Le Prestine’s arrival at Grand Hyatt Singapore on 8 October is Sergio Herman’s debut in Southeast Asia. It stirs up fond memories of its predecessor, mezza9—a beloved culinary icon that held a special place in the hearts of many. Known for its dynamic dining concept under one roof, mezza9 delighted with its diverse culinary stations, each showcasing a unique specialty, from the sushi bar to the grill. For many, it was the ideal spot for gatherings, where friends and family could enjoy the thrill of watching skilled chefs create gastronomic magic across different cuisines. For me, it’s the cherished memories of indulgent weekend champagne brunches—and the challenge of navigating the grand staircase afterwards—that remain etched deeply in my heart.
For those who loved the bustling energy of mezza9, Le Prestine offers a more tranquil yet equally memorable experience—a quiet luxury that invites diners to slow down and savour each moment. It’s a beautiful evolution of Grand Hyatt Singapore’s dining history, and as much as we look back fondly on mezza9, Le Prestine opens a new chapter filled with Chef Sergio Herman’s own promise of excellence, where food, design, fashion, music and art intersect to create an immersive dining experience.
The 114-seater restaurant features two intimate and cosy dining areas divided by an open kitchen and five unique private dining rooms over 650 sqm. The interior is the work of Japanese design firm NAO Taniyama & Associates, who are also behind the design of Grand Hyatt Singapore’s refurbished guest rooms. Art by Dutch artists including Sabine Marcelis, Maarten Baas, and Rotganzen are strategically placed throughout the spaces here.
A playlist of classic hits from the likes of Grace Jones, David Bowie and Red Hot Chilli Peppers sets the tone for a party already in motion.
Nothing pretentious here but a casual fine-dining approach. The New Italian cuisine here is a contemporary tribute to pure Italian flavours and Sergio’s deep-rooted Zeeland heritage. Zeeland is located on the southwestern coast of Netherlands. Its pristine waters and exceptional seafood influenced Chef Sergio’s culinary journey.
The Le Pristine Signature Seafood Orecchiette is a global highlight at every Le Pristine, delivering bold and robust seafood flavours with a touch of spice. The langoustine is perfectly broiled under a salamander, enriched with beurre blanc, and delicately seasoned with fennel pollen and Amalfi lemon. Joining the dish are New Zealand mussels and clams, as well as squid, all brought together in a flavorful nduja sauce. This sauce is elevated with XO sauce, mussel stock, colatura di alici, and other ingredients.
We savoured the Irish Mór oyster paired with sea buckthorn, cucumber, and salted herbs. This creamy oyster is crowned with a sea buckthorn granita sphere, cucamelon slices, and a rich oyster emulsion. It’s beautifully garnished with a medley of coastal herbs from the Netherlands, including oyster leaf, salicornia, sea fennel, and codium, along with seaweed powder and a delicate borage flower. A vibrant soy vinaigrette infused with sushisu, shiso, calamansi, and lime ties the dish together with a zesty flourish.
The Scallop, Hamachi, Butternut, and Truffle was a standout dish and one of my absolute favorites. Delicate mille-feuille layers of raw Hokkaido scallops, earthy truffle, and tender butternut squash ribbons are elegantly topped with Normandy’s Créme Crue, hazelnut crunch, crispy furikake oil, young Japanese spring onion buds, codium, and vibrant cosmos petals. The dish is elevated by a Japanese sanbaizu dressing, a harmonious blend of rice vinegar, sugar, soy sauce, truffle jus, and fig leaf oil. Accompanying this masterpiece is a creamy Stracciatella cheese, lightly seasoned with olive oil and salt, adding a rich yet subtle finish.
The Langoustine, Foie Gras, Soursop, and Caviar is an indulgent creation served alongside buttery, house made brioche toast soldiers. At the base of the caviar tin lies a velvety foie gras crème, enriched with Cognac, port wine, and sweet wine. This is layered with a tender langoustine tartare paired with a zesty soursop salad and bursts of finger lime. Topping it all is a luxurious layer of Kaviari caviar, completing this elegant appetiser. To fully appreciate its complexity, each layer is meant to be savored together in every bite.
Le Pristine offers more than just seafood, with hearty options like the Bavette Beef dish, showcasing the bold flavors of Black Angus bavette steak from Australia. Barbecued to perfection, rested in butter, and topped with slow-roasted garlic cloves, the steak is served with Bearnaise, pepper sauce, and beef jus. Sides include a comforting pot-au-feu with a rich consommé of oxtail, bone marrow, and beef tongue, paired with artichoke hearts, pickled onions, and creamy beans from the Cameron Highlands; a decadent beef croquette stuffed with braised beef cheek and Taleggio cheese; and a refreshing salad of tomato, burrata, and butterhead lettuce.
Leave room for dessert! Indulge in the vanilla soft-serve, a luxurious blend of Tahitian and Madagascan vanilla, paired with delicate classic cookies and elevated tableside with caramelized Sicilian pistachios, Piedmont hazelnuts, and a drizzle of rich chocolate sauce. Don’t miss the signature Tiramisu Collapsed, a masterpiece featuring coffee ice cream, coffee sabayon, tangy meringue discs, homemade ladyfinger cookies, chocolate, freshly grated tonka bean, and a hint of amaretto. For a lighter finish, savour the Persimmon Tartlet from the mignardises selection—highlighting seasonal Japanese persimmon marinated in calamansi juice, lemongrass, cider, and star anise, perfectly complemented by frangipane, vanilla cream, and pistachio.
Choose from a selection of 150 wine labels or try the signature Le Pristine Spritz or something stronger like the Black Truffle Negroni.
Prepare to spend at least S$120++ for an ala carte meal, excluding beverages, whether you visit for lunch or dinner. The three-course set lunch is priced at S$90++, while the four-course and five-course dinner menus are available at S$180++ and S$220++, respectively, also excluding drinks.
