Culinary Craft
Laurus Table
Laurus Table offers a refined culinary experience that marries the elegance of Italy’s Amalfi Coast with Singapore’s coastal bounty. The menu highlights seafood and sustainably farmed fish from nearby waters, which reflects the resort’s support for ethical sourcing. This is further complemented by the freshest organic produce from regional growers, and herbs handpicked from The Laurus’ own garden.
The space is also designed for warmth and connection, featuring sustainable details throughout, setting the stage for a dining experience that is both meaningful and memorable. These details include cutting boards, bowls, and even serving trays, that are all made from repurposed wood from local trees.
Start the day with an international residential breakfast featuring bespoke yoghurt that is locally made, accompanied by house-baked breads, heritage condiments, and farm-fresh herbs grown on-site. By evening, savour wood-fired seafood and grilled dishes that capture the coastal essence of southern Italy.
Opening Hours
Breakfast: 7am - 11am
Lunch: 12pm - 2.30pm
Dinner: 5.30pm - 10pm
Reserve a table now
Menu
Festive Menu (24 - 27 Dec 2025)
Fabrizio Ferrari
Known to many as Fabri, Chef Fabrizio Ferrari believes that food is a universal language of connection. Born in Lecco, on the shores of Lake Como, he inherited a love for the sea and a family restaurant. At 22, he took the helm of Al Porticciolo 84 and earned a Michelin star in 2005, a distinction he upheld for 15 consecutive years.
His accolades extend well beyond the Michelin Guide. He is winner of the Cous Cous Fest international competition, recipient of Identità Golose’s innovation award, and a long-standing ambassador for sustainability with the Marine Stewardship Council.
Now consulting the kitchens at The Laurus, Chef Ferrari blends Michelin-starred precision with Italian innovation offering guests a dining experience that is both innovative and elegant.
Branzino in Crosta di Sale, Finocchietto e Limone
Aromatic baked whole seabass crusted with sea salt, wild fennel, and lemon. Served with brick oven roasted seasonal vegetables.