New in town: Poise – Indulge in European-Nordic fine dining by Chef Steve Lancaster of The Fat Duck

·2-min read

Poise is a new fine dining restaurant at Outram, helmed by Executive Chef Steve Lancaster, which opened on 17 May 2022.

Chef Steve Lancaster has many accolades under his belt, having worked at three Michelin-starred The Fat Duck in London and two Michelin-starred Oaxen Krog by Magnus Ek in Stockholm.

At Poise, east meets west as Lancaster sources fresh ingredients from both Europe and Japan, bringing together elements from both ends of the world.

A picture of the interior of Poise
Credit – Poise

The restaurant itself is cosy, with a total of only 24 seats comprising of 18 guests in the dining rooms and six guests in a discreet private room. The small restaurant seating size means that the chef can give an added personal touch to his customers.

Poise serves degustation menus, from a four-course lunch to the full seven-course tasting menu.

During lunch, customers have a choice between 4 course lunch menu (S$118++) and the full 7 course tasting menu (S$258++). Additionally, the lunch menu is only available on weekdays from Tuesday to Friday. For dinner, only the 7 course is available.

Throughout the four-course and seven-course sets, there are some iconic dishes present in both.

A picture of the Coq Au Vin dish
Credit – Poise

Coq Au Vin, which means chicken in red wine, is notable. According to Steve, it was one of the first dishes he cooked at a pub. “I wanted to elevate this classic dish by making it lighter and giving a new dimension to it,” he shared.

The three base ingredients are chicken, bacon and mushrooms. Steve elevates this take on a classic dish by deboning the chicken mid-wing and filling it with a thyme-chicken mousse, which is then braised with red wine. Next, bacon and mushrooms are served with a lacto-fermented white onion stock.

A picture of the caviar dish
Credit – Poise

This dish is prepared at the table side. It is Caviar and Potatoes. The dish has an espuma of potato, which is foamed potato, and there is a dusting of puffed Japanese buckwheat and dill powder. A dollop of N25 Schrenckii caviar, well-liked for its nutty, buttery flavour and floral notes is plated on top of the potato.

If you’re feeling fancy and ready to splurge at a degustation, Poise may be the place for you.

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