut Royale is the best. I find it a pity that it was not on the ala carte menu; it was available on the April’s executive set dinner. Here's another shot of it :)

Service at The Dunearn was commendable. Our glasses were always kept full and wait staff constantly close-by. I think we had at least 5 glasses each during dinner! We were absolutely full and satisfied from the lovely dinner. Their set menu changes every month and it gives me a really good reason to head back! =D>

Once again, a big THANK YOU to Harris for the kind invitation. Wherever he is at the moment, he must be enjoying his gelato in Italy! :)

You may wish to read his winning entry here.

The Dunearn @ Bukit Timah Guild House
1F Cluny Road
Singapore 259602
Tel: (65) 6586 3263