Love good food? Enjoy even more with thousands of 1-for-1 deals with Burpple Beyond >
close

1 Beach Road
Grand Lobby Raffles Singapore
Singapore 189673

(open in Google Maps)

Monday:
Closed

Tuesday:
12:00pm - 02:00pm
07:00pm - 09:30pm

Wednesday:
12:00pm - 02:00pm
07:00pm - 09:30pm

Thursday:
12:00pm - 02:00pm
07:00pm - 09:30pm

Friday:
12:00pm - 02:00pm
07:00pm - 09:30pm

Saturday:
12:00pm - 02:00pm
07:00pm - 09:30pm

Sunday:
Closed

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Reviews

From the Burpple community

Snacks after dessert:

Calamansi & curry bonbon
Peach and basil tart

2 Likes

Third course (out of 3) - Guanaja chocolate & Beeswax

Grand cru dark chocolate mousse with pine buds, beeswax cream

Usually not a chocolate person, but surprisingly I enjoyed this a lot! It was rich but not overly cloying.

Paired with Bodegas Ximénez-Spínola Original Harvest 207. Bold, mildly acidic with notes of apricot, apple and peach. Perfect to balance out with the richness of the chocolate.

1 Like

Third course (out of 3) - Pineapple & Chamomile

Coconut sorbet, pineapple textures, chamomile cream.

There was so much going on in one plate! So complex, yet so cohesively harmonized. The tart at the bottom paired perfectly well with the creamy rich coconut sorbet, combined with the lightness from the pineapple cubes and chamomile cream. The sugar shards added the missing textural balance with a crunch! What a delight!

Paired with Diszókó Tokaji Kësõi Szüret Late Harvest 2016. Sweet wine, great accompaniment to desserts. Fresh, mineral and fruity.

1 Like

Pre-dessert Course -

Cherries glazed with Mexican tarragon oil, olive oil ice cream in the middle to balance off the flavors, finished off with lemon foam and tarragon. Love the elements individually and even more as a whole!

2 Likes

Second course (out of 3) - Veal

Marinated with blackcurrant leaf, broccoli purée and baby vegetables, jus.

Paired with Foradori Teroldego 2016. Medium body, bright tart, gentle tannins with an acidic finish.

2 Likes

Second course (out of 3) - Brittany Brill

Meunière, fennel with chrysanthemum, rhubarb and dill broth.

The brill is a species of flatfish in the turbot family. It is a mild, white fish with firm and flaky texture. Pan fried and served in a very flavorful broth brimming with bright flavors from the rhubarb and dill. So light yet refreshing! The droplets of fennel purée were like the icing to the cake. Delish!

Wine paired: Domaine Vacheron Sancerre Le Paradis 2016. Good balance of earthy and citrusy notes!

ADVERTISE WITH US