Picotin

Picotin
100 Turf Club Road

31 Ocean Way
#01-06 Quayside Isle

60 Fairways Drive

http://www.picotin.com.sg/


Above Average French Food, But Service Is Better

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 9
Food & Beverage: 7
Service: 8
Value for Money: 6
Spent about SGD $62 per person.


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Birthday celebration for the BFF (Best Female Friend)! She wanted French, so I decided to take her to Picotin. A casual, homely bistro, set in picturesque surroundings, Picotin serves simple, uncomplicated European food.

Ambience at Picotin is very good, partly due to its excellent locations. Picotin is typically surrounded by greenery / water, which gives a calm, homely feel to the place, a vibe that invites you to take it easy and relax. The actual decor at Picotin reflects its surroundings, with greenery, mahogany furniture, fine cutlery, homely decor that is simple and uncomplicated, yet modern and still comfortable.

Service at Picotin befits a fine dining restaurant. Staff are very polite and efficient, but also show initiative and are observant. However, the junior staff are not very knowledgeable about food ingredients or wine pairings. We experienced a slight hiccup with a missing order, but decided to cancel it as we were too full, but otherwise, I would say the service at Picotin deserves top marks.

Picotin offers European food on its menu, though its main influences are French and Italian. Head chef and co-owner of Picotin, Steve Kaye, has honed his craft in French and Italian cuisine by climbing through the ranks, and his style of simple, uncomplicated, homely comfort food is something that you'll probably wish to eat daily. Ingredients tend to shine through in terms of taste; but the actual menu is rather small. Prices at Picotin are considered expensive as compared to other casual restaurants, but considered reasonable and slightly cheaper when compared with fine dining restaurants.

Picotin is a nice place, but I'll probably only visit it for special occasions or celebrations due to the cost.


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The Half Dozen Baked Snails With Wild Herbs And Garlic Butter is wildly aromatic and fragrant, and a joy to eat when hot. Consume it before it cools!

Half Dozen Baked Snails With Wild Herbs And Garlic Butter

The most popular pizza on the menu, the Banker Pizza consists of honey baked ham, bacon and pepperoni on a 12 inch, thin crust pizza with mozzarella cheese and home made tomato sauce.

Banker Pizza

The complimentary Bread, Olive Oil, Vinegar to start the meal. The bread is soft and fragrant, and staff will a offer to provide a chunk of butter as well.

Bread, Olive Oil, Vinegar

Magners Apple Cider is of Irish origin, and has a strong bitterness with a slight fruity apple taste.

Magners Apple Cider

The Classic Beef Bourguignon With Mushrooms, Bacon, Pearl Onions And Mashed Potatoes is a traditional French dish of Beef Bourguignon from Burgundy, France. It is a stew prepared with beef slow braised in red wine, traditionally red Burgundy, and beef broth, then flavoured with garlic, onions, and bacon. It is garnished with baby carrots, pearl onions and braised mushrooms, and served on a bed of smooth mashed potatoes. This results in a flavourful, tannic, earthy taste to the beef, and also renders it very tender and soft. The sauce has notes of bitter, savoury and salty, and complements the meat well. However, this taste profile may not appeal to everyone.

Classic Beef Bourguignon With Mushrooms, Bacon, Pearl Onions And Mashed Potatoes 01

Classic Beef Bourguignon With Mushrooms, Bacon, Pearl Onions And Mashed Potatoes 02

The Pan Fried Sea Bass Fish, Lemon Thyme Risotto, Parmesan Emulsion is an Italian style dish. The fish has soft, flaky meat, but cooked till the skin is flavourful and crispy. The risotto is wonderfully creamy and smooth, with the correct thickness in texture and consistency, and a fresh tangy taste due to the lemon and herbs.

Pan Fried Sea Bass Fish, Lemon Thyme Risotto, Parmesan Emulsion 01

Pan Fried Sea Bass Fish, Lemon Thyme Risotto, Parmesan Emulsion 02

A classic Italian dessert, the Tiramisu is made with ladyfinger biscuits / Savoiardi biscuits, dipped in coffee or espresso, layered with a whipped mixture of sugar, egg yolks and mascarpone cheese, and flavored with wine (normally Marsala wine) and cocoa powder. The version here uses a light sponge cake instead of biscuits, has a garnish of strawberries, and the coffee and alcohol isn't as strong as it should be. It's still pretty good as a dessert though, but definitely could be better.

Tiramisu

The Lemon Tart With Vanilla Ice Cream dessert (Tarte Au Citron) is prepared in the traditional French style of a thin, low tart with a semi-gelatinous, soft lemon curd sitting on a buttery and crumbly biscuit base. It's both sweet and sour at the same time, with a refreshing tangy taste and creamy texture. Served chilled, it's accompanied by fresh berries and fruits and a small scoop of ice cream, though these are just sidekicks to the main hero / star.

Lemon Tart With Vanilla Ice Cream

Reserve a table now @ Picotin - Fairways Drive

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