20170627_Saint Pierre Menu
Adventure $238 per person Wine Accompaniment at additional $168 Cheese Supplement at additional $28
Avocado, quinoa, szechuan pepper oil. Beetroot macaron, wasabi cream. Crème fraîche, ikura, lemon. Dried black olive, burnt bread, uni. Eel cannelloni, tarragon dust. Fine de claire, oscietra caviar, tuile. Golden celeriac, conch, tomato water, marigold oil. Hay-smoked hamachi, ponzu, oba, leek. Indian turmeric foam, herb crusted purple artichoke. Japanese corn, espelette, fleur de sel. Kaffir lime leaf, scallop, coconut, jalapeño. Lobster royale, lettuce. Macadamia nuts, cucumber, bear’s garlic, brioche, cured egg. N asu, miso, sesame, micro herb. O xtail consommé, roasted cod, chervil powder, jerusalem artichoke.
Potato agria, garoupa ikejime, olive, beurre de poisson. Quenelle of red pepper-strawberry sorbet, confit rhubarb. Rhug estate lamb saddle, hummus, carrot-cumin. Seared ohmi wagyu, turmeric, choron. Tartlet nori-mushroom, serpolet pigeon, horseradish. Unfiltered strawberry juice, sorbet. Vanilla rice emulsion, macerated raspberries. Willamette pear espuma, pear extraction, parmesan crumb. Xp5-marinated pineapple, lemongrass, coconut, meringue. Yuzu macaron. Zephir lychee, diamond biscuit.
Grand Chef Relais & Châteaux: emmanuel stroobant General Manager: julien brockers Chef de Cuisine: kimkevin de dood Chef Pâtissier: jonathan allaert menu must be taken whole by the entire table. all prices are subject to 10% service charge and prevailing govt taxes.
Classic
Discovery
$148 per person
$188 per person
Wine Accompaniment at additional $78 Cheese Supplement at additional $28
Wine Accompaniment at additional $138 Cheese Supplement at additional $28
Snacks Hamachi
hay-smoked hamachi, ponzu, oba, leek
Scallop
Chef’s Choice
Cod
Embark on a gastronomic discovery and entrust your dining experience to the Saint Pierre team as they create and excite you with a 13-course menu based on highlights from the current season.
kaffir lime leaf, scallop, coconut, jalapeño OR oxtail consommé, roasted cod, chervil powder, jerusalem artichoke
Garoupa
potato agria, garoupa ikejime, olive, beurre de poisson OR
Lamb
rhug estate lamb saddle, hummus, carrot, cumin
Chocolate
tanariva-manjari mousse, orange crémeux, pear-passion jelly
Grand Chef Relais & Châteaux: emmanuel stroobant General Manager: julien brockers Chef de Cuisine: kimkevin de dood Chef Pâtissier: jonathan allaert menu must be taken whole by the entire table. all prices are subject to 10% service charge and prevailing govt taxes.
Set Lunch
available tuesdays to fridays from 11.30am to 3pm (last order at 2pm)
$58 per person: 3 courses with choice of first or second starter $85 per person: 4 courses / coffee or tea / petits fours $100 per person: 4 courses / cheese / coffee or tea / petits fours
First Starter Eggplant
eggplant, miso, sesame, herbs
Second Starter Lobster Royale {supplement $18}
lobster royale, lettuce foam, black truffle OR
Hamachi
smoked hamachi, ponzu, oba, leek, myoga OR
Artichoke {v}
herb-crusted purple artichoke, tumeric emulsion, marigold
Main Course Wagyu {supplement $18}
wagyu striploin, choron sauce, tarragon powder, baby summer vegetables OR
Garoupa
garoupa ikejime, agria potato, olive, beurre de poisson, veal jus OR
Lamb
rhug estate lamb saddle, hummus, couscous vegetables, ras el hanout
Dessert Chocolate
tanariva-manjari chocolate, vanilla parfait, orange sorbet OR
Pineapple
sarawak pineapple, coconut ice-cream, lemongrass, meringue OR
Pear
willamette pear espuma, pear extraction, parmesan crumb
Grand Chef Relais & Châteaux: emmanuel stroobant General Manager: julien brockers Chef de Cuisine: kimkevin de dood Chef Pâtissier: jonathan allaert all prices are subject to 10% service charge and prevailing govt taxes
A la Carte Starters {v} Artichoke $38
indian turmeric foam, herb-crusted purple artichoke
{v} Cucumber $38
macadamia nuts, compressed cucumber, bear’s garlic, brioche, cured egg
Hamachi $58
hay-smoked hamachi, ponzu, oba, leek
Scallop $66
kaffir lime leaf, scallop, coconut, jalapeño
Main Courses Cod $68
oxtail consommé, roasted cod, chervil powder, jerusalem artichoke
Garoupa $68
garoupa ikejime, agria potato, olive, beurre de poisson, veal jus
Lamb $68
rhug estate lamb saddle, hummus, couscous vegetables, ras el hanout
Wagyu $78
seared ohmi wagyu, turmeric, choron
Pigeon $88
tartlet nori-mushroom, pigeon, horseradish
Dessert Chocolate $24
tanariva-manjari mousse, vanilla parfait, orange sorbet
Pineapple $22
xp5-marinated pineapple, lemongrass, meringue, coconut
Pear $22
willamette pear espuma, pear extraction
Trilogie des Desserts $32
a surprise trio of desserts selected by our team
Cheese Trolley $28
an assortment of farmed french cheeses with condiments and homemade bread
Grand Chef Relais & Châteaux: emmanuel stroobant General Manager: julien brockers Chef de Cuisine: kimkevin de dood Chef Pâtissier: jonathan allaert all prices are subject to 10% service charge and prevailing govt taxes
Avocado, quinoa, szechuan pepper oil. Beetroot macaron, wasabi cream. Crème fraîche, ikura, lemon. Dried black olive, burnt bread, uni. Eel cannelloni, tarragon dust. Fine de claire, oscietra caviar, tuile. Golden celeriac, conch, tomato water, marigold oil. Hay-smoked hamachi, ponzu, oba, leek. Indian turmeric foam, herb crusted purple artichoke. Japanese corn, espelette, fleur de sel. Kaffir lime leaf, scallop, coconut, jalapeño. Lobster royale, lettuce. Macadamia nuts, cucumber, bear’s garlic, brioche, cured egg. N asu, miso, sesame, micro herb. O xtail consommé, roasted cod, chervil powder, jerusalem artichoke.
