Have A Taste of French with Lewin Terrace's Voilah! Menu

This charming black and white bungalow that is now Lewin Terrace was once the residence of the Chief of the Central Fire Station on Hill Street. A colonial style bungalow tucked away in a corner of the historic Fort Canning Park, Lewin Terrace offers, without a doubt, a unique and memorable experience.

This year, Lewin Terrace’s star Executive Chef Keisuke Matsumoto came up with a Voilah! menu, in which he showcases his creativity and meticulous style in four courses of exquisite a la carte dishes inspired from memories of his travels and experiences in France.

This humble-looking Souvenir de Menton (S$36) is put together from a fresh fish prepared carpaccio riviera style, with basil pesto, tomato salad, potato, mixed salad, and olive powder. A town in the south of France famous for its use of herbs and the aroma of olives, Menton was where Chef Matsumoto learned to infuse French culinary techniques with his Japanese background to keep ingredients as close as possible to their natural form. The herbs were very fragrant and the fish tasted really fresh, although the portion was a little small.

Souvenir de Menton

The Souvenir du Tain L’hermitage (S$36) is the Pan-Fried Foie-Gras Griotte cherry Sauce, a petite creation of Briochepan-fried foie-gras drizzled with cherry sauce and almond crumbs. I liked how the cherries and toppings on top added crunch to every mouth. It was a little on the salty side though.

Souvenir du Tain L’hermitage ($36)

Inspired by the ever chic French capital, an earnest butter crêpe dessert acts as the Souvenir de Paris (S$18). Looking very much like an premium piece of prata, this concoction of crepe, Echire butter, brown sugar, and caramel orange sauce tasted as good as it looks. It was sweet, and the texture was nice and comfortable.

Souvenir de Paris

Hailing from Nante, the birthplace of French cuisine, the Souvenir de Nante (S$58) – lobster wrapped in crêpe Nantua sauce – was my favourite dish of the four-courses à la carte menu. The lobster meat, imported from Hokkaido, was fresh and sweet, wrapped intricately within the crêpe with leek, a bit of cheese, and Echire butter.