The Michelin-starred Cristal Room by Anne-Sophie Pic has launched a new and more personalised à la carte lunch and dinner service, designed for diners with busy schedules in mind.
Offering greater dining flexibility for guests, the buildable menu requires a minimum order of three courses, adding a fresh dimension to the signature six-course Voyage menu already available at the restaurant.
Appetisers include frog legs meunière, a union of cauliflower consommé flavoured with Laksa and lapsang souchong; green asparagus from Jerome Galis, which is marinated with kaffir lime leaves and served with a bavaroise flavoured with Sichuan pepper; and salsify from Eric Roy, a combination of salsify from Eric Roy’s organic farm in Loire Valley, infused with honey, beer and lardo, and a velvety sabayon of yuzu, cacao nibs and black sesame.
Mains range from glazed red mullet served with eggplant caviar, ponzu, and a beurre rouge flavoured with assam and buddha amacha tea; and Aveyron lamb that’s infused with tonka and cherry blossom, and served with a seaweed tartlet, broccoli and kaffir lime. Finish with desserts including Mekonga chocolate, a mousse infused with mint and served with Pandan sorbet crunchy cocoa and coconut tapioca pudding; and coffee beans baba, featuring rum-soaked cake that’s complemented by marigold gel and passion fruit sorbet.
Head Chef Marc Mantovani and Pastry Chef Leo Faler spearhead the culinary offering at the restaurant.
