Saint Pierre has won several prestigious awards since it opened its doors and has the singular honour of being the only restaurant in Singapore accorded membership to the world renowned Relais & Chateaux association in Europe in 2008. This 60-seater restaurant also offers two private rooms with seating capacities of 8-10 persons in the smaller room, 12-14 persons in the medium-sized room and a maximum of 22 persons when the rooms are combined.
Since its opening, Chef Emmanuel Stroobant has always changed the menu on a quarterly basis, following the European seasons. However, all menus will of course retain his signature dishes which are Pan-fried Foie Gras with Caramelised Apple & Old Port Sauce, Braised Black Cod in White Miso with Warm Japanese Eggplant Salad & Shiraz Dressing, Home-made Flourless Belgian Chocolate Cake with Strawberry Coulis & Ice-cream. To add to its cuisine forte, the tremendously popular and talented Chef de Cuisine, Paul Froggatt, who comes armed with admirable credentials and extraordinary flair for his craft, heads the kitchen team.
