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Experience haute cuisine at its best at the venerable Raffles Grill
Raffles Grill with its dazzling chandeliers, well-polished cutlery and starched linens is one of those elegant places that transports you back to the days when people actually made effort to dress up for dinner (or on a daily basis for that matter).
Executive Sous Chef Mickael Le Calvez
This fine establishment has been a solid training ground for many top chefs and sommeliers in Singapore over the years. The latest person to helm the kitchen here is executive sous chef Mickael Le Calvez who’s devised a range of new creations with much flair. To enjoy the best representation of the chef’s repertoire, opt for the degustation menu, which pushes the boundary of classic French fare with its interplay of modern elements and plating.
Duck foie gras with amaranth 'popcorn'
Deftly prepared with finesse is the duck foie gras terrine lightly coated with amaranth ‘popcorn’. The accompanying droplets of tamarind reduction and pineapple and kumquat chutney are a welcome foil for the rich and smooth liver. A standout in the menu is the pan-seared scallops from Brittany, whose natural sweetness goes well with the braised endive, flecked with lemon zest. The mildly tart barberry sauce made with chicken stock, cream, butter, martini and spices complete the dish nicely.
The kitchen then sends out a thick piece of cod dusted with brown mushroom powder and matched with a delicate salsify and light cream sauce. A paper-thin rhubarb crisp lends a tinge of tartness to the dish.
Grilled Omaha beef tenderloin
The grilled Omaha beef tenderloin cooked until blushing pink in the middle is enlivened with teriyaki reduction. Flawlessly executed, the meat is complemented by golden brown roasted new potatoes and soft fava beans. Finally, revel in the millefeuille of Gianduja chocolate milk and almond paste layered with crisp puff pastry, and married with soothing lavender ice cream and lime sauce.
A meal at Raffles Grill won’t be complete without wines. Do request for the resident sommelier to recommend the best pairing for your menu. Wine director Stephane Soret curates an unparalleled wine ‘bible’ with 800 fine labels comprising mostly French wines including excellent white Burgundies and champagnes.
This degustation menu is priced at $198 per person. For busy corporate diners, there is a three-course $58 business lunch (which can be served within an hour), or $48 for two courses. These few weeks, diners can also look out for special creations featuring white truffles from Alba, Piedmont, Italy.
Raffles Singapore, 1 Beach Road. Tel: 6412 1816
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