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Le Menu

LE MENU148++

Hamachi
Cured hamachi, sea weed, cucumber, coriander yoghurt
*
Emulsion
white onion, black truffle puree
*
Toothfish
Chestnut puree, pine & mushroom tea
*
Monkfish
quinoa, mussels, saffron, zucchini flower, ham, crustacean
or
Pork
Canadian pork tenderloin, potato olive oil galette, pumpkin & vanilla
or
Beef
Wagyu onglet, smoked garlic & potato, blackened corn, hay jus
*
Cheese
selection of Artisan French cheese (supp $16)
*
Coconut
chocolate ganache, Rhum & eucalyptus pate de fruit, coconut sorbet
*
Tea or coffee & petit fours

Le Menu is designed for the whole table only
please let us know if you have any dietary requirements

Wine pairing available

Lunch

LUNCH 3 course 52++

Starters

Emulsion du marché

Ballotine of foie gras, fig & hazelnut chutney, bitter orange

Ocean trout, pomelo, goat’s curd, blackberries, horseradish

Mains

Pork belly braised in milk, fricassee of Brussel sprout & corn

Loin of lamb, parsley & anchovy emulsion, potato galette, spring turnip

Fillet of sea bream, quinoa, mussels, saffron, crustacean

Desserts

Chocolate ganache, raspberry, vanilla ice cream

pineapple soup, coconut sorbet, passion fruit jelly

Selection of Farm cheese

Special Chef Surprise Menu available $88

All prices are subject to 7% taxes and 10% service charge

A la Carte

A la Carte

Foie gras
Seared duck liver, pine & mushroom tea, chestnut puree
38
Emulsion
white onion, black truffle puree
32
beet&Berries
pickled beetroot, blackberries, goat’s curd, horseraddish
26
Crab
king crab, chorizo, piquillo peppers, pearl couscous
32
Ballotine
Duck foie gras, ham, gingerbread, hazelnuts, plum
32
Scallop
marinated Japanese scallop, pomelo, yuzu, caviar
32

 

Quail
French quail stuffed with foie gras, ham, pumkin & vanilla
58
Monkfish
quinoa, mussels, saffron, zucchini flower, ham, crustacean
52
Beef
Wagyu onglet, smoked garlic & potato, blackenedcorn, hay jus
60
Pigeon
Breast & confit leg bonbon, celeriac, salsify, date & liquorice sauce
64
Cauliflower
baby cauliflower, polenta, garlic pulp, green olive tapenade
38

 

Cheese
Selection of Artisan French cheese
22
Torte
Chocolate & peanut butter torte, crunchy nuts & hay ice cream
20
Coconut
chocolate ganache, rhum & eucalyptus pate de fruit, coconut sorbet
20
Mango
vanilla bavarois, passion fruit jelly, fromage blanc/mango sorbet
20
Rhubarb&
rhubarb sorbet, vanilla ice cream, strawberry, crumble
22

contact

CONTACT US


3 Duxton Hill

Singapore 089589

T: 8127 5001

jerome@rhubarb.sg

Operation hours:
Monday – Friday
Lunch : 12pm – 2.15pm (Last order)
Dinner : 6.30pm – 9.30pm (Last order)
Saturday
Dinner : 6.00 – 10pm (Last order)

Restaurant Capacity
Dining: 30

Dress Code
Smart Casual, Gentlemen please refrain from wearing open shoes, shorts and singlets.

Policy
Children under 8 are not allowed.

about

ABOUTus

A newly opened French restaurant by Chef Paul Longworth, Restaurant Manager Jerome Desfonds and Au Petit Salut (The Salut Group) serving fine cuisine with personalized service.

After spending 3 years with Au Petit Salut , Paul, Jerome & Alice Low-Ang (Owner of The Salut Group) felt it time to step away from the group and set up their dream restaurant.

Situated on the charming Duxton Hill, Rhubarb Le Restaurant offers comfort & elegance whilst retaining all the best characteristics of this conservation shophouse.

In the intimate dining room with just 7 tables, guests are taken care of with special attention while watching the chefs in the open plan kitchen. With his young team, Chef Paul shares his contempory approach to French Gastronomy.

Wines
Strongly influenced by his origins, Jerome offers a wine list mainly based on french wines but you will find some surprises from old and new world.

In addition to the wine list, fine digestifs, In Colaboration with the Auld Alliance, a small selection of unique spirit.

Paul

PAUL LONGWORTH

Paul arrived in 2009 to set up a Swiss wine bar/restaurant in Millenia walk called Oenotheque by Wine Universe. As his first Head Chef position, it was the perfect opportunity to cut his teeth & start developing his own style. The restaurant prospered and had generated a strong crowd from the surrounding offices. During his time, Oenotheque was included in Tatler’s Best in Singapore list 2011.

After nearly 2 ½ years, Paul made the big move to Au Petit Salut, an institution of French cuisine. With such a huge history and massive following, Paul knew it was a big task to make an impression.

As Executive Chef of the re-branded Salut Group, Paul oversaw the opening of Chez Petit Salut (MBFC) and renovation of Chez Petit Salut (Holland Village)

During his time at Au Petit Salut, Paul developed very close relationships with both Alice Low-Ang (owner) & Jerome Desfonds (restaurant manager). Late in 2013, the three of them sat down and discussed the possibility of setting up a new, small & personal concept. A restaurant that could cater to individual customer’s needs, working with a small, fine & seasonal menu and a well thought out wine list…..Rhubarb was born.

Jerome

JEROME DESFONDS

Jerome started his career at 15years old as apprentice in Regis Marcon Restaurant, At that time the restaurant received a 2nd Michelin Star, and this is where the passion started, With an amazing team of professionals who all wanted to give their best for the restaurant. That’s where the passion begin, and still at this date is number one reference.

He follow up with an other apprentiship this time as a Sommelier in La Maison Pic in Valence with 2 Michelin Star.  The owner of this place, Anne Sophie Pic is now considered as one of the best female chef in France and the only one with 3 Michelin Star.

After this jerome wanted to travel and the journey began in Norway, where he was Lucky enough to work for Eyvind Hellstrom, Restaurant Bagatelle in Oslo, which was at the time consider the best restaurant of the country, He realized the influence of french fine dining.

After a year Jerome wanted to see other places and he found a job in a small michelin star restaurant in belgium, Les Forges du Pont d’Oye.

After a short time between England and Scotland where he didn’t find the right place for him, Jerome made his way to Dublin and got a Job in the only 2 Michelin stars restaurant, Patrick Guilbaud. Where he spend a few years, pushing his way up to Assistant Manager.

After Europe He wanted to see the rest of the world, and went to Australia  and worked for 1 year in Melbourne. Singapore was next,

Thanks to Nicolas Joanny, Nicolas Le restaurant who gave him the chance to come. He stayed there for 2 years and after that Au Petit Salut Restaurant where he was in charge of the front of the house for 3 years, and get into a good relationship with his now partner chef paul Longworth and Alice Low-Ang.