RESTAURANT GUY SAVOY RESTAURANT GUY SAVOY

LES ENTRÉES LES VIANDES, VOLAILLES ET ABATS

 “Winter prelude” of celeriac gratin with celery “ribbons”,  Roasted veal chop, black truffle potato purée,
roasted chestnuts and celery “gateau” young vegetables glazed in veal jus (for 2 people)
“Prélude d’hiver” avec un gratin de céleri-raves, rubans de céleri, Côte de veau rôtie, purée de pomme de terre à la truffe noire,
châtaignes rôties et gâteau de céleri 50 jeunes légumes glacés au jus de veau (pour 2 personnes) 200

 Shoulder of Australian wagyu in two preparations,

 Oysters in gelée and two new styles young carrots and potato “Maxim’s”
Huîtres en nage glacée et deux nouvelles préparations 60 Le paleron de bœuf wagyu en deux cuissons,
jeunes carottes et pomme “Maxim’s” 120

 Maine lobster “raw-cooked” in cold steam  Pan-seared duck breast with black currants, turnip, and yuzu
Homard du Maine “cruit” en vapeur froide 80 Magret de canard poêlé, baies de cassis, navets et yuzu 90

 Pigeon “poché-rôti” in winter-spiced crust,

 “Colors of caviar” 135 golden turnips and roasted wild mushrooms
Pigeon “poché-rôti” en “peau-d’épices”
navets dorés et poêlée de champignons sauvages 105
 Mosaïc of poularde, foie gras and artichoke, black truffle vinaigrette
Mosaïque de poularde, foie gras et artichaut, vinaigrette à la truffe noire 80

 SELECTION OF MATURED CHEESES

 Artichoke and black truffle soup, La sélection de fromages affinés 35
toasted mushroom brioche and black truffle butter
Soupe d’artichaut à la truffe noire, brioche feuilletée aux champignons et truffes 90

LES POISSONS LES DESSERTS 50

 Chocolate fondant with layered praline and chicory cream

Fondant chocolat aux pralin feuilleté et crème chicorée
 Crispy sea bass with delicate spices
Bar en écailles grillées aux épices douces 130  Grapefruit terrine with tea sauce
Terrine de pamplemousse, sauce au thé

 New Zealand scampi “à la plancha”, avocado and chanterelles, light mushroom jus  Apple textures
Langoustines “à la plancha”, avocat-girolles, jus clair 100 Textures de pommes

 "Noir "
 Sautéed wild pink dorade, “graines” of citrus fruits and vegetables,
marinated squid, Bellota ham and paprika jus  Chocolate orb
Boule noire
Filet de dorade sauvage poêlé, agrumes et légumes “en graines”,
encornets marinés, jambon Bellota et jus au paprika 90
 Trolley of ice creams, sorbets, conserves and traditional biscuits
Chariots des glaces, sorbets, les bocaux et biscuits d’autrefois

All prices are in Singapore dollars and not inclusive of service and prevailing Government taxes
All Set Menus are priced per person and exclusively available for the entire table
 RESTAURANT GUY SAVOY RESTAURANT GUY SAVOY

MENU PRESTIGE
S$380

Oyster in “nage” gelée

MENU ELEGANCE ∞∞
S$250
Maine lobster “raw-cooked” in cold steam
∞∞

“Winter prelude” of celeriac gratin with celery “ribbons”, Crispy sea bass with delicate spices
roasted chestnuts and celery “gateau” ∞∞
∞∞
“Colors of caviar”
John Dory “etuvée”, roasted young potatoes and onions “croustillant-moelleux” ∞∞
∞∞
Pan fried foie gras, “infusion-bouillon” with hints of bitterness
Artichoke and black truffle soup, toasted mushroom brioche and black truffle butter ∞∞
∞∞
Artichoke and black truffle soup, toasted mushroom brioche and black truffle butter
Marmite of “game” birds and foie gras, cabbage and roasted wild mushrooms, jus “léger” ∞∞
∞∞
Pigeon “poché-rôti” in winter-spiced crust, golden turnips and roasted mushrooms
Matured cheeses ∞∞
∞∞
Fine cheeses
Chocolate fondant with layered praline and chicory cream ∞∞

Apple textures
∞∞

Chocolate orb

All prices are in Singapore dollars and not inclusive of service and prevailing Government taxes
All Set Menus are priced per person and exclusively available for the entire table