Saint Pierre firstly opened in 2000 in Central Mall. In 2013, Saint Pierre was relocated at its current location in Quayside Isle, with the menu pickings harking back to its roots by retaining the signatures.
Saint Pierre was rewarded the ‘best new restaurant’ in 2002, ‘most innovative menu’ in 2002,2004 and 2007, ‘restaurant of the year’ in 2007 and several other international awards. It was the only restaurant Singapore listed on the Relais & Chateaux.
The main dining hall is more casual. With its location on the second floor of Quayside Isle, diners can enjoy a view over the marina and a lovely sunset.
Saint Pierre offers a wide selection of drinks. There are about 700 labels of mostly French wines as well as a good representation of the New World.
Saint Pierre opens daily for dinner, the tasting menu are priced at $128, $ 148 and $178 for 5,8,and 12 courses respectively. I was suprised that a 5-courses Valentine’s Day menu was still priced at $128. Saint Pierre also offers weekend brunch at $38 per head.
Champagne henriot brut rose nv $28/glass
Dashi poached tiger prawn, rose champagne fluid mousse, confied rhubard, pickled daikon, thousand-island snow
Sauced with nitrogen thousand-island snow with an amazing presentation. The prawns were very juicy and tender, and incredibly sweet.
Grilled foie gras, brioche french toast, farmed strawberry, red beetroot essence, raspberry vinegar, cream fraiche
Foie gras looks a little bit dry, hopefully the tastes was not too bad – it has a crispy outerlayer and smooth interior. While the french toast were too moist to me. The overall balance of the course was great, not oily nor too heavy, the strawberries nicely balanced the foie gras.
Smoked tomato nano risotto, red snapper tempura, ume-beet dressing, ikura, pomegranate reduction
The red snapper tempura has a very thin and crispy skin, maintaining the inside tender and umami. Risotto was al dante and flavorful. Topped with ikura, which enhanced the overall umami flavor and popping texture.
Low temperature roasted lamb saddle, carrot sheet, salsify, pink peppercorn meringue, cranberry shortcake crumb
The medium-roasted lamb was juicy and flavorful. However, most part of it was too fatty and greasy and partner didn’t finished it.
I had the steamed cod due to my dietary, the other ingredients were the same as the lamb.The cod was tender and juicy, love it a lot.
Pink peach sorbet, raspberry macaroon, chocolate, champagne lollipop, watermelon carpaccio, fresh rose caviar, liquid nitrogen whipped cream – a sweet and refreshing ending.
We had a nice Valentine’s dinner at Saint Pierre. The food was above average but nothing really surprised us. The presentation of the food was really good, especially the appetizer, which was probably our favorite part of the meal. The ambiance was quite good, modern and warm, casual and relaxing at the same time. Service was good, staffs were friendly, but not that outstanding compare to a formal fine dining restaurant. It is definitely a great place to go for a more casual higher-scale meal.
Address: 31 Ocean Way, 01-15 Quayside Isle, Quayside Isle, Singapore 098375