Reprising its fine-dining roots, chef Emmanual Stroobant's French restaurant relocates from Sentosa to more swanky surrounds at One Fullerton.
The 30-seater space offers a more focused degustation menu, with only six and 10 courses available for dinner that are categorized into two sections: Earth (with meat and seafood) and Nature (vegetarian). Unlike its souped-up, molecular creations at Quayside Isle, Sentosa Cove, the newly revamped Saint Pierre features a curated composition of ingredients, with a leaning towards Asian produce. The dinner menu comprises uncomplicated dishes that are named after key ingredients, such as seabass (wild seabass, tomato, shallot, tamarind) and sea water (sea water, edamame, kohlrabi, cauliflower, chlorophyll). The restaurant also offers lunch menus at $85 and $100 per person, with a choice of starters, main course and dessert.
