Usher in the most important day of romance with your significant other at Saint Pierre as the French fine-dining institution presents a decadent five-course lunch (S$298++ per person) and seven-course dinner (S$528++ per person).
Chef-Owner Emmanuel Stroobant of the Two MICHELIN-Starred restaurant has crafted two sharing degustation menus to mark the momentous occasion.
Savour a delectable five-course lunch (S$298++ per person) and seven-course dinner (S$528++ per person) with that special someone as you enjoy the stunning view of Marina Bay. The meal begins with the exquisite N25 Aged Caviar, a nori powder-infused tartlet filled with celeriac mousse and layered with tarragon gelée, blanketed with N25 aged caviar. This twin sharing portion will be finished tableside with a quenelle of nori powder-dusted crème fraîche to lighten and balance the dish.
A signature dish that is close to Chef Emmanuel’s heart is Manjimup Marron. The confit Manjimup marron is adorned with lightly pickled Chioggia beetroot (also known as candy-stripe beets), alongside roasted rhubarb, salt-baked Chioggia beets, and a wasabi buttermilk sauce accented with marron and rhubarb oil.
Another tableside highlight is Dover Sole. Butter roasted in true French fashion, the fish will be accompanied by a lacto-fermented cauliflower cream and cauliflower crudité, and a ginger- and mushroom-scented coconut broth. Next is Amela Tomato – a baked Amela tomato served with a miso emulsion and a galangal consommé.
Pyrenees Lamb Saddle is Chef Emmanuel’s Valentine’s Day take on lamb en croûte. The dish consists of Pyrenees milk-fed lamb loin, together with confit sweetbread, wild mushroom Duxelles, and toasted sheets of seaweed in a Sichuan pepper-spiced crust. Roasted to perfection, it will be sliced tableside and finished with parsnip cream and a nori-dashi lamb jus.
This is followed by Omi Beef. Barbecued A4 Omi beef striploin is paired with carrot cream, pomegranate “ketchup”, beef jus flavoured with pomegranate molasses, confit potatoes and pommes soufflées, dusted with cumin and smoked paprika.
The pre-dessert Shizuoka Strawberry features fresh Shizuoka strawberries nestled on top of a honey-kissed vanilla diplomat cream. It will be finished with a vanilla “nitro-meringue” – a whipped vanilla meringue frozen using liquid nitrogen – grated tableside.
For the grand finale: Aomori Apple. The centrepiece of this gorgeous dessert is a rose-apple juice-infused Aomori apple fashioned into the shape of a rose, sitting pretty on a disc of frozen tonka bean parfait. Under the parfait are caramelised apple spheres, as well as a crisp and buttery puff pastry arlette. The final touch is a rose and apple sauce that will be poured tableside.
For lunch, the five courses that will be served are N25 Aged Caviar, Manjimup Marron, Amela Tomato, A4 Omi Beef, and Aomori Apple.
Saint Pierre’s Valentine’s Day Lunch and Dinner Menus are available on 14 February 2023, Tuesday and are priced at S$298++ per person and S$528++ per person respectively. Guests can opt for a cheese supplement at S$38++, and a wine and premium wine pairing at S$248++ and S$416++ (dinner only). Bookings for Valentine’s Day are now open.
Saint Pierre will be closed from 10–26 January 2023 and will reopen for dinner on 27 January 2023. During this period, reservations can be made at the booking platform TableCheck here.
Starting from 27 January 2023, Saint Pierre’s new operating hours will be Friday to Monday (lunch and dinner service; except for 27 January dinner only). The restaurant will be closed from Tuesday to Thursday.
Saint Pierre will be open on 14 February 2023, Tuesday for Valentine’s Day.
a. 1 Fullerton Road, #02-02B, One Fullerton, Singapore 049213
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