Located at The Oval@SAP, an 11-hectare cluster of conservation bungalows at the revamped Seletar Aerospace Park, The Summerhouse is the perfect location for respite from the madding crowd. The Summerhouse Dining Room is located on the upper floor of the 45,000square-feet, two-level space. The setting is pretty with its high ceiling and hardwood floors. And the edible garden and bar downstairs is a lovely place to while away the evening amid greenery and a history-infused setting.

German chef Florian Ridder, formerly from Alma by Juan Amador, helms the kitchen at The Summerhouse. His cuisine is modern, produce-driven and incorporates local flavours and ingredients, making for an interesting, creative menu. In fact, The Summerhouse burnishes itsfarm-to-table credentials by sourcing its produce from a collective of Singaporean and Malaysian farms, as well as a Singaporean kelong.

For dinner, choose a four- or eight-course degustation, or opt for the succinct a la carte menu. Some noteworthy hits: the delicious Tajima wagyu oyster glade MS 8 wrapped in paperbark and charcoal grilled; and chef Ridder’s Moroccan eggplant ragout with goat cheese, leek ash, coriander and crouton. For sweets, go for the chocolate sorbet and malt parfait, a classic pairing that is delightful; then reconvene to the bar outside for a night cap under starry skies.