Welcome to Restaurant Jag. We hope you enjoy our expression of this philosophy.

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Dustin Blake
5 years ago
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1 Inspired by the beauty and nature of the mountainsides in Savoie, France, 40 indigenous herbs are thoughtfully selected from the region then exclusively flown into Singapore. Every dish is intimately created to highlight the distinctive trait of each herb. Welcome to Restaurant Jag. At the heart of every chef and restaurateur is the desire to create and inspire To craft food and experience in such a way as to leave you wanting more. As Chef Jeremy puts it, I like sharing, exchanging and transmitting moment s of emotion with my clients & my team while creating new and at times surprising flavours. I have an inquisitive nature and avidly enjoy the idea of discovering or rediscovering flavours and being reminded of memories from childhood. The artisanal approach at Restaurant JAG is also evident in every detail of the restaurant; From the custom wood and stone work created both locally and worldwide, to the Gueridons in the dining room and the custom glasswork from Kimura, Japan, it is the attention to all the small details that communicate who Restaurant JAG is. We hope you enjoy our expression of this philosophy.

Enjoy a Caviar Experience with Iranian Beluga Caviar Grade A 40-50 years old Huso Huso Beluga Sturgeon $2,000 The rare "king of caviars" retains its crown as the most expensive you can buy, prized

The color can be pale gray, steel or jet black. Ossetra Grade A Caviar 25-30 years old Russian Sturgeon $1000 The egg size is smaller to that of Beluga and firmer in texture.

2 Enjoy a Caviar Experience with Iranian Beluga Caviar Grade A years old Huso Huso Beluga Sturgeon $2,000 The rare "king of caviars" retains its crown as the most expensive you can buy, prized for its large grains and sumptuously soft texture. Its subtle but distinctive flavors are described as buttery or creamy, with notes of hazelnut and almond. The color can be pale gray, steel or jet black. Ossetra Grade A Caviar years old Russian Sturgeon $1000 The egg size is smaller to that of Beluga and firmer in texture. It is a mellow buttery caviar, with hints of cashew nut and bitter orange, and has been compared with lobster. The colors range from honey and amber to dark brown and slate. Sevruga Grade A Caviar years old Persian Sturgeon The egg size is smaller to that of Beluga and firmer in texture. It is a mellow buttery caviar, with hints of cashew nut and bitter orange, and has been compared with lobster. The colors range from honey and amber to dark brown and slate. All caviars are served with a well considered bottle of champage which pairs best with it. $650

3 The 3 Expressions St. Vaast Oyster brussels sprot, cédras bachet, coconut crumble Bar d Élevage celeriac, asperule odorante* Lemon sablé breton, thym citron* Quail Egg japanese & french corn, sariette*, japanese lettuce seaweed Castaing Magret french chard, hazelnut, framboisier leaf* crumble Praliné Cream dark chocolate, monarde* sorbet $58+

4 The 5 Expressions Be introduced to our culinary philosophy. The 5 Expressions - $108++ This is a brief introduction to Jeremy s culinary répertoire. This menu is created around the herbs that grow in Savoie, France. Just as unique as you are, this personal experience will be built around your dietary preferences and inclinations. Wine Pairing - 5 Expressions - $88++

5 À La Carte Starters Brittany Foie Gras smoked eel, green apple, sorrel sorbet, buckwheat $32++ Hokkaido Scallop chestnut, coucou flower*, basil, coffee syrup, roasted bread & milk foam $28++ Mains Icelandic Langoustine veal tongue, broccolini, spelt, sage*, capers $90++ Brittany Quail guinness crumble, cassis*, jerusalem artichoke, cashew nuts, quail jus $42++ O Connors Grass-fed Angus Striplion (250g) baby turnip, daikon, aubepine*, beef jus $48++ Desserts White Truffle smoked dark chocolate, truffle ice cream, cocoa nibs, shaved white truffle $20++

The Big Tasting Menu

The Big Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Variation of goose foie gras with Williams pear Sautéed scallops with potato mousseline and chive sauce Confit cod with