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Ginett Restaurant & Wine Bar

233 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.

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Reviews

From the Burpple community

Chanced upon this jewel when i was walking passed. Decided to drop by for a glass of wine to chill as Singapore weather is sooooo hotz. $6 for a decent glass of merlot. Nice merlot with a robust mixture of berries! Am coming back for their monday special next week!!!

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.

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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.

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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

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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.

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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!

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