Lunch menu
Dinner menu

LUNCH MENU

Rooted in the produce-driven approach and elegance in marrying French and Japanese culinary techniques, Japanese-French fusion restaurant Lewin Terrace, under the stewardship of Chef de Cuisine Hiroyuki Shinkai, unveils a series of new course and a la carte menus. The former consists of a 3-course, 4-course, 5-course and 7- course menu.

Spring Lunch 3Course Menu 

Les Entrées

(Please Select One)

 Sea Bream Carpaccio | Sakura Petal | Dashi Jelly | “Amazu” Marinated Carrot

Foie Gras Flan | Fava Bean Soup| Unagi Tempura | Mango Purée


Le Main

(Please Select One)

 Sword Fish | Green Olive Paste | Capsicum| Fish Sauce | Black Rice Puff

Chicken Breast | Gourmand  Sauce | Asparagus | Roasted Onion


Le Dessert

Chef’s Dessert

S$48++

Top-up $15 for ICHIGO Delight Dessert Buffet. *Only available for weekday lunch, Tues-Fri.

Evian (Still) or Badoit (Sparkling)

Unlimited S$8/pax

All prices are subjected to 10% service charge and 7% GST

Ichigo Delight Lunch 3Course Menu

Les Entrées

Canapés with Truffle Salad Dressing

Le Main

(Please Select One)

 Sword Fish | Green Olive Paste | Capsicum| Fish Sauce | Black Rice Puff

 Chicken Breast | Gourmand Sauce | Asparagus | Roasted Onion

Le Dessert

Ichigo Delight Dessert Buffet

Includes: 

Coffee or Tea


 S$58++

*This menu is only available for weekday lunch, TuesFri only.

Evian (Still) or Badoit (Sparkling)

Unlimited S$8/pax

All prices are subjected to 10% service charge and 7% GST

Spring Lunch 4-Course Menu

Les Entrée

 Sea Bream Carpaccio | Sakura Petal | Dashi Jelly | “Amazu” Marinated Carrot

Le Poisson

Sword Fish | Green Olive Paste | Capsicum| Fish Sauce | Black Rice Puff

 Le Viande

Wagyu Beef Cheek | Red Wine Stew

Le Dessert

Chef’s Dessert


 S$78++

Top-up $15 for ICHIGO Delight Dessert Buffet *Only available for weekday lunch, Tues-Fri.

Evian (Still) or Badoit (Sparkling)

Unlimited S$8/pax

All prices are subjected to 10% service charge and 7% GST

Spring Lunch 5Course Menu

1st Appetiser 

Sea Bream Carpaccio | Sakura Petal | Dashi Jelly | “Amazu” Marinated Carrot

2nd Appetiser 

Foie Gras Flan | Fava Bean Soup| Unagi Tempura | Mango Purée

Le Poisson

Sword Fish | Green Olive Paste | Capsicum| Fish Sauce | Black Rice Puff

 Le Viande

Japanese Wagyu Beef | Seasonal Vegetables

Dessert

Chef’s Dessert


 S$128++

 Top-up $15 for ICHIGO Delight Dessert Buffet *Only available for weekday lunch, Tues-Fri.

 Evian (Still) or Badoit (Sparkling)

Unlimited S$8/pax

All prices are subjected to 10% service charge and 7% GST

 

DINNER MENU

Rooted in the produce-driven approach and elegance in marrying French and Japanese culinary techniques, Japanese-French fusion restaurant Lewin Terrace, under the stewardship of Chef de Cuisine Hiroyuki Shinkai, unveils a series of new course and a la carte menus. The former consists of a 3-course menu, 4-course menu and 7-course menu.


Amuse

Poached Oysters | Watercress Cream | Crustacean Jelly

*

Crab Mille Feuille

Shogoin Turnip Pickrus | Crab Salad

2016 Domaine Esquirots Sauvignon Blanc

*

Truffle Egg Polenta

Egg | Polenta | Truffle Sauce

Pol Roger Champagne

*

Foie Gras Confit

Apple Chutney | Balsamic Vinegar Jelly

2012 Gewurtraminer, Valentin Zusslin

*

Lobster Porcini Risotto

Artichoke | Fennel Confit | Onion | Porcini Mushroom | Lobster Bisque

2013 Cullen “Kevin John” Chardonnay

*

Hokkaido (A4) Wagyu Beef Steak

Lily Root Purée | Green Pea with Pork Bacon | Madeira Sauce | Rocket Salad

2014 Chateau Chantemerle, Haut Medoc

*

Pre-Dessert

Mini Apple Pie Cinnamon Cream

*

Dessert

Soil Chocolate | Beetroot | Apple Sorbet

2007 Chateau Rieussec, Sauternes

$198


Wine pairing available at $120 (6 glasses)

Evian (still) or Badoit (sparkling) Unlimited at S$8/person
All prices are subject to 10% service charge and 7% GST

STARTERS


COLD APPETIZERS
Salmon Marinate – $32 
Fukui Salmon Marinade | Soba Blinis | Salad

*
Foie Gras Confit – $42
Foie Gras | Apple Chutney | Balsamic Jelly

*
Crab Mille Feuille – $46
Shogoin Turnip Pickrus | Crab Salad

*
Caesar Salad – $28
Romaine Lettuce | Crispy Bacon | Anchovy | Egg | Crouton | Caesar Dressing


HOT APPETIZERS

Beef Miso – $42
Miso Beef Pie | Green Pea | Beetroot Salad

*
Truffle Egg Polenta$46
Egg | Polenta | Truffle Sauce

*
Sautéed Portobello Mushroom (V) – $22
Porcini Mushroom Béchamel Sauce | Tomato Sauce | Cheese


SOUPS

Salsify Soup with Foie Gras – $39
Sautéed Foie Gras | Truffle Cream | Salsify Chip

*

Onion Soup with Truffle Cream(V) – $22
Onion | Truffle Cream | Parsley Herb


MAINS

Harvest of the Sea:

Cod Saikyoyaki – $48

Codfish Saikyo Miso | Yuzu Cream Soup | Mountain Vegetables
*
Sautéed Lobster with Mushroom Risotto – $65

Artichoke | Fennel Confit | Onion | Porcini Mushroom | Lobster Bisque

*

Scallop – $48

Green Pea Mousse | Mango Purée | Seasonal Vegetables

*

Catch of the Day – Seasonal Price


La Viande:

Spring Chicken – $40

Salsify Purée | Seasoning Butter | Seasonal Vegetables | Chicken Jus with Dried Tomato

*

Gibier (Pigeon) – $68

Polenta | Dukka Spice| Red Wine Honey Spice | Japanese Black Garlic Paste | Porcini Confit

*Limited portions per day, pre-order must be made at least 2 days in advance.

*

Japanese Wagyu (A4) Beef Steak (120g) – $95

Lily Root Purée | Green Pea with Pork Bacon | Madeira Sauce | Rocket Salad

*

Butcher’s Meat of the Day – Seasonal Price


VEGETARIAN

Tofu Steak (V) – $32

Miso Paste | Eringi Mushroom | Sesame Sauce | Seasonal Vegetables


SIDE DISHES *Can only be ordered with purchase of one main dish (except for Fresh Oysters)

Truffle Fries – $18

Tomato Risotto – $18

Sautéed Seasonal Vegetables – $25

Beverage menu

Wine/Sake list are subjected to change. Please call to find out more.

Wine List
Sake List
Beverage
Quandoo