Our Foods
- LEAVE IT UP TO ME!
A Six-Courses Chef’s French Omakase, Where Each Dish Is A Symphony Of French Flavors Crafted With Artistic Precision.
$120
LA TRADITION AU SPECK
Caramelized onions, Air-dried pork tiroler speck and Fromage
$24
LA GRATINÉE À L’EMMENTAL
Caramelized onions, savoury lardons, Fromage blanc and Emmental cheese
$24
LA CHAMPIGNONS
Sauteed mushrooms, caramelized onions and Fromage blanc
$24
LA SALMON
Caramelized onions, Fromage blanc, Cured Salmon, hard-boiled egg and herring caviar
$26
- LEAVE IT UP TO ME!
A Six-Courses Chef’s French Omakase, Where Each Dish Is A Symphony Of French Flavors Crafted With Artistic Precision.
$120
FRENCH ONION SOUP EN CROÛTE
Classic soupe à l’oignon, Emmental cheese and baked with a crispy puff pastry crown.
$26
MUSHROOM CONSOMMÉ "CAPPUCCINO"
Shitake broth with button mushroom foam, grilled portobello julienne, warm Cèpe mushroom and Parmesan brioche
$22
FRENCH BISTRO SALAD
Crisp romaine lettuce, hard-boiled egg, tomatoes, Parmesan, croutons and balsamic dressing.
$20
TENDER OCTOPUS FRICASSEÉ
Chargrilled Mediterranean octopus with warm confit potatoes and a zesty sauce vierge.
$30
CHARCUTERIE & CHEESE BOARD
Assorted cured meats and cheeses, condiments, home-made bretzel bun
$34
CHARBROILED OYSTERS ROCKERFELLER (3pcs/6pcs)
Oysters baked with spinach, shallots, garlic, parsley, butter, and a golden breadcrumb crust.
$15/28
ESCARGOTS À L'ALSACIENNE (6pcs/12pcs)
Snails braised in Riesling and garlic, baked in their shells with parsley butter, baguette.
$19/34
PAN-FRIED DUCK LIVER
Served with crunchy granola, apple purée and candied sesame grapes, toasted sour dough
$28
- LEAVE IT UP TO ME!
A Six-Courses Chef’s French Omakase, Where Each Dish Is A Symphony Of French Flavors Crafted With Artistic Precision.
$120
LES BOUCHEES A LA REINE D’EMMA 2.0
Delicate veal and chicken mousseline in a silky white wine velouté, served with crisp puff pastry “Butterflies”
$34
TRADITIONAL POT-AU-FEU OF MY CHILDHOOD
Tender beef poached in aromatic vegetable stock, served with roasted bone marrow and zesty horseradish cream
$42
FRENCH CLASSIC BOEUF BOURGUIGNON
Slow-braised beef in a rich red wine sauce with pearl onions, carrots, and mushrooms, homemade Spätzle à l’Alsacienne
$38
BRAISED LAMB SHANK
Fall off the bone tender, on a bed of mash potato, citrusy sugar pea and pearl couscous warm salad, grain mustard lamb jus
$44
NON-CLASSIC BOUILLABAISSE
Sizzling casserole of fish, mussels, prawns, scallop served with a rich saffron fish broth, rouille sauce and baguette
$44
HALIBUT MEUNIÈRE
Classic French halibut fillet in lemon brown butter with capers, toasted croutons, fresh parsley and Ratte potatoes.
$40
TRUFFLE MUSHROOM AND ASPARAGUS PASTA (V)
Spaghetti with truffle mushrooms, asparagus, cherry tomatoes, and Parmesan.
$32
ROASTED DUCK LEG WITH CEREAL GRANOLA
Juicy roasted duck leg glazed with savoury granola, served with mashed potato and a crisp Brussels sprouts salad
$42
GRILLED IBERICO PORK
Tender Pluma with roasted rattes potatoes, ratatouille and sauce Marchand de Vin
$48
BISTRO STYLE CHARGRILLED WAGYU STEAK À L'ECHALOTTE
Hanging tender served with carmelised onion, ratatouille and french fries
$46
LOBSTER AND ST JACQUES FRENCH RAVIOLE
Delicate house made ravioli filled with scallop mousse, served with lobster tail in a rich tarragon-infused lobster sauce
$42
- LEAVE IT UP TO ME!
A Six-Courses Chef’s French Omakase, Where Each Dish Is A Symphony Of French Flavors Crafted With Artistic Precision.
$120
LE MILLE-FEUILLE VANILLE HAZELNUT PRALINÉ
Crisp and flaky puff pastry, vanilla crème pâtissière and artisanal hazelnut praliné
$18
FRAISE MELBA
Layers of biscuit genoise, Light vanilla crème Diplomate, strawberry compote and French meringue chards
$16
LE RIZ AU LAIT CARAMEL BEURRE SALÉ
Japanese rice slowly cooked in a vanilla milk, salted butter caramel, crunchy nougatine and puffed rice
$14
THE ULTIMATE FONDANT AU CHOCOLAT
Warm Fudgy dark chocolate cake, frozen Milk chocolate mousse, White chocolate crémeux, Raspberry coulis
$22
KAYA MON AMOUR
A warm, buttery Kougelopf, filled with housemade gula melaka kaya and chilled pandan mousseline cream, served with the Kaya Parfait Glacé
$16
- LEAVE IT UP TO ME!
A Six-Courses Chef’s French Omakase, Where Each Dish Is A Symphony Of French Flavors Crafted With Artistic Precision.
$120
SIDES +10
- Bread Basket
- Buttered Mashed Potato
- Mushroom Fricassée
- Provençale Ratatouille
- Spätzles à l’Alsacienne
- Grilled Asparagus (+2)
- French Fries (Truffle+5)
SAUCES +4
- Red Wine Sauce
- Mushroom Sauce
- Homemade BBQ Sauce
- Marchand de Vin Sauce
La Table D'emma