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The one meter board, which is the best-selling dish
in both the Scarlet r estaurants, priced at SGD$54 is
just the right thing to order and share among friends.
With five types of cheeses and five types of cold cuts
from Europe, pickles, nuts and dried fruits, Chef Royer
recommends glasses of Castel Roubine Rosé, from
Côtes de Provence. “Rosé goes well with all sort of
charcuterie and cheeses. It also serves as a palate
cleanser to prepare the taste buds for the next dish.”
The Lyonnaise salad priced at SGD$27 is a pick-me-up
salad that is perfect for those on the go. When taken
with the Domanie Raimbault, Sancerre, the fruitiness
of the wine elevates the light flavours of the dish. The
traditional dish of la quenelle de brochet gratinée,
SGD$28 is made from fresh pike fish fillets that are
made into a farce with buter, cr eam and egg whites.
“We do it for people who already know what it is. It’s
a special flavour ; it’s one of those dishes that you may
or may not like,” says Chef Royer. He feels that Château
Tour Bicheau, Graves is the best wine for this dish as
some tannins are needed to add on to the dish. Chef
Royer’s favourite dish to cook and favourite pairing is
the SGD$32, le joue de boeuf – a beef cheek dish that
is marinated for 12 hours in red wine. It is then seared
and braised at a low temperature for 12 hours. The
sauce is made from the reduction of the marination
juices. A strong, full-bodied wine, Château Carillon,
Fronsac is the wine to go with the meat.
Now that you know about this place, be sure to drop
by for their brunches, wallet-friendly lunch deals or
teh tarik tart! DD