db Bistro Moderne at Marina Bay Sands Offers New Menu

db Bistro Moderne at Marina Bay Sands offers a new menu under the direction of new Executive Chef Jonathan Kinsella who joined in January 2013.

Collaborating with Chef Daniel Bouloud, Executive Chef Jonathan Kinsella introduces new, regular menu items using local ingredients and freesh seafood.

• Bouilabaisse Royale with wild snapper, sea bass, scallop, prawn, mussels, lobster, fennel, tomato confit and rouille
• Seafood and Market Vegetable Aioli, Saffron Tagliolini with fresh spanner crab, tomatoes, Italian parsley, lemon and olive oil
• Grilled Mediterranean Sea Bream with fennel, orange and olive salata
• Whole Herb Roasted Organic Chicken 
• Durian Soufflé with Mangosteen Sorbet by Executive Pastry Chef Benjamin Siwek

The brunch menu gets the following additions:

• Charcuterie  Seafood platters
• Duck Hash
• dbBurger  – a classic ground sirloin burger with foie gras, red wine braised short ribs, a mirepoix of root vegetables and preserved black truffle
• Brunch Bloody Mary brunch skewer of poached shrimp, Parisian ham wrapped cornichon, pepperoncini, heirloom cherry tomatmoes, pickled asparagus, fresh celery and an Old Bay Spiced Rim

On Monday nights, you can get a taste of the best from Chef Daniel’s New York ‘Originals” and take a tour of Daniel Boulud’s classic NYC dishes as part of the celebration of the 20th anniversary of Chef Daniel’s flagship Restaurant Daniel.   The menu will change every few weeks.

• Signature dishes such as Black Tie Scallops, Lobster Pot Pie or Duo of Grass-fed Beef with braised short ribs
• Classic Charcuterie boards selections from Bar Boulud such as Pate Grand Mere, Pate Grande Pere, Sliced Parisian Ham, Duck Pate Encroute
• db Bistro Moderne’s classic French starter Tarte Flambé
• Boulud Sud’s famous Mediterranean Mezze, Sea Urchin and Crab Tartine, Octopus “A La Plancha” with Marcona Almond, Argula and Jerez Vinegar and Tagine of Chicken with Cauliflower, Apricots, Moroccan Couscous and Preserved Lemon
• Desserts including Baked Alaska from DBGB with a rotation of flavours every week and db bistro Moderne classic ‘Clafoutis Tout Chocolat”
• Enjoy a bottle of win on the menu that is over S$150 at half price

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Adrian Eugene Seet, editor of SUPERADRIANME.com, has long shared his passion for travel, destinations, and air travel. His childhood love for exploration has evolved into a thriving career, with his engaging content inspiring others to discover new cultures. Taiwan is his new-found favourite destination, and he dreams of visiting the Andes. Adrian's work is driven by his curiosity for travel trends and a commitment to lifelong learning.

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