Vis-A-Vis

DAYS OF BUSINESS

Mon - Sun:	11:30 to 15:00 18:30 to 23:00

Tucked away snugly in a corner of central Singapore, Vis-à-vis offers the discerning culinary enthusiast a refreshing experience in French dining. In a setting that strikes an even balance between a bistro ambience with the trappings of a fine French establishment, it is the ideal choice for a multitude of dining appointments, whether a power lunch or a three-hour romantic evening getaway.

Price Guide	Entrée $14.50 - $28.50, Dessert $15.50 - $16
Payment Options	Amex, Visa, Mastercard
Features	BYO, Dress smart casual, Licensed
Ambience	Contemporary, Sophisticated
Food	Vegetarian option

Menu

Entrees Froides

Oysters: Half dozen on ice perked up with the classic red wine shallot sauce

21.50

Vis-a-Vis Salad: A potpourri of vine tomatoes, onions & diced pears tossed with red & watercress in a tangy dressing of avocado oil infused with citrus juice sprinkled with crispy garlic shavings & roasted nuts

14.50

Carpaccio of Beef Rossini: Thin slivers of raw beef nested on gooseliver terrine lightly dusted with Parmesan cheese , julienne radish & truffles drizzled with a caramelized portwine sauce

28.50

Peaky-Toe Crab: Shredded crabmeat & forest mushrooms tossed with mayonnaise nested on avocado salsa garnished with colorful shards of capsicums

16.50

Smoked Salmon : Lightly flavored with horseradish cream perfumed with fresh dill garnished with fresh salmon roe lifted with a tangy grape juice coulis

17.50

Potages

French onion soup

8.80

Black truffle & wild mushroom: Velvety puree of mushrooms fortified with winter truffles

13.50

Entrees Chaudes

Escargots: Half dozen baked with parsley & garlic butter sauce

18.50

Foie gras : Pan-seared & paired with strawberries lightly sautéed in a red wine vinegar dusted with grated orange zest spiked with Grand Marnier drizzled with a reduction of 25 year balsamic vinegar sauce

31.50

Poissons Et Fruits de Mer

Wild barramundi: Pan-seared & enveloped with Parma ham topped with caramelized lemon & orange wedges in a raspberry sauce served on baked zucchini spiked with garlic

29.80

Cod : Boneless fillet crusted with bacon & garlic chips nested on julienne summer vegetables laced with carrot jus sauc

33.50

Viandes

Duck: Roasted confit of duck glazed with plum sauce crusted with mixed peppercorn & spices complement by an Orange & Grand Marnier sauce paired with pan-roasted foie gras on peach

35.00

Pigeon: De-boned & stuffed with forest mushrooms served with a sauce made with its own pan-juice flambé with Armagnac & Madeira wine accompanied by sautéed greens & potato croquette

36.00

Fromages

A variety of finest cheeses refined for: by the “King of Cheeses” ~ Xavier Fromager Affineur from Toulouse

18.50

Desserts

Chocolate torte : Warm torte that oozes with coffee paste, paired with caramelized banana & accompanied by homemade rum & raisin ice-cream

16.00

Dark chocolate soufflé: Dark bitter chocolate soufflé paired with flambé cherry jubilee & hazelnut ice cream

16.00

Chocolate filo ganache: Warm filo envelopes stuffed with chocolate ganache accompanied by avocado cream topped with vanilla ice cream drizzled with crème de cocoa

16.00

Mango soufflé: Dark bitter chocolate soufflé paired with flambé cherry jubilee & hazelnut ice cream

15.50

Baked Alaska : Decadent layers of vanilla sponge cake, fresh strawberries spiked with Grand Marnier & homemade strawberry ice cream coated with an Italien Meringue

15.50

Apple: A trio of delicious nibbles: - warm flaky pastry lined with thin slices of apples baked apple strudel drizzled with cinnamon sauce served with dark chocolate ice cream

15.80

Kindly order your desserts at least 30 minutes in advance to allow for preparation time

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 23/3/07.

"The cosy restaurant features a wine display and has many framed photographs on the walls, all offset by a large mirror... Well-prepared, contemporary and traditional French cuisine is served at the suburban restaurant... Mainly French labels are featured on the comprehensive list, with the house pour being specially blended in France, under the direction of the restaurant's proprietor Jeremy Choo."

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

Vis-A-Vis

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Food

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