February 14 is made even more special at this two-Michelin-starred restaurant thanks to its stunning water views and impeccable menu. The restaurant will present a five-course lunch ($298 per person) and seven-course dinner ($528 per person).
Chef-owner Emmanuel Stroobant has crafted two sharing degustation menus for this special occasion. The meal kicks off with a luxed up nori powder-infused tartlet filled with celeriac mousse and tarragon gelée, and generously topped with gleaming N25 aged caviar. This twin sharing portion will be finished with a nori powder-dusted crème fraîche. Next, the signature confit of Manjimup marron is matched with lightly pickled Chioggia beetroot, roasted rhubarb, salt-baked Chioggia beets, and a wasabi buttermilk sauce accented with marron and rhubarb oil.
For mains, the Pyrenees Lamb Saddle is the chef’s version of lamb en croûte. The milk-fed lamb loin is accompanied by confit sweetbread, wild mushroom Duxelles, and toasted seaweed in a Sichuan pepper-spiced crust. It is sliced tableside and served with parsnip cream and a nori-dashi lamb jus. This is followed by a succulent barbecued A4 Omi beef striploin paired with carrot cream, pomegranate “ketchup”, beef jus flavoured with pomegranate molasses, confit potatoes and pommes soufflées.
For the last course of Aomori Apple, you will get a rose-apple juice-infused Aomori apple – crafted into the shape of a rose and resting on a disc of frozen tonka bean parfait. Under the parfait are caramelised apple spheres, as well as a crisp and buttery puff pastry arlette. This is finally drizzled with a rose and apple sauce. Ask Saint Pierre’s sommelier for the perfect wine pairing to complete your dining experience.
Find out more here.