Chef's Table by Chef Stephan is Singapore’s first “Chef’s-Table-Only” restaurant. Located on Tras Street, every guest at the restaurant will be treated to a Chef’s Table experience - from a bespoke menu prepared with the freshest, seasonal produce, to table service by Chef Stephan Zoisl or his culinary counterpart, Executive Head Chef Lorenz Raich. Chef's Table is an open kitchen concept and the designer kitchen by Gaggenau will give diners the ability to follow the Chef's steps, and to interact with them at all times. Guest will be seated at high tables to keep conversations between chefs and diners on a more comfortable, conversational level.
Upon arrival, guests will be welcomed and escorted to their private space in the restaurant’s café. For 30 to 45 minutes, the group will be able to indulge in specially prepared appetizers. After the reception, guests will be invited to take their seats and Chef Stephan will come out to talk about the theme of the day and creatively showcase his interpretation of the theme through his food in the most unique dining venue. The food will focus on seasonal produce, unusual presentation and modern cooking techniques to boost an unforgettable dining experience that will not be found anywhere else. Each dinner series promises to bring its diners on a sensory journey to a different world.
The Chef will explain the dishes from course to course, as well the wines. You will be seated on high chairs / high tables - to make sure the Chef can interact with all diners.
- Served with Philippe Gonet Champagne
- Flamed Red Prawns, Rock and Honey Dew Pearls, Crisp Quinoa, Parsley Chips, Oxalis, Horseradish Crème, Red Veined Sorrel
- (2016 GRÜNER VELTLINER, EHRENFELS, PROIDL, AUSTRIA)
- Pan Seared Hokkaido Scallops, Cauliflower Crème, Marinated Seaweed, Lobster Foam, Lotus Root Chips
- (2014 RIESLING, MORSTEIN, WITTMAN, GERMANY)
- Slow Cooked Atlantic Cod Fish, Potato Brandade, Shaved Fennel, Saffron Foam, Bronze Fennel
- (2012 MEURSAULT, 1ER CRU, LES CHARMES, PHILIPPE CHAVY, FRANCE)
- Butter Poached Egg Yolk, Duck Ragout, Black Truffle, Artichoke Chips, Celeriac Foam
- (2015 MERCUREY “CLOS DU ROY” 1ER CRU, MAISON CHANZY, FRANCE)
- Wagyu Beef Tenderloin & Braised Cheeks, Caramelized Onion Crème, Banana Shallots, Leek Ash, Chanterelle Mushrooms, Thyme Infused Jus
- (MAGNUM - 2011 CHÂTEAUNEF-DU-PAPE, DOMAINE DUCLAUX, FRANCE)
- Chocolate Ganache Gateau, Cocoa Nib Chips, Mango Ice Cream, Freeze Dried Mango, 23k Gold Leave
- (2013 CHARDONNAY, BEERENAUSLESE, TSCHIDA, AUSTRIA)
CANAPES AT ARRIVAL
ATLANTIC COD FISH
DUCK, EGG & TRUFFLE
GOLDEN CHOCOLATE GATEAU