Panamericana | Intercontinental Escape at Singapore’s Sentosa Golf Club
Encompassing dramatic landscapes and breath-taking views across 50,000 km of open road connecting North, Central and South America, traversing the legendary Pan-American Highway is one of the greatest adventures in the world.
Drawing from the rich diversity of cultures and cuisines found along this vast stretch of road, Panamericana is a bold bar-grill destination set to open at the scenic Sentosa Golf Club in April 2018.
Owner Julian Serna is a veteran bar consultant who has spent the last two decades setting up successful hospitality concepts in Australia and Southeast Asia. Executive Chef Mathew Woon (The Loco Group) has developed the grill’s signature “farm-to-fire” repertoire of succulent grilled whole meats, fresh seafood and regional streetfood. Beverage Manager Ricky Paiva (Manhattan Bar, Bacardi SEA Brand Ambassador) directs the bar programme, creating an extensive range of libations carefully curated for the discerning modern drinker.
Serna has lived and travelled extensively across the Americas, and Panamericana is a years-in-the-making tribute to his Colombian heritage. He says, “With Panamericana, I wanted to not only delve into the region of my heritage, but to create a fun, approachable modern take on the flavours and cuisines found throughout the Americas.”
The 6,000 square feet eating and drinking destination sits on a prime spot in Sentosa Golf Club, set against the panoramic backdrop of the Singapore Straits. The interiors exude the confident warmth of a welcoming home through its bright, open space and rustic “colonial chic” vibes—accentuated with Georgian tiles, chevron furnishing and clean silhouettes. The breezy 100-seat terrace overlooking the lush golf course is the ideal location for stunning sundowners. The focal point of the kitchen is a brick-encased asador, a traditional pit where whole meats are grilled in plain view. Plush sofa seats in the lounge and the marble horseshoe bar are the perfect places to enjoy cocktails and light bites.
Executive Chef Woon delivers a focused menu of small and big plates celebrating the diverse cuisine and produce of the Americas, setting the stage to showcase the grill’s “farm-to-fire” philosophy in spades. Start your meal with a variety of small plates and salads to share. Sink your teeth into beetroot-cured Kingfish lathered with almond cream, and dotted with bursts of pickled grapes and mint. The Peruvian Ceviche is a bright bite of fresh snapper and paw paw marinated in citrus, coconut milk, chilli and coriander. Belize is a flavourful warm salad of charred snap peas that’s smoked, spiced and finished with silky shavings of queso fresco.
With the asador at the heart of the space and the concept, big plates are where Panamericana truly shines. Succulent whole fish and meats and large format cuts are grilled, roasted, charred or barbecued—imparting an inimitable flame-licked flavor. Trout is baked in a salt crust then cracked open to reveal tender, flavourful pink flesh, teased with a tangy tomatillo salsa verde. The rosemary and thyme-rubbed Lamb and whole Colombian Chicken with chilli glaze are cooked low and slow on the asador to bring out smoky, intense flavours and a zealous char; best enjoyed with a selection of house-made sauces like chimichurri, charred herb salsa, and a sumac, fennel, cumin and citrus yogurt.
Indulge in a delightfully sinful slice of Choc Tart with chai-spiced mascarpone; scoop up a sticky spoonful of Date Pudding with butterscotch and vanilla bean ice cream; or opt for comforting homespun staples like Corn Bread or Churros with dulce de leche for a sweet finish.
From California to Manhattan and Back
Former opening Head Bartender of the award-winning Manhattan Bar at Regent Hotel Singapore, A Four Seasons Hotel, California native Paiva has developed a well-rounded beverage programme consisting of wines and sherries sourced from California, Chile and Argentina; North and South American draught and bottled beers; and a slew of craft and small-batch spirits including bourbon, rum, tequila, raicilla and pisco.
Panamericana’s list of signature cocktails and well-loved classic cocktails are inspired by the drinking cultures found up and down the Pan-American Highway. The iconic American 50:50 Martini makes a timeless plea for equal parts Tanqueray No. Ten gin and house vermouth, sealed with a dash of orange bitters. For an easy-to-drink sangria developed to tantalise and hydrate, the house White Wine Sangria is a summer-friendly concoction of pisco, sauvignon blanc, Cointreau and an array of tropical fruits. Slip into cheeky daydreams of Caribbean beaches while sipping the Champagne and Absinthe Colada—a tropical blend of Appleton rum, coconut and pineapple juice, perked up with absinthe and a splash of bubbly.
Inebriation comes easy with a selection of fuss-free, freshly-squeezed Booze and Juice and large-format “Explosion Serves”—the ultimate party drink for any day of the week. As an extension of the bar’s relaxed and fun service, the wine programme is highlighted by their unique “Porron Serves”, where guests are encouraged to consume wine straight from the spout.
For a nibble to go with your tipple, the kitchen serves up streetfood-inspired bar snacks such as confit mackerel Tostada stacked with vibrant layers of coriander, avocado and lime mustard; Beef Tartare mixed with olive crisps, horseradish and cornichons; and a daily rotation of classic Empanadas.