SAINT PIERRE MENU SINGAPORE PRICES LATEST 2025
Saint Pierre in Singapore offers a refined dining experience, showcasing modern French cuisine with an emphasis on seasonal, locally sourced ingredients. Each dish is a work of art, beautifully plated to enhance the flavors and textures. Guests can indulge in exquisite tasting menus that feature creative combinations and unexpected pairings, reflecting the chef’s passion for culinary innovation. The restaurant’s elegant ambiance complements the exquisite flavors, making every meal a memorable occasion.
SAINT PIERRE MENU SINGAPORE 2024
Saint Pierre in Singapore presents a culinary journey through modern French cuisine, featuring seasonal ingredients and artistic presentations. The exquisite tasting menus promise an unforgettable dining experience for every guest.
SAINT PIERRE NATIONAL DAY MENU WITH PRICES
MENU ITEMS | PRICE |
---|---|
CAVIAR okinawa kuruma prawn, lemongrass, lassi HOKKAIDO HAIRY CRAB coriander, chilli, mantou BRITTANY BLUE LOBSTER coconut, laksa, blue ginger CHIBA GOLDEN EYE SNAPPER kinmedai, tau pok, lady’s finger FINISTÈRE YELLOW LEG CHICKEN black nuts, shallot, tamarind CHIANG MAI LYCHEE coconut, pandan, raspberry FORMOSA PINEAPPLE vanilla, cardamom, star anise | SGD 488.00 Per Person |
Wine Accompaniment | SGD 248.00 Per Person |
Premium Option (Additional) | SGD 168.00 |
Cheese Supplement | SGD 38.00 Per Person |
Sharing Portion (Additional) | SGD 18.00 |
SAINT PIERRE SET LUNCH PRICES
MENU ITEMS | PRICE |
---|---|
FIRST STARTER LOIRE VALLEY WHITE ASPARAGUS loire valley white asparagus, vin jaune, lemongrass SECOND STARTER LOCH FYNE SCALLOP loch fyne scallop, ponzu, jerusalem artichoke OR LIMOUSIN SWEETBREAD limousin sweetbread, girolle, miso MAIN COURSE OMI BEEF omi beef, nori, sand carrot OR BASQUE COUNTRY WILD TURBOT basque country wild turbot, pike roe, trombetta zucchini DESSERT MANJARI CHOCOLATE manjari chocolate, raspberry, lychee OR MIYAZAKI MANGO miyazaki mango, coconut, rice | – |
3-course ~ Wednesday to Friday ~ choice of second starter / main / dessert | SGD 198.00 Per Person |
4-course ~ Wednesday to Saturday ~ choice of first starter / second starter / main / dessert | SGD 228.00 Per Person |
Cheese Supplement | SGD 38.00 Per Person |
Sharing Portion (Additional) | SGD 18.00 |
SAINT PIERRE OPULENCE TASTING MENU PRICES
MENU ITEMS | PRICE |
---|---|
AMUSE BOUCHE smoked eel, oscetra caviar, wasabi LOIRE VALLEY WHITE ASPARAGUS loire valley white asparagus, vin jaune, lemongrass LOCH FYNE SCALLOP loch fyne scallop, ponzu, jerusalem artichoke BASQUE COUNTRY WILD TURBOT basque country wild turbot, pike roe, trombetta zucchini ANJOU PIGEON [SERVES 2] anjou pigeon, black nut, onion OR OMI BEEF omi beef, nori, sand carrot GARIGUETTE STRAWBERRIES gariguette strawberries, sake, yoghurt MANJARI CHOCOLATE manjari chocolate, raspberry, lychee OR MIYAZAKI MANGO miyazaki mango, coconut, rice | SGD 398.00 Per Person |
Wine Accompaniment | SGD 248.00 Per Person |
Premium Option (Additional) | SGD 168.00 |
Cheese Supplement | SGD 38.00 Per Person |
Sharing Portion (Additional) | SGD 18.00 |
SAINT PIERRE ELEGANCE VEGETARIAN TASTING MENU PRICES
MENU ITEMS | PRICE |
---|---|
AMUSE BOUCHE smoked beetroot, akita ‘mountain’ tonburi, wasabi BRITTANY PURPLE ARTICHOKE brittany purple artichoke, black truffle, fig leaf LOIRE VALLEY WHITE ASPARAGUS loire valley white asparagus, vin jaune, lemongrass VOSGES GIROLLE vosges girolle, ginger, fennel BATH WILD ASPARAGUS bath wild asparagus, snap endo, nori GARIGUETTE STRAWBERRIES gariguette strawberries, sake, yoghurt MANJARI CHOCOLATE manjari chocolate, raspberry, lychee OR MIYAZAKI MANGO miyazaki mango, coconut, rice | SGD 398.00 Per Person |
Wine Accompaniment | SGD 248.00 Per Person |
