Paying homage to Singapore’s quayside story and growth as an entrepôt port, Entrepôt is The Robertson House’s signature all-day dining restaurant and bar.
Decked in black and white visual cues and furnished with rattan furniture that is reminiscent of sights from old Singapore, Entrepôt is adorned with touches of British colonial influence, alluding to Singapore’s heritage.
With a focus on communal dining experiences, Entrepôt’s menu is inspired by Anglo-Asian cooking techniques and flavours. Helmed by director of culinary & beverage operation, Nixon Low, signature dishes include the Chinese Terracotta Tea, a tea-infused Chinese dried mushroom consommé that is served with crustacean tortellini in clay pots, as well as the Angelica Root Chicken Roast, French corn-fed chicken that is smoked with dried Angelica Root, served with sautéed cordyceps mushrooms and Asian napa cabbage and drizzled with house-made herbal honey.
Alternatively, corporates can also opt to customise a menu based on their needs.
Diners can also sample The Robertson House Gin here, the hotel’s exclusive gin crafted with Tanglin Gin, Singapore’s pioneering gin distillery. Alternatively, beer fans may opt for Dr Robertson’s Lager, brewed in partnership with RedDot Brewhouse, a locally owned brewery in Singapore.
The total seating capacity (indoors and outdoors) is 72 people, while the standing capacity is 180 people. Restaurant buyout prices start from S$3,000 (US$2,255) for lunch from Mondays to Thursdays, up to S$6,000 for dinner from Fridays to Sundays.
