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電話號碼
6224 2404
開飯介紹
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.
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獎項殊榮
米其林餐盤餐廳 (2021)
營業時間
今日營業
18:30 - 22:00
星期一
全日休息
星期二至五
12:00 - 14:00
18:30 - 22:00
星期六
18:30 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
招牌菜
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
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