Author Archives: Renaza

Book a Table


Anniversary dinner menu


obsiblue prawn tartare, verbena, cucumber, caviar
pine mushroom, chestnut, black truffle puree
foie gras
seared duck liver, yellow tail, bergamot, daikon, horseradish
roast breast, confit leg “bonbon”, rhubarb,grapes “a la Aussignac”

Hokkaido scallops, cauliflower & white chocolate puree, pork belly, crispy chicken skin

selection of Artisan French cheese (supp $16)
Torte 2019
chocolate, peanut butter, smoked hay ice cream
Tea or coffee & petit fours

please let us know if you have any dietary requirements

Wine pairing available

Menu $168++ ( 3 starters, main and dessert )

$138++ ( 2 starters, main and dessert )


LUNCH 3 course 52++


Emulsion du marché

Ballotine of foie gras, apple, pear, gooseberry, elderflower pearls

Smoked hamachi, burnt pomelo, yuzu & coriander


Hanging tender steak, sweetcorn, Jerusalem artichokes, blueberry sauce

French quail, caramelised garlic, potato galette, verjus

Confit barramundi, polenta, beetroot, passion fruit fumet


Chocolate dome, bergamot gel, orange & cardamom sorbet

coconut sorbet, mango soup, passion fruit

Selection of Farm cheese

Special Chef Surprise Menu available $88

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



3 Duxton Hill

Singapore 089589

T: 8127 5001

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

Restaurant Capacity
Dining: 30

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

Children under 8 are not allowed.



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.

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 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 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.