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 *Contains Pork


Le Dessert

Chef’s Dessert

S$48++

Top-up $15 for ICHIGO Delight Dessert Buffet. 

*Available every day, Tues-Sun until 29th April 2018.

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 *Contains Pork

Le Dessert

Ichigo Delight Dessert Buffet

Includes: 

Coffee or Tea


 S$58++

*Menu is available every day, Tues-Sun until 29th April 2018.

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 

*Available every day, Tues-Sun until 29th April 2018.

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 

*Available every day, Tues-Sun until 29th April 2018.

 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.

Spring Dinner 7-Course Menu

Amuse Bouche

Cornet Caviar | Whipped Cream

1st Appetizer

Seabream Carpaccio | Sakura Peel | Dashi Jelly | “Amazu” Marinated Carrot

Mutsu Hassen Pink Label Ginjo (Japan)

2nd Appetizer

Crab Meat | Tomato Béchamel Sauce | “Inner Crab” Crumble | Herb Salad

2016 Domaine Esquirots Sauvignon Blanc (France)

3rd Appetizer

Foie Gras Confit | Fig Chutney | Spice Bread

N.V Shutter Home Chenin Blanc (USA)

Le Poisson

Lobster | Mushrooms | Risoni | Lobster White Wine Sauce | Coconut Foam

2009 Condrieu Dauvergne-Ranvier (France)

Le Viande

Smoked Japanese Wagyu | Seasonal Japanese Vegetables | Purée | Pomegranate | Red Wine Cream Sauce

2014 Chateau Chantemerle, Haut Medoc (France)

PreDessert

Strawberry Rosehip Granita & Marine

Dessert

Matcha Parfait

Matcha Ice Cream | “Warabi” Mochi | Chocolate Crumble | Hot Chocolate Sauce

2007 Chateau Rieussec, Sauternes (France)


S$198++

Evian (Still) or Badoit (Sparkling)

Unlimited S$8/pax

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

Spring A la Carte Menu

Starters (Cold Appetizers)


1) Cured Salmon Tartare – 38

Marinated Vegetables | Herb Oil | Balsamic Dressing | Mixed Salad

2) Foie Gras Confit – 42

Foie Gras | Fig Chutney | Spice Bread

3) Seabream Marinated “Konbu” – 46

Golden Dashi Jelly | Amazu Marinated Carrot & Turnip | Black Sesame Powder

4) Beetroot Salad (V) – 32

Beetroot Carpaccio | Beetroot Sorbet | Yuzumiso Cream Cheese | Chocolate Tuile | Balsamic Dressing

 Starters (Hot Appetizers)


 1) Crab Tartine – 48

Fresh Tomato | Crab Meat | Tomato Bechamel Sauce | “Inner Crab” Crumble | Herb Salad

2) Truffle Scrambled Egg – 48

Italian Truffle Purée | Celery Root Purée | Madeira 

3) Sautéed Portobello Mushroom (V) – 32

Porcini Mushroom Béchamel Sauce | Tomato Sauce | Cheese

4) Sautéed Foie Gras – 48
Potato Confit | Porcini Confit | Chicken Jus

Soups


1) Onion Soup with Truffle Cream(V) – 26

Onion | Truffle Cream | Parsley Flan

Harvest of the Sea


1) Cod Saikyoyaki – 55

Codfish Saikyoyaki | Yuzu Dashi Cream Soup | Mountain Vegetables

2) Lobster “Parmantier” – 68

Bisque Sauce | Japanese Vegetables | Lilyroot Purée | Mushroom | Crispy Nut Butter

3) Sautéed Hokkaido Scallop – 55

Cauliflower | Japanese Vegetables | Chicken Jus

4) Catch of the Day – 48

La Viande


1) Angus Beef Steak (120g) – 68

Vegetable Purée | Japanese Seasonal Vegetables | Crystal Chips | Red Wine Sauce

2) US Duck with Flavoured Consommé – 60

Sliced Sautéed Foie Gras | Vegetable Root Stew | Kinome | Hanaho | Beef Consommé | Risoni 

3) Wagyu Beef Cheek – 60

Beef Stew | Carrot Purée | Japanese Vegetables

4) Butcher’s Meat of the Day – 48

Vegetarian


1) Tofu Steak (V) – 36

Miso Paste | Eringi Mushroom | Sesame Sauce | Seasonal Vegetables

Sides

*Can be ordered with purchase of one main dish


1) Truffle Fries – 18

2) Tomato Risotto – 20

3) Sautéed Seasonal Vegetables – 25

Sweets


1) Strawberry Tiramisu – 20
Mascarpone Mousse | Strawberry Crumble | Fresh Strawberry Sauce
2) Matcha Parfait – 22
Matcha Ice Cream | Warabi Mochi | Dark Chocolate Sauce

3) Canelé (3-Pieces) – 12

 

4) 4-Kinds Farm House Cheese – 38

Brie de Meaux | Fourme d’Ambert | Comté | Saint Félicien au Lait


Evian (Still) or Badoit (Sparkling)
Unlimited S$8/pax
All prices are subjected to 10% service charge and 7% GST

World Gourmet Summit 2018

Celebratory Menu

Available from 3 April 26 April 2018 (TueThu), Dinner Only

 3.5 Course Dinner Menu

Amuse Bouche

Cornet | Crab | Cauliflower Mousse

Appetiser

Seabream Carpaccio | Sakura Petal | Dashi Jelly | “Amazu” Marinated Carrot

Main

(Please select one)

Cod Saikyoyaki

or

Foie Gras & Duck Breast Consommé

PreDessert

Tea Jelly | Rosehip Granita | Marinated Berry

Dessert

Strawberry Tiramisu

Mascarpone Mousse | Strawberry Crumble | Fresh Strawberry Sauce

S$98++


Evian (Still) or Badoit (Sparkling)

Unlimited S$8/pax

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

Beverage menu

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

Wine List
Sake List
Beverage