Premium Option (Additional) | SGD 168.00 |
Cheese Supplement | SGD 38.00 Per Person |
Sharing Portion (Additional) | SGD 18.00 |
Saint Pierre Menu Singapore Allergen Information
Dish Name | Gluten | Dairy | Nuts | Seafood | Soy | Eggs | Peanuts | Wheat | Sesame |
---|---|---|---|---|---|---|---|---|---|
Seared Hokkaido Scallops | No | Yes | No | Yes | No | No | No | No | No |
Duck Foie Gras Terrine | No | Yes | No | No | No | Yes | No | No | No |
Truffle Risotto | Yes | Yes | No | No | No | No | No | Yes | No |
Roasted Lamb Rack | No | No | No | No | No | Yes | No | No | No |
Miso Glazed Cod | No | Yes | No | Yes | Yes | No | No | No | No |
Chocolate Fondant | Yes | Yes | Yes | No | No | Yes | No | Yes | No |
Beetroot Salad | No | No | No | No | No | No | No | No | No |
Pork Belly | No | No | No | No | No | Yes | No | No | No |
Crème Brûlée | No | Yes | No | No | No | Yes | No | No | No |
Cheese Platter | Yes | Yes | No | No | No | No | No | Yes | No |
Saint Pierre Singapore Menu Nutrition Information
Dish Name | Serving Size | Calories | Protein (g) | Carbohydrates (g) | Fat (g) | Fiber (g) | Sugar (g) |
---|---|---|---|---|---|---|---|
Seared Hokkaido Scallops | 150g | 250 | 20 | 10 | 15 | 1 | 2 |
Duck Foie Gras Terrine | 100g | 450 | 15 | 5 | 40 | 0 | 0 |
Truffle Risotto | 200g | 500 | 12 | 75 | 18 | 3 | 1 |
Roasted Lamb Rack | 200g | 600 | 45 | 0 | 40 | 0 | 0 |
Miso Glazed Cod | 150g | 350 | 25 | 15 | 15 | 0 | 5 |
Chocolate Fondant | 120g | 600 | 8 | 50 | 35 | 3 | 30 |
Beetroot Salad | 150g | 200 | 6 | 30 | 7 | 4 | 5 |
Pork Belly | 200g | 700 | 40 | 0 | 60 | 0 | 0 |
Crème Brûlée | 120g | 400 | 8 | 35 | 25 | 0 | 30 |
Cheese Platter | 200g | 500 | 30 | 5 | 40 | 0 | 1 |
Saint Pierre Menu Singapore Mother’s Day
Dish Name | Description | Price (SGD) |
---|---|---|
Chef’s Signature Tasting Menu | A curated five-course menu featuring seasonal ingredients and exquisite pairings. | 188 |
Lobster Bisque | Creamy lobster bisque infused with aromatic herbs and served with homemade croutons. | 32 |
Pan-Seared Foie Gras | Delicately seared foie gras served with fig compote and toasted brioche. | 40 |
Grilled Hokkaido Scallops | Fresh scallops grilled to perfection, served with a citrus beurre blanc. | 45 |
Roasted Lamb Rack | Tender lamb rack seasoned with herbs and served with seasonal vegetables and rosemary jus. | 60 |
Truffle Risotto | Creamy risotto infused with black truffles and finished with Parmesan cheese. | 38 |
Chocolate Fondant | Warm chocolate fondant with a molten center, served with vanilla bean ice cream. | 18 |
Seasonal Fruit Tart | A delicate tart filled with pastry cream and topped with a selection of fresh seasonal fruits. | 16 |
Mango Lassi Milkshake | A refreshing mango lassi blended with ice cream, perfect for a sweet treat. | 12 |
Special Mother’s Day Cocktail | A floral-inspired cocktail featuring elderflower and champagne to toast all mothers. | 15 |
Saint Pierre Singapore Menu Sharing Deals
Sharing Deal Name | Description | Price (SGD) |
---|---|---|
Gourmet Cheese Board | An assortment of fine cheeses paired with seasonal fruits, nuts, and artisanal bread. | 68 |
Charcuterie Platter | A selection of cured meats, pickles, and house-made pâté served with crusty bread. | 65 |
Seafood Platter | A delightful mix of fresh oysters, prawns, and crab served with zesty sauces. | 90 |
Tapas Trio | A selection of three tapas: garlic prawns, truffle arancini, and marinated olives. | 45 |
Roasted Vegetable Medley | Seasonal roasted vegetables drizzled with balsamic glaze, perfect for sharing. | 30 |
Pasta Sharing Bowl | A large bowl of chef’s special pasta tossed with seasonal ingredients and herbs. | 50 |
Dessert Sampler | A selection of mini desserts, including chocolate fondant, panna cotta, and fruit tart. | 40 |
