Housed in a meticulously restored heritage shophouse on the ground floor of Bukit Pasoh Road, Poisson opens its doors with an extensive seafood menu.
The brainchild of award-winning Chef and leading restauranteurs Geoffrey Weckx and Pierre Bolly, the marine-inspired dining room, awash in colours and features of the sea, boasts an innovative menu inspired by the coastal cities of the world with a distinct Poisson twist.
Curated by Geoffrey and Executive Chef Ma Yee Khang, the menu reflects the freshest, premium seafood accentuated by the finest seasonal produce and flavours and, critically, the perfect balance of zest and spice. Sourced from sustainably certified fish farms and independent, international seafood suppliers, each ingredient on the menu is ethically harvested and of the highest quality.
Split into two sections, the menu kicks off with smaller plates across the COLD STREAM and continues the Poisson culinary journey with hearty, magnificent mains in the HOT STREAM.
COLD STREAM
Eight meticulously marinated fresh appetisers kick off the Cold Stream. Highlights include AMA (SGD52++), a decadent starter where locally farmed blue prawns are cured in a delicate spring onion infused oil, topped with Bafun uni and an opulent serving of Kaluga Queen Hybrid Caviar. UNO (SGD62++), a Chef’s signature, features the prized assembly of Uni, smoked Negitoro tuna, salmon roe, Tamago, and seaweed served on a homemade crispy cereal crunch.
ST JACQUES (SGD 28++), is an invigorating ceviche prepared with plump Hokkaido scallops marinated in a zesty, apple, cucumber, dill broth with the slight heat of fresh ginger. RAINBOW (SGD26++), a cured salmon trout is served with baby beetroot, basil-infused ricotta with the crunch of red radish, and pickled fennel.
SCOTT (SGD12++), a delicious tortilla with premium Scottish salmon, marinated in fresh pomelo served with buttery avocado, sour cream – divine with a squeeze of fresh lemon and AMBER&JACK (SGD32++), with finely sliced Hamachi, is simplicity at its best, marinated in a citrus vinaigrette and topped with juicy pomegranate baubles.
HOT STREAM
Poisson’s progression to the mains is impeccable as Chef Khang showcases the versatility, contrasting textures of the seafood delivered in his kitchen every day, and the natural delicious flavours of the sea. Balancing the art of contemporary cooking and simplicity, the luxurious lobsters, squids, and crabs alongside fresh seabream, turbot, langoustines, crab, and even the humble grey shrimp are transformed into magnificent dishes.
The ARAGOSTA (SGD52++) arrives in perfect showing. The grilled lobster tail is plated on a sweet, smokey roasted capsicum sauce with shavings of the finest grade ibérico de bellota and Jerusalem artichoke. MAXIMUS (SGD75++), is a delicate Turbot baked to perfection and served with seasonal garden vegetables and grey shrimp Beurre Blanc sauce.
Next, is THE GAME (SGD24++), playfully inspired by Netflix cult series Squid Game, the dish features grilled squid simply marinated in garlic and finished off with a tangy onion and tomato puree. Inspired by the ubiquitous Thai fish cakes, SEBASTIAN (SGD58++) is an indulgent reinterpretation prepared with the prized lump crab sought after for its delicate, sweet taste. Perhaps one of the most comforting dish on the menu is TOFF (SGD62++), creamy homemade toffee pasta is tossed with luscious hand-peeled mangrove crab and salted Bottarga.
No Poisson dining experience is complete without CROQ (SGD 39++), Belgian shrimp croquettes made using grey, North Sea shrimps cooked to perfection with a crunchy crust. The homemade parsley coulis makes for the perfect dipping sauce.
To accompany the seafaring menu, Poisson has curated a comprehensive beverage menu to perfectly pair rather than overpower delicate seafood dishes.
The pre-dinner signature cocktail menu has been inspired by some of the most iconic beaches of the world. GIN EL- SALAR (SGD18++), a romantic pink gin and tonic with ruby red pomegranate seeds is ode to the hypnotic El Salar de Galerazamba or pink sea of Colombia while the GOLDEN DROWN SOUR (SGD18++), Poisson’s take on whisky sour is a potent mix of cognac agave syrup and fresh lemon juice with a sprinkle of gold specks.
In addition to the cocktails, an elegant wine list promises approachable French classics and interesting rarities by the glass and bottle. House speciality champagne is the Delamotte Blanc de Blancs and Champagne Calsac blanc de blancs from boutique winery and celebrated producer Etienne Calsac.
An impressive Sake selection is also included in the drinks menu offering diners a great alternative to wines. The remarkably versatile and flavour-enhancing seasonal sake selection from artisanal sake distilleries adds a wonderful bouquet of aromatic, crisp, and complexity to the complete Poisson dining experience.
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