Raffles Lounge & Terrace

Rich, melt-in-your-mouth Japanese bluefin tuna is marinated in sake and soy sauce to amplify its umami notes. Delicately prepared quail eggs and a Niçoise dressing in the form of a delicate foam complete this reimagining of a French classic. 

The robust, buttery flavor of Australia’s award-winning full-blood wagyu shines through in this dish. Earthy, nutty, and tangy artichoke cuts through the richness of the beef; while a jus with French saucisson imparts savory depth which pairs perfectly with the meat’s chocolate notes. Grilled pumpkin livens up the dish with the sweetness of autumn. 

An elegant seafood dish for the cooler months, where bolder flavors take centerstage—earthy notes of hay-smoked lobster, saline creaminess of luxurious caviar, and refreshing sharpness of pickled onion. It is complemented by pumpkin prepared in three ways—pickled, poached and puréed—to showcase the amazing flavor and texture of this autumn vegetable par excellence. 

Grade A French foie gras is fried to buttery perfection with a golden crust. Its richness is balanced by a variation of beetroot that imparts a deep, earthy aroma. A sauce of aged balsamic and fragrant maple syrup evokes the sweetness and warmth of the festive season. 

The skin is deep-fried into a delicate crisp; while the fillet is gently pan-fried to tender perfection. Other parts of the fish—including the underrated, collagen-rich cod throat—contribute to the depth of the ragu. A luxurious lobster saffron sauce takes indulgence to the next level. 

The paccheri is served al dente, with a sauce of clam jus, olive oil and garlic fully coating the tube-shaped pasta. A blend of chilies elevates this comforting favorite with a spicy kick.