French-inspired salon de thé Antoinette updates its menu with plated desserts and more savouries
I’ve always thought of Antoinette as merely a place to have a cup of tea with girlfriends while you nibble on macarons but the newly-updated menu elevates its status to a proper restaurant, with plated desserts and new savoury dishes. I’ve been to other Antoinette outlets, but I must say the central kitchen and flagship outlet at Penhas Road has a better ambience if you want a quiet dinner with friends, or if you’re on a date.
Let Them Eat… Steak?
The savouries menu surprised me at Antoinette, especially the Le Grand Jardin d’Antoinette ($30). The pretty plated salad features many components such as French-imported duck breast, pickled pears, roast asparagus, baby carrots, beets, sweet potatoes, button mushrooms, sunflower seeds, mixed greens and more. It comes topped with caramel orange dressing and a poached egg.
The duck was tender and juicy without being gamey and the caramel orange dressing added a taste reminiscent of duck l’orange. The Entrecôte Poêlée a la Bordelaise ($36) is a minute steak with a side of potato puree and seasonal vegetables. The shallot red wine jus amazed me more than the rib-eye did with its heady flavours.
Dessert’s on Fire
The plated desserts section of Antoinette didn’t disappoint. Order the Omelette Norvegienne ($25); essentially, it is a Baked Alaska. Vanilla ice cream, griotte cherries in kirsch, orange confit and almond nougatine is enveloped in a blackcurrant meringue. Ready your cameras here as the meringue is flamed with Grand Marnier liquor. If you like rose flavoured desserts, try Le Vacherin de la Reine ($25) – rose petal meringue filled with yuzu cream, vanilla bean ice cream, vanilla crème Chantilly, lychee, strawberries and raspberries, all crowned with spun sugar. It is almost like eating an enormous version of a rose macaron. Yummy! Antoinette has also introduced an array of Chinese teas to help combat all that sweetness. Visit antoinette.com.sg for a full list of outlets. By Cheryl Chia