SINGAPORE, 23 July 2018 – Embodying wholesomeness across both taste and presentation, Antoinette’s new savouries and brunch dishes are a showcase of European flair and Chef Pang Kok Keong’s culinary finesse. Collectively, Antoinette’s 2018 menu mainstays make for a spellbinding meal.    

 

 

Straddling the line between sweet and savoury, the Watermelon & Smoked Duck Salad (S$24) presents a head-turning interplay of green, red, purple. The watermelon is processed in two ways: compressed and pickled. Cubes of watermelon are sous vide so that they have a firmer bite and a sweeter flavour. The others are brined in vinegar syrup for a delightful acidity. Sorghum grains, promising a firm bite, are added to the salad for a textural contrast. A splash of beetroot yoghurt dressing gives the salad an earthy lift, and it also decorates the plate with an artistic touch. The dish is completed with a 6 minute egg with an oozing yolk.  

 

 

The Double Prawn Linguine (S$26) is a show-stopper.

Inspired by our local prawn noodles, lobster is sautéed and deglazed with white wine; prawn bisque and our home made spicy shrimp paste are added, followed by ribbons of linguine, both of which imbue the noodles with an umami-spicy note. The dish is finished with zucchini strips, and before it is served, garnished with ebiko, sakura ebi, nori and shiso cress for a cumulation of flavours.

 

 

 

 

 

Another pasta dish bound to delight is the Wagyu Beef Tagliatelle (S$26), which features Chef Pang’s homemade whole wheat pasta. The ragout is cooked with red wine, a medley of herbs and hunks of wagyu beef. At the centre sits a luscious onsen egg, which when pricked into, coats the pasta with its irresistible lava. Grated parmesan cheese punctuates the dish with its nutty note.

 

Chef Pang has also added new sides to the menu. The Bread & Butter (S$6) is a trio of classic European breads: levain, baguette and walnut raisin rye. Accompanying the freshly baked goods is a lego brick of truffle butter, exquisite and piquant. Served in a dish, the Baked Rigatoni (S$8) is a comforting offering, good on any day. Rigatoni pasta is sautéed in tomato cream sauce enlivened with chilli, white wine, onion and garlic. It is then topped with French Mornay sauce and layers of gruyere cheese and emmental cheese, then broiled for that ooh-la-la golden-brown crust.

 

 

 

 

The Black Bait (S$12) is a tease — quinoa charcoal batter gives the whitebaits their bold colour.

 

The morsels of fish are dusted with Whoppie Dust (a homemade spice seasoning) — a blend of onion powder, garlic powder, paprika, salt and pepper — and a sprinkle of raspberry powder, then served with fried seaweed.

 

 

 

 

 

The new menu will also offer toast at Tea Time, which is given a creative spin at Antoinette.

Each toast is homemade, and boasts a crispy crust and soft texture. The Banana Toast (S$12) is a tower of pain de mie toast with salted butter and Nutella; fresh banana; homemade caramel popcorn; and coco pops. Chocolate sauce is drizzled all over for a sweet finale.

 

Or opt for the savoury counterpart — the familiar Ham & Cheese (S$14) is now given an upgrade. Pain de mie is brushed with butter, then toasted. Kurobuta ham and emmental cheese are perched atop an enticing layer of sweet potato mash.

Up the indulgence by adding a scoop of ice cream to the sweet toast (S$3.50) or two eggs to the savoury toast (S$4).

 

 

 

 

Wash the food down with Antoinette’s special concoctions. Huat Ah! (S$18) is a heady and refreshing beverage comprising earl grey tea, pandan juice, pineapple puree, lychee puree, fresh pineapple and vodka.

 

 

 

 

 

 


The Pretty Pink (S$16) is as invigorating as it is stunning, with golden sugar crystals adorning the rim of the glass. It is made with raspberries, Calpis soda, mint leaf, lime and white rum.

 

                                                           

 

 

 

 

 

 

Move from pink allure to Blue Romance (S$12), the latter comprising blue pea flower that lends its hue, peach puree, yuzu and topped up with gin and sparkling soda.

                                   

 

 

 

 

 

 


The moody Grey Sky Dark Cloud (S$10) is a marriage of iced matcha, salty cheese foam and charcoal marshmallow resembling a dark cloud.

 

 

 

 

 

 

 

A testament to Chef Pang’s playful penchant, the Prescription (S$14) is a fun combination of various elements: houjicha latte, Okinawan black sugar syrup, yuzu ice cubes and a pill sachet with fairy grass – grass jelly cubes. Drinking this beverage is akin to taking medicine, and it requires some self-assembly: First add the grass jelly cubes into the glass, pour the houjicha latte in, and then add the syrup as desired. Sweet, fruity, earthy all at once — medicine has never tasted better. All the beverages can also be served without alcohol, so teetotalers can enjoy them as well.   

