Saint Pierre, arguably Singapore's finest French restaurant, has just launched a new brunch menu, featuring the season's best. Located at the balmy Quayside Isle, Saint Pierre is a little slice of nirvana, away from the bustle of town. I can't think of a better place to while away a lazy Sunday afternoon. And, it may surprise you to know that, for a seemingly fancy restaurant, the prices are affordably competitive and ambience is casually breezy. So yes, you can actually walk in bermuda-shorted and sandals-clad. Coupled with the picturesque surrounds, honest-to-goodness food, and exceptional service, this is one hidden gem of a brunch spot.
An off-menu dish, the Smoked Salmon ($18), was a game-changer. I was never a fan of smoked salmon, but the wild Scottish salmon, smoked in-house at Saint Pierre, was sublime. It was impossibly fresh, and cured with just the perfect amount of soot for that salty-sweet balance. The accompanying cream was enlivened with a touch of lemon, and chives. Best smoked salmon I've ever had in my life. Truly a must-try.
The perfectly poached Eggs Benedict ($24), draped in an effervescent champagne hollandaise, and generously layered with glorious ribbons of iberico bellota ham, atop a buttery crusty brioche, was seriously delicious. This took the crown of best eggs benedict from reigning champ Choupinette.
The Poached Eggs with Pulled Braised Duck Leg Confit ($24) with pickled cherry tomatoes and toasted sourdough was another winner. The duck confit was meltingly luscious, made even more sumptuous by the runny egg slobbering all over. The meat-loving Hubs practically inhaled this.
Quayside Isle #01-15
31 Ocean Way
Tel: 6438 0887
Open for weekend brunch from 11.30am to 2.30pm;
Dinner daily from 5.30pm to 9.30pm