Saint Pierre at Magazine Road had been on my list of "When the bonus is in" for the longest time, way before Sque or even Rocks Grill was conceptualised. They have since closed that outlet and reopened with a brand new brunch menu and dinner menu to relive the memories for regulars.
Let me try to illustrate the arduous journey for the regular folk, save for those who already have transport into the island. Sentosa is huge. There are no two ways to reaching this part of Sentosa - tranquility and quiet definitely comes at a price tag, a hefty one too. From harbourfront station, one either takes the train into Sentosa for $4 (at least it is limitless rides to the furthest end of Sentosa). Then, head to the bus interchange to board Bus 3 which comes every 30 minutes, woe is having missed one and waiting eternity for the other.
W Hotel is located at such a farflung corner that I thought The Sentosa was already bad enough. To be fair, The Sentosa even gets the islander bus heading inside for a drop off but not for Quayside Isle. The drop off is a 10-15 minute walk away from the dining area and should the sun be scorching, SPF 50 would be suffice to escape the horrific freckles. For the super rich and the view for every retiree. It is so scenic, it is painful to think about work or the days beyond this lazy island.
So there, the journey there is painful enough.
If all else fails, driving in for an entry fee of $7 could just save all the hassle.
The directory of restaurants to reward the adventurous.
Does this even look a teenyweeny bit like our concrete jungle?
Kith Cafe that spots queues so long even in such a far flung area!
Saint Pierre is new to this row of eateries. Round the corner infact and up the second floor. They have plans for a wine bar and the second floor plays home to the restaurant. At the time of visit signages were barely up so there's no frontal shot of the place.
A stack of menus, namecards and a couple of knickknacks to make the place as casual as can be.
All window seats come with a reward of a picturesque view of the yacht harbour. At least it is great for dreaming of the vacation that may come somewhere later!
Loving the furniture and clean colours used.
Hi Chef Stroobant! A really affable chef who seems really down to earth and definitely has a passion for food.
The open concept kitchen which he kindly pulled up the panes for this shot. A peek into the kitchen filled with light bantering and laughter. They hold cooking workshops every now and then and this particular corner is dedicated for easy demonstration.
The cheese trolley was wheeled out way before brunch started.
Cheese with black truffle sandwiched, I wish I remembered this later on!
Jars of fruit and nut to complete the cheese platters.
New on the menu for Saint Pierre, they have hopped on the bandwagon for brunch! This works like a set lunch, $38++ for a choice of drink, mains and dessert, except this is only available on Saturdays from 1130am - 3pm. Last orders are at 230pm.
The intricate carving at the back of the huge menu.
Cutlery that deserved more observation. No table cloths, no white plates, neither were there wine glasses to annoy. This is brunch completely leisure - all troubles tossed out of the window, as with rules and regulations.
An iron cast pot to dispense warm water!
Riding on the same concept of doing away with the fuss, flower posies made of asparagus.
How about a pot of greens? I love these touches that make every table the same but not entirely different.
Bread basket completely baked in house and it came in a gunny sack. The last time I had anything out of a gunny sack was probably buttermilk chicken. This came with a swirl of french butter and selection of preserves.
Freshly squeezed juices without syrup if I may add. A tropical start to a tropical getaway!
Hi there, little frenchie. I love my croissants the way Jones The Grocer does them, gummy, buttery, warm and flaky all at once. These are a tad healthy without a trace of oil though still flaky.
Spy those gorgeous layers! Not quite french affair I was dreaming about but it was a good enough edible effort.
A bun as flat as a tau sar piah from 40 Hands.
I half expected it to be filled with some surprise. Just a milk bun methinks.
Last one standing. I suppose they abide by saving the best for the last?
My favourite raspberry preserve with whole raspberries!
The best saved for the last indeed. Chewy and crusty all in a slice.
Beef Parmentier ($18)
Home-made corned beef, mashed potato, truffle brunoise
This is like a home made shepherd's pie, instead of minced beef there is home made corned beef. A heartfelt dish with onions, mashed potato, beef and truffle. Not intended to be served piping hot, this was still a winning dish for me.
Eggs Benedict ($24)
Eggs, brioche, iberico belluto ham, champagne hollandaise sauce
The moment of truth with one slice, the thick runny daffodil yellow yolk was a picture of happiness.
The uncontrollable gush of yolk. Two bite sized portions of eggs benny with soft brioche. The heart went all out for the delicious sliver of iberico belluta ham.
Foie gras mousse, apple compote, vanilla beans
Taken from their signature foie gras and apple main course dish, they gave waffles a new twist by heading savoury and sweet at the same time. The wonderful balance is so easy to love.
Cheese Platter (Choice of 1 $15, 3 $25, 5 $35)
The waiter's knowledge of cheeses was astounding, he even made recommendations where to get them. I loved the range that they have, instead of the usual bries and gorgonzolas. Usually only a cheese person when I have a sandwich, I may just head for cheeses as a main course next time.
I had them in varying degrees of richness,
Comte (18 month) - Light.
St Felicien - Nice but did not struck a chord with me because it was a bit cardboard-like in texture.
Morbier - Much like brie but much stronger in taste
Coeur d'Arras or Maroilles - A personal favourite with a pungent smell and taste. Very characteristic cheese!
Another side of bread to go with the cheeses.
Camomile to calm the senses after a gastronomically exciting meal.
Weekend brunch at Saint Pierre's is nothing short of amazing. Food was delicious, view worth a million bucks, a particular waiter was eye candy and so is the chef and service is attentive. For once, the temperature of a restaurant can be adjusted according to the customer's request. Instead of throwing me a shawl or brushed aside with a bland "the aircon system is centralised", here's one that bothers enough. Menu is still under tweaking but with the current offerings, they look set for great success.
Saint Pierre could be the reason for the tedious journey in and out of the island. I am totally looking forward to dinner there some time!