Menu from Table at 7
Menu highlights
Includes dishes that are:
Vegetarian
Entrées
Pan–Seared 5 Spice Quail with Aromatic Spice Reduction and Kaffir Lime, Rocket and Pine nuts
Eugenia’s Entrée
Char Grilled Seafood with Special Shrimp Sambal, Mesclun Salad and Kaffir Lime
Eugenia’s Entrée
Salad of grilled tender Octopus, Avocado, Chorizo, roasted Peppers, Black Olives, Lemon Garlic and Herb Dressing
Karl’s Entrée
Crispy Pan Seared Foie Gras on Sweet Corn Blinis, Rosella Flower Confit And Raspberry Vinegar Glaze
Karl’s Entrée
Small Plates
Butter-whipped Mash Potatoes
Truffle Fries
Assorted Fresh Forest Mushrooms
Crisp Garden Mesclun Salad
Pepes: Fillet Of Black Cod, Char grilled in Banana Leaf, Salad of Urap Urap and Garlic Rice
Eugenia’s Mains
Authentic Indonesian Yellow Rice Platter of Beef Shin Rendang, Crispy fried Chicken, Anchovy, Chunky Chicken Sate and Acar
Eugenia’s Mains
Blue Swimmer Crab Linguini with Grilled Ocean Prawn, Cherry Tomatoes, White Wine, Garlic and Chilli
Karl’s Mains
Pan Roasted Canadian Cod Fillet Served with Jerusalem Artichoke and Seaweed Puree, Steamed Asparagus and Scallop-Miso Beurre Blanc
Karl’s Mains
Specials
Traditional Balinese Babi Guling Platter
(Only available 2 days in advance order and minimum of 8 sets at $38. - per Person)
More about the restaurant: Table at 7
Among the many great restaurants along Singapore’s Mohamed Sultan Road, Table at 7 raises the bar for exquisite, locally-minded European and Indonesian delights that tantalise both the body and soul. A labour of love for executive chefs and restaurateurs Karl Dobler and Eugenia Ong, the restaurant aims to merge East and West with its innovative menu items. Found in the heart of Singapore’s River Valley area, Table at 7 is a dream come true for the city-state’s discerning gourmands.
Frequently asked questions
Does Table at 7 serve International food?
Does the restaurant Table at 7 have parking?
Thinking about making a Table at 7 booking?
At Table at 7 on River Valley’s Mohamed Sultan Road, diners are treated to a world of exotic flavours. Serving up a wide variety of European and Indonesian dishes, the Singapore restaurant features dishes that are suitable for a multitude of taste palates. Australian-born Karl and Indonesian-born Eugenia run a tight ship in the kitchen, utilising only the best ingredients and traditional cooking techniques to give diners an unforgettable dining experience.
For a modern European dining experience that’s second to none in Singapore’s River Valley, take one of Karl’s mains such as the crispy roasted suckling pig with a side of smoked bacon sauerkraut, star anise jus and rosemary potatoes, the blue swimmer crab linguini, or the traditional duck cassoulet served in a clay pot. Eugenia’s Indonesian-inspired mains are innovative and incredibly bold – try the slow-roasted pork belly in a red Manado sauce or the slow-braised Wagyu oxtail rendang alongside acar vegetables and shallot-scented rice for an unforgettable Southeast Asian experience. Table at 7 provides a dining experience unlike any other – reserve ahead to ensure a table.