I feel emotionally affected that Saint Pierre has closed its flagship restaurant at Magazine Road and relocated to Quayside Isle. Because I work in the same building (Central Mall) and there’s now one less lunch option, SADness. Oh well, I hope another French restaurant takes over Saint Pierre’s spot as lunch at Trattoria Gallo D’Oro is getting boring.
So. Saint Pierre officially opened its doors on May 29, and 4 days prior to that, we headed over to Sentosa to sample its Saturday brunch menu. Felt pleasantly surprised that the layout is much more casual, though no less classy. The window seats are the best since you get glorious views of the marina, perfect for a relaxing brunch or a romantic dinner when night falls.
The one-page brunch menu features classic breakfast mainstays with a luxurious Saint Pierre twist (black truffle, caviar, champagne hollandaise, foie gras mousse, see what I mean?) and while ala carte is available, the set menu offers a better deal. $38++ includes assorted breads and choice of juice/main course/coffee or tea, so affordable right! We were given free rein to order and after studying the menu (my favourite pastime when in restaurants haha), decided on 2 brunch sets + 2 more mains, yay!
Homemade breads were not spectacular; in fact, K (a bread snob) was quite aghast by the mediocrity. I was only bothered by the gorgeous looking croissant, which turned out to be not flaky and crisp enough. Mains on the other hand were excellent; I love the mushroom-y scrambled eggs with toast (ironically, this bread was very good! Maybe toasting it makes a world of difference?) and the home-smoked salmon was WOW, one taste and you’d know it’s unlike other smoked salmons (this trumps Smoke Shack to become #1 in my heart)! We DIY-ed and combined both the scrambled eggs and smoked salmon on the toast and it was lovely! Can chef please put that on the menu? Haha. K fancied the eggs benedict (high praise, considering he’s never an eggs ben guy) and while the waffles with rich foie gras mousse was interesting, we prefer ice cream as toppings!
Since this was pre-opening, a few kinks were inevitable. Our juices were forgotten (co-owner Edina was most apologetic) and one of the poached eggs was less than perfect (inconsistent timing). Credits to owner-chef Emmanuel for being so open to feedback and suggestions! I’ve no doubt that they’ve already ironed out the kinks by now. The top restaurants always do.
Freshly Squeezed Orange Juice
Homemade Assorted Breads ($15++)
croissant, sourdough, brioche, homemade jam, farmed butter
Scrambled Eggs ($22++)
black truffle, mushroom duxelle, wild herbs, toasted bread
Smoked Salmon ($18++)
home-smoked salmon, sourdough, wild chives, lemon juice
Eggs Benedict ($24++)
brioche, iberico bellota ham, champagne hollandaise
foie gras mousse, apple compote, vanilla beans
Special thanks to the Saint Pierre team for the kind invitation!
#01-15 Quayside Isle
31 Ocean Way (Sentosa Cove)