 

 

Sweeten the gourmet experience with desserts such as Watermelon Kakigori (S$20). Here, watermelon is presented in its original state in cubes, as well as in kakigori (shaved ice) form. Earl grey chiffon cake is layered with yuzu cream, fresh strawberries, rose petal foam, almond crumble, fresh watermelon and topped with watermelon kakigori (shaved ice). A classic combination that is both refreshing and indulging, it appeals to the senses in both taste and presentation.  It is garnished with rose petals, and served on a dry ice platter for a complete wow factor.

 

 

 

The classic Fondant au Chocolat (S$14) is a decadent dark chocolate cake, with warm, silky smooth lava that oozes out when cut. Served with cold-brewed coffee ice cream with orange confit, it invigorates with its pleasurable warm and cold sensation when taken together.

 

The savoury items will be available from 30 July 2018 onwards. Selected dishes will be available at the Mandarin Gallery outlet from 3 September 2018.

       

 

– End –

 

ABOUT ANTOINETTE

A quintessential Parisian pâtisserie, restaurant, and salon du thé that pays homage to Marie Antoinette, the last queen of France revered for her exquisite taste and lavishly indulgent love of excess, Antoinette is a venue for all things excitingly sweet and savoury. Decorated with elements inspired by the French neoclassical period, and with ornate finishing covered in carvings of garlands and ribbons, Antoinette is perfect for sophistication and luxury for dining.

 

ANTOINETTE RESTAURANTS
Penhas Road

30 Penhas Road

(off Lavender Street)

Singapore 208188

Tel: (65) 6293 3121

Fax: (65) 6293 3220

Mandarin Gallery

333A Orchard Road,

Mandarin Gallery

#02-33/34

Singapore 238897

Tel: (65) 6836 9527

Fax: (65) 6836 9209

 

Antoinette New Menu

 

Le Classique d’Antoinette

Lunch & Dinner

Antoinette’s signature mushroom soup | country bread   13

Aglio Olio | Seafood | Spaghettini    26

Crab Pomodoro | Tagliatelle | Chilli   26

Sirloin Steak | Red wine shallot sauce | Carrot puree | Watercress | Braised daikon | Roasted potatoes    36

Ballotine de Poulet à la Grandmère  | Chicken roulade | Chassuer style | Pomme puree | Seasonal vegetable   30

Duck Rillete | Wild mushroom | Poached eggs | Levain   22

Risotto | Mushroom | Crispy ham | Cheese   24

 

Le Menu Saison

Lunch & Dinner

Beef and Barley soup | Cheese bikini   16

Watermelon & Smoked Duck Salad | Red & white Sorgum | Zucchini | Lotus roots | Edamame | broccoli | beetroot yogurt dressing | 6 min egg | Mixed greens   24

Kale Caesar | bulgur | classic caeser dressing | Pan-fried chicken breast | Butternut squash | Poached egg | Garlic croutons   24

Double Prawn Linguine | lobster | spicy shrimp floss | Ebi sakure | ebiko | prawn bisque    28

Parisian gnocchi | red quinoa | Italian sausage | Mushroom | Poached egg | Parmesan cheese   24

Wagyu Beef Tagliatelle | whole wheat tagliatele | Wagyu beef ragout | Onsen egg | cheese    28

Omelette | Red wine braised Wagyu brisket | millet and edamame pilaf rice   26

 

Sides

Bread & Butter | Levain | Baguette | Walnut raisin | Truffle Butter 6

Baked Rigatoni | spicy tomato cream sauce | Italian sausage | cheese sauce   8

Petit Caesar | bulgur | classic caeser dressing | Butternut Squash | Garlic croutons   8

Black Bait | charcoal quinoa fry | seaweed 12

 

Dessert

 

Watermelon Kakigori | Rose foam | Fresh watermelon | Yuzu cream | Earl grey chiffon cake | Almond crumble | Strawberries   20

Fondant au Chocolat | Cold brewed coffee ice cream | Orange confit   14

 

Tea Time

 

Toasts

With 2 eggs of your choice +4

 

Smoked salmon | dill cream cheese | pickled cucumber | dill | capers | shallots   14

Kurobuta Ham & Cheese | purple sweet potato mash | mustard mayo   14

Wild mushrooms | beet root ricotta cheese | bacon | baby spinach   14

Avocado mash | serrano ham | scarmoza | corn | beetroot yogurt dressing   14

Banana | nutella | caramel popcorn | dark chocolate | cocoa pops   12

Strawberry | French butter | condensed milk | crème Chantilly | snow sugar   12

 

Antoinette’s Breakfast| choice of egg | bacon and sausage | toast | viennoiseries | choice of drinks   25

Substitute bacon with smoked salmon +2

 

Eggs Florentine| English muffin | poached egg | wilted spinach | Serrano ham | hollandaise sauce   18

 

French toast | crème Chantilly | maple syrup   14

With caramelized banana +4

 

Pancakes | fresh berries | banana| honeycomb butter| maple syrup   18

 

