Cygnet by Sean Connolly, the signature restaurant of the newly opened hotel QT Singapore, is set to make waves in the local dining scene. As part of the Australian QT Hotels chain, QT Singapore brings its characteristic blend of playful luxury and top-notch hospitality to the heart of the central business district. Just opened on 16 September and taking over the heritage building that was once SO Sofitel and more recently Hotel Telegraph, this vibrant new hotel looks set to be a destination for those seeking unique hospitality and dining experiences—and at Cygnet, those experiences are found in every bite.
Helmed by the award-winning and charming Chef Sean Connolly, Cygnet’s menu is a love letter to premium ingredients and bold flavours. Connolly, known for his friendly, down-to-earth personality, is as engaging as his dishes. He stops by to chat with us at the table, making us feel right at home as we savour his culinary creations. His warm disposition translates into the food, with each dish reflecting both his expertise and approachable style.
Cygnet’s decor sets the stage for what initially feels like a Manhattan bar and grill experience, with its sleek, dark wood finishes and low, ambient lighting. The elegant seating and open kitchen add to the theatre of dining, evoking the bustling energy of a New York steakhouse. Yet, it appears to me that the restaurant’s true soul is rooted in Australian fine dining. The relaxed yet refined atmosphere, coupled with warm, welcoming service, channels an easygoing sophistication I’ve had experienced at premium establishments in Australia more so than in Manhattan, New York.
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The Food
I kicked off my meal with the Baked Scallop with Hollandaise (S$17 each). Served on the half-shell, the scallop is baked to golden perfection, with the hollandaise sauce adding a rich, velvety layer of flavour. The sauce, creamy and slightly tangy, complements the sweetness of the scallop without overpowering its natural ocean-fresh taste. It’s a dish that strikes a beautiful balance between richness and lightness, offering a luxurious bite that feels both refined and comforting.
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The classic Clams Casino (S$16 each) is a dish that encapsulates Chef Connolly’s philosophy of simplicity done right. The clams, nestled beneath a golden crust of breadcrumbs and bacon offered a delightful mix of textures. The combination of salty bacon, sweet clams and a touch of garlic created an indulgent, savoury bite that set the tone for the meal.
Another appetiser, the Crab Lettuce Taco (S$12 each) is a refreshing and vibrant dish that brought the natural sweetness of crab to the forefront. Crisp iceberg lettuce acted as the ideal vessel for the tender crab meat, dressed in a zesty sauce that added just the right amount of punch. It was a light yet flavourful interlude, a perfect palate cleanser before the mains.
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For the main dish, I couldn’t resist the Cornish Cod en Croûte with leek and oyster chowder (S$52). The fish was immaculately cooked—flaky, tender and lightly bathed in a buttery oyster chowder that didn’t overshadow its delicate flavour. This dish encapsulated Connolly’s philosophy of letting the quality of the ingredients speak for themselves, offering a satisfying simplicity that was both elegant and comforting.
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As for dessert, I had the pleasure of trying two standout options. First was the New York Cheesecake (S$20), a dessert that embodied decadence. Creamy, smooth and resting on a buttery biscuit base, the cheesecake was subtly enhanced by a hint of lime zest, which lifted the richness of the filling. It was a slice of New York elegance, perfectly executed. One might balk at forking out S$20 for a slice of cheesecake at first. But portions certainly aren’t small at Cygnet; one serving of the New York cheesecake is good for two, or even three, to share. You have been warned.
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The final flourish was the Crème Caramel (S$18), a dessert that ended the meal on a sweet, silky note. This is a classic dessert I almost always cannot resist ordering whenever I see it on a menu. The caramel, with its deep, slightly bitter notes, paired beautifully with the smooth, vanilla-infused custard. And surprisingly, Cygnet’s rendition is not overwhelmingly sweet. It was everything you’d expect from a top-tier crème caramel, with just the right balance of flavours to signal its perfection and to end the meal with.
Cygnet by Sean Connolly
35 Robinson Road
QT Singapore
Singapore 068898
Tel: +65 6701 6800
Email: [email protected]
Opening hours: Daily – Breakfast: 6:30am – 10:30am; Lunch: Mon – Fri 12:00pm – 3:00pm; Dinner: Mon – Sat 5:30pm – 11:00pm
