Mykonos on the Bay: Dine by the Sparkling Water's Edge of Sentosa Cove in this Beautiful Greek Taverna
August 24, 2017
Mykonos on the Bay is a charming little Greek taverna overlooking a picturesque quay in Sentosa Cove. As a gentle breeze drifts in from the harbor, diners can kick back, relax and indulge in fantasies of feasting on Greek cuisine right along the water edge of Mykonos itself, where the brilliant sun reflects shards of crystalline sparkles off the turquoise Mediterranean sea.
Decked out in a pristine white and sky blue color scheme, the Sentosa based taverna oozes the same tranquil charm, laid back lifestyle and beach party vibes that descend upon every traveler that steps foot upon the breath-taking island of Mykonos.
The serenity, beauty and culture that the Hellenic Islands in Greece possess have inspired many globetrotters. It was out of this inspiration that Mykonos on the Bay was born. Co-owners Executive Chef Mauro Muroni and General Manager Gerri Sottile were so enamored by the Greek tavernas and its amazingly rich cuisine that they had to bring one right to the shores of Singapore, literally.
Of course, no Greek taverna can truly be considered a taverna without tipples. Mykonos on the Bay has an impressive drinks menu that can cater to every palette. From international beers to refreshing margaritas, hot and creamy coffees laced with liqueur to knock out shots, there is something for everyone who wishes to let loose with a little bit of alcohol. After all, the actual island of Mykonos has a solid reputation of being an all-around-the-clock 24-hour party paradise.
Taramosalata, $15.50 Traditional fish roe spread salad served with herb prawns, “lagana” bread, olive oil
Taramosalata is made from the salted and cured roe of the cod, carp or grey mullet mixed with olive oil and lemon juice. This famous Greek dip shares a lot of similar traits with mentaiko, from its pinkish hue right down to its heavenly umami creaminess.
You can tell the quality of a taverna’s taramosalata just from its color itself. Mass-produced taramosalata is bright pink due to the addition of food coloring along with lots of additional fillers and thickeners. Home-made taramosalata varies from light beige to a pale pink.
The pastel pink taramosalata served in Mykonos on the Bay in this case is extremely fresh and definitely made to order. It was creamy and salty with a striking zest from the lemon juice and a sweet brininess when eaten with the kalamata olives. When slathered on a slice of Greek flatbread and topped with prawns, the crunch of the crispy bread contrasted beautifully with rich and decadent creaminess of the fish roe dip, while the springy prawns provided a fragrant herby flavor.
Calamari, $18.50 Fresh and crispy fried calamari, lemon and paprika
Lightly battered and deep-fried to a soft golden-brown, these rings of squid dusted with paprika and served with a wedge of lemon and a tangy creamy sauce are the perfect bar bites to pair with your alcoholic drink. The crust on the exterior was flaky and crumbly which wonderfully complemented the tender and bouncy squid within.
Meat Mixed Grilled Platter, For 2 $96, For 4 $187, For 6 $269 Lamb chop, chicken sausage, gyros shaves, beef tenderloin, minced lamb skewer, condiments
Platter for 4
Platter for 4
This platter for four was crowned with an assortment of sultry meats grilled to ultimate perfection, slightly charred with a sweet smokiness on its exterior, and waiting to explode with its natural juices with every bite.
The four lamb chops prominently jutting out from the platter were each ringed with a thick border of luscious and gelatinous fat that had slightly crisped up around its thick hunk of meat. The layer of fat had an initial consistency of jelly which liquefied and melted in the mouth like the richest butter on Earth. The lamb meat, cooked medium and slightly pink inside, contained the sweet musky aromas of quality lamb and was so succulent that it secreted juices all over the plate as we dug into its tender flesh.
The two chicken sausages were roughly sliced to be portioned out and were plump, juicy and flavorful, with a firm yet thin casing that housed all the moist chunky minced meat within.
The heap of gyro shavings tucked away underneath the mountain of meat was as authentic as the gyros we had in Greece itself. Each shred of pork glistened with the sublime fatty juices achieved from the fat that had oozed out of the meat on the rotisserie and dribbled down the entire length of the pork tower as it slowly cooked in oscillation. The succulent slivers of pork that were shaved off the rotisserie were just slightly charred which heightened its savory and hearty full-bodied flavors of the naturally sweet porky goodness paired with the wonderfully concocted marinate.
The beef tenderloin was cut up into massive cubes to be divided between the group, and the cross section of these chunks showed that the steak was expertly grilled to an impeccable medium-rare. The beef tenderloin stayed true to its namesake - it was extremely tender with an intense moistness and packed with juices. It had a delicately sweet and savory taste and was seasoned with a simple sprinkling of sea salt.
The lamb souvlakis were absolutely flawless and couldn't have been better had someone's loving and traditional yia-yia (Greek grandmother) prepared it from scratch with an old family recipe passed down for generations. The minced lamb meat molded to the bamboo stick was incredibly tender with each molecule of meat engulfed in the lamb's own natural earthy flavors, rupturing with a sweet deluge of juices in the mouth.
The meat platter is served with a saucer of rich, creamy, tangy and refreshing tzatziki and a basket of crisp and fluffy fries on the side.
Seafood Mixed Grilled Platter, For 2 $96, For 4 $187, For 6 $269 Whole seabream, king prawns, calamari, mussels, char broiled octopus, condiments
Platter for 4
Platter for 4
This platter for four is an underwater treasure trove of colorful culinary gems that will delight all seafood lovers. With char-grilled marks lightly scorched on the fresh ocean catches, the platter promises a tsunami of multidimensional flavors and textures.
The whole seabream served was huge and extremely fleshy. Its white flesh was firm and dense yet fatty and delicate with a delicate clean-tasting wash of flavors leaning towards the sweet side.
Flayed in the middle of its spine for easy eating, each of the giant prawns spanned the length of an adult man’s hand. The meat fell apart from its shell with barely any resistance which pointed to optimal freshness. The meat was thick and supple, and had a crustacean-like sweetness akin to lobster.
The calamari and octopus were both springy and bouncy in texture with a tender bite. Succulent juices that taste mildly like the sea squirted out from the two cephalopods as we sank our teeth into its corpulent flesh. The calamari had a milder taste compared to the octopus which exploded with a sublime sweetness.
The mussels and clams that scattered the platter like confetti were plump and juicy with a sweet taste of the sea.
The seafood platter is served with a saucer of mayonnaise and a plate of baked potatoes, asparagus and corn on a bed of fresh greens.
Olive Oil and Chocolate, $16.90 Creamy olive oil and chocolate “mousse”, citrus fillets, preserved grape fruit peel, sea salt flakes
The amalgamation of olive oil and chocolate mousse is a thing of wonder. The olive oil gave the velvety chocolate mousse a smooth and buttery texture, which enhanced its melt-in-the-mouth effect. The fresh fruits and berries provided an invigorating burst of fruity sweetness to the extremely decadent dessert and prevented it from getting too overwhelmingly rich.
Baklava, $15.90 Crispy pistachio “phyllo” rolls bathed in honey syrup, served with home-made fior di latte ice-cream
Glazed and saturated in honey, the baklava had a flaky exterior with a sticky pulpous consistency within and a nutty crunch. This dessert was sugary sweet, but it lacked the authenticity of a traditional baklava which possesses lingering and evolving aromas and flavors that dance on the taste buds. Nonetheless, its crackling syrupy traits are bright and sparkling enough to appease a sweet tooth.