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Ginett Restaurant & Wine Bar

232 Wishlisted
~$50/pax
Ginett is a contemporary restaurant and wine bar in Singapore’s historic Arts District, opened on February 14th 2017. Situated at 200 Middle Road, Ginett is a go-to destination for guests looking for a relaxed yet buzzy escape. Hearty European favourites, superb French wines, quick and easy set lunches and high quality, affordable wines, are all part of Ginett’s wide-ranging offering, making it a memorable and accessible experience for everyone.

200 Middle Road
Singapore 188980

(open in Google Maps)

Monday:
07:00am - 12:00am

Tuesday:
07:00am - 12:00am

Wednesday:
07:00am - 12:00am

Thursday:
07:00am - 12:00am

Friday:
07:00am - 01:00am

Saturday:
07:00am - 01:00am

Sunday:
07:00am - 12:00am

View Address & Details

Top Dishes

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Reviews

From the Burpple community

Every Thursday evening, they sell oysters at 1$ each! Pair it with a very affordable glass of good wine, and you've got yourself a date! Cab be quite busy, so reservations are recommended. I have also really enjoyed their charcuterie board here.

1 Like

H O S T E D
French Master Chef Roland Durand was in Singapore to share his style of classic French bistronomy for 3 nights - 18th to 20th June, at @ginettsingapore. At the dinner organised for the media, we had the opportunity to taste all of the courses he had created for the already-sold-out event (I’m pretty sure his fame as the chef-patron of Michelin-starred Le Passiflore in Paris may have something to do with that).
The dishes displayed above (swipe for the others) were the ones I liked most. The first two are his desserts, the “Sablé Aux Fraises Et À La Rhubarbe” – a crisp buttery biscuit base embellished with strawberry, rhubarb and orange coulis; the second, the “Le Merveilleux Riz Au Lait A L’angelique De Roland Durand” – Chef Durand’s signature rice pudding whipped up with angelica and dressed with almond milk and pumpkin marmalade. Although I was feeling full and sleepy by this point in the meal, I couldn’t help but scrape my plates clean.
What I enjoyed a lot as well was one of Chef Durand’s appetisers, the “Ravioles D’escargots” which featured #escargot wrapped in fine, handmade pasta and cooked in a delectable broth of sweet garlic and fresh herbs.

2 Likes

It is actually cod fish wrapped in chorizo! Chef Durand has recommended to chew on the leaf first then have a taste of the cod fish. You might be surprised that the leaf tasted like oyster. Firm cod wrapped in chorizo added a nice savoury to the light cod fish. The sauce was lip smacking good! You might be tempted to get some bread to scoop all the sauces from the plate.
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Atlantic cod roasted with chorizo served with Champignon bouquet, oyster and seaweed emulsion .
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Cabillaud Roti Au Chorizo at S$35.
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Where to dine?
Ginett Restaurant & Wine Bar
200 Middle Rd, Singapore 188980

1 Like

Fantastic spread of charcuterie and cheese! Plus point is that they allow you to select your cheese. Double plus point that you get a free bottle of wine when you order this every Monday.

1 Like

The meats are imported from passionate suppliers, such as Rangers Valley, O’Connor Beef and Stockyard, who offer premium quality beef, renowned for consistency, flavour, tenderness and succulence.
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The different types of beef offers are :
1. Pure Black Angus Beef, MB3+
Premium quality beef that delivers an exceptional experience
2. Australian Wagyu Beef, M5
Boasting a robust flavour with the snowflake-like marbling, the beef teases with a hint of texture amidst tenderness
3. Australian Angus Beef
Natural free range and GMO free – at no point are growth hormones or antibiotics used
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Here are some of the beef that we tried, from left to right.

Australian Black Angus MB3+ Rib Eye, aged for 6 weeks $48++ (270 days grain fed)(250g)
Australian Black Angus MB3+ Rib Eye, aged for 3 weeks $48++ (270 days grain fed)(250g)
Australian 30-36 months Pasture Fed Angus Beef Rib Eye (Natural free range, antibiotic & hormone free) (250g)
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Swipe right to see the Scottish Salmon $32++
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Thank you @ginettechittick and @rain498 for the hospitality!
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Check my profile for the link to my full review!

1 Like

Be amazed at how the same piece of Black Angus beef can taste differently at different stages of aging (3/6 weeks). The steak tasted better dry aged as the meat starts to break down over time resulting in more tender and flavourful with a more robust and beefy taste. I would like to have the steak on its own. Alternatively, you may also dip into the recommended sauces such as blue cheese, red wine and bearnaise sauce to bring out the flavours.
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Ginett’s dry-aged specials starting from S$46++ and are available in prime cuts of Black Angus beef.
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Where to dine?
Ginett Restaurant & Wine Bar
200 Middle Rd, Singapore 188980

1 Like
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