Dining beneath the waves becomes reality at OCEAN Restaurant, Singapore's only underwater fine-dining establishment housed within the world's largest oceanarium at Resorts World Sentosa. This breathtaking restaurant offers front-row seats to a massive undersea habitat where graceful manta rays, reef sharks, and over 40,000 aquatic animals glide past floor-to-ceiling glass panels while guests enjoy their meals. The turquoise glow of the surrounding water and the mesmerising movement of marine life create an ambiance that's simply unmatched in Singapore's dining scene.
Chef Olivier Bellin curates the menu, focusing on contemporary and sustainable seafood dishes crafted from fresh, premium ingredients. His zero-waste approach and dedication to responsibly sourced seafood echo the Singapore Oceanarium's commitment to ocean conservation. Notable menu items include Maine Lobster, Scallop Ceviche, Seared Atlantic Cod, Sustainable Tuna Tartare, and Local Farmed Vegetable Medley, all presented with modern European flair. The restaurant serves lunch (S$148) and dinner (S$248) formats, with operating hours from 11:30am-3pm and 6pm-10:30pm Monday through Sunday.
Located at Equarius Hotel, 22 Sentosa Gateway, the restaurant's popularity means reservations are essential – some diners report needing to book a month in advance. Free parking is available at Equarius Hotel B1M West Car Park with a minimum spend of S$20. For bookings, call +65 6577 6869 or email [email protected]. Whether celebrating a special occasion or simply seeking a dining experience that blends culinary excellence with marine wonder, OCEAN Restaurant delivers an unforgettable underwater journey that showcases both Singapore's dining sophistication and commitment to sustainable practices.
Firstly A few words about directions:
If you’re driving, be sure to read the access instructions carefully. The restaurant’s entrance is discreetly tucked away within the Resorts World Sentosa Car Park, which can be a bit tricky to locate if you’re unfamiliar with the area. For those using a ride-hailing service, it’s wise to bring a printed copy of the directions from your confirmation email, I assume many drivers, including ours, weren’t aware of this hidden gem.
As an added perk, the restaurant provides complimentary access to Sentosa Gateway, saving non-residents the usual entry fee.
Secondly once inside, everything unfolded seamlessly. From the moment we arrived, the evening blossomed into a truly delightful experience, The entire team was remarkably attentive and genuinely welcoming. A special shoutout goes to Rona, who orchestrated the evening with effortless grace and precision. From the impeccable timing of each dish to the harmonious pairing of drinks, she ensured that every detail was flawlessly executed.
We chose the dinner menu with wine pairing, and it turned out to be an extraordinary culinary journey. Each course showcased a distinct theme, artfully matched with complementary flavors and textures. The experience began with a delicate Japanese sake accompanying the first course, setting a refined and elegant tone. From there, a well-paced progression of dishes was paired with carefully selected whites, reds, and a luscious dessert wine. Each pairing elevated the flavors, adding depth and nuance that transformed the meal into a beautifully curated tasting adventure.
This captivating experience unfolded over approximately 3.5 hours, and it was worth every minute, an indulgent celebration of taste, timing, and thoughtful presentation.
Wen Fang
I ordered the 4 course lunch menu and was blown away by the incredible food, service, and atmosphere.
I can't applaud the staff enough on how professional and friendly they were. I had the lovely May explaining each dish to me and making sure everything was going ok. There was also a group of diners at the table next to me making a lot of noise and crowding the tank to take selfies, so the staff kindly shifted them to the other end of the restaurant to allow me to enjoy observing the fish in the tank in peace - I was blown away by their kindness and consideration!
I was impressed with each course that came out. In addition to the menu items, there were also several complimentary hors d'oeuvres and desserts.
Each dish was expertly cooked, and each ingredient was extremely high quality and treated with utmost respect. As I had arrived at the restaurant just after it opened, I was shown a smoked duck neck the chefs had prepared for one of the hors d'oeuvres, as part of the restaurant's ethos to minimise wastage.
The Hokkaido scallop was large, plump, sweet, and had a buttery texture. The morello mushrooms had an amazing umami flavour and juicy beefy texture, I could have easily eaten a whole bowl of these. The white asparagus was tender and sweet, with no fibrousness at all. The sauces were also packed with flavour and complimented the dish wonderfully. A faultless dish!
The turbot was fall apart tender, as was the cabbage. The sauce also packed a lot of umami flavour which helped bring out the seafood flavour of the fish. The pickled shallots provided an acidity needed to balance the dish, and the tobiko provided some nice crunch as well to contrast the with the softness of the fish and cabbage.
The magret was cooked excellently, the fat had been rendered from the skin and the meat was blushing pink. I really enjoyed the toasted hazelnut garnish on the magret. The grilled orange provided a nice sweetness to combat the bitterness from the endive - which was cooked until it had a lovely soft texture. The only thing I noted was the toasted coriander seeds on top of the magret were a little bit too chunky, but I can imagine it would complement the magret nicely if it was ground down a bit more finely.
The dessert was very nice as well, the passionfruit jelly was very bright on the palette and packed with flavour. The pavlova was crisp and light, and the coconut jelly provided a good creaminess, along with the cream filling of the pavlova. The crispy rice was light and indeed crunchy, and had been coated in caramelised sugar which provided the slight bitterness needed to counteract the sweetness from the rest of the dish. I loved the addition of the lime zest sprinkled over the top of the dish. The only thing I noted was that the flavour of the mango sorbet was a little too subtle.
The complimentary bread was another unexpected highlight. I especially enjoyed the brioche and comte cheese bread. The brioche was crisp on the outside but light, fluffy, and buttery on the outside - i've never had anything like it before! The flavour of the comte cheese bread shone when eaten with the butter and honey.
The hazelnut dessert was also very delicious, the pastry tasted like a choux bun and it had a light chocolate/hazelnut creme filling inside which left a very clean mouthfeel afterwards.
Overall i'm very impressed with this restaurant and hope to come back the next time i'm in Singapore!
Just a note, the entrance of the restaurant can be difficult to find due to it's location in the carpark of the Equarius hotel, but there's a video on their website outlining the directions to find the restaurant :)
Zhang Wenchang
The place can be hard to find if you are not accessing it from Oceanarium.
Do read the directions on Ocean Restaurant website or your reservation email carefully.
The ambience is simply fantastic, food is lovely & presented well.
Room for improvement: Having 1-2 more mains choices would be ideal. At the present, one would have to choose between beef or duck.
Desmond Lee
The aquarium dining experience was awesome. All the service members were friendly. The aquarium was full of marine lives with Manta rays, hammerhead sharks and etc... The foods was tasty, I like the bread they served together with honey and butter spread. Had enjoyed they dinner very much. Thanks for the servicing team.
ZOE8DESIGN
The aquarium’s marine life was presented at its finest! Coupled with great smiles and exceptional service from all staff, it made for an unforgettable experience. It would have been even better if we could mute the noise from those who couldn’t speak softly—but of course, that’s out of anyone’s hands. Aside from that, everything else was perfect! It’s rare for me to finish every dish during fine dining, but I thoroughly enjoyed and finished everything served here. Love all fishes!
I thought the combination of chocolate lava tart and caviar would be strange, but it turned out to be a delightful surprise! Kudos to the pastry chef—it was impressive!
