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What I like most about his dishes is that they're elegant and comforting at the same time. When eating them, you can tell that Jusman has a great grasp of his fundamentals. His dishes are clearly steeped in tradition, but they've also been deftly updated by this young, talented chef.
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Chubby Hubby, August 2006 |
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Menu Degustation
6 courses @ $118++
Our Menu Degustation is now available daily and features items
that are not on our current a la carte menu. Please call +65 6333 8726
or drop us an email at kimberly@sagerestaurants.com.sg for more information.
Executive Set Lunch Menu
3 courses @ $38++
4 courses @ $45++
Lunch is now served from Wednesday to Friday. Our Executive Set Lunch Menu
consists of your selection of items from a list of new dishes and
familiar
A La Carte favourites. Please call +65 6333 8726 or drop us an email at
kimberly@sagerestaurants.com.sg for more information.
A La Carte Menu
Pan-seared duck foie gras on pear and walnut chutney,
Muscat poached fig with spiced port wine glaze
30
Pickled North Brittany Fines De Claires oysters topped with
avruga caviar and cave aged Kaltbach Le Gruyère, cucumber
relish with leek & potato vichyssoise
20
A risotto of Burgundy escargot and tiger prawns flambéed with pastis,
Parmesan crusted poached egg and Italian parsley foam
20
Carpaccio of yellow fin tuna loin with Roma tomato tartare topped with
pickled quail egg, taggiasca olive tapenade and haricot vert
20
Baby romaine lettuce tossed in an anchovy dressing with shavings
of Parmigiano Reggiano, bacon bits and herb croutons
15
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Chestnut mousseline topped with double boiled consommé of oxtail,
parmentier of oxtail meat with shavings of black truffle
18
Veloute of butternut pumpkin topped with pistachio froth,
confit of
foie gras and Navel orange marmalade
18
Cappuccino of wild mushrooms with truffle infused scrambled eggs,
asparagus and morel cream
18
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Homemade fettuccini pasta tossed with egg yolk, bacon and prawn bits,
Arugula leaves and shavings of Parmigiano Reggiano
28
Duck leg confit on a Savoy cabbage parcel stuffed with field mushroom,
leek and red onion, puree of red beets and Pommery mustard jus
35
Roasted fillet of cod topped with prawn and cognac butter
on salt cod brandade and bouillabaisse sauce
42
Caramelized Black Angus beef cheek topped with duxelle mushrooms and
winter truffle sabayon, puree of butternut squash and reduction of
its own braising jus
42
Australian grain fed lamb short loin with confit of lamb shank meat on a
cassoulet of French green lentils scented with garlic, rosemary and lardons,
Roma tomato puree and basil oil
42
Charcoal-grilled US Black Angus ribeye with compote of Spanish red onions,
pommes mousseline scented with black truffles and natural jus
85
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Assorted fine European cheeses with condiments
12
Manjari chocolate fondant filled with melted Ivory white chocolate,
fresh raspberries and Grand Marnier sabayon
with vanilla bean ice-cream
16
Mascarpone, ricotta, cream cheese and Meyer lemon Bavarian with
peanut
butter ice-cream and baked honeyed-lemon filo
12
Mascarpone and cream cheese cake with compote of strawberries and nougat,
caramel sauce and chocolate sorbet
12
Lavender crème brûlée with blood orange sorbet on redcurrant jelly
and Navel orange meringue
12
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All prices are subject to 10% service charge and 7% GST
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