Gourmet Cellar

DAYS OF BUSINESS

Mon - Fri:	10:30 to 23:00
Sat:	13:00 to 23:00

Our true open concept kitchen and bar serves Modern European and Japanese cuisine, presenting a salacious new menu of exquisite appetizers, a wide range of main courses ranging from the freshest of seafood to gourmand creations by Chef Benjamin and Chef Kenneth, and a line up of desserts which are simply pure delights.

Price Guide	Entrée $16 - $95, Main $28 - $89, Dessert $3.50 - $12
Payment Options	Amex, Visa, Mastercard, Diners
Features	Licensed, Private dining area, Takeaway
Ambience	Contemporary, Sophisticated

Modern European Menu

Japanese menu

Appetizers

Fruits de mer : (best for 2-3 people) a seafood platter with assorted seafood such as boston lobster, oysters, greenland prawns, two other seasonal seafood items

95.00

Half dozen oysters : with condiments; aspic mignonette, ponzu, tangy dressing

23.80

Foie gras duo : pan seared foie gras & terrine meuille feullie with breaded peach & spiced wine glaze

23.80

Salmon sampler: gravlax of salmon, seared cured salmon, smoked salmon bouquet

22.00

Seared tuna & salmon caviar : accompanied with chilled cauliflower foam

22.00

Walnut scented poached egg, braised garden vegetables

16.00

Oven roasted portobello: with balsamic & mixed salad leaves

16.00

Soups

Truffle scented mushroom cream

8.00

Bisque of shellfish : with prawns & edamame

10.00

Fish & Seafood

“Live” lobster, cooked the traditional thermidor-style

89.00

Pan fried turbot : with selected vegetables & citrus oil

33.00

Pan seared marinated salmon : with semi-dried vegetables & garlic potato puree

28.00

Roasted honey-glazed snapper fillet: with cured root vegetables and basil balsamic dressing

28.00

Seared scallops : with mushroom & edamame bean risotto

28.00

Meats

Wagyu beef rib-eye: roasted shallots & ratte potato with red wine sauce

89.00

Roasted tenderloin OR ribeye: celeriac puree & asparagus with balsamic onion glaze

32.80

Pork loin wrapped : with truffle & foie gras mousse, cep sauce & garnish

28.80

Seared venison loin: raspberry red wine reduction, potato & cheese croustade

28.80

Roasted capon leg: with summer vegetables & morel cream

28.80

Duck cassoulet: braised tender duck leg with winter vegetables & jus

28.00

Pasta Dishes

Marinara e bianco or fresh tomato sauce: with sautéed garlic, squid, scallops & tiger prawns and shredded basil

20.00

Duck confit pasta: shredded confit of duck cooked with red wine balsamic onion glaze

16.00

Aglio olio : olive oil, sautéed with chopped anchovies, chilli and garlic

11.00

linguini pasta, & pick your own cooking style

All efforts have been made by singapore.menulog.com to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Singapore Dollars (SGD$) unless otherwise specified.

This menu was last updated on 24/3/07.

"A wine bar offering a wide selection of seafood and meat dishes as well as having a deli attached with fine foods from all over the world."

N/A, eat2eat - January 2007

Gourmet Cellar

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Add a review

Add a review