Hidden just a little off from the parallel rows of Korean barbecue restaurants, Chinese eateries, Japanese speciality joints, bars and clubs that line Tanjong Pagar, the newly-opened Barracuda Restaurant along Craig Road offers itself as a sanctuary away from rowdiness and loud music. With made-to-order speciality cocktails and a menu with a distinct cross-regional signature, the beautifully-decorated 30-seater restaurant appeals to all the senses.

Although new to Singapore’s restaurant scene, Barracuda is no fledgling when it comes to hospitality and culinary arts. Previously from Koh Samui, Thailand, its 7-year tenure in the land of smiles was highlighted by its multiple awards and lauded food and service. Indeed, as guests step into the 1500-sqft Craig Road establishment, they will be greeted by a rustic charm, as though they have been transported to another country altogether.

True to the restaurant’s thoughtfulness in its DNA, the menu is unsophisticated and without pretence. Marrying the flavours of the East and West in both its food and beverages, Barracuda brings together the best of both seamlessly, yet remain easily understood by lay diners who prefer to leave their taste buds to do the judging.

The Tuna Tartare – layers of diced yellowfin tuna – a good mix of tuna meat and sinew for a clean palate sensation and a good chew – and light avocado mousse with a winning touch of passionfruit jelly that tingles the tongue with some acid and sweetness. Simple yet ingenious.

All pasta served at Barracuda are made in-house and diners could tell from its taste and texture that they are fresh and expertly made. The Homemade Tortellini boasts of perfect biting texture and the unmistakably mellow flavour of fresh pasta and encased within are fillings of lobster tail and prawns. The dish is finished off with a shellfish velouté that is surprisingly light, not competing with the tortellini at all and instead, complementary.

With a crisp exterior and a medium-doneness centre, the Seared Scallops retained their juiciness with a slight smokiness from the charred corners, complementing the natural briny flavour  of the scallops. Accompanied by a cauliflower puree and vinaigrette made with capers and raisins, the dish is a combination of earth and ocean flavours that make for a deliciously satisfying starter.

The Fillet of Sea Bass is a simple dish yet a masterpiece in its own right. Although the seabass was fully cooked throughout, the fillet lost little moisture in the grilling – still tender and succulent with a satisfyingly crispy skin. Served over sautéed baby spinach, unique house-made coriander and carrot pappardelle and a creamy parsnip puree.

The Yellow Fin Tuna is as delicious as it looks – medium-rare yellowfin coated in a jacket of sesame that lent the fish a mellow toasty flavour, served over selected Thai asparagus. The dish was further elevated a couple of notches with genius roasted pineapples cubes and a touch of Japanese horseradish which are absolutely lovely.

For diners who prefer game meat and powerful flavours, Barracuda’s ‘Duck Breast’ was our clear winner. Succulent roasted French duck breast, served over a bed of bok choy, boasted a rich game flavour and is accompanied by a port wine and dried cherry dressing – a mix of sweet, fruity and slight bitterness that goes really well with the meat.

There is no good dinner without desserts, and Barracuda delivers through its eye-opening sweets that are both creative and well-thought out. Their Pistachios and Chocolate Semifreddo was gobsmacking good and made delightfully unconventional with an outer egg, coconut and white chocolate confection that encased a light carrot custard within, served alongside a mousse-like textured chocolate ice cream. An amazingly balanced dessert, marrying sweet and earthy flavours.

Diners who love to end their meals with chocolate will find their Warm Chocolate Cake a welcome choice. Baked without flour and using only cocoa powder and shaved coconut in its place, the dessert is a gluten-free treat. Its fluffy and moist sponge with a rich liquid dark chocolate heart is truly satisfying to the heart and the stomach.

The Gentlemen cocktail exudes a masculine charm with its bold, deep flavours. The result is a smoky and aged oak aroma with mellow sweetness and a hint of lemon finish on the tongue. D Negroni is an appetizing and smooth drink that marries gentle bitterness and smoky thyme over a deep and dark orange flavour. For those who prefer something more familiar, the High Life’s bright fruits and light herb flavours are bound to whet the appetite.

If anyone is in a dilemma over coffee or cocktails, the ‘Espresso Martini’ is a great reward for his/her indecisiveness. Bold flavours of espresso and sharp martini go down incredibly smooth with a touch of dark honey-like sweetness that faintly reminds of stout. Perhaps the one that takes the cake is the ‘Rocket Pocket’ with passionfruit and a splash of coconut milk mixed with wild rockets sends you right to the famous beaches of Koh Samui – sun and sea paradise on the taste buds.

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ADDRESS:
9 Craig Rd, Singapore 089669
PHONE:
6260 4119
WEBSITE:
http://barracuda-restaurant.com/