Western, NewstrevvyComment

Summertime at Saint Pierre

Western, NewstrevvyComment

Saint Pierre heralds the season of summer with a menu featuring this season’s freshest produce. Chef Emmanuel Stroobant continues to impress us with his fine selection of dishes, and how he incorporates elements of summer into his food. DSC06518

Take the Cocktail de Crevettes ($38) starter as an example. Poached prawns and quail egg yolks rest atop a spread of avocado puree to resemble blooming lily pads. Not only was the dish pleasant to the eye, the delectably sweet prawns sprinkled with powdered thousand island sauce was equally pleasant to the palate. Who ever said Shrimp Cocktails couldn’t be classy?


A trademark  of Saint Pierre that I fancied was the Asian touch to traditional European food. The Risotto d’Anguilles ($32) is an Italian’s take on the Unagi Don – barbecued eel served with risotto, and a touch of uni just because it’s Saint Pierre. Certainly a heavy starter to consider, but the dish faired well albeit a tad too dense.


As for the mains, do try the Cabillaud Au Miso ($48). The slice of black cod is paired with a rice ball, somewhat similar to a deconstructed sushi; and served with dashi consommé that simply bridges the two dichotomous elements. Also up for consideration is the Boeuf Aux Carottes ($48), with an incomparable tenderness to the beef.

Saint Pierre Quayside Isle 31 Ocean Way, #01-15 Singapore 098375

Tel: +65 6438 0887

Opening Hours: Tue – Fri: 5.30pm – 12am Sat – Sun (Lunch): 11.30am – 3pm Sat – Sun (Dinner): 5.30pm – 12am