Opened in December 18th last year, Sabio by the Sea is a restaurant concept by Deliciae Hospitality Management in Singapore. It’s situated in the posh Sentosa Cove area in Sentosa, and features grilled meats and fishes together with Spanish Tapas.
Sabio by the Sea’s decor is done by interior design agency “The Stripe Collective” and fuses traditional Spanish design features with contemporary elements. The design makes use of marine ply, nautical rope and a lighter palette to enhance the restaurant’s location while staying true to the core Sabio design language. These are evident in the artworks, carving details and the antler lighting.
The artworks on the walls echoes the same traditional painted Catalan tiles and hand carving inspired by a 200-year old bar in Seville. Like Sabio at Duxton Hill, Sabio by the Sea also features a long bar which opens into the al fresco area with comfortable low seating with a view of the Sentosa Marina.
Together with a dozen other bloggers, I had the privilege of being invited to try the weekend brunch. The very friendly Marketing and PR Director Helene Denaiffe hosted us and it was a very enjoyable brunch and we had a lot of fun eating, shooting and chatting. Ok, on with the food.
We started off with El Sabio Basket, a basket of various breads, yogurt and a glass of white/red Sangria. I had the white one.
Then came various dishes, most of which are featured one of the main courses you can select with their all-day Weekend Brunch.
The most unusual must be the El Pulpo, a dish of an octopus tentacle served on purple mashed potato. This is one of their signature dishes and tasted great.
For desert, we have the Piña Asada – roasted marinated pineapple served with vanilla ice cream, Churros, Espuma de turron – a Spanish nougat mousse and their signature desert, Pastel de Mantequilla Salada Carmelo Lava – Salty Butter Caramel Lava Cake.
During the brunch, we also had the pleasure of meeting the group executive chef of Deliciae Group, Chef Damien Le Bihan. The chef of La Cantine and &Made, Chef Bruno Menard also dropped by to say hi and to chat with us. Before long, all of us were shooting the 2 of them like celebrities being shot by paparazzi.
I’d like to thank Ms Helene Daniff, Chef Damien, Chef Bruno and the staff of Sabio by the Sea for their hospitality and service. I’d also like to thank Belinda Tan for giving us this opportunity to savour the delightful food and to shoot them. I really enjoyed myself.
If you’d like to visit Sabio by the Sea, here are some information that might be useful:
31 Ocean Way
(Next to W Hotel Singapore)
From Beach Station
Sentosa Bus 3 to Sentosa Cove Arrival Plaza from Beach Station (Every 30mins daily from 8am to 10.30pm)
Island Entrance Fees
Admission to Sentosa is at $2 during lunch (12 to 2PM) and dinner (after 5PM) on weekdays
FREE parking at Quayside Isle during lunchtime on weekdays (except Public Holidays) from 1 December 2012 to 31 January 2013
Monday to Thursday 12PM to 10PM Friday 12PM to 12AM
Saturday 10AM to 12AM
Sunday 10AM to 10PM
Phone number: 6690 7568 Email: SBTS@sabio.sg
Group Executive Chef Damien Le Bihan