The restaurant's signature dish. Oxtail is braised for 12 hours until the meat falls off the bone, then stirred into bomba rice with the flavorful cooking liquid. The result is a rich, deeply savory rice dish where the oxtail meat melts into each bite.
Tips from diners
This isn't delicate or light — it's a gutsy, flavorful dish. The 12-hour braise is what makes it special.
A refined dessert celebrating summer fruit. Japanese melon — prized for its delicate sweetness — is served simply with a savory-sweet smoked pear jus and a quenelle of vanilla ice cream. It's elegant and light after a hearty meal.
Tips from diners
This isn't a heavy, elaborate dessert. It's about showcasing exceptional fruit with a light touch.
A vegetable course that stands as a main. Sweet peas are charred over charcoal until they develop depth, then topped with lardo (cured pork fat) and aromatic garlic flowers. It's simple vegetables elevated through technique and premium ingredients.
Tips from diners
Don't skip this just because it's a vegetable course. The charring and lardo make it as satisfying as any meat dish.
A bright starter celebrating the simplicity of quality fish. Yellowtail (buri in Japanese) is served raw or lightly cooked, finished with a delicate tomato essence (not a sauce, but a distilled flavor) and sharp pickled red onion. It's minimalist but flavorful.
Tips from diners
The tomato essence is subtle — don't expect a heavy sauce. It's meant to enhance, not overwhelm.
Chef Orive's grilling expertise shines here. Angus tenderloin is cooked over charcoal in the handmade Josper grill until the exterior develops a flavorful crust while the interior stays tender. Classic mash and a silky jus complete the plate.
Tips from diners
The Josper grill is custom-designed for this restaurant. You can watch the chefs grill from the counter seats.
Chef Aitor Jerónimo Orive brings Basque gastronomy from San Sebastián to Singapore's Fullerton Waterboat House. With experience at The Fat Duck, Mugaritz, and Neura, Orive redefines Basque cooking through produce-driven philosophy and refined technique. The signature oxtail bomba rice — braised for 12 hours — anchors the menu. The space features Josper grills, an open kitchen, and intimate counter seating.
The best seating is at the counter facing the open kitchen and the handmade Josper grills. You'll watch chefs grill in real time.
One Michelin star since 2019. This is Chef Orive's vision brought to life without compromise. Come hungry and ready to understand his philosophy.
The restaurant offers Spanish wine pairings including Basque Country selections. Ask about them — they elevate the meal.
Page last updated: