Restaurant Poise

Elevate your dining experience with champagne from .

Yann is the 8th generation of vine growers and the 3rd generation of champagne makers.

With just under 7 hectares of vineyards and 26 different plots, each plot is manually harvested to ensure perfect grape ripeness and vinified individually.

Yann prefers to age his champagnes longer on its lees than the norms, we now understand why.

Just as each course has a story created by Chef , each of our menu has its own:

Made from vegetable tanned leather, the leather takes on wear and tear (think scratches, cuts and water stains) which gives each menu character and its own ‘story’ to tell.

The leather is crafted from a small local family business which has been making leather products for 3 generations.

An exceptional meal is when you end off on an equally high note, if not better.

This is why Chef is working on a new dessert.

Hint: Chocolate aficionados be on your lookout!

At Poise, no dish takes the backseat. It is evident as Chef transits into sweet courses with our Blood Orange dessert.

The dessert features a variation of techniques and textures that is presented with blood orange kombucha sorbet, caramelised pine cream and bronze fennel. Topped with Blood Orange reduction and fresh spruce.

A new season, a new play: The pigeon, a mainstay on our menu, is aged in Shio Koji and slow roasted in the oven.

It is now accompanied with black garlic, juniper and braised endive. You can enjoy the dish with our pigeon tea which is made from pigeon legs and burnt leeks.

Chef reassures a sense of familiarity in each bite but a brand-new experience altogether.

We appreciate the overwhelming support we have received since we opened our doors in May. Throughout the year, our team have worked tirelessly to provide the best experiences for our guests.

We will be going on a break from 21 to 31 January.

We look forward to welcoming you back when our doors reopen on 1 February.

For February reservations, please click on our profile link above.

Chef would agree that the best way to usher the new year is with an open mind.

Try our exclusive artisanal selection of grower Champagne, it will open new doors to an exquisite realm of your tastebuds.

It may be bold of us to say this but Chef has taken the Mont Blanc, a winter classic, to another level with his play of fermented parsley root, black winter truffles and our very own Poise blend coffee beans.

Christmas is the season of giving, and our way of it was to put our best foot forward into creating the festive menu just for you.

We hope your holiday season is filled with lots of love, joy and peace.

Merry Christmas, from all of us at Poise, to yours.

With Chef around, not only can you dream about having the best of both worlds, but taste it. Scallops, one of his beloved seafood, is seared to perfection and served with sea buckthorn and a smoked bacon hollandaise sauce.

A delightful ending to a Christmas soiree: Clementine, salsify (poached in orange juice and barigoule) and gingerbread is the first dessert on our festive menu.

It tastes as enchanting as Chef imagines it.

Chicken parfait, our crowd favourite snack is decked in a new colour this season: Housemade mulled wine glazed over a dome of chicken parfait, seated elegantly on top of a potato nest, bringing the Holidays to your palate.

Experience Poise the way Chef would. Our United Kingdom wine pairing is an underrated gem that pays tribute to his heritage, favourite time of the year and more importantly, an excellent match for this season’s menu.

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At Poise, we take pride in the littlest detail. Each snack is meticulously presented by Chef to whet your appetite before the commencement of your first course.

Come this Christmas, Chef pulls together some of his favourites and reimagines them, bringing you our festive menu which will be available now till 31 December at $288++ for dinner. Book now at www.restaurantpoise.com

The festive season is almost here and it is without a doubt that we have to bring the all-time-favourite Marron back for you, only this time with the season’s best of Japanese Persimmon.

The magic is in Chef Steve’s hands but the experience is in yours.

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Restaurant Poise updated their business hours.