We made a last minute booking for the pre-theatre dinner (starting from 6-7pm) at Guy Savoy in Singapore. We arrived right at 6 and they were still getting the restaurant ready for the evening, we sat for around 10-15 minutes in the loungue area and the staff brought us some small bites while we waited. For the duration of our meal (just a bit over an hour), we were the only people in the restaurant so it was nice and quiet, and the service was very quick with about a dozen floor staff for the two of us! Loved how each dish was delivered with some tableside presentation -pouring or spooning sauces, buttering the brioche and so on.
Cuisine: French
Food:
“Peas all around” – Only tried a little bit of this but it was delicious with the runny egg lending richness. Obviously you need to like peas as there are 3-4 different pea elements to the dish.
Artichoke and Black Truffle Soup with Toasted Mushroom Brioche with Black Truffle Butter – This was hard to photograph and make it interesting as it appears so simple, but it is brilliantly delicious – so rich and satisfying. One of my favourite dishes on this trip.
Poussin “en Cocotte” with Lemongrass and Ribbed Vegetables – I only tried a small amount of this as well, but it had subtle flavours individually that worked well combined together.
Atlantic Cod with Asparagus “en Soupe et Salade”, Lemon Sabayon – Another star dish for the trip. The cod itself was mild, but it had a lovely light char on it and the lemon sabayon was perfect.
Chocolate Fondant with Layered Praline and Chicory Cream – Not overly sweet, but very rich, creamy and tasty. The fondant had a lovely airy texture to it. The chicory cream was only a distant taste but it added interest. I preferred this to the desert I got below.
Grapefruit Terrine with Tea Sauce – Quite tart on the first bite after trying the chocolate based dessert, but this was an interesting combination of flavours and refreshing.
Cost: The pre-theater menu was AU$150 per person including 17% tax for three courses from a limited menu selection, bread and amuse bouches.
Score: 17.5/20
Vegetable minestrone with parmesan
Underneath the minestrone – amuse bouche
“Peas all around”
Artichoke and Black Truffle Soup
Toasted Mushroom Brioche with Black Truffle Butter
Poussin “en Cocotte” with Lemongrass and Ribbed Vegetables
Atlantic Cod with Asparagus “en Soupe et Salade”, Lemon Sabayon
Floating island and diced fruit with a pineapple crisp
Chocolate Fondant with Layered Praline and Chicory Cream
Grapefruit Terrine with Tea Sauce
View from the table
