Sommer Dining

Experience the artistry of our 10-day aged pigeon, roasted and glazed with umami honey. The legs are confited and finished over charcoal, while the livers are made into a parfait, served with dried cherry and herb salad on a lavosh cracker.

On the plate: a spiced wine gel served with macerated Vaucluse cherries, Mitteault foie gras, and Castelfranco. Completed with a Sarawak pepper pigeon sauce, finished tableside.

Dinner at Sommer on National Day will be a memorable one with a sight to behold. As the celebrations unfold, catch the firework in all its glory right in front of our restaurant. Accompanied by our exquisite summer menu, the evening promises to be filled with gastronomical splendour and spectacular sights.

Delicately layered with slices of Manjimup truffle, the scallop is encased in a luxurious farce of scallop, Girolle mushroom, and black truffle, then baked to golden perfection in a puff pastry. Complemented by a rich Girolle mushroom sauce and finished with a touch of roasted kombu oil, the plate is completed with a delicate condiment of Girolle mushrooms and hazelnuts.

Wild-caught from Toyama Bay, our tai is salted using the kobujime technique. The fillets are wrapped in kombu, cured for 6 hours, dried for 2 days, then sliced. Brushed with smoked soy and citrus zest, the fish is then wrapped with yellow peaches, topped with myoga, and finished table-side with Amela tomato consommé.

We are overjoyed and deeply honoured to share that Sommer has retained its MICHELIN star this year. This prestigious recognition is a heartfelt testament to Chef ’s relentless pursuit of culinary excellence and passion in creating unforgettable dining experiences.

We extend our gratitude to our incredible team for their dedication and hard work. And to our cherished guests, your support fuels our journey.

Wrapping up our canapés is the aged fillet of beef tartare elegantly presented in a charcoal croustade and elevated with the bold heat of 6-year aged kanzuri, the zesty kick of yuzu kosho, and the umami richness of shiroita kombu.

The next bite from our selection of canapés is our Chicken Liver Tartlet. A light chicken liver mousse is encased in a sweet onion consommé and delicately assembled with a purée of green apples, lightly spiced with quatre épices.

To start our selection of canapés, we have our 36-month Comté cheese cornet with Madeira gelée, combining aged decadence of the cheese cream with aromatic accents of the Madeira.

Majestic Irish oyster, delicately set in a dashi-infused gelée with tosazu alongside preserved kombu, smoked creme crue, N25 Kaluga caviar, and finished table-side with a frozen watercress bavarois. A visually intricate and refreshing start to our summer menu.

As we inch into summer, we bring you all things bright and vibrant, with seasonal ingredients that flourish under the sun. Come bask in the warmth and book a table with us.

Sophisticated and elegant, our space is a canvas for intimate dinners, cherished celebrations, business affairs, and everything in between. For tailored arrangements, get in touch with us [email protected].

More than just a joie de vivre, our champagne pairings offer the likes of Pierre Paillard and Pascal Doquet. With notes and aromas like honey, citrus, raspberry, and cinnamon, each bottle is selected to bring out the best in our cuisine, while keeping the palate fresh.

Poached Yorkshire rhubarb gently nestles at the base of this composition. Topped with a delicate jelly made from the poaching liquor, a refreshing sorbet crafted from the same vibrant rhubarb, is then enveloped in a light, aerated sheep’s milk foam, and crowned with a crisp rhubarb and lemon verbena tuile.

Baby lamb racks roasted to a perfect medium rare rest atop sumptuous black garlic cream. On the side, tender baby navet turnips and blanched wild garlic leaves serve as its accompaniments, completed with a sauce crafted from the roasted lamb bones, infused with pickled yellow mustard seeds and Tosazu vinegar, enhancing this main with a delicate balance of tang and depth.

Chef prepares this line-caught cod from Brittany with a delicate farce of Bouchot mussels and Loire Valley white asparagus, then carefully confits it at low temperature until just cooked. The fish is finished with a sauce made from the cooking liquor of the mussels, further reduced with koji cream and emulsified with roasted kombu oil for an umami-packed finish.

Presented on a bed of kombu croustade, this work of art marries the subtle sweetness of sakura masu, enhanced by a zesty citrus cure and accented with the bright, tangy essence of sudachi.

A delicate blend of fresh peas and a crisp tartlet shell, enriched with roasted nori and shiso, this gorgeous creation is elevated by a smooth layer of smoked cream and crowned with luxurious Kaluga caviar.

Each carefully designed to showcase spring’s flourishing essence, our canapés bring out the fresh zest of the season, mingling sweetness, depth, and acidity through a host of this season’s ingredients.

Join us as we celebrate the awakening of flavours that only spring can inspire.

This week, we gracefully transition from the cozy embrace of our winter menu to welcome the vibrant rebirth of spring. Discover the fresh, blossoming flavours that and team have meticulously curated for this season. Book your table now.

A french pastry classic — our Pithivier of Poulet Jaune, Foie Gras and Duck from Maison Burgaud, is garnished with black garlic and finished with Jus infused with Sarawak Pepper.

Hokkaido Scallop Tortellini with Champagne Veloute and shavings of Périgord Black Truffle. A luxurious combination of ingredients, technique and flavour.

Wild Caught Hon Maguro from Nagasaki lightly Cured in Katsuobushi and Citrus with Salted Black Radish,Bonito Cream and Shiitake Dashi.

Boudeuse Oyster from David Herve with Watercress, Sudachi and Smoked N25 Kaluga Caviar.

Good things come in pairs. With Valentine's Day just around the corner, secure your reservation at our link in bio.

A selection of House Baked Breads with Shio Kombu Butter. Our bread is baked twice daily just before service and served tableside with our Shio Kombu Butter.

A Selection of House Baked Breads with Shio Kombu Butter. Our bread is baked fresh twice daily, just before service and served tableside with our Shio Kombu butter.

We are thrilled to introduce Leila Bernardino, our esteemed Restaurant Manager, known for her warm personality and impeccable service. A seasoned professional in Michelin Fine Dining across Asia, Leila was previously at the helm of La Dame De Pic in Raffles Hotel as Restaurant General Manager. Prior to that, she honed her expertise in Macau, at establishments such as Alain Ducasse at Morpheus, The Tasting Room and Robuchon au Dôme. Do come by and say hello on your next visit to Sommer.

A decadent way to end your meal, our delicately crafted Winter mignardises reveal a tapestry of textures and tastes with every bite.

Canalés de Bordeaux
Matcha | Yuzu | Black Sesame
Roasted Yeast Macaron
Apple, Koji & Tonka Bean “Tarte Tatin”
Iranian Pistachio & Fermented Blackberry Choux Croustillant

Roasted Coffee Bean Cremeux with Malted Jerusalem Artichoke Ice Cream and Cacao Nib Praline, married with a warm Valrhona Caraibe Chocolate Sauce. An Ethereal play on Sweet & Savoury that delights with contrasts of temperature and texture.

A Pre Dessert to transit you from Savoury to Sweet; Menton Lemon, Shiso and Extra Virgin Olive Oil is a mastery in balance of ingredients and flavours. Available on our Experience menu this Winter.