Pancakes | sausage | roasted tomato| salad   18

 

 

 

Le Menu Brunch

Saturday, Sunday & Public Holiday

10am to 5pm

 

Toasts

With 2 eggs of your choice +4

 

Smoked salmon | dill cream cheese | pickled cucumber | dill | capers | shallots   14

 

Kurobuta Ham & Cheese | purple sweet potato mash | mustard mayo   14

 

Wild mushrooms | beet root ricotta cheese | bacon | baby spinach   14

 

Avocado mash | serrano ham | scarmoza | corn | beetroot yogurt dressing   14

 

Banana | nutella | caramel popcorn | dark chocolate | cocoa pops   12

 

Strawberry | French butter | condensed milk | crème Chantilly | snow sugar   12

 

Antoinette’s Breakfast| choice of egg |bacon and sausage| toast | viennoiseries | choice of drinks   25

Substitute bacon with smoked salmon +2

 

Eggs Florentine| English muffin| wilted spinach| Serrano ham| hollandaise sauce   18

 

French toast | crème Chantilly | maple syrup   14

With caramelized banana +4

 

Pancakes | fresh berries | banana| honeycomb butter| maple syrup   18

     

Pancakes | sausage | roasted tomato| salad   18

 

Duck Rillete  | Wild mushroom | Poached eggs | Levain   22

 

Piperade | kurobuta sausage | Potato | Baked eggs | Emmental cheese | Levain   20

Aglio Olio | Seafood | Spaghettini    26

 

Crab Pomodoro | Tagliatelle | Chilli   26

 

Watermelon & Smoked Duck Salad | Red & white Sorgum | Zucchini | Lotus roots | Edamame | broccoli | beetroot yogurt dressing | 6 min egg | Mixed greens   24

 

Kale Caesar | bulgur | classic caeser dressing | pan-fried chicken breast | Butternut Squash | poached egg | Garlic croutons   24

 

Double Prawn Linguine | lobster | spicy shrimp floss | Ebi sakure | ebiko | prawn bisque    28

 

Wagyu Beef Tagliatelle | whole wheat tagliatele | Wagyu beef ragout | Onsen egg | cheese    28

 

Omelette | Red wine braised Wagyu brisket | millet and edamame pilaf rice   26

 

Les Boissons Spécialité

 

Huat ah! | Earl grey tea | Pandan juice | Pineapple puree | Lychee puree | Fresh pineapple | vodka   $18

Non alcoholic $14

 

Blue Romance | Peach puree | Blue pea flower | Yuzu | Soda   $12

 

Pretty Pink | Raspberries | Calpis soda | Mint leaf | Lime | White Rum   $16

Non alcoholic $14

 

Grey Sky Dark Cloud | Iced matcha | Salty cheese foam | Dark cloud   $10

 

Prescription | Houjicha latte | Okinawan syrup | Fairy grass   $14

 

Regular  Coffee 5.3

Single Espresso   5.3

Double Espresso   5.8

Cappuccino   6.3

Café Latte   6.3

Café Antoinette Crème   6.8

Café Viennois   6.8

Antoinette coffee served with crème Chantilly

 

Camouflage Matcha Café Latte 7.5

 

Antoinette’s Hot chocolate   7

Vanilla perfumed hot chocolate  

Viennese Hot Chocolate   8

with crème Chantilly on the side

 

Iced Coffee   5.8

Iced Cappuccino   6.8

Iced Latte   6.8

Antoinette’s Iced Chocolate   7

Iced Lemon Tea / glass   6.5

Iced lychee orange tea / glass   7

Iced Yuzu Jasmine Green Tea Bubble Bath/ glass  9.0

Iced yuzu, mango and passionfruit green tea / pot   12.5

Iced elderflower, strawberry with French rose buds / pot   12.5

Elderflower Soda    8

Yuzu Soda     8

 

Thé Noir| Black Tea

Orange pekoe | bright citrus notes   8.5

Darjeeling | crisp floral & honey tones 9

Assam | malt notes and a brisk finish 9.5

 

Thé Chinois| Chinese tea

Jasmin perles |fresh jasmine blossoms    8.5

Silver needle | organic pink rose   9

Sencha | rose petal | marigold | with a hint of Mint   10

PuErh Aux Framboise | 7 years aged Pu-Erh tea | raspberries   9

Orchids In Spring | oolong | mango & passionfruit | orchids petals   9

 

Infusions aux Herbes| Herbal teas

French rose | voluptuous & luxurious  9

Chamomile | floral sweet & calming  9

Sencha| Orange blossom| lemon peel  9

Moroccan mint | lemongrass | green tea  8.5

Nouveaux thés| New teas

Earl grey d‘Antoinette | Antoinette’s signature 10 

Peach melba | green tea | dried peach | apricots   9

Violet Flower | black tea | luscious wild violet   10

Tiramisu | roasted coffee | luscious caramel   10

Blonde Rose | golden monkey tea | french rose petals 10