Established in 2007

Creativity, freshness and quality are what Nicolas believes in. Hence he creates a new "a la carte four courses menu" at SGD 88++ every two weeks according to the season and his inspirations. For gourmets looking for a total immersion in Nicolas' creativity, a special -course dinner at SGD 108++ "tasting Menu" will be designed for you and for the entire table. We hope that you will enjoy these menus. Please do let us know if you have any dietary restrictions or special cravings.

TO SHARE BEFORE DINNER

TERRINE OF IBERICO PORK AND FOIE GRAS $15

ORGANIC CHERRY TOMATO / BURRATA $14

MARINATED MEDITERRANEAN SARDINE TOAST $12

IRANIAN ROYAL BELUGA CAVIAR (30G) $170


4 COURSES ' A LA CARTE MENU'
$88++

ORGANIC HEN EGG 'A LA COQUE'
PROVENCAL BREAD

OR

OBSIBLUE PRAWN
RAVIOLI / TOMATO SAUCE INFUSED WITH HERBS / FEUILLE DE BRICK

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SCALLOP FROM TOYAMA BAY
ASARI CLAMS BOUILLON / OLIVE OIL TUILE

OR

PENNETTE PASTA
CHERRY TOMATO / BIGORRE PORK / SMOKED SARDINE

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TASMANIAN PASTURE RACK OF LAMB
SPICED CARROT PUREE

OR

IBERICO PORK BLACK PIG
COOKED AT LOW TEMPERATURE, TOMATO, TAGGIASCHE OLIVE

OR

AGED WAGYU BEEF TENDERLOIN
REDUCTION OF PORT WINE
(Add $10)

OR

TOOTHFISH
RATATOUILLE

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BEBE'S DESSERT
A DAILY CHOICE

All rights reserved. Nicolas Le Restaurant Copyright � 2008