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 $12

TOMATO AND CONFIT ONION BREAD $10

ORGANIC CHERRY TOMATO / BURRATA $14

MARINATED MEDITERRANEAN SARDINE TOAST $12

IRANIAN ROYAL BELUGA CAVIAR (50G) $250


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

ORGANIC HEN EGG 'A LA COQUE'
CRUNCHY PASTILLA OF MADAGASCAR PRAWN

OR

WWHITE ASPARAGUS FROM THE LOIRE VALLEY
IRANIAN CAVIAR / OLIVE OIL TUILE / JAMBON BLANC / SOUP

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PROVENCAL STYLE RAVIOLO
CREAMY TOMATO SAUCE / LOMO IBERICO / FEUILLE DE BRICK

OR

HOMEMADE TAGLIOLINI PASTA
SICILIAN TOMATO / BURRATA / SAUSAGE / MANJIMUP TRUFFLE

********

TASMANIAN PASTURE RACK OF LAMB
SPICED CARROT PUREE

OR

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

OR

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

OR

TOOTHFISH
RATATOUILLE / LEMONGRASS EMULSION

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ROASTED PINEAPPLE TART
MANGO MOUSE

OR

TIRAMISU
BEBE'S STYLE

All rights reserved. Nicolas Le Restaurant Copyright � 2008