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10 Coleman Street
Level 3 Grand Park City Hall
Singapore 179809

(open in Google Maps)

Sunday:
12:00pm - 02:30pm
03:00pm - 05:30pm
06:00pm - 10:30pm

Monday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Tuesday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Wednesday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Thursday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Friday:
12:00pm - 02:30pm
06:00pm - 10:30pm

Saturday:
12:00pm - 02:30pm
03:00pm - 05:30pm
06:00pm - 10:30pm

View Address & Details

Reviews

From the Burpple community

The beautiful beef slices are paired with pumpkin puree at the side and white pepper foam on top. It is another light-handed dish, allowing the main ingredient to shine.
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Find out more at https://www.sgfoodonfoot.com/2019/09/tablescape-restaurant-bar-grand-park.html
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Tablescape Restaurant & Bar
Grand Park City Hall
Level 3
10 Coleman Street
Singapore 179809
Tel: +65 64325566
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

The Coconut Raspberry Mousse comprises of a layer of raspberry gel, coconut mousse, and almond crumble. Each spoonful comes with a multi-textural enjoyment. As for the Champagne Jelly, it is a light and refreshing dessert, with the candied orange peel giving it a citrusy lift.
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Find out more at https://www.sgfoodonfoot.com/2019/09/tablescape-restaurant-bar-grand-park.html
.
Tablescape Restaurant & Bar
Grand Park City Hall
Level 3
10 Coleman Street
Singapore 179809
Tel: +65 64325566
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

At Tablescape conveniently located opposite Funan Center, expect to see contemporary European food rooted in tradition, just like how this modern looking restaurant serves with a heart of heritage.
🔸
To start, consider this Black Angus Beef Tataki, thinly sliced and quickly seared in the Japanese tataki style thus retaining a gentle pink center. It is served with pumpkin in two textures – cubed and pureed, then dressed in classic Pommery mustard and raspberry vinaigrette. What was unexpected is the delicate white pepper foam which added an aromatic sparkle to the sweet-savoury flavour.
📍
Tablescape
Level 3
10 Coleman Street
Grand Park City Hall
Singapore 179809

Lunch – 12.00pm to 2.30pm
Dinner – 6.00pm to 10.30pm
📞
+65 6432 5566
________________________________
[Tasting] #cbdeats #grandparkcityhall #tablescape #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #europeanfood #sgig #restaurantsg #cityhall #burpplesg #starter #finediningsg #singapore #finedininglovers #wagyu #tataki #frenchfood

1 Like

🥣 Ingredients: Raw Scallops, Cucumber, Red Onion and Salmon Roe
💬 Scallops are fresh, lifted by lemon zest and parsley, and served with croutons, ikura, pickled onions.
💬 Seen pouring over is cucumber gazpacho with acidity coming from raspberry vinaigrette and lemon juice, and some sweetness from onions.
________________________________
📍
Tablescape
Level 3
10 Coleman Street
Grand Park City Hall
Singapore 179809

Lunch – 12.00pm to 2.30pm
Dinner – 6.00pm to 10.30pm
📞
+65 6432 5566
________________________________
[Tasting] #cbdeats #grandparkcityhall #tablescape #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #europeanfood #sgig #restaurantsg #cityhall #burpplesg #chickenchop #finediningsg #singapore #finedininglovers #hotate #scallop #frenchfood

1 Like

H O S T E D
Since he joined at the end of April from La Brezza at the St. Regis Singapore, Executive Chef Armando Aristarco has been busy. Under his watch, the quietly elegant European restaurant at the Grand Park City Hall seems to have become imbued with some of his irrepressible verve. Or at least, that is what comes through for me in his food.
Every meal here is bookended by trolleys - of housemade breads (4 kinds are served at any one time with butter that’s also churned in-house) and desserts (Pastry Chef Ambu ensures it is a buffet on wheels) that you can choose to have as much of whatever you like from.
At our lunch, a delicious bite of lobster with burrata was served to tease our palates. From the appetisers that followed, I found the 62-degree egg with aged Parmesan-Reggiano fondue, asparagus and truffle, the loveliest ($28++). Tied in second place, the fresh Hokkaido Scallops with cucumber and juicy Beef Tataki with pumpkin ($20++ each).
Being Italian, Chef Armando’s carbs are, not surprisingly, a force to be reckoned with. His Carnaroli Risotto, a pot of flavourful chewy grains with duck, foie gras and cauliflower, was immensely rich and flavourful ($38++). I was so infatuated with his simple but fabulous Fresh Fettuccine I posted about it practically on-the-spot. Seriously, everyone at the table couldn’t get enough of that pasta dressed in sage butter and truffle either ($38++).
Chef’s proteins were enjoyable as well as evidenced by the short work we made of the crispy-skinned Organic Spring Chicken and the Josper-grilled Iberico Pork.
We grazed across a few desserts as lunch drew to a close. Although I could appreciate the charms of the Champagne Jelly with berries and Chocolate Soufflé, it was the Raspberry and Coconut Crumble that my spoon kept gravitating towards again and again.

Besides the a la carte menu, Chef Armando also offers a Business Set Lunch (3-course: $42++, 4-course: $49++) and a 5-course Degustation at $88++.

3 Likes

H O S T E D
So good I feel compelled to get it out there ASAP.
Executive Chef Armando who joined the restaurant at the end of April, is Italian, so you know his pasta is bound to be of a high standard. True enough, this plate of fresh fettuccine he brought out as an additional item after serving the pre-arranged menu was a stealer of hearts.
Made in house but of course, the ribbons of egg pasta were perfectly al dente and coated with just the right amount of a luscious sage butter sauce. The dish had only one other ingredient - shaved black truffle. But it was enough for the table of us to sing its praises with our mouths full.

4 Likes
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