THE ST. REGIS CHAMPAGNE BRUNCH

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Gavin Joseph
5 years ago
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1 THE ST. REGIS CHAMPAGNE BRUNCH 12:00 pm 3:00 pm Indulge in a lovely Sunday afternoon with specially crafted pass-around canapés, a lavish spread of epicurean appetisers and decadent sweet delights as well as tantalising main courses from a gastronomic selection. Complete your experience with a selection of red and white wines, along with our champagne-of-choice. LE GRAND CUVÉE $ per person With complimentary flow of Krug Grand Cuvée NV, wines, Tiger beer, soft drinks, juices and freshly brewed coffee and tea L EXPÉRIENCE DES CONNAISSEURS $ per person With complimentary flow of R de Ruinart Brut NV, wines, Tiger beer, soft drinks, juices and freshly brewed coffee and tea LE BRUNCH DE LA BRASSERIE LES SAVEURS $ per person With complimentary flow of wines, Tiger beer, soft drinks, juices and freshly brewed coffee and tea LE BRUNCH DES ÉPICURIENS $ per person With complimentary flow of freshly brewed coffee and tea POUR LES PETITS $75.00 per child (4 12 years old) LA SÉLECTION DU SOMMELIER Etienne Guigal, Côtes du Rhône, Syrah Bouchard Père & Fils, Pinot Noir Bourgogne La Vignée Etienne Guigal, Côtes du Rhône, Marsanne William Fèvre Petit Chablis SEA Limited Edition All prices quoted are in Singapore dollars, and are subject to 10% service charge and prevailing taxes of 7%.

2 POUR COMMENCER To Start FRESHLY BAKED TRUFFLE BREAD With Beurre de la Maison Bordier à Saint-Malo AMUSE BOUCHE Superior Oscietra Caviar served with Boiled Egg, Shallot, Sour Cream and Chives LE DÉFILÉ DES CHEFS Exceptional Pass-Arounds CARPACCIO DE SAINT-JACQUES French Scallop Carpaccio with Piquillo Pepper Jelly and Avruga Pearls CONFIT DE THON Confit of Yellowfin Tuna, Crispy Apple and Spicy Tomato Concassé OEUF BROUILLÉS À LA TRUFFE Scrambled Egg with Norcia Black Truffle and Butter Croissant SOUPE VICHYSSOISE Potato and Leek Vichyssoise and Truffle Foam

3 À PARTAGER AVEC LES AMIS Sharing Plates LA VIANDE French Mulard Duck Rillettes Homemade Foie Gras Terrine Torreon Iberico Ham with Pickles LE POISSON Cured Salmon Gravad Lax on Caraway Sourdough Bread with Sweet Dill-Mustard Dressing, Fresh Dill Sprigs LES LÉGUMES Vegetable Terrine, Zucchini and Tomato Toast Grilled Green Asparagus Black Truffle and Tomato Concassé, Vegetarian Wrap HOMARD THERMIDOR Served prior to the main course Half Maine Lobster with Sautéed Spinach, Mushrooms and Thermidor Sauce, Petite Salade and Lemon Wedges

4 LA PIÈCE DE RESISTANCE Choice of one main course LE FAUX-FILET DE BOEUF CHAROLAIS Charolais Beef Striploin done medium, with Red Wine Glazed Shallot, Pomme Purée and Bordelaise Sauce LA MAGRET DE CANARD Pan-roasted Castaigne Duck Breast, Ardèche Chestnut Mousseline, Garlic-sautéed Broccolini and Sauce à l Orange LE CABILLAUD AU FOUR Pacific Cod, Young Spinach, Black Mussels, Pernod and Saffron Emulsion and Dill Oil LE CAROUSEL DE CAROTTES Heirloom Carrots, Light Navel Orange Syrup, Toasted Coriander Seeds and Fresh Thyme TROU NORMAND Served after the main course Green Apple Sherbet and Calvados

5 POUR LES PETITS GARCONS ET FILLES For the little ones - Select from one of these options below LOUP A LA POELE Pan-seared Seabass with Seasonal Vegetables and Potato Mousseline STEAK FRITES Australian Black Angus Striploin with Thick-cut Fries GNOCCHI A LA TOMATE Roasted Potato Gnocchi with Slow-cooked Tomato Sauce and Parmesan Cheese ASSIETTE DE FRUITS Fresh Seasonal Fruit Platter

La Signature. Restaurant. Entrées - Starters. Bœuf Tataki (Bœuf saisi avec Parmesan, Artichaut et Vinaigrette acidulée)

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