Saint Pierre

DAYS OF BUSINESS

Mon - Fri:	12:00 to 14:00 19:00 to 21:30
Sat:	19:00 to 22:00

Saint Pierre is not only about good food, it is about excellent and good value wines to go with it, thanks to the unstinting eye for detail of Ms Hong - whose unflinching good taste ensures that you drink as well as you eat. You could also say she possesses a third eye of sorts, knowing instinctively when a glass is out of place, a drink needs to be replenished and when to discreetly produce reading glasses for a diner who has forgotten his own.

For years, French food in Singapore has been formal, expensive, classical and occasionally, very good. But Saint Pierre has an edge it can claim as its very own - it brings French food to life.

Price Guide	Entrée $32 - $45, Main $45 - $80, Dessert $18 - $35
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	BYO, Dress smart, Dress smart casual, Licensed, Private dining area, Secure parking
Ambience	Contemporary, Trendy

Awards

2005 - Convotherm Restaurant of the Year - The World Gourmet Summit

Menu

Starters

Ventreche de thon aux lentilles: flamed japanese toro with warm salad of green lentils, tomato-fumet dressing, imperial soy sauce and grated fresh wasabi

45.00

Panisse, caviar et creme fraiche: homemade chestnut flour pancake with 15 grams of new harvest oscetra caviar, japanese sea urchin and mirin scented cream

60.00

Langoustine rotie a la feulle de mitsuba: roasted langoustine wrapped in mitsuba leaf with pan-fried girolle, organic zucchini, braised escargots and basil emulsion

38.00

Boeuf en cuisson lente et vieux parmesan: low temperature roasted dry aged kobe beef served with salted hazelnut cookie, 24-month aged parmesan cheese, garlic confit and bordelaise dressing

38.00

Soup de choux fleur et bacaloa brandade: caramelised cauliflower soup with salted cod brandade and green tea smoked duck chips

28.00

Champignons en tecture: fricasée of wild mushrooms with roasted pinenuts, matsutake tempura with ponzu infusion and slow braised italian cep with citrus and rosemary oil

36.00

Mains

Pot-au-fu de cochon: braised belly, roasted ham, andouilette and home made bacon in forgotten vegetable consommé, smoked potato and side pickled gerkhins with wasabi cream

38.00

Boeuf en trois cuissons: slow braised veal cheek with crispy bacon and caramelised baby onion; croquette of oxtail and tataki of wagyu sirloin with winter petits farci

55.00

Homaro thermidoor: whole lobster crusted with thermidor emulsion and watercress puree served with roasted lobster claw, salad of ratte potato, chives, black truffle and fleur de sel

70.00

Coquilles en croute d'herbes: roasted brittany scallop with wild herb, black truffle and sea urchin served with celeriac puree cigarette russe and side momotaro tomato with green bean salad

60.00

Confit d'oie aux endives: goose leg confit with caramelised belgian endive, green apples, roasted beetroot salad, spiced honey grilled fig and preserved lemon dressing

45.00

Omble chevalier en grenobloise: steamed artic char fillet with yuzu and capers sauce, savora espuma, pan fried brioche crumb, parsley puree scented with oba leaf

45.00

Desserts

Gatrau au chocolate : grandma stroobant flourless belgian chocolate cake with acacia tree honey tuile, tahitian vanilla ice-cream and caramelized apricot sauce

16.00

Creme brulee au sake: sake scented cream brulée with cinnamon infused rice pudding and chocolate maki

18.00

Clafouti aux pommes et chataignes: caramelised winter apple clafouti with home made candied chestnut and marron glacé ice-cream

16.00

Chiboust au citron vert: hand rolled roasted pineapple carpaccio with lime scented cream chiboust and pandan jelly

16.00

Baba au rhum: rum marinated millefeuille of caramelised banana mousse with lemon grass and milk chocolate ice-cream

18.00

Plateau de fromage: assorted platter of french farmed cheeses with organic green leaf and olive oil dressing

25.00

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 16/3/07.

"Closer to more traditional French cooking with the likes of blanquette de veau..."

Jaime Ee, Asia One - July 2007

"Excellent French cuisine with a focus on seafood although lovers of foie gras will not be disappointed. An extensive collection of wines."

N/A, eat2eat - January 2007

"Delicious, innovative and buzzy, Edina and Emmanuel have made this one of the town's top tables."

Luxe Singapore, Luxe Asia Limited - January 2007

"The decor is modern and minimalist... Seasonally changing, modern French cuisine is served with some Japanese ingredients... Grandma Stroobant's flourless chocolate cake is a traditional dessert..."

Singapore Tatler, Singapore's Best Restaurants 2007 - October 2006

"Hugely delicious, Japanese-influenced French fare in an innovative and sleek salon. One of the town’s top tables."

N/A, The Business Times Weekend - May 2006

"The look and feel of the tastefully-decorated interior - elegant and understated, with muted tones, soft finishes and comfortable furniture - makes a strong initial impression..."

Geoffrey Eu, AsiaOne - February 2006

"Beligian owner-chef Emmanuel Stroobant is as dishy as the foie gras, braised black cod and flourless choc cake he dishes up in his smart, award-winning Modern French restaurant."

Joan Koh, Insight City Guide Singapore - December 2004

Saint Pierre

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Awards

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