To say our dinner at
Restaurant JAG was amazing is an understatement. It was a brilliantly and intricately put-together vegetable-centric journey featuring the highest quality of produce.
I absolutely loved how vegetables and fruits were the main focus, while the usual meats and seafood served as wonderful complements. If you are not usually a fan of your greens, a meal here might open your eyes to the diversity of flavours and textures possible.
Helmed by Chef-owner Jeremy Gillon, this
8-Course Dinner Experience features the
Summer - La Balade du Végétal Découverte at $298++ per guest with wine pairing at $248++ per guest.
Beetroot | Agastache | Raspberry
Our first canapé highlights
Beetroot - beetroot and raspberry juice, beetroot chips with raspberry and beetroot powder. The fruity sweetness and surprisingly umami notes made for an exciting start.
Corn | Sage | Polenta, Coco de Paimpol | Aubepine | Soybean
Corn highlights a pastry tart made of dehydrated white and yellow corn powder, further topped with yellow corn cream, blanched white corn, fermented white corn jelly and white corn powder. This light bite had a balance of sweetness and acidity.
The seasonal
Coco de Paimpol is the highlight for the next amuse bouche, boasting an overall sweet and buttery profile. The light Coco de Paimpol biscuit with puree is elevated with fermented soybean gel and Coco de Paimpol powder.
Bread Basket
The amount of thought JAG puts into each dish continues to be showcased, even in its
Bread Basket. Warm sourdough and watercress with black pepper bread are served with two types of housemade butter.
Cucumber | Ortis | Kombu
A traditional French dish, the cucumber salad, inspired this next course.
Cucumber, green apple and celtuce juice are served with coconut foam, kombu confit, lettuce seaweed and diced cucumber. A mouthful hits you with a burst of freshness and pleasant grassy notes.
Romanesco | Sapin | Oyster and Caviar 5/5
Romanesco, done in different methods, brought this dish beautifully together. The variety of textures and layered flavours were the highlights for me, with romanesco done raw, blanched, braised, puréed and finally, as a dressing, accompanied with caviar and lightly creamy oysters.
Zucchini | Ricola Mint | Trout 4.8/5
I adored how fresh and clean tasting this
Zucchini dish was, with its zucchini salad paired with banana shallots and smoked trout. Salad’s mild with a modest hint of mint, juxtaposed with the trout’s smokiness and salinity.
Tomato | Sariette | Prawn 5/5
Many of the courses were lovely, but this
Tomato was spectacular and one of my favourites of the whole meal. It was inspired by Chef's experience of enjoying tomatoes in his mother's garden perfectly encapsulated what JAG strives to do.
With a base of 'sand' made from dehydrated sourdough, the texture is further elevated with crisp rice puffs, quinoa, coriander roots and more. A medley of tomato creations lay on top - a green tomato sorbet, heirloom tartare and a roasted tomato dressing, sitting aside Chef's carefully selected protein, a lightly savoury prawn. It was fresh, acidic, sweet and savoury, all in one. The tangy and aromatic sorbet was something I couldn't get enough of.
Bellpepper | Motricaine | Black Pepper
An unassuming cup of warm
Bellpepper tea with motricaine and black pepper-infused oil gently transported us from the cold dishes into the next phase of the meal of warm plates.
Potato | Verveine | Scallop 4.8/5
On this plate, we had
Potato foam, tuile, and crumble served with scallops and shaved truffle. It was a bit saltier than I'd preferred, but the harmonious combination was likelier. Scallops were plump and sweet.
Eggplant | Melisse | Lobster 5/5
The play on
Eggplant comes through distinctly here, as it is not only puréed and pan-seared but even made into a sauce, tuile and meringue, all served with tender, sweet lobster. Again, we were impressed by the creativity and textures achieved.
Haricot Verts | Hysope | Artic Char 4.8/5
The cod-like
Artic Char leaves a buttery mouthfeel, further enhanced with green and yellow Haricot Verts, parsley and hysope pesto. It was one of the heavier-tasting dishes for its creaminess, and I enjoyed that bit of sweetness and brightness that the haricot verts brought in.
Sweet Cabbage | Thym Citron | Pigeon 4.5/5
At first glance, what looked like roast pork was actually compressed baked
Cabbage. The sweet cabbage components are balanced with pigeon served with gastrique sauce and zesty calamansi and lemon dressings for that extra acidity.
Cheese Trolley
Before heading into desserts, we were treated to a variety of hard and soft cheese from their
Cheese Trolley. The range they have will leave you spoilt for choice.
Peach | Rosemary | Cream Brioche
Our pre-dessert featured
Peach in a gorgeous set-up of fresh flowers. This sweet number has rosemary-infused peach sorbet, peach foam with cream brioche, and fresh yellow peaches.
Strawberry | Reine Des Pres | Vanilla
Drawing on the classic Strawberry tart, Chef's rendition sees a more tangy and tart
strawberry sorbet from adding strawberry vinegar. It's finished with pickled strawberries, a thin strawberry tuile and vanilla cream. What a refreshing piece to close our meal!
Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.
Restaurant JAG
76 Duxton Road
Singapore 089535
Tel: +65 31388477
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)
Opening Hours:
Lunch
Fri-Sat: 12pm - 2pm
Dinner
Tue-Sat: 6pm - 1030pm
(Closed on Sun-Mon, PH)
Direction:1) Alight at Maxwell MRT station. Take Exit 3. Turn left and walk to Neil Road. Cross the road and walk to Duxton Road. Walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [
Map]
2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [
Map]
