Saint Pierre

Saint Pierre thrives on its ability to innovate and carve out a niche through its interpretation of contemporary French cuisine with Japanese ingredients and modern presentation. From the aperitif trolley upon arrival to the petit fours trolley at the end of the meal, every part of the dining experience has been supremely choreographed to make for a memorable meal prepared by head chef Kim Kevin de Dood; he presents three menus to suit different budgets and appetites. The Classic Menu begins with optional wine pairing, before a parade of dishes which include the live Hokkaido scallop doused in a curry oil, as well as utterly tender milk fed veal loin served generously with black truffles.