Established in 2007

Creativity, freshness and quality are what Nicolas believes in. Hence he creativity, freshness and quality ingredients are what Nicolas believes in. Hence he creates a new 'a la carte menu' at SGD 88++every month according to the season and his inspirations. For gourmets looking for total immersion in Nicolas' creativity, a special 5 courses dinner at SGD 118++ 'surprise menu' will be designed for you and the entire table. We hope that you will enjoy this menu. Please let us know if you have any dietary restrictions or special cravings.

TO SHARE BEFORE DINNER (2 TO 4 PERSONS)

 

TERRINE OF CORSICAN PORK $14

TRADITIONAL DUCK RILLETTE $12

MARINATED MEDITERRANEAN SARDINE $12

SMOKED PORK SHANK SAUSAGE $10

FRESH BURRATA / CHERRY TOMATOES $14

 

$98++ three courses & 1 amuse bouche

 

STARTERS

CHILLED VICHYSSOISE SOUP AND IKURA
CRUNCHY PASTILLA OF OBSIBLUE PRAWNS

OR

ORGANIC HEN EGG 'A LA COQUE'
SMOKED MEDITERRANEAN SARDINE

OR

TONNARELLI PASTA
SCALLOP FROM TOYAMA BAY / KARASUMI

MAIN COURSES

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

OR

IBERICO PRESA BLACK PIG
COOKED AT LOW TEMPERATURE

OR

TASMANIAN RACK OF LAMB
RATTE POTATO / ROMANESCO

OR

WILD CAUGHT ATLANTIC WHITING FISH
RAVIOLO / CHENIN BLANC SAUCE

OR

SLOW BRAISED WAGYU VEAL TONGUE
CEP MUSHROOM ESPUMA

 

DESSERTS

BEBE'S CREATIONS
A DAILY CHOICE OF DESSERTS

 

$118++ five courses

 

STARTERS

CHILLED VICHYSSOISE SOUP AND IKURA
CRUNCHY PASTILLA OF OBSIBLUE PRAWNS

***

ORGANIC HEN EGG 'A LA COQUE'
SMOKED MEDITERRANEAN SARDINE

***

TONNARELLI PASTA
SCALLOP FROM TOYAMA BAY / KARASUMI

MAIN COURSES

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

OR

IBERICO PRESA BLACK PIG
COOKED AT LOW TEMPERATURE

OR

TASMANIAN RACK OF LAMB
RATTE POTATO / ROMANESCO

OR

WILD CAUGHT ATLANTIC WHITING FISH
RAVIOLO / CHENIN BLANC SAUCE

OR

SLOW BRAISED WAGYU VEAL TONGUE
CEP MUSHROOM ESPUMA

DESSERTS

BEBE'S CREATIONS
A DAILY CHOICE OF DESSERTS

All rights reserved. Nicolas Le Restaurant Copyright � 2008