Open Weekly

Tuesday - Saturday 

Lunch: 12 PM - 2 PM 
Dinner: 6:30 PM - 9:30 PM 

*Please note that the Lunch Menu will not be available from 20th to 23rd December and from 27th to 30th December.
On 24th and 31st December, only a festive menu is available at $358++ per person for both lunch and dinner.

Tara from Hokkaido with Trompette De La Morte and Ginger Scented Cream

OR

Mieral Pigeon from Bresse cooked with Chestnut Farce and Sauce "Au Poivre"

LUNCH

$148

Wine Pairing $88
Menu Available Only for Lunch (Wednesday - Saturday)

Scallop from Hokkaido, Salad of Myoga and Mitzuna Emulsion

Tartlet of Ankimo, Fragrant Dashi Jelly, Katsuobushi Cream and Salted Radish

Pumpkin Beignet, Jamon from Cinqo Jotas and Smoked Eel

Caramelised Onion Brioche Feuilletée with Shio Kombu Butter

Snow Crab with Artichoke Barigoule, Avocado and Preserved Lemon

Brie De Meaux stuffed with Black Truffle and Piedmont Hazelnuts

Supplement $32

Dulcey De Leche with Espresso Cremeux and Araguani Chocolate Soufflé 

Mignardises

LUNCH

$148

Wine Pairing $88

Menu Available Only for Lunch (Wednesday - Saturday)

Scallop from Hokkaido, Salad of Myoga and Mitzuna Emulsion

Tartlet of Ankimo, Fragrant Dashi Jelly, Katsuobushi Cream and Salted Radish

Pumpkin Beignet, Jamon from Cinqo Jotas and Smoked Eel

Caramelised Onion Brioche Feuilletée with Shio Kombu Butter

 

Snow Crab with Artichoke Barigoule, Avocado and Preserved Lemon

 

Tara from Hokkaido with Trompette De La Morte and Ginger Scented Cream

OR

Mieral Pigeon from Bresse cooked with Chestnut Farce and Sauce "Au Poivre"

 

Brie De Meaux stuffed with Black Truffle and Piedmont Hazelnuts

Supplement $32

 

Dulcey De Leche with Espresso Cremeux and Araguani Chocolate Soufflé

 

Mignardises

*Please note that the Lunch Menu will not be available from 20th to 23rd December and from 27th to 30th December. 

On 24th and 31st December, only a festive menu is available at $358++ per person for both lunch and dinner.

inspiration

$218

Wine Pairing $168

Menu Available for Lunch and Dinner

Scallop from Hokkaido, Salad of Myoga and Mitzuna Emulsion

Tartlet of Ankimo, Fragrant Dashi Jelly, Katsuobushi Cream and Salted Radish

Pumpkin Beignet, Jamon from Cinqo Jotas and Smoked Eel

Caramelised Onion Brioche Feuilletée with Shio Kombu Butter

Oyster Bavarois with Tosazu, Preserved Kombu and N25 Aged Kaluga Caviar

 

Snow Crab with Artichoke Barigoule, Avocado and Preserved Lemon

 

Tara from Hokkaido with Trompette De La Morte and Ginger Scented Cream

Mieral Pigeon from Bresse cooked with Chestnut Farce and Sauce "Au Poivre"

 

Brie De Meaux stuffed with Black Truffle and Piedmont Hazelnuts

Supplement $32

 

Dulcey De Leche with Espresso Cremeux and Araguani Chocolate Soufflé

 

Mignardises

EXPERIENCE

$288

Wine Pairing $198

Menu Available for Lunch and Dinner

Scallop from Hokkaido, Salad of Myoga and Mitzuna Emulsion

Tartlet of Ankimo, Fragrant Dashi Jelly, Katsuobushi Cream and Salted Radish

Pumpkin Beignet, Jamon from Cinqo Jotas and Smoked Eel

Caramelised Onion Brioche Feuilletée with Shio Kombu Butter

Oyster Bavarois with Tosazu, Preserved Kombu and N25 Aged Kaluga Caviar

 

Snow Crab with Artichoke Barigoule, Avocado and Preserved Lemon

Blue Lobster from Brittany with Basil Gnocchi, Coco De Paimpol and Saffron

Tara from Hokkaido with Trompette De La Morte and Ginger Scented Cream

Mieral Pigeon from Bresse cooked with Chestnut Farce and Sauce "Au Poivre"

 

Brie De Meaux stuffed with Black Truffle and Piedmont Hazelnuts

Supplement $32

Shine Muscat Grape from Yamanashi with Sorrel, Lemon Thyme and Verjus

 

Dulcey De Leche with Espresso Cremeux and Araguani Chocolate Soufflé
 

Mignardises

Menu and prices could be adjusted without notice due to the availability and seasonality of ingredients.

All prices are subject to service charge and prevailing government taxes.

EXPERIENCE

$288

Wine Pairing $188

Menu Available for Lunch and Dinner

Scallop from Hokkaido, Salad of Myoga and Mitzuna Emulsion

Tartlet of Ankimo, Fragrant Dashi Jelly, Katsuobushi Cream and Salted Radish

Pumpkin Beignet, Jamon from Cinqo Jotas and Smoked Eel

Add paragraph text. Click “Edit Text” to customize this theme across your site. You can update and reuse text themes.

Add paragraph text. Click “Edit Text” to customize this theme across your site. You can update and reuse text themes.

© 2021 Sommer Dining. Part of the Ebb & Flow Group

In collaboration with Acquired Taste Pte Ltd.

Sommer is proud to be an official partner of Nespresso.