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電話號碼
6395 7782
開飯介紹
Petite Menu offers international favourites as well as refined versions of comfort food. They also offer a daily buffet breakfast, all day dining and is available for events.
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營業時間
今日營業
07:00 - 11:00
12:00 - 15:00
15:15 - 23:00
星期一至日
07:00 - 11:00
12:00 - 15:00
15:15 - 23:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
See my full reviews & photos at = http://chefquak.com/2014/04/10/return-to-petite-menu-on-8apr2014/went back to petite menu with my RI buddies for 7pax dinner on 8.4.2014. kind of soon as i just had a great dinner here at petite menu on 22.3.2014, but enjoyed just as much. we all decided to take the S$36 4-course tasting menu since it featured the restaurants’ signature dishes. it came with the lavendar pumpkin soup, smoked duck salad, a choice of mains = pan-seared seabass or chicken leg confit, and the deconstructed blackforest.we asked if some would like to try the ribeye, they could top-up the S$5 difference (ribeye was S$20 & the seabass & chicken confit were S$15 on the menu). the restaurant was under no obligation of course to consent to our requests (& we were ok if they were unable) but for this time they agreed. so 2 took the chicken confit, 1 took the seabass & 4 had the ribeye.#1 this the second time i had the lavendar pumpkin soup. everyone agreed the lavendar fragrance was overpowering (like eating perfume) but the soup turned out to be quite good when eaten with the wakame seafood. the crunchy granny smith apple balls added some unusual texture. everyone quite liked/didn’t mind it. #2 smoked duck salad – duck was good (a bit salty), tomatoes good with mesclun salad & some dollops of creme fraiche.#3 the chicken confit (rather unusual) looked & smelled excellent, and came with purple cabbage & pumpkin puree. 1 friend said it was very tender. #3 the pan seared seabass with quinoa salad was also par excellence! i thought the taste & texture of fish was very good (usually seabass has mud taste & falling apart meat texture), the foam, the flavour of sauce, the artisan presentation which enhanced the flavours & dining experience made it on par with most fine dining restaurant standard. #3 the ribeye was a large serving for S$20, but it was quite disappointing. i had a very good onglet (hanger steak) here at last visit & ribeye is a better cut than hanger steak so i was expecting better. the cooking was actually ok, the browning (searing) & the medium rare doneness were ok, but the quality of the cut was not great. 1 friend left 2/3 of the steak with tendons etc though i finished mine completely. also the seabass was very good here so i would not order the ribeye next time.my friends were impressed with the dessert. the deconstructed blackforest was excellent. we ordered 2 servings of kaya toast to share & they all liked it too except 1 friend commented the helping was too small c/w the blackforest.the bill came to S$48nett pax, including 4x top-ups & 2 extra orders of kaya toast. everyone was full & happy!
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Learnt about a new french food restaurant that do not charge exorbitant prices for quality food. Head over there to just try it even though it's a little out of the way. We ordered crispy fish with lime sauce. It was basically 2 pieces of fish fried and served with some vegetables and lime sauce. It was pretty tasty except that the sauce in the dish was too little. The portion of their food wasn't very big either. But you cannot expect too much because they charge $12 and to be in that restaurant setting. I suppose it's pretty reasonable. We also had the rib eye steak. It was pretty unique, the sauce had this burnt taste which I have not tried anywhere else. Quite interesting. For dessert, we ordered apple cobbler. Again the portion seemed so sad. It was served with a scoop of ice cream. Quite tasty just a pity the portion is really small.
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