Menu from Antoinette Penhas
Menu highlights
Entrées
Classic French Onion Soup
Caramalised onions in rich chicken and veal broth with a cheese crust, served with cheese toast soaked in soup
Le Petit Jardin d'Antoinette (The Petite Garden of Antoinette)
Foie gras Levain toast, pickled pears, poached egg, roasted asparagus, baby carrots, beets, sweet potatoes, cresses, flowers, mixed greens, sunflower seeds, button mushrooms, cherry tomatoes, lotus root chips and caramel orange dressing
Pan-fried Foie Gras
With caramelised pear chutney, toasted Levain bread and mixed greens
Breakfast
Antoinette's Breakfast
Your choice of egg, grilled bacon and sausage, homemade toasted Pain de Mie, basket of viennoiseries and orange juice / coffee / hot chocolate
Smoked Salmon with Your Choice of Egg
Served with homemade toasted Pain de Mie and salad tossed in house dressing
Classic Egg Florentine
Served on toasted brioche with wilted spinach, Serrano ham, hollandaise sauce and salad tossed in house dressing
L'oeufs en Meurette (Poached Egg with Red Wine Sauce)
Poached egg with sautéed mushrooms, smoked pork belly, red wine sauce, toasted Levain bread and salad tossed in house dressing
Ballotine de Poulet à la Grandmére (Grandmother Style Stuffed Chicken Leg)
Roasted chicken leg roulade à la chassuer with pomme purée and seasonal vegetables
Le Grande Jardin d' Antoinette (The Grand Garden of Antoinette)
Roasted duck breast with pickled pears, poached egg, roasted asparagus, baby carrots, beets, sweet potatoes, cresses, flowers, mixed greens, sunflower seeds, button mushrooms, cherry tomatoes, lotus root chips, lavosh crackers and caramel orange dressing
Entrecôte Poêlée à la Bordelaise (Black Angus Ribeye Minute Steak with Shallot Red Wine Sauce)
Pan-fried certified Premium Black Angus Ribeye steak served with shallot red wine jus, pomme purée and seasonal vegetables
Boeuf Bourguigon (Burgundy Style Red Wine Braised Beef)
Braised Wagyu brisket in red wine served with pomme purée and seasonal vegetables
Pasta
Gnocchi Carbonara
Homemade gnocchi with caramelised bacon, white wine cream sauce, poached egg and aged Parmesan cheese
Crab Pomodoro
Homemade pappardelle pasta sautéed with white wine tomato sauce, fine herbs, chilli, crab and clam broth
Wagyu Agnolotti
Agnolotti pasta filled with ricotta and Parmigiano cheese tossed with Wagyu beef ragout
Desserts
Fondant Au Chocolat (Warm Chocolate Cake)
Liquid center warm chocolate cake served with caramel orange ice cream and 12 hours orange confit
Omelette Norvégienne (Baked Alaska)
A grand classic of vanilla ice cream with "griotte" cherries cooked in kirsch, orange confit and almond nougatine, enveloped in a torched blackcurrent meringue and flamed Grand Marnier liquor poured over
Le Vacherin de la Reine (The Queen's Vacherin)
Rose petal meringue filled with yuzu cream, vanilla ice cream, vanilla créme Chantilly, lychees, strawberries and raspberries, crowned with an ethereal spunned sugar
More about the restaurant: Antoinette Penhas
Let them eat cake. Or pastries, desserts, and chocolatey goodness in general, all washed down with boutique teas in Antoinette’s French salon-inspired cafe-bistro venue on Penhas Road, minutes from Lavender on the borderlands between Kallang and Rochor. Chef Pang Kok Keong’s upscale French bakery, tea room and dessert restaurant concept is a surefire winner for Singapore’s sweet-toothed diners, but there’s also savoury-sweet items on the menu to keep things balanced – sous vide salmon with a white chocolate hollandaise sauce, braised Wagyu beef brisket with mustard and dark chocolate. Beverages like the hot chocolate yuzu with marshmallow or the early grey tea-infused hot chocolate with croissant croutons slake the most salacious of thirsts. A truly unique proposition in the city, Antoinette gets our indulgently royal seal of approval.
Frequently asked questions
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Antoinette would also love to welcome you to their other outlet - Antoinette Mandarin Gallery
Few names in Singapore are as closely associated with the salted egg yolk trend as Antoinette is, but that shouldn’t be the only reason for you to check it out on Penhas Road. Situated within the cluster of cafes close to Lavender MRT station, Antoinette is the brainchild of chef Pang Kok Keong who has married his French culinary background with his Singaporean roots in this upscale French bakery, tea room and dessert restaurant concept.
While Antoinette is a surefire winner for sweet-toothed diners, there are also savoury-sweet items on the menu to keep things balanced – sous vide salmon with a white chocolate hollandaise sauce, braised Wagyu beef brisket in red wine, and sauteed-mushrooms-and-ham-filled crepes in a Swiss Gruyere cheese gratin. Beverages like the hot chocolate yuzu with marshmallow or the early grey tea-infused hot chocolate with croissant croutons slake the most salacious of thirsts. Come down to Antoinette for a divine gastronomic treat the last queen of France would have approved of. Just remember to book ahead at this Lavender gem to avoid disappointment.