Taratata Brasserie welcomes the Autumn Winter Season with the launch of its Lunch and Dinner Set Menus, carefully curated to please even the most discerning palates.
Lunch presents the option of either the 2-course ($38++) or 3-course menu ($45++). Choose an entrée from a selection of familiar favourites such as the Baked Escargots, Cream of Mushroom Soup or the Duck Liver Mousse infused with Port Wine, while Mains feature hearty French classics such as Duck Confit, Steamed French River Trout and Steak Frites. Desserts are an integral part of a traditional French meal, and an all home-made Chocolate Mousse, Chocolate Lava Cake or Crème Brulee is guaranteed to end the meal on a sweet note.
The 4-Course Dinner Set Menu ($78++ per person, two to dine) starts with the classic Lobster Bisque, followed by a choice of Salmon Tartare or Pan-Seared Foie Gras, Kurobuta Pork Casserole, Wagyu Beef Skewers or Coquilles St. Jacques are the featured mains; and choose from either a dessert or cheese platter to round off the meal.
HUITRES MAJECTIC
Live Majestic Oyster
The oysters are fresh and slightly sweet. Each of them is huge and you get a mouthful of the oyster when you eat it whole.
TERRINE DE FOIE GRAS MAISON MI-CUIT
Terrine of Duck Liver, Toast & Onion Chutney
Get a thin slab of the creamy duck liver terrine and spread on the toast with a little touch of onion chutney to balance the taste.
SAINT-MARCELLIN CUIT À LA TRUFFE
Baked Saint-Marcellin Cheese with Truffle
As you pierce into the outer crispy crust of the cheese, go all the way to the bottom and scoop up truffle bits. It is extremely rich with the nuttiness of the cheese with the aroma and flavour of truffle.
BOEUF BOURGUIGNON
Beef Bourguignon Simmered in Red Wine with Bacon, Mushrooms, Small Onions, Carrots & Mashed Potato
The taste of red wine is very distinct in this dish and deepens the dish as every single ingredient is coated with the sauce and red wine.
CASSEROLE DE PORC BERKSHIRE AUX MORILLES
Kurobuta Pork Casserole with Morels Mushrooms
Creamy and savoury dish with a little surprise at the top, with figs.
NOIX DE SAINT-JACQUES PÔELÉES SAUCE CRUSTACÉ
Sautéed Sea Scallops with Crustacean Sauce
Meat scallop paired with strong tasting sauce that is similar to lobster bisque.
BROCHETTE DE BOEUF WAGYU FLAMBÉE AU COGNAC, SAUCE AU POIVRE DE KAMPOT
Wagyu Beef Skewer Flamed with Brandy Served with Kampot Black Pepper Sauce
A must-order dish with an interesting flaming entrance to the table. Wait for the flame to extinguish and start savouring this flavourful dish. Some might find this a little salty while those who likes savoury dishes will enjoy this.
ESCALOPE DE FOIE GRAS POÊLÉ AUX GRIOTTES
Pan-Seared Duck Liver with Dark Cherries
Duck liver is creamy and smooth, almost like a butter spread on toast. A sweet addition of the dark cherries makes it possible to eat more of the dish without it being too rich on the palate.
CONFIT DE CANARD, MORILLES ET POMMES DE TERRE SARLADAISE
Duck Confit, Morel Mushrooms Sauce, Green Beans & Sarladaise Potatoes
The outer layer is extremely crispy and love how every bite has a crunch to it, accompanied with the tender duck meat.
TARTARE DE THON ROUGE, BLINIS ET BEURRE D’AVOCAT
Tuna Tartare Served with Buckwheat Pancake & Avocado Spread
DEMIE DOUZAINE D’ESCARGOTS AU BEURRE D’AIL
Escargots ½ Dozen, Baked in Parsley & Garlic Butter
Sprinkled with a generous amount of parsley, escargot has been baked with buttery garlic. This classic dish never fails.
All dishes served are prepared à La Minute and never in advance, with fresh ingredients and mostly imported produce from France where they are not available locally. Dining here will let you appreciate french cuisine with the authenticity and sincerity of the food served here.
Taratata Brasserie
Address: 35A Keong Saik Rd., Ground Floor, Singapore 089142
Opening Hours: Tuesday – Sunday (closed every Monday)
Opening Hours:
Lunch: 12pm – 2.30pm
Dinner: 6pm – 10pm (till midnight on Fridays and Saturdays)
Contact: +65 6221 4506
Website: www.taratata.sg
Facebook: www.facebook.com/TaratataBrasserie
Instagram: @taratatabrasseri
Written by: Coralle Wong
