© 2020 All-Rights Reserved Weekender Group Pte Ltd

Lewin Terrace’s Spring Menu Will Transport You To The Land Of Cherry Blossoms

This Sakura-inspired menu is a dreamy celebration of Spring’s best produce

Photos: Lewin Terrace

Springtime is in full swing and it’s no surprise to see various dining establishments taking their menu inspiration from the most beautiful season of the year.

We’re delighted to see that Lewin Terrace, one of our favourite Japanese-French fusion fine-dining restaurants, has jumped on the bandwagon.

Apart from showcasing spring’s most prized produce, their five-course Spring Menu ($118), draws inspiration from spring blossoms — resulting in creations that aren’t only tasty but also exquisitely plated.

While waiting for the courses to begin, we were served freshly baked bread — kept warm atop hot stones wrapped in a little bag. This was accompanied by cold butter and yuzu jam, for a comforting treat befitting of the rainy weather.

To start, we enjoyed the Smoked French Duck Carpaccio, served with shiitake, spring bamboo and green chili with miso.

The earthy flavours from the shiitake mushroom and spring bamboo complemented the tender slices of smoked duck well.

Following that, our appetites were piqued by a cold dish made of Hokkaido hairy crab, avocado chawanmushi and smoked paprika. The refreshing and light dish made a delightful palate cleanser.

For mains, we had a sautéed red sea bream fillet topped with sakura ebi and accompanied by pan-fried bread wrapped around an asparagus. The sea bream was well seasoned and cooked to perfection, complemented by crunchy bread crumbs and asparagus.

The highlight of the five-course meal? The Wagyu meets Tiger — an elegant creation where wagyu beef brisket stew is infused with Tiger beer.

Malty and rich, the beer tinged gravy was packed with umami flavours, elevating the melt-in-your-mouth brisket to the next level.

Garnishings of dry fig, apricot and crystal potato chips add a pleasant texture to the dish. We found ourselves savouring every bite as slowly as possible.

Ending on a high note, we were served Chitose Ichigo,  strawberry meringue with blancmange poured over with a Martinique strawberry syrup. This creamy strawberry dessert hit the spot with its mix of sweet and sour flavours.

This seasonal spring menu ends on 31 May.

21 Lewin Terrace