Signature Burger Platter | A mix of mini gourmet burgers served with house-made fries and sauces for dipping. | 75 |
Saint Pierre MENU SINGAPORE Top Selling’s Items Table
Dish Name | Description | Price (SGD) |
---|---|---|
Pan-Seared Hokkaido Scallops | Fresh scallops seared to perfection, served with a citrus beurre blanc and seasonal greens. | 45 |
Duck Foie Gras Terrine | Luxurious foie gras terrine accompanied by fig compote and toasted brioche. | 40 |
Truffle Risotto | Creamy Arborio rice risotto infused with truffle oil and finished with Parmigiano-Reggiano. | 38 |
Roasted Rack of Lamb | Tender lamb rack seasoned with herbs, served with seasonal vegetables and rosemary jus. | 60 |
Miso Glazed Black Cod | Succulent black cod glazed with miso, served with a side of bok choy and jasmine rice. | 50 |
Chocolate Fondant | Decadent warm chocolate cake with a molten center, served with vanilla bean ice cream. | 18 |
Seafood Linguine | Linguine tossed with fresh seafood, cherry tomatoes, and a white wine garlic sauce. | 42 |
Crème Brûlée | Classic vanilla crème brûlée with a perfectly caramelized sugar crust. | 16 |
Seasonal Fruit Tart | A delicate pastry tart filled with pastry cream and topped with fresh seasonal fruits. | 16 |
Signature Chef’s Tasting Menu | A multi-course experience showcasing the chef’s best seasonal creations and flavors. | 188 |
Saint Pierre Singapore Restaurant Influencer Program
- Exclusive Tastings – Influencers receive invitations to special events where they can sample new menu items and seasonal dishes before they are officially launched.
- Social Media Collaborations – Opportunities for influencers to create content together, including posts, stories, and videos that highlight their dining experiences at Saint Pierre.
- Discounted Dining – Influencers enjoy special discounts on their meals in exchange for sharing their experiences and reviews on social media platforms.
- Behind-the-Scenes Access – Influencers may have the chance to tour the kitchen, meet the chefs, and learn about the culinary processes behind signature dishes.
- Promotional Giveaways – Influencers can host giveaways for their followers, offering free meals or exclusive dining experiences to increase engagement and reach.
- Content Creation Workshops – Opportunities for influencers to attend workshops that provide tips and best practices for creating high-quality food content.
- Personalized Experiences – Customized dining experiences tailored to influencers’ preferences, allowing them to enjoy unique dishes that resonate with their brand.
- Networking Events – Invitations to exclusive events where influencers can connect with other food bloggers, industry professionals, and chefs.
- Loyalty Rewards – Influencers earn points or rewards for each post or promotion, which can be redeemed for free meals or exclusive experiences at the restaurant.
- Feedback Opportunities – Influencers can provide feedback on menu items and dining experiences, allowing the restaurant to continuously improve its offerings.
Saint Pierre Restaurant Singapore Return Policy
- Reservation Modifications – Customers can modify their reservations up to 24 hours in advance without incurring any fees.
- Cancellation Policy – Cancellations made at least 24 hours before the reservation will receive a full refund of any deposit paid.
- No-Show Policy – Guests who do not show up for their reservation without prior notice may lose their deposit or incur a cancellation fee.
- Event Ticket Refunds – Tickets for special events must be canceled at least 7 days in advance for a full refund.
- Gift Voucher Terms – Gift vouchers are non-refundable but can be transferred to another individual if needed.
