The 60-Minute Power Lunch

Time strapped?

Saint Pierre’s efficient new weekday lunch format allows you to dine with your business associates and still gets you to your next appointment speedily.

With our A La Carte Lunch Menu, guests can enjoy Michelin-starred fine dining tailored to your personal appetite and preferences. With a diverse selection of starters, mains, and desserts, each dish showcases Chef Stroobant’s signature fusion of Asian and French cuisine. We offer both world-class vegetarian fine dining options alongside our delicious meat and poultry dishes, providing a Michelin-starred experience that perfectly suits the schedule of a busy business person seeking a fine-dining lunch option, all while all while taking in Saint Pierre’s famed floor-to-ceiling panoramic view of Singapore’s Marina Bay Sands.

In the rarified world of fine dining, it’s not uncommon for guests to tuck into four-hour long degustation meals. Post-Covid and faced with busier schedules than before, the demand for speedier midday lunches, especially among white-collar executives, has increased. While Saint Pierre has retained its three- and four-course set lunches, as well as Opulence and Elegance (vegetarian) tasting menus for diners with more time to spare, it has recently launched an A La Carte Lunch Menu to allow for more freedom and flexibility.

This effectively means diners are free to curate their own lunch in their preferred format at the Two Michelin-starred French restaurant. The A La Carte Lunch Menu offers a selection of four starters, five mains and four desserts, all of which showcase Chef-Owner Emmanuel Stroobant’s signature style of Asian-accented contemporary French cuisine.

Whatever you pick, the service is streamlined to ensure that diners can enjoy two courses in an hour and three courses in under 90 minutes.

“As our diners’ lives evolve, Saint Pierre’s new lunch format is our answer to prioritising their time and needs. Since last year, our diners have been requesting for a shorter, more time-efficient way to enjoy the exquisite lunch experience at our restaurant. There are also customers who have a savoury tooth and want a starter and main course but would prefer to skip dessert altogether. On the other end of the spectrum, we have female diners who would like to sample more than one dessert. Our weekday A La Carte Lunch Menu is not only designed to allow these guests to personalise their dining experience but also to get them back to their office or next appointment speedily,” says Chef Emmanuel.

With that, diners with different preferences may opt for a starter and a main, a main and a dessert, two mains, two starters, two desserts or even one main, instead of sticking to the traditional set lunch format.

The only challenge left is to decide from a tempting selection that includes a stunning starter like Shizuoka King Crab – king crab legs are cooked à l’étouffée with borlotti beans cassoulet-style. A quick lunch it may be, there’s no compromise on the impeccable level of showmanship and presentation. The dish is revealed tableside and accompanied by yuzu kosho-angelica emulsion.

Plant-forward foodies can consider the main course, Périgord Black Winter Truffle – white asparagus from France are glazed with kombu butter and served alongside Swiss chard and Périgord black winter truffle. Other offerings include Brittany Blue Lobster, served with mushroom purée and emulsion, vin jaune and braised leeks rolled with black winter truffle.

If you are not a fan of sweet desserts but your client is, the A La Carte Lunch Menu is the perfect solution. Your guest can try the Le Lectier Pear while you contemplate a more savoury Cheese Selection option. The former features a chocolate sablé base adorned with fresh Le Lectier pear, cashew nut, Valrhona Araguani 72% dark chocolate crémeux, Araguani chocolate sorbet and sauce.

Saint Pierre’s weekday A La Carte Lunch Menu is available from Wednesday to Friday (excluding public holidays) and is priced at $60++ for a starter, $120++ for a main and $40++ for dessert. Bookings open a month in advance.

View the story in issue 07 of our quarterly food and beverage e-magazine here: