The finest wines. The most delectable dishes. Impeccable service. This is what chef and restaurateur
Emmanuel Stroobant intends to spoil diners with on the 3rd Friday of every month.
After a sensationally fruitful week, it’s time to let your hair down and reap the fruits of your hard work.
After all, all work and no play make Jack a dull boy. Whether you’re shaking hands on a newly signed
contract, celebrating an amazing partnership or meeting friends new and old, head over to Saint Pierre for an unforgettable Friday, one that will set the tone for the weekend to come. Sit back, relax and rejuvenate with a great wine and dishes created from the freshest seasonal ingredients.
For the Grand Cru Dinner, Chef Stroobant will craft a scrumptious 6-course menu designed to titillate your senses. On 22nd May, Saint Pierre celebrates with free flow of Dom Perignon 2004, described as a truly classic Dom Perignon.
Hold the glass to your nose and breathe deeply. It is said to have aromas of almond and powdered cocoa,
which gradually develop into white fruit with hints of dried flowers. It has a rounded finish and a full maturity, with slightly savoury notes and minerals that adds complexity to the nose. Take a sip and swirl it around your mouth. On the palate, you will immediately detect the presence of fruit and acidity that “traces an astounding fine line between density and weightlessness; the taste lingers with the utmost elegance on a sappy, spicy note”.
This is one bubbly that feels fresh yet so alluringly sexy that one reviewer describes it as “so much going
on in the glass that it’s really hard to let go of it even for two minutes”. This is definitely one exciting drink that will keep you thirsting for more all evening.
Such spectacular champagne demands nothing but the best dishes. Chef Stroobant has lovingly selected
past signature creations with a Japanese slant to do justice to the Dom Perignon 2004. Start with King
Prawn Tartare with a citrusy lemon zest, flowers and fresh cream topped with the freshest uni (sea urchin roe), followed by Hamachi Tataki on an avocado seaweed salad on eggplant puree and sprinkled with Japanese chilli togarashi, seaweed crumble and popped quinoa.
Foie Gras Terrine is served tempura style, with lobster dressing, fruit salt, soy pipette and daikon snow.
Barbecued Eel is a perfect sidekick for champagne and for the Grand Cru dinner, it comes on a bed of
risotto with vieux comte, olive oil powder, lobster, thyme salt and micro basil.
How about a gorgeous slab of meat with hints of black truffle? You will get total satisfaction with the finest dry aged John Stone Sirloin, chargrilled and served with mashed potato and organic baby vegetables with kosho dressing. Then finish with a dessert with a difference. Iced apricot soup with crispy carrot chips, the finest Valhrona chocolate ice cream, white chocolate and rice crispies. A perfect end to a gorgeous meal.
The Friday Grand Cru dinner, from 7.30pm to 10.30pm, is priced at S$388++ per person. The limitless flow of champagne is available till 10.30pm. After 10.30pm, each bottle of Dom Perignon 2004 Champagne will be sold at a special price of $204++ instead of $275++. Dom Perignon champagne is also available by the glass at $48++, exclusively for this dinner only.
Saint Pierre is located at 31 Ocean Way, #01-15, Quayside Isle, Singapore 098375.