LA BRASSERIE returns with a revamped interior and menu that captures the ‘essence of the sun’
Located in The Fullerton Bay Hotel Singapore, La Brasserie reaffirms its leading reputation for elegant, gracious French dining in a stately landmark by the awe-inspiring Marina Bay waterfront, with its newly refurbished salons and re-focused culinary direction.
Guests arrived at the restaurant in style through the independent street-front entrance. With its ambience, and renowned Fullerton hospitality, it makes La Brasserie an exceptional waterfront dining experience for every occasion.
Boasting 10-metre-high floor to ceiling windows offering stunning views of Marina Bay, and Neo-Palladian architecture, La Brasserie exudes an understated opulence, which recent renovations have further enhanced.
Near the entrance there is a Gin & Tonic station, where you get close to the making of gin tonic on the spot. Get it served on a bubble glass before you enjoy it.
The food of La Brasserie is a harmony of French brasserie classics and dishes that have the hallmark of ‘cuisine du soleil’ or ‘cuisine of the sun’
It is a cuisine characterised by Mediterranean flavours and a lighter touch, with ingredients that evoke the ‘essence’ of the sun.
From the menu, we start off with the traditional onion soup.
TRADITIONAL ONION SOUP, Gratinated Cheese Croutons
Soup without croutons is like a salad without pepper. Croutons, internationally, is one of the most popular soup accompaniment. This French Onion Soup is authentic and has an amazing depth of flavor.
AUBERGINE CAVIAR TARTINE, Tomato Confit, Buffalo Mozzarella
Eggplant, or aubergine, is a species of nightshade, grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand, but British English uses the French word aubergine. Buffalo Mozzarella is a mozzarella made from the milk of Mediterranea Italiana buffalo. The term mozzarella derives from the procedure called mozzare which means “cutting by hand”, separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. It is appreciated for its versatility and elastic texture and often called “the queen of the Mediterranean cuisine”. Combining these ingredients with Caviar and Tomato Confit on a piece of toast bread is as Mediterranean as it can be.
LOBSTER AND SCALLOP CARPACCIO, Black Truffle-Lime Dressing
This carpaccio is a dish of lobster meat and scallop, thinly sliced and served with black truffle lime dressing. Excellent appetizer.
HOT SMOKED BALIK SALMON, Fennel, Red Onion Compote, Dill, Creme Fraiche
Balik salmon is revered as the best smoked salmon in the world. Creme Fraiche is a soured cream containing 10–45% butterfat and having a pH of around 4.5. Pair them together for great balance of taste.
LA COMPLETE GALETTE, Paris Ham, Gruyere Cheese, Organic Egg
This type of galette is a large, thin pancake mostly associated with the region of Brittany. This galette covered with grated cheese, slices of ham, and an egg cooked on the galette. In France this is known as a galette complète (a complete galette).
Choice of steak knife, you get to select your cutting tool.
BOEUF RUMPSTEAK, Slow Roasted Wagyu Rump, Crispy Garlic
Wagyu is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. The marbling in wagyu makes it very forgiving. It is at its juiciest and most tender when the fat is melted throughout the meat, so it is recommended to serve it medium rare to medium. The wagyu rump here was cooked to perfection. Very juicy and tender.
This restaurant offers a choice of nine different mustards and three different salts, to go with the steak.
SUPREME DE CANARD CONFIT, Confit of Duck, Beluga Lentils, Crisp Salad
Duck confit is a French dish made with the whole duck. Duck confit is considered one of the finest French dishes. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally duck) and then cooking it in its own fat. This dish is done perfectly with the duck leg crispy while keeping the meat soft and juicy.
LOBSTER A L’AMERICAINE, Whole Lobster, Fresh Tomatoes, Basil, Angel Hair pasta
Whole lobster cooked with angel hair pasta. The lobster meat is very fresh and crunchy, you get to see the entire lobster cut into halves. It is easy to eat too. Very well executed dish and simply delicious. Highly recommended.
PROFITEROLES, Warm Chocolate Sauce, Chantilly Cream
A profiterole, cream puff, or choux à la crème is an filled Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard or pastry cream. When paired with the warm chocolate sauce, it is an very satisfying end to a meal.
140 seats (100 indoors, 40 al fresco)
Weekday Set Lunch
• Monday to Friday, 12.00 p.m. to 2.30 p.m.
• Daily, 6.30 p.m. to 10.30 p.m.
Saturday Brunch with Create-your-own Bloody Mary station
• 12.00 p.m. to 3.00 p.m. (last pour at 2.45 p.m.)
Sunday Brunch with Champagne
• 12.00 p.m. to 3.00 p.m. (last pour at 2.45 p.m.)
Call (65) 6597 5288