Perigord Black Truffle, Hot Foie Gras Jelly, Fleur de Sel

Some photos from a lunch towards the middle of last year at Restaurant Andre in Singapore.

The food and service were both excellent and the value for money at lunch was fairly good at 130 SGD / 100 AUD (plus tax). The wine list was mostly very expensive even compared to Australian prices, so the total cost could very easily blow out with a decent bottle or two.

My favourite courses were the “Imperial Tsar Salmon lightly smoked, tomato and peach salad, basil flower sorbet” which was beautifully plated and had delicate flavours with lots of texture and the basil flower sorbet providing a refreshing element and the “Wild mushroom polenta bianca, 36 hour slow roast short rib beef, potato and onion praune” which didn’t really have a twist, it was just delicious. The dessert course sounded good on paper, but didn’t really come together for me and I thought it was the weakest of the dishes and probably the only misstep.

This was a very strong lunch overall and I left impressed. The dinner menu is supposed to be more ambitious and I would like to try it, but at around 3 times the cost of lunch there are a number of other places I would like to visit first.

The Wine

For the wine, we had a bottle of the David Leclapart Champagne CuvĂ©e l’Amateur NV which had very interesting aromas – lemon, orange peel, flint, green apple and a basil type note to it. The palate was pure, long and poised, with a slender shard of richness prevalent. Great length to it. I really enjoyed this wine and scored it 91/100.

Food Photos

“Snacking” Amuse Bouche
Snacking Amuse Bouche

Imperial Tsar Salmon lightly smoked, tomato and peach salad, basil flower sorbet
Imperial Tsar Salmon lightly smoked, tomato and peach salad, basil flower sorbet

Kaffir Lime Consomme, Baby Leek Ravioli, Carpaccio of Seafood
Kaffir Lime Consomme, Baby Leek Ravioli, Carpaccio of Seafood

Perigord Black Truffle, Hot Foie Gras Jelly, Fleur de Sel
Perigord Black Truffle, Hot Foie Gras Jelly, Fleur de Sel

Wild mushroom polenta bianca, roast chicken, potato and onion praune
Wild mushroom polenta bianca, roast chicken, potato and onion praune

Wild mushroom polenta bianca, 36 hour slow roast short rib beef, potato and onion praune
Wild mushroom polenta bianca, 36 hour slow roast short rib beef, potato and onion praune

Royal chocolate palet “nyangbo”, “beurre noisette” burnt butter ice cream, caramel caocao sponge and textures
Royal chocolate palet

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>