Served at
ClaudineA French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
Interesting dish. The bread and saffron sauce enhance the dish, but are not enough to go around. Without them, the seafood soup no wow factor. Seafood are fresh, octopus very good.
Lobster bisque is a dish. Its defining characteristic is the use of lobster.
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A French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
A three-Michelin-starred chef renowned for his innovative approach to infusing Asian and French cuisines, deeply influenced by his childhood in rural France.
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