​Escargot Gratin

Served as an appetiser or snack, six plump escargots are placed in deep wells of an escargot casserole dish and seasoned before each well is filled with garlic, butter and three different cheeses – Blue, Gruyere and Gouda. Each cheese lends a different taste profile to the escargot. This is then baked to gooey goodness and served with crusty French baguette. 

French Onion Soup

Preparing a French onion soup takes a lot of patience and skill. In order for the full depth of flavour and natural sweetness to come through, a mixture of white and yellow onions is first sweated carefully over a slow fire – a process that can takes up to two hours. A toasted slice of crusty French bread with Gruyere then crowns the bowl before it is served. 

Seafood Risotto

Seafood fans will enjoy this generous bowl of risotto cooked in a seafood broth and filled to the brim with prawns, mussels, salmon and baby spinach. An onsen egg adds extra creaminess when mixed with the tender Arborio rice. 

10  years in shots

Paying tribute to myriad of soups served at SAYBONS over the last ten years, Chef Daphane serves up soup shots to experience the taste of SAYBONS over the years. The ten soups featured are Watercress Chicken, Red Capsicum, Cauliflower, Carrot Coriander, Golden Pumpkin, Potato Leek, Broccoli Cheddar, Tomato, Seafood Bisque and Wild Mushroom. 

Beetroot Crêpe with Sous Vide Chicken

A chicken breast, seasoned with herbs and spices, is sous vide at 68 degrees Celsius till bite-tender before it is sliced up and laid out on a fresh wheat flour crêpe, tinted with natural beetroot juice. This crêpe is then layered with baby spinach, Gouda cheese, sunflower seeds and drizzling of basil pesto. 

Rum & Raisin Flambéed Crêpe 

Ending off a meal on a sweet note is easy with this new dessert crêpe. This luscious treat is filled with slices of banana, toasted slivers of almond and loaded golden raisins which were soaked in Myer’s Rum for 18 days! A light drizzling of rum and a quick torch give the bananas a lovely caramelised flavour and hue before it is served with a generous dollop of vanilla ice-cream.