Menu – Bistro du Vin Singapore

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LA CARTE D'ÉTÉ

Look out for our daily specials
on the blackboard!

WINE LIST

Menu de Midi

Not available on Saturdays, Sundays & Public Holidays

ENTRÉE

Chicken consommé, vegetables dice & herbs cream

Pork terrine, confit onion & croutons

Cauliflower & Espelette cream, organic Soft boiled egg (V)

French onion soup with 18 month Comté cheese add $5

Pan seared foie gras with homemade fruits jam add add $5

PLAT PRINCIPAL

Organic guinea fowl & mushroom fricassée, mash potatoes

French Sea bass “Provençale” sauce Vierge, pilaf rice, tomatoes & black olives

Ravioles de Royans, Australian winter truffle cream sauce (V)

Duck confit, sautéed Noirmoutier’s grenaille potatoes add $5

Char-grilled Signature Black Angus 200 days grain-fed ribeye, fries & salad, choice of red wine sauce or Béarnaise add $15

DESSERT

Assortment of 3 aged Les Frères Marchand cheeses add $8

Vanilla crème brulée

Chocolate cake with caramel & Chantilly

French Apricot & vanilla ice cream Melba

Coffee | Tea


	La Carte D'Été LOOK OUT FOR OUR DAILY SPECIALS ON THE BLACKBOARD! ENTRÉES Escargots de Bourgogne 18 Burgundy escargots baked with garlic herbs butter (6 pieces) Tarte de tomates d’antan 22 Hot & cold tart of French heirloom tomatoes on puff pastry, basil pesto sauce Carpaccio de poulpe 22 Carpaccio of French octopus, citrus dressing, Espelette pepper aioli & extra virgin olive oil Saumon frais et fumé maison 24 Home-smoked salmon, avocado & salmon tartare, avocado ice cream & cucumber Chèvre chaud 24 Warm goat cheese wrapped in filo pastry, with apple, beetroot, baby spinach & pine nuts salad L’œuf poché et jambon de Bayonne 28 Organic soft-boiled egg on French Bayonne ham, sourdough tartine, watercress cream sauce Foie gras poêlé 32 Pan-seared foie gras with homemade figs confit Assiette de charcuteries 40 French cold cuts with homemade duck rillettes & terrine (sharing advised) VÉGÉTARIEN Cocotte de petits légumes de France 32 Assorted French baby vegetables & seasonal mushrooms, quinoa, watercress, spinach salad & wholegrain mustard Risotto de champignons sauvages 36 Mixed wild mushrooms risotto in extra virgin olive oil from Saint Remy de Provence VIANDES & GRILLADES Poussin grillé rôtis 34 Grilled & roasted boned whole French yellow spring chicken, thyme jus, sautéed Noirmoutier’s grenaille potatoes & salad Confit de canard 38 Duck confit, sautéed Noirmoutier’s grenaille potatoes & Colonnata pork lard, seasonal salad Joue de bœuf 38 Traditional braised beef cheek & bacon “Grand Mère”, with mashed potatoes Magret de canard aux cerises 42 \| 78 for 2 French duck breast roasted with fresh cherry sauce, potato gratin & summer truffle herbal salad chef’s recommendation: medium rare to medium Selle d’agneau grillée* 46 Char-grilled organic lamb saddle, lamb jus, classic “Petits pois à la Française” & girolle mushrooms chef’s recommendation: medium Steak frites* 52 Australian Stanbroke signature Black Angus 200-day grain-fed ribeye, French fries & salad, choice of Béarnaise or red wine sauce SOUPES Soupe du jour 14 Soup of the day (refer to our Blackboard Specials or approach our friendly staff) Soupe à l’oignon 18 Traditional French onion soup gratinated with 12-month Comté cheese POISSONS & CRUSTACÉS Ravioli de langoustines 42 6 raviolis of langoustine & ratatouille, baby vegetables, langoustine butter sauce Roussette de Bretagne 42 Poached Brittany flake fish, dill, shallots & mushroom sauce, butter rice & concassée of tomatoes Turbot Français sauvage 50 Roasted wild-caught French turbot, mixed carrots, coriander scented carrot sauce Daurade grise grillée (700g - 800g) (to share) 68 French Mediterranean sea bream grilled with extra virgin olive oil & herbs, sautéed seasonal vegetables & salad VÉGÉTARIEN Cocotte de petits légumes de France 32 Assorted French baby vegetables & seasonal mushrooms, quinoa, watercress, spinach salad & wholegrain mustard Risotto de champignons sauvages 36 Mixed wild mushrooms risotto in extra virgin olive oil from Saint Remy de Provence VIANDES & GRILLADES Poussin grillé rôtis 34 Grilled & roasted boned whole French yellow spring chicken, thyme jus, sautéed Noirmoutier’s grenaille potatoes & salad Confit de canard 38 Duck confit, sautéed Noirmoutier’s grenaille potatoes & Colonnata pork lard, seasonal salad Joue de bœuf 38 Traditional braised beef cheek & bacon “Grand Mère”, with mashed potatoes Magret de canard aux cerises 42 \| 78 for 2 French duck breast roasted with fresh cherry sauce, potato gratin & summer truffle herbal salad chef’s recommendation: medium rare to medium Selle d’agneau grillée* 46 Char-grilled organic lamb saddle, lamb jus, classic “Petits pois à la Française” & girolle mushrooms chef’s recommendation: medium Steak frites* 52 Australian Stanbroke signature Black Angus 200-day grain-fed ribeye, French fries & salad, choice of Béarnaise or red wine sauce GARNITURES Frites \| French fries 8 Pommes purée \| Mashed potatoes 8 +4 truffle salt Gratin Dauphinois au Comté 12 mois \| Potato gratin with 12-month Comté cheese 8 Grenailles au lard de Colonnata \| Sautéed grenaille potatoes & Colonnata pork lard 10 Haricots verts \| French beans 10 Petits légumes \| Baby vegetables 10 Ratatouille \| Provençale Vegetable stew 10 FROMAGES Fromages fermiers affinés 28 Platter of 4 matured seasonal French farm cheeses served with bread or cheese crackers DESSERTS Crème brûlée 10 Traditional vanilla crème brûlée Salade de fruits rouge au vin rouge 14 Assorted red fruits salad in red wine syrup Croustade de pommes au Calvados 16 Sautéed apples in filo pastry, flambéed with Calvados, chocolate & hazelnut ice crea Trou Normand 18 Apple sorbet & Calvados brandy Fondant au chocolat 20 Chocolate fondant with pistachio ice cream Soufflé au Grand Marnier ou Calvados 20 Grand Marnier or Calvados brandy soufflé, with vanilla ice cream (waiting time of 20 min) Coupe de 3 glaces au choix avec Chantilly maison 20 Choice of 3 scoops of ice cream: chocolate & hazelnut, vanilla, pistachio or avocado, with Chantilly cream