The Poise Experience

📸 The Poise Experience

📍 6 Teck Lim Road

🇪🇺Modern European (4️⃣ course)

💲 118 ++

Chef Steve Lancaster, formerly of two Michelin-starred Saint Pierre, has struck out on his own a the new restaurant Poise at Kong Siak. The stylish space at Restaurant Poise will present a menu of “Modern European cuisine with a light Nordic touch”, and reservations are open now.

With a total of only 24 seats comprising of 18 guests in the dining rooms and six guests in a discreet private room.

Poise serves degustation menus, from a four-course lunch (S$118++) to the full seven-course tasting menu (S$258).

1️⃣ Tartlet made from celeriac.

Fillings: Celeriac, asparagus and Western Australian lamb tartlet.

2️⃣ Brioche topped with pickled herring, unagi and Kalix Lörom, little fish harvested from the Baltic Sea in the Northern Sweden

3️⃣Chicken liver parfait dipped in rhubarb with fried potato nest underneath cooked with red wine and shallot gel

🍞House Parker Rolls glazed with chicken jus, mushroom, garum, thyme and chicken skin.

🧈 Sea Salt Butter ➕ Chicken Butter from the Chicken Skin

🍽 MAINS

🐟Sea bream served with artichoke and seaweed, with Jerusalem artichoke pure fish. The sauce is made up of wild garlic, beurre blanc, fermented asparagus jus onion.

🍗🍷Red wine-braised deboned chicken wing mid-joint stuffed with thyme-chicken mousse. Server in onion jam and a foam of cream, butter and 9-day lactose-fermented onion stock.

🌱Uni, white asparagus, spruce sauce.

Beautiful Western Australian marron (freshwater crayfish) with green asparagus, sea buckthorn gel and lobster bisque

🐖 Pork tenderloin with wild garlic wrapped in potato. Severed with pork belly has been cooked for 36 hours and topped with porkcrackling. Sauce made from pea pure and green peas at the bottom sprinkled with pork jus black pepper.