Sky22, the all-day dining restaurant with a view at Courtyard by Marriott Novena Singapore, offers both buffet and a la carte dishes. Located on level 22, Sky 22 features high ceilings and windows all around, creating a spacious and relaxing environment for dining. The restaurant is open from noon till 10pm daily.
Enjoy both local and western delights here. SKY22 offers a healthy build-your-own-bowl salad to go with cold cuts and house dressings for just S$16.
For starters, you can have a Bruschetta with rosemary-balsamic portobello mushroom with camembert, arugula walnut pesto and grilled sourdough (S$18) or the Proscuitto and Belgian Endive salad (S$22) to share. That salad is refreshing with caramelised figs, pumpkin, granola and pomegranate dressing. Enjoy pizza with a local flavour when you order the thin-crusted Singapore Chilli Crab Pizza. Sink your teeth into chunks of crab meat, red cut chilli, scallions and onions on a crispy thin crust.
This wild rice salad is full of flavours and scents, thanks to the ingredients which include charred octopus, long beans, fire-roasted sweet potato, organic betel leaf, ginger flower, crushed peanut and toasted coconut. I particularly like how refreshing this dish can be and it is not something I get every day. It is the must have dish for me when visiting Sky22.
S$24 is a lot to pay for a bowl of laksa. Sky22 throws in Tiger Prawns, quail eggs, beancurd puffs and fish cake and vermicelli into a thick spicy coconut gravy that make you yearn for more with each mouthful. Expensive but it is so good, I’ll have to save it as a treat for myself.
Fish lovers will like the Pan-Seared Red Spotted Grouper (S$28). It is prepped with red cherry shrimps, sambal oelek, pearl barley, tumeric coconut cream and Vietnamese mint.
This dish of tender juicy iberico pork (S$36) is cooked to perfection without any gamey taste. It is served with baked baby radish, hummus, wilted Chinese Spinach and yellow soy beans.
For dessert, try SKY22 Bubur Cha-Cha Cup (S$12). It is a delight of sweet potato, pandan jelly, sago, yam and banana with ice cream. Not your traditional coconut drenched bubur cha cha. But if you let the coconut ice cream melt, then your bubur cha cha becomes a wet version.
