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 ONION / LARDONS
Caramelized onions, savoury lardons and Fromage blanc
$18
LA GRATINÉE À L’EMMENTAL
Caramelized onions, savoury lardons and Emmental cheese
$20
LA CHAMPIGNONS
Sauteed mushrooms, caramelized onions and Fromage blanc
$22
LA SALMON FUME MAISON
House-smoked salmon, capers and pickled red onions
$24
- 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
BRETZEL BEEF AND CHEESE SLIDERS
Soft bretzel buns, juicy house made beef and caramelized onions patties with melted cheese
$22
FOIE DE CANARD POÊLÉ
Pan-fried duck liver served with apple salad and toasted sourdough
$26
HONEY MUSTARD GLAZED CHICKEN “POPCORN”
Bite-sized crispy chicken pieces glazed with sweet and tangy honey mustard sauce
$18
SEAFOOD BUN WITH COMTÉ CRUST
Creamy scallops, prawns, crabmeat, thin bread dough, crispy layer of Comté cheese and foamy clam chowder
$26
GRILLED OCTOPUS TENTACLE WITH CHIMICHURRI SAUCE
Charred red capsicum sauce, cherry tomatoes and crusty focaccia bread
$26
FRICASSÉE DE CHAMPIGNONS SAUVAGES
Grilled portobello, button, king oyster mushrooms with a poached egg and Parmesan cheese
$20
BINCHOTAN GRILLED CAESAR SALAD PARMESAN AND CROUTONS
Tender pieces of romaine lettuce grilled over embers, creamy Parmesan cheese, anchovy sauce and crunchy garlic bread
$20
DAD’S POTATO SALAD
Chunky pillow soft potatoes seasoned with onions, hard-boiled egg, crispy bacon and Daddy’s secret “melfort” dressing
$18
SOUPE À L’ONION GRATINÉE WITH GRUYÈRE CHEESE
Classic beef broth, thyme, bay leaves and a golden layer of croutons with melted Gruyère cheese
$22
- 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’
Delicate puff pastry crowned with veal, chicken and mushroom velouté
$34
CORDON BLEU DE VEAU SAUCE VIN BLANC
Breaded veal with forest ham, Emmental cheese, bacon white wine sauce, grilled asparagus and Alsatian potato dumplings
$34
JOUE DE BOEUF À LA PROVENÇALE
Beef cheeks slow-cooked with cherry tomatoes, garlic, olives and provençal herbs, served with buttered coquillette pasta
$32
BAVETTE DE WAGYU À L'ÉCHALOTE, POMME PAILLE
Wagyu hanging tender served with shallots, thin crispy potato strips, and red wine sauce
$46
PLUMA DE PORC IBÉRIQUE AU GRILL
Grilled Iberico Pluma with roasted potatoes, ratatouille and sauce marchand de vin
$48
CRISPY DUCK LEG CONFIT WITH MASHED POTATOES
Perfect pairing of fork-tender duck leg, crispy skin, buttery mashed potatoes, caramelized grapes and duck jus
$32
COQ AU VIN À L'ALSACIENNE
Classic chicken leg paired with homemade spätzles, crispy bacon, caramelized pearl onions, carrots, and croutons
$30
FLÉTAN MEUNIÈRE AU BEURRE NOISETTE
Classic pan-fried halibut in lemon and caper brown butter sauce, served with steamed fingerling potatoes
$32
GRATIN DE NOIX DE SAINT-JACQUES ET CREVETTES
A gratinated blend of scallops and prawns with vegetables baked in creamy mornay sauce
$32
- 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
FIRST SERVICE
CONSOMMÉ DE BOEUF WITH BONE MARROW QUENELLES
Earthy beef stock with vegetable and marrow-infused brioche dumplings
SECOND SERVICE
RAISED BEEF CHEEKS WITH CRUDITÉS, HORSERADISH CREAM AND FRENCH FRIES
Tender slow cooked beef cheeks served alongside a colourful assortment of carrots, beetroot, céleri and leek crudités
Recommended for 2......$80
- 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
FROZEN “SINGAPORE SLING”
Grenadine and sour cherry ice cream, gin infused grilled pineapple and coconut dacquoise
$20
LE MILLE-FEUILLE VANILLE HAZELNUT PRALINÉ
Crisp and flaky puff pastry, vanilla crème pâtissière and artisanal hazelnut praliné
$18
TARTE AUX POMMES AVEC ÉCLATS DE SPECULOOS
Warm baked apples and speculoos biscuit shards paired with vanilla ice cream
$14
MOUSSE AU CHOCOLAT WITH STREUSEL
Combination of dark and milk chocolate ganache, airy meringue, crunchy chocolate with nuts sablé
$14
LE RIZ AU LAIT CARAMEL BEURRE SALÉ
Japanese rice slowly cooked in a vanilla milk, slated butter caramel and crunchy nougatine
$14
- 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 +8
- Buttered Mashed Potato
- Mushroom Fricassée
- Provençale Ratatouille
- Spätzles à l’Alsacienne
- Grilled Asparagus (+4)
- French Fries (Truffle+4)
- 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
14 WITH A COMPLIMENTARY JUICE
MINI BURGER
Mini beef or chicken burger with fries
MAC & CHEESE
Creamy and cheesy coquillette pasta
LITTLEY FLAMBÉE
Individual-sized Alsatian “pizza” with cheese or bacon bites
PÂTES À LA SAUCE TOMATE
Traditional pasta with a mild tomato sauce
La Table D'emma