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Fluffy's passionfruit lemon jelly and strawberry crémeux does little to cut through the richness of the vanilla white chocolate mousse. It becomes difficult to finish for one person after a third because of how rich the mousse is. However, each component was executed well - just lacking in the balance with the flavours that end up being masked by the richness of the white chocolate.
La Rose is the best dessert for pictures, but I personally thought it looked better than it tasted since it just left the impression of a typical dark chocolate cake. With that said, I think Antoinette still held its dignity with the separate components that make up the cakes, as well as their delivery on presentation.
Double Prawn Linguine ($28.00) that consists of lobster, and linguine soaked in prawn bisque with spicy shrimp floss, Ebi sakura, and ebiko as a garnish. Rich in flavor and luxurious!
Family’s favourite cake ♥️ it’s the perfect mix of texture, nuts, rum and dark chocolate.
Eggs were done right, salad side is ok but I thought the ham was too porky.
Parisian Gnocchi was similar to carbonara, but somehow I didn’t really enjoy the gnocchi. Surprisingly preferred the double prawn linguine. Portion seemed small but dishes were pretty heavy so they were still filling. Quiet place to chill on a Friday evening. 😌
I just received some Valentine's Day cake from Antoinette this afternoon, and they are very good. I'm glad that I shared some of them with my colleagues, they loved it too and some are trying to get their bfs to buy for them 😉
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Pictured are:
* The White Swan ($15, cover photo). Within the chantilly cream exterior is light and fluffy cheese mousse layered with brown butter sponge fingers, rum, yuzu crémeux, caramelized apple with almond crumble sablé for some crunch.
* Teddy ($12, second photo) - airbrushed chocolate on the exterior with almond sablé on the exterior, and within the bear is layers of mango mousse sponge fingers, jasmine crémeux with walnut nougatine.
* Melonova ($12, third photo). Hazelnut dacquoise is stacked with layers of rose petal mousseline and refreshing strawberry jelly, cozied around with a thin sheet of pink chocolate and topped off with freshly cut watermelon and strawberry, Iranian pistachio and a sprinkle of dried rose petals.
* La Rose Blanc ($15, fourth photo). Delicate gold flakes atop white petals of chantilly cream which covers vanilla and white chocolate mousse, layered with Kirsch-soaked sponge fingers, strawberry crémeux, pistachio nougatine with strawberry marmalade.
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📸: @antoinette_sg
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