The Lighthouse Restaurant & Rooftop Bar

The Lighthouse Restaurant and Rooftop Bar at The Fullerton Hotel Singapore. A place to dine if you want to wow your friends and family, or impress the person you're bringing for a date. With a beautiful view that includes a stunning view of some of Singapore's iconic places, like the Esplanade and the Marina Bay Sands, the ambiance is simply both delightful and romantic.

A small peek at the Restaurant's interior

Firstly, the opening hours are 12pm to 2:30pm for lunch which is only on weekdays. And 6:30pm to 10:30pm for dinner service (Everyday including Public holidays).

To get there, go up to the 8th floor of The Fullerton Hotel and there will be a small elevator leading to the restaurant. There, you will be given an option to head to the rooftop bar for some drinks and/or snacks before heading back down to dine at the restaurant itself. In my experiences dining there, the service staff there are very friendly and polite, and will most certainly take care of you during your visit.
Their cuisine served is Italian, Mainly focused on the southern coastal regions. Here are the recommendations from starter to desserts.

To begin, I would suggest either the Vitello Tonnato Tartufato (SGD $15+), which is good for sharing, or the Capesante al Forno con Crema di Tartufo Nero, Pancetta Affumicata (SGD $15+). Boy is that a mouthful. Uh, no pun intended.

Hokkaido Oven Baked Scallops, with crispy bacon bits, shaved black truffles and a truffle butter emulsion (Capesante al Forno co- oh nevermind) 

Slow roasted Veal with Tuna Sauce, Capers and shaved Truffles (Vitello Tonnato)

For Pasta, the Restaurants best seller is without a doubt the Capellini All'astice (SGD $20+), and following second, the Spaghettoni Alla Moda Dei Carbonari (SGD $15+).

Angel Hair Pasta with Boston Lobster, fragrant garlic and Lobster Bisque (Capellini All'astice)

The classic no cream, Spaghetti Carbonara with Crispy Pork Cheek, Sous vide Egg, grated Pecorino cheese and crushed Black Pepper (Spaghettoni Carbonari)

For the Main course section would most likely be their Tagliata Di Filetto (SGD $58+) and their Duo Di Agnello Al Forno E Brasato (SGD $30+). The former is quite on the expensive side, but the grade of beef they use is an A4 tenderloin. So my advice is to order it Medium at best. Ask for well-done, and you're making sure the poor cow would've died in vain. BUT who am I to tell you how you should eat your steak. *shrugs*

 Sliced Beef Tenderloin with a Barbera Wine Reduction and Artichoke Flan (Tagliata Di Filetto)

Roasted Rack of Lamb and Braised Lamb Shank, Rosemary Potatoes, Polenta and Natural Lamb Jus (Duo Di Agnello Al Forno E Brasato)

For Dessert the most outstanding thing would definitely be their Tortino Al Cioccolato (SGD $28+). A lava cake so sinful, you'll need to pray to your gods after eating it. No offence.

A warm chocolate lava cake with Pistachio Gelato or if you ask nicely, any of their gelato, of  your choice really. (Tortino Al Cioccolato)

Other notable mentions including my favorites in their vegetarian option are as follows:
For Starters, their Stracciatella di Burrata (SGD $13+) [Vegetarian].

Their Pasta; Paccheri Di Gragnano (SGD $32+) and Risotto di Zucca (SGD $30+) [Vegetarian]

And for their Main course; Grigliata Di Gamberoni (SGD $58+)

Hearth of Burrata cheese with compressed Tomato Tartare (Stracciatella di Burrata)

Naples style Paccheri with Tomato Braised Beef Ragout and Ricotta cheese with grated Parmesan (Paccheri di Gragnano)

Pumpkin Risotto with wild Mushrooms, Pesto, and crunchy Zucchini (Risotto di Zucca)

Grilled King Prawns with Herbs and Breadcrumbs, Garden salad tossed in Orange dressing
(Grigliata Di Gamberoni)

And to end my post, I give you the team behind the dishes! Introducing, the man leading the team and ensuring your dish comes out in satisfactory condition; Chef De Cuisine Carlo Marengoni.

No. I do not have a more charming picture of him.

In all seriousness, he's worked to plan the menu at the Lighthouse along with much more. Such as giving the staff advices from time to time. Even going so far as to give ancient "traditional" medical advice on cuts and burns. Like placing the outer layer of an onion over a cut to stop the bleeding (kids, don't try this at home). But most notably, guided his team of young talented chefs and cooks. 

The Current Team in Lighthouse Kitchen
From left to right: Cid, Carlo, Alvin, Casandra, Harjeet. and Tiffany

Thanks for reading and I hope this post will be of help if you're considering to dine at The Lighthouse Restaurant and Rooftop Bar!
Cheers!

** UPDATE: Menu is subjected to change if the chef sees fit **