- Food Quality Complaints – If a dish does not meet expectations due to quality issues, guests should inform the staff immediately for a possible replacement or refund.
- Delivery Order Issues – Any discrepancies with delivery orders must be reported within 2 hours for a potential refund or replacement.
- Allergy-Related Concerns – If a customer experiences an allergic reaction due to undisclosed ingredients, the restaurant will investigate and may issue a refund for the affected dish.
- Promotional Item Returns – Items purchased during promotional offers are generally non-refundable and non-exchangeable.
- Refund Processing Time – Refunds for qualifying cancellations or complaints will be processed within 5-7 business days, depending on the payment method used.
Saint Pierre Singapore Restaurant Philosophy
- Culinary Excellence – Committed to delivering the highest quality in every dish through meticulous preparation and attention to detail.
- Seasonal Sourcing – Focus on using fresh, seasonal ingredients sourced from local and sustainable suppliers to enhance flavors and support the community.
- Innovation and Creativity – Encourages culinary innovation by blending traditional French techniques with modern twists and global influences.
- Guest-Centric Approach – Prioritizes guest experience by creating a warm, welcoming atmosphere and providing personalized service tailored to individual preferences.
- Artistry in Presentation – Believes in the importance of visual appeal, crafting dishes that are not only delicious but also beautifully plated.
- Sustainability Commitment – Actively pursues eco-friendly practices, minimizing waste and promoting sustainable dining through responsible sourcing and resource management.
- Culinary Education – Invests in the training and development of the culinary team, fostering a culture of continuous learning and passion for food.
- Community Engagement – Engages with the local community by participating in events, supporting local initiatives, and collaborating with nearby artisans and producers.
- Celebration of Togetherness – Emphasizes the importance of shared dining experiences, creating a space for friends and family to connect over exceptional food.
- Passion for Hospitality – Driven by a love for food and service, the team at Saint Pierre aims to create memorable dining experiences that leave a lasting impression on guests.
Why Saint Pierre Restaurant Started All Over The World?
- Global Culinary Influence – The desire to share its unique culinary perspective and techniques inspired by French cuisine with a wider audience across different cultures.
- Diverse Market Opportunities – Recognizing the growing demand for fine dining experiences worldwide, Saint Pierre sought to capitalize on new market potentials.
- Brand Recognition – Establishing a global presence enhances the restaurant’s brand recognition, making it easier to attract food enthusiasts and influencers from various regions.
- Culinary Exchange – Expanding internationally allows for culinary exchange and collaboration with local chefs and artisans, fostering innovation and creativity.
- Travel and Tourism – Targeting major travel destinations enables the restaurant to attract tourists looking for exceptional dining experiences during their travels.
- Cultural Adaptation – The ability to adapt menus and offerings based on local tastes and preferences helps create a unique dining experience in each location.
- Community Building – A global expansion allows Saint Pierre to create a network of communities centered around food, hospitality, and shared experiences.
- Sustainability Initiatives – By establishing operations in different parts of the world, the restaurant can implement and promote sustainable practices tailored to each location’s resources.
- Enhancing Culinary Standards – Expanding internationally promotes higher culinary standards and practices within the organization, benefiting all locations through shared knowledge.
- Passion for Gastronomy – Driven by a passion for exceptional food and hospitality, Saint Pierre aims to inspire and delight diners around the world through its commitment to quality and creativity.
Saint Pierre SINGAPORE LOCATION, CONTACT, OPENING HOURS AND INSTANT DATA
Contact : +6564380887
OPENING HOURS
Tuesday | 6–11 PM | |
Wednesday | 11:30 AM–3 PM6–11 PM | |
Thursday | 11:30 AM–3 PM6–11 PM | |
Friday | 11:30 AM–3 PM6–11 PM | |
Saturday | 11:30 AM–3 PM6–11 PM | |
Sunday | Closed | |
Monday | Closed |
Accessibility
- Wheelchair accessible entrance
- Wheelchair accessible seating
Service options
- Dine-in
Offerings
- Alcohol
- Cocktails
- Coffee
- Hard liquor
- Private dining room
- Vegetarian options
- Wine
Dining options
- Lunch
- Dinner
- Catering
- Dessert
- Seating
Amenities
- Restroom
Atmosphere
- Cozy
Crowd
- Family-friendly
Planning
- Reservations required
- Accepts reservations
Payments
- Credit cards
- Debit cards
- NFC mobile payments
- Credit cards