Poise

Chef Steve Lancaster chooses to present his culinary gems in a monochromatic room with theatrical lighting to call attention to the food. His tasting menu reinvents European and Nordic classics that look unassuming with clever and creative combinations, and nuanced layering of textures and flavours. The chicken, bacon and onion dish is a chicken lollipop stuffed with chicken mousse set atop a  shallot puree with bacon and onion that imparts complexity in flavour.

A Kitchen-View Dining Option

• Poise offers diners a choice between the main dining area and a kitchen-view seating area during lunch, giving guests a rare glimpse into the kitchen operations.

BYO Corkage: 1-for-1 Up to Two Bottles

• The restaurant runs a 1-for-1 BYO wine corkage policy, limited to two bottles per reservation, a distinctive option for wine lovers.

Signature Dish: Chicken, Bacon, and Onion Lollipop

• The standout course is a chicken lollipop filled with chicken mousse, perched on a shallot puree with bacon and onion, a creative, multi-textured reinterpretation of classic European dishes.

Signature Ingredients

• Chicken: The centerpiece of Poise's tasting menu, featured as a chicken lollipop filled with chicken mousse and perched on a shallot puree with bacon and onion, embodying the restaurant's modern European/Nordic approach with layered textures and flavors.
• Chicken mousse: The delicate filling inside the signature chicken lollipop, highlighting Poise's technical finesse in creating light, richly flavored interiors.
• Bacon: A key companion to the chicken, contributing smoky depth and forming part of the bacon-onion profile that elevates the dish.
• Onion: Integral to the flavor backbone, pairing with bacon and shaping the dish's savory sweetness.
• Shallot puree: A defining accompaniment to the chicken, delivering refined sweetness and depth in the dish's core presentation.
• Pigeon: A prominently textured meat course that showcases Poise's mastery of refined game preparation and balance within the tasting menu.
• Caviar: Appearing in some lunch sequences, adding luxury, briny brightness, and a contrast to the meat courses.
• Mushroom: A highlighted component described as a mushroom cooked in fat, illustrating Poise's technique and attraction to rich, earthier flavors.
• Bacon-onion sauce: The sauce that elevates the chicken dish, marrying bacon and onion to provide a unifying savory finish.

Tasting Menu

• Lunch, 4 courses: $118++
• Lunch, 5 courses: $198++
• Dinner, 7 courses: $258++

MICHELIN listing price (SupaSoya)

• Tasting menu: $300.00

Prices are in SGD and subject to additional charges indicated by ++.