Nestled in Singapore’s National Museum, FLUTES is loved for its elegant colonial setting, and modern European menu befitting the finest palates, thanks to Australian chef Peter Rollinson. Service here is attentive and refined, while prices are reasonable.

Apart from exquisite plating, it is the excellently paired, and sometimes unexpected, flavours in Rollinson’s cooking that excite. For instance, creamy green zucchini soup surprises with chunks of savoury duck confit, while smoked beef tartare, expertly marinated and served in a bell jar, steals the show. Even the luxe bed of aromatic caviar does not mask the meat’s sweet freshness.

The wagyu striploin is just as tender and delightful, though if you can only pick one main, go for the Western Australian marron bolognaise. Expect swirls of capellini pasta in shellfish bisque, with just a hint of spice in each bite.

Don’t leave without tasting the daring creation of soursop baked Alaska—a tangy burst of fruity sorbet on pillowy cake, encased in meringue.

The existing wine menu is extensive, but plans are afoot to expand the selection over even more wine regions, grape varieties and taste profiles, such as Hunter Valley’s De Bortoli Late Harvest Semillon.