top of page
Private Dinner Menu
$40 for 12 pieces
Mozzarella, cherry tomato, olive and artichoke skewer with basil & balsamic reduction | GF | V
House-made Duck rillette with apricot purée
Asparagus roll with Bayonne ham and Emmental cheese | GF | V
Slow-braised pulled pork with caramelized onion and fruit chutney
King prawn skewer with Thousand Island dressing | GF
Blinis with tuna mayonnaise, sweet pepper, and olive tapenade
Smoked salmon roll with light creamed Goat cheese and leek
Escargot skewer with bacon, mushroom, garlic and cashew nut | GF
Herbs Fish rillette on toasted sourdough
SNACKS TO SHARE
Avocado guacamole with chips | GF | V
Homemade Hummus with crudites | GF | V
Housemade Babaganoush with crudites | GF | V
SALADE DU JARDIN $30 | GFA | VR
Assorted garden vegetables with bocconcini, goat cheese, smoked duck, fresh basil, virgin olive oil, aged balsamic vinegar, and tapenade crouton.
TARTARE DE SAUMON $30 | GF
Freshly cut New Zeeland salmon with avocado, shallots, sour cream, raspberry vinegar, ”Pommery” mustard, Espelette pepper, seed wafer, crisp apple salad & mint.
CARPACCIO DE THON $30 | GFA
Thin slice of sashimi-grade tuna seasoned with virgin olive oil and kaffir lime juice, tropical fruits, shallots, Avruga caviar, fresh herbs, and Pangrattato.
BURRATTA A L’ARTICHAUD $30 | GF | VR
Fresh Burrata with smoked salmon, marinated artichokes, cherry tomatoes, toasted sourdough, tapenade, pesto, virgin olive oil, and balsamic glaze.
CRABE DE L’ALASKA $30 | GF
Zucchini cannelloni filled with Alaskan king crab, quinoa, confit ginger, lime zest, orange, and fresh herbs.
ASPERGES GRATINER $30 | GF | VR
Green asparagus with melted Comte cheese, poached egg, roasted mushrooms, and smoked bacon vinaigrette.
CREME DE MAIS $25 | GFA | VR
Creamy organic sweet corn soup with Iberic chorizo, caramelized onion, vanilla bean sabayon, double cheese & ham toasties.
CREVETTES A L’ESPELETTE $30 | GF
Grilled prawns with Espelette pepper, crisp fennel salad, coconut milk sauce with ginger, tomato & lime juice.
PETONCLES FARCIES $30 | GF
Hokkaido scallops filed with tartufade, cauliflower puree, chardonnay cream sauce & black truffle oil.
CHAUDREE DE LA MER $50 | GF
Hokkaido scallops, prawns & calamari slow cook in a creamy lobster sauce with crab ravioli, grilled baby potatoes, steamed leek, and fresh herbs.
TATAKI DE THON ROUGE $45 | GF | VR
Sushi grade tuna tataki with Saffron risotto “Carnarolli Aquarello rice”, dried tomato, zucchini, pesto, sweet pepper, sautéed sugar snap peas, and Mediterranean red wine vinaigrette.
VIVANEAU ET CREVETTES $45 | GF | VR
Pan-fried red snapper & roasted prawn with grilled cauliflower, lentil Dupuy, green asparagus, vinaigrette “Vierge” & fresh basil.
SAUMON AU SAFFRAN $45 | GF
Crispy skin salmon from New Zealand with Yukon gold potatoes puree, zucchini spaghetti & cherry tomatoes, saffron cream sauce, mussel, and arugula salad.
FETTUCCINI STROGANOFF $45
Stir-fried slices of black Angus beef sirloin in a creamy garlic mushroom sauce on fettuccini topped with sour cream, fresh herbs, gherkins & pickled red onion.
LE COQ AU VIN $45 | VR
Slow cook organic chicken breast in Merlot red wine sauce with smoked bacon and roasted mushroom. Served on creamy Risoni, sugar snow pea & Pangrattato.
ENTRECOTE DE BOEUF $55 | GF
Grilled Argentinian beef striploin seasoned with Sarawak black pepper, green asparagus, creamy stew of potatoes with leek and smoked bacon, black truffle sherry sauce.
AIGUILLETTE CANARD $65 | GF
Roasted duck breast “from Challans, France” with rosemary potato cake, brussels sprout, glazed shallots, and cognac pepper cream sauce.
CARRE D’AGNEAU EN CROUTE $65 | VR
Australian Lamb rack with Dijon mustard thyme crust, garlic spinach, fine ratatouille, tomato filed with goat cheese, fried polenta & natural jus.
SPAGHETTI CARBONARA $35
“Guiseppe Coco” spaghetti with sautéed speck, pancetta, smoked bacon, white wine, onion, pecorino Romano cheese, and egg yolk.
GNOCCHI AUX 4 FROMAGES $40 | VR
Hand-rolled and pan-fried butternut gnocchi with Iberic chorizo, mixed vegetables, and fresh herbs in a creamy 4 cheese sauce.
TORTELLINI AUX EPINARDS $35 | VR
Home-made tortellini filled with spinach & ricotta cheese. Confit “Challand” duck, grilled zucchini, rustic tomato sauce, fresh basil, and parmesan Reggiano.
RAVIOLLI AU BEUF BRAISE $40
Tomato & herb braised beef filled with stracciatella, glazed in beef jus, red wine emulsion, parmesan fondue, crisp fennel & parsley salad.
TARTE AU CHOCOLAT
Valrhrona 72% dark chocolate tart with vanilla crème anglaise and banana paste.
ANANAS FLAMBEE | GF
Grilled pineapple flambee with rum and almond caramel sauce.
TARTE AU CITRON
Lemon tart with raspberry coulis and crushed pistachio.
Trilogy “de petit four” chocolate brownie with ganache banana & coconut clafouti, “Petit Nantais” Almond financier with amaretto.
CRÈME BRULEE | GF
Baileys and kalhua crème brullee flambee with caramelized sugar.
| GF | Gluten-free
| GFA | Gluten free available on request
| V | Vegetarian
| VR | Vegetarian available on request
TERMS & CONDITIONS
The Chef's traveling expenses are $100 (Singapore only)
The helper's assistance will be appreciated especially for the final clean up and for serving the dishes
The minimum order spend is $800 for a maximum of 8 guests
50% must be paid when confirming the order, and the remaining 50% after the event
Tips are always welcome based on your satisfaction and at your discretion
The amount of the tip can be cumulative to the minimum spend of $800
The order must be confirmed at least 5 days prior to the event
All guests must take the same menu: 1 choice of appetizer, 1 choice of main, 1 choice of dessert
Canapés are available per pieces of 12 only
Snacks to share are for 8 guests
All prices are in Singapore Dollar, and tax inclusive
bottom of page