In a world where culinary finesse constantly evolves, it takes extraordinary prowess to stand out. Enter Matera, the newest venture by celebrated chef Bjoern Alexander, previously from two-Michelin-starred Octavium in Hong Kong.
More than just a restaurant, it is a culinary journey that immerses you in a world of refined tastes and exceptional flavours. Nestled at The Fullerton Waterboat House, the restaurant offers a serene view of the pier while the ambience reflects a harmonious blend of rustic charm and modern elegance.
Inspired by the ancient city of Matera in southern Italy, the restaurant embodies the spirit of age-old traditions married with a contemporary flair. Alexander taps into the essence and traditions of Italian cuisine and transforms them boldly through progressive recipes fused with Japanese and Chinese flavours. Taste and texture are perfected through modern techniques and clean, precise plating for an artistic take on cuisine that treats the eyes and the palate.
With a rich culinary background from Octavium to Germany, the Middle East, Hong Kong and Shanghai, Alexander now calls Singapore home. He translates his deep understanding of the Asian palate and passion for comforting Italian flavours into dishes like Whole Red Prawn With Prawn Toast And XO Sauce, and Pigeon With Black Truffle. Each is crafted with innovative techniques and culinary craftsmanship to tell the story of passion, providence and provenance.
“The food at Matera is a direct reflection of myself as a chef,” says Alexander. “I am adaptable, a German chef who enjoys Japanese and Chinese flavours, cooking Italian in Asia. My menu is as diverse as my background, drawing from many different cultures. More importantly, it respects the cuisine’s roots while pushing the boundaries of flavours to have it experienced in something out of the ordinary.”
Matera aims to offer guests a unique interpretation of Italy for lunch (from $78 for two courses) and dinner (from $138 for three courses). The meal begins with a signature brioche crafted from a 40-year-old recipe. Served with butter, it is enhanced with toasted rice and anchovy essence, creating an enticing aroma. For an extra treat, add a side of foie gras.
Starters include the Scallops Burrata, where Hokkaido scallops are sliced thinly and paired with creamy buffalo burrata jelly and sauce, fragranced with chives oil. Finished with wood sorrel, Amalfi lemon zest and jelly, Oscietra caviar and chives blossom, this starter is sweet and refreshing with just the right light flavours to begin your meal.
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Experience an intriguing twist with Matera’s Gnocchi. Prepared by Alexander without the use of flour or eggs, this exceptional gnocchi is accompanied by parmesan and generously topped with truffle shavings.
The Whole Red Prawn With Prawn Toast And XO Sauce is the signature here, where guests are served a large sweet and juicy prawn that has been cold-smoked for six minutes on almond or litchee wood of your choice before it is served on a toast finished with sesame seeds. Remove the head and bite into the prawn; it is made to be eaten in a myriad of ways, whether on its own, with the toast to soak up its juices, with a side of juicy ravioli or doused in a house-made XO sauce.
The Pigeon With Black Truffle is another signature dish, where a lean pigeon breast is cooked to perfection in a glaze of honey, miso, brown sugar and sake. Elevate your dining experience with an elegant presentation featuring shaved black truffles and white butter mushrooms delicately placed on the breast, served alongside baked sweet onions marinated in smoked anchovies and chive oil.
The dessert — Japanese Melon — is served with limoncello jelly, granita and snow, with tofu ice cream on the side. Burrata sauce and tapioca finish the dessert dish, giving the sweet dish a lightly savoury touch.
