With its doors facing the Grand Ballroom of Singapore's Hilton Hotel, Harbour Grill matches up in style and demeanor. It is about fine dining in style, and an intimate experience of French oriented cuisine that has flourished under the hands of Chef Julien. Advance up to the third level of Hilton Hotel and waltz into an experience of style, fine delicacies and serenity.

• The Vibe
  Dim yellow lighting has romanticized this lovely restaurant, with spotlights and tiered lamps placed overhead illuminating mural wall paintings of the olden Singapore harbour. Painted a deep shade of greens and browns, these paintings strike a fine contrast from the restaurant's classic-white doors and bricked walls. Fresh orchids in clear glasses on each table, together with a huge pot of plants in the middle of the restaurant, cast an overall relaxed and serene feel to the restaurant's interior.

• The Food
  Harbour Grill serves a delectable spread of French cuisine in a fine-dining environment. A complimentary Amuse Bouche (Pleasures of the Mouth) reveals a poached egg with truffle sauce and baby spinach; this melt-in-the-mouth appetizer is an excellent start to the meal.

  The light meats firstly showcase Tsar Nikolaj Salmon ($35), the best-grade salmon throughout the world. Smoked salmon atop steamed potatoes croque au sel garnished with vinegrette, lemon zest, confit tomatoes, capers and salt are top grade ingredients done traditionally. The light and savory salmon is pink with freshness, its flesh so soft that it feels almost buttery in the mouth. Complemented with steamed potatoes lightly salted to bring out the taste of salmon, their starch content helps balance and keep the taste of fresh salmon intact whilst a sour dressing helps to lighten up on the starch. An equivalent alternative will be the Pan-fried Turbot with Beetroot Cream & Chips ($60), displaying cuts of soft, succulent white flesh of turbot drizzled with a sour tinge of grenobloise sauce. Purple-coloured chips give a salty and herb-like conclusion to this exquisite dish.

  A popular favourite amongst customers is the Linguine Truffle with Foie Gras ($40). Cooked to perfection, linguine soaks through creamy and cheesy truffle sauce that titillates the tastebuds. Finely grilled on the outside, precious pieces of foie gras reveal an interior smooth and soft on the palate. Together with truffle sauce, the resultant blend of tastes is memorable.

  Likewise, Black Perigorol Truffle Risotto ($34) follows the rich and creamy blend of the Linguine Truffle. Risotto cooked Monaco style, its separate grains retain their shape and texture unlike the usual Italian mashed risotto. Generous servings of cheese are reflected in its slightly salty and distinct taste of the risotto, in which a small portion of such a dish will be preferred to prevent one from getting too tired of such rich delicacies.

  Finally, the intimacy of this French affair closes on its final chapter with a crunch. A finer French replicate of the Snicker Bar, Chocolate Peanut Traunch ($18), a unique creation by sous chef Cassian Tan, presents a piece of cake and a scoop of vanilla ice-cream topped with popcorn. Coated with Varlhona milk chocolate, and mixed with caramel and layers of peanut and cocoa, this unique creation sends dessert fanatics into a frenzy. Sweet caramel balances the bitter tinge of dark chocolate whilst crunchy peanut complements the fragrance of hazelnut. Chewing on the cake releases a satisfying crunch; this premium dessert wraps up the meal sweetly.

• The Service
  Be spoilt by the restaurant's efficient service by their waiters and restaurant manager, who ensure your delicate fare in Harbour Grill is of fine quality. They assure that one enjoys the meal to one's pleasure, while ensuring that the rest of the meal proceeds smoothly for the diner.

The SD Food Advisor's take on Harbour Grill & Oyster Bar
Harbour Grill presents a comfortable and relaxed setting with an air of elegance to complement Chef Julien's presentation of French cuisine. Given the restaurant's history of 22 years and Chef Julien's prestigious culinary background which included working with top chef Mr Sylvain Portay in Las Vegas Hotel, Harbour Grill definitely has a treat in store for those in appreciation of fine-dining.