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

$108 ++ (3 starters/main courses/dessert)

$98++  (2 starters/main courses/dessert)

ORGANIC HEN EGG 'A LA COQUE'
IRANIAN CAVIAR CREAM / CRUNCHY FEUILLE DE BRICK

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SCALLOP FROM TOYAMA BAYRAVIOLI / TOMATO GREEN LENTILS RAGOUT / SQUID INK TUILE

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TONNARELLI PASTA
SMOKED SARDINE / OBSIBLUE PRAWN

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TASMANIAN PASTURE RACK OF LAMB
SPICED CARROT PUREE

OR

TASMANIAN PASTURE RACK OF LAMB
SPICED CARROT PUREE

OR

IBERICO PORK BLACK PIG
COOKED AT LOW TEMPERATURE, TAGGIASCHE OLIVE

OR

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

OR

PIGEON FROM BRITTANY
THE BREAST SLOW ROASTED / THE LEG BRAISED
(Add $10)

OR

WILD CAUGHT ATLANTIC WHITING FISH
CRUSTED WITH HERBS

BEBE'S DESSERT
A DAILY CHOICE

All rights reserved. Nicolas Le Restaurant Copyright � 2008