Private Dinner Menu

CANAPÉ BITES

$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

$40 each

Avocado guacamole with chips     | GF | V

Homemade Hummus with crudites      | GF | V

Housemade Babaganoush with crudites   | GF | V

 

APPETIZERS

Cold Starters

 

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.

 

Warm Starters

 

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.

 

MAINS

 

Seafood

 

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.

 

 

Meats 

 

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.

 

Pasta

       

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.

 

DESSERTS

$20 each

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.                                                           

CHEF SURPRISE

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