Potato agria, garoupa ikejime, olive, beurre de poisson. Quenelle of red pepper-strawberry sorbet, confit rhubarb. Rhug estate lamb saddle, hummus, carrot-cumin. Seared ohmi wagyu, turmeric, choron. Tartlet nori-mushroom, serpolet pigeon, horseradish. Unfiltered strawberry juice, sorbet. Vanilla rice emulsion, macerated raspberries. Willamette pear espuma, pear extraction, parmesan crumb. Xp5-marinated pineapple, lemongrass, coconut, meringue. Yuzu macaron. Zephir lychee, diamond biscuit.
Grand Chef Relais & Châteaux: emmanuel stroobant General Manager: julien brockers Chef de Cuisine: kimkevin de dood Chef Pâtissier: jonathan allaert menu must be taken whole by the entire table. all prices are subject to 10% service charge and prevailing govt taxes.
Classic
Discovery
$148 per person
$188 per person
Wine Accompaniment at additional $78 Cheese Supplement at additional $28
Wine Accompaniment at additional $138 Cheese Supplement at additional $28
Snacks Hamachi
hay-smoked hamachi, ponzu, oba, leek
Scallop
Chef’s Choice
Cod
Embark on a gastronomic discovery and entrust your dining experience to the Saint Pierre team as they create and excite you with a 13-course menu based on highlights from the current season.
kaffir lime leaf, scallop, coconut, jalapeño OR oxtail consommé, roasted cod, chervil powder, jerusalem artichoke
Garoupa
potato agria, garoupa ikejime, olive, beurre de poisson OR
Lamb
rhug estate lamb saddle, hummus, carrot, cumin
Chocolate
tanariva-manjari mousse, orange crémeux, pear-passion jelly
Grand Chef Relais & Châteaux: emmanuel stroobant General Manager: julien brockers Chef de Cuisine: kimkevin de dood Chef Pâtissier: jonathan allaert menu must be taken whole by the entire table. all prices are subject to 10% service charge and prevailing govt taxes.
Set Lunch
available tuesdays to fridays from 11.30am to 3pm (last order at 2pm)
$58 per person: 3 courses with choice of first or second starter $85 per person: 4 courses / coffee or tea / petits fours $100 per person: 4 courses / cheese / coffee or tea / petits fours
First Starter Eggplant
eggplant, miso, sesame, herbs
Second Starter Lobster Royale {supplement $18}
lobster royale, lettuce foam, black truffle OR
Hamachi
smoked hamachi, ponzu, oba, leek, myoga OR
Artichoke {v}
herb-crusted purple artichoke, tumeric emulsion, marigold
Main Course Wagyu {supplement $18}
wagyu striploin, choron sauce, tarragon powder, baby summer vegetables OR
Garoupa
garoupa ikejime, agria potato, olive, beurre de poisson, veal jus OR
Lamb
rhug estate lamb saddle, hummus, couscous vegetables, ras el hanout
Dessert Chocolate
tanariva-manjari chocolate, vanilla parfait, orange sorbet OR
Pineapple
sarawak pineapple, coconut ice-cream, lemongrass, meringue OR
Pear
willamette pear espuma, pear extraction, parmesan crumb
Grand Chef Relais & Châteaux: emmanuel stroobant General Manager: julien brockers Chef de Cuisine: kimkevin de dood Chef Pâtissier: jonathan allaert all prices are subject to 10% service charge and prevailing govt taxes
A la Carte Starters {v} Artichoke $38
indian turmeric foam, herb-crusted purple artichoke
{v} Cucumber $38
macadamia nuts, compressed cucumber, bear’s garlic, brioche, cured egg
Hamachi $58
hay-smoked hamachi, ponzu, oba, leek
Scallop $66
kaffir lime leaf, scallop, coconut, jalapeño
Main Courses Cod $68
oxtail consommé, roasted cod, chervil powder, jerusalem artichoke
Garoupa $68
garoupa ikejime, agria potato, olive, beurre de poisson, veal jus
Lamb $68
rhug estate lamb saddle, hummus, couscous vegetables, ras el hanout
Wagyu $78
seared ohmi wagyu, turmeric, choron
Pigeon $88
tartlet nori-mushroom, pigeon, horseradish
Dessert Chocolate $24
tanariva-manjari mousse, vanilla parfait, orange sorbet
Pineapple $22
xp5-marinated pineapple, lemongrass, meringue, coconut
Pear $22
willamette pear espuma, pear extraction
Trilogie des Desserts $32
a surprise trio of desserts selected by our team
Cheese Trolley $28
an assortment of farmed french cheeses with condiments and homemade bread
Grand Chef Relais & Châteaux: emmanuel stroobant General Manager: julien brockers Chef de Cuisine: kimkevin de dood Chef Pâtissier: jonathan allaert all prices are subject to 10% service charge and prevailing govt taxes
