6224 2404
Nicolas Le Restaurant features oriental decors with antique-looking chests and rich jewel-toned cushions that reflects chef Nicolas Joanny's personal tastes. Another feature is the open kitchen concept, which builds a good convivial atmosphere. The restaurant serves seasonal French fare and offers three-course set menu and five-course degustation menu for lunch, as well as six-course tasting menu and eight-course surprise menu for dinner. continue reading
Opening Hours
12:00 - 14:00
18:30 - 22:00
Tue - Fri
12:00 - 14:00
18:30 - 22:00
18:30 - 22:00
Other Info
Alcoholic Drinks Available
Takes Reservations
Restaurant Website
Signature Dishes
Confit Hokkaido Scallop Tasmanian Rack Of Lamb Twelve Hours Braised Organic Veal Cheek
Review (1)
Level4 2016-03-14
Pictures are at http://thehungrybunnie.blogspot.sg/2015/07/nicolas-le-restaurant.htmlThe restaurant is swanky but homey and inviting, just like its elegant but unpretentious fare. You get the frills; white tablecloths, beautiful china, suited-up wait staff and valet service, sans the stuffy stodginess typical of a French restaurant like this.Chef Nicolas runs a skeleton crew in the kitchen, (which may explain the spotty spacing between the courses) but he occasionally hops out to join the service crew, which I find to be a really personal touch. Sketchy lapses aside, I liked the service, which was warm and intimate.We had the 6-Course Tasting Menu ($98):1) Terrine of Duck, Pistachio & Foie Gras: smooth as silk and spruced up with a dusting of paprika, drizzle of olive oil, and thin bread crisp.2) Hokkaido Scallop: seared to a gorgeously caramelized golden, and dunked with a chorizo sliver in a sweet asari clam bouillon infused with Iranian saffron, and a crunchy feuille de brick strip.3) New Zealand Langoustine: fat and juicy, slathered with a piquant vine tomato cream, and topped with a jamon slice and cheesy fromage frais biscuit.4) Traditional Provencal Ravioli: stuffed with a velvety foie gras, swimming in an earthy mushroom bouillon, and paired with a meaty grilled iberico pluma pork.5) Tasmanian Pasture Rack of Lamb: flavoured with a punchy ras el hanout spice, and sided by a chunkily textured lamb sausage.6) Iberico Presa Pig: sumptuous and blanketed in a rose wine sauce and luxed up with a rich beurre blanc7) Aged Angus Beef Tenderloin ($12 supplement): full-bodied and contrasted with a sweetly tart balsamic reduction, and robust jus continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)