À la Carte Menu
For Dinner
PRELUDE
Tamarillo Tart 12
served in pairs
Crisp tartlet filled with tamarillo from Cameron Highlands, native plum, rasam gel, topped with coriander flower.
Fried Yam Dumpling 18
served in pairs
Inspired by Wu Kok (fried taro puff) and Vadai (South Indian fritter), this crispy pastry is spiced with fenugreek, filled with pork, prawn and finished with poached oyster in house-made kicap sauce.
Baby Cucumber 12
served in pairs
Chilled baby cucumber filled with house-made caramelised lemongrass chilli, finger lime and kaffir lime, topped with cashew cream.
Octopus Salad 28
An elevated take on a popular local dish—cuttlefish kangkong and rojak. Served with local herbs, edible flower, lemongrass–soya foam, green mango–jicama terrine, winged beans, tempeh cream, and caramelised shrimp paste snow.
“White Pepper Crab” 32
Inspired by local white pepper crab and hairy crab dishes, a steamed egg white custard is layered with Indonesian mud crab and roe, celtuce, puffed grain, and finished with a turmeric–white pepper sauce.
Caviar and Raita 50
Our take on caviar service–raita foam made with sheep's yoghurt, topped with Szechuan chilli crumb, cucumber, shallots, and 10 grams of Amur caviar.
Green Lip Abalone 36
Inspired by Yong Tau Foo (Hakka-style Stuffed Bean Curd), this dish features abalone stuffed with prawn and green chilli farce, wrapped in veiled bamboo fungus. It is served over kohlrabi and bamboo fungus cooked with garam masala and finished with a herbal brown butter sauce.
CENTREPIECE
Yellowtail Kingfish 46
Seared kingfish with a rare centre served with tapioca sago, pickled and salt-baked heirloom beetroot, fried fish skin and a rich Malay-style coconut lemak sauce with passion fruit.
Stone Axe M9 Wagyu Striploin 98
Grilled wagyu striploin, jungle garlic dust (buah kulim), a pickled garlic sprout salad, black garlic foam, and a punchy green garlic chilli sauce—a playful nod to Singaporeans' beloved McDonald’s garlic chilli sauce. Served with a warm pink garlic beef broth, inspired by a traditional herbal soup bak kut teh.
Quenino's "Fried Rice" 36
Inspired by three Southeast Asian rice traditions—Fried Rice, Mui Fan, and Nasi Ulam—this rendition is served with ham floss, house-made X.O. sauce, Chinese olive relish, pickled bean sprout, cucamelon, and moringa leaf.
SWEETS
Green Chilli Ice Cream 18
Inspired by Lunar New Year snacks, this dessert features festive components often found in Chef Su’s home during the festive season—almond crumble, mint jelly, pineapple jam, and savoury bakkwa (Chinese barbecued pork).
Quenino's Cereal Bowl 18
Quenino’s take on a cereal bowl: 70% Johor dark chocolate sorbet, topped with malt foam inspired by the popular local drink Horlicks, puffed grains, sugar crisps, and sunflower seeds. A drizzle of kulim oil adds a savoury tang to all that nostalgic crunch.
“Pong Piah” 12
served in pairs
A nostalgic snack reimagined with crisp wafer shells, filled with a sweet–savoury blend of maltose, sesame, and shallot oil—an ode to traditional Pong Piah and Ma Ti Su pastries.
Ginger Flower and Peach Popsicle 12
served in pairs
A refreshing popsicle flavoured with ginger flower and peach, topped with cured and candied peach.
Black Sesame Chocolate Bonbon 9
in collaboration with renowned Singaporean pastry chef Janice Wong and served in pairs
Bittersweet chocolate bonbon filled with rich black sesame paste.
Strawberry Pistachio Cake 18
in collaboration with Singapore’s renowned pastry chef Janice Wong
Layered cake with strawberry–pineapple compôte, pistachio mascarpone mousse, red currant sponge, and a crispy pistachio base, served with basil chantilly and strawberry sauce.
A Bit of This and That 20
price is per person
A playful medley of nostalgic sweet treats and childhood favourites, reimagined by Chef Su. From classic wafers to beloved local candies, nothing is off-limits. Enjoy a curated selection of small bites served with your choice of coffee or tea—crafted to offer a balanced finish of textures, flavours, and a touch of the team's favourite memories.
Vegetarian Menu
PRELUDE
Tamarillo Tart 12
served in pairs
Crisp tartlet filled with tamarillo from Cameron Highlands, native plum, and rasam gel, topped with coriander flowers.
Fried Yam Dumpling 18
served in pairs
fritter), this crispy pastry is spiced with fenugreek, filled bean curd skin and seaweed, finished with house-made borage (a Mediterranean herb with an oyster-like flavour) kicap sauce.
Baby Cucumber 12
served in pairs
Chilled baby cucumber filled with caramelised lemongrass chilli, finger lime and kaffir lime, topped with cashew cream.
Tempeh 28
An elevated take on "cuttlefish kangkong and rojak", served with local herbs, edible flowers, lemongrass–soya foam, green mango–jicama terrine, tempeh cream, winged beans, and caramelised soya snow.
Eggplant 24
Inspired by Yong Tau Foo (Hakka-Style Stuffed Bean Curd), this dish features eggplant stuffed with lion’s mane mushroom farce, wrapped in veiled bamboo fungus. It is served over kohlrabi and bamboo fungus cooked with garam masala and finished with a herbal brown butter sauce.
Green Stem Cauliflower 24
Inspired by local "white pepper crab and hairy crab dishes", a steamed egg white custard is layered with cauliflower, puffed grain, and celtuce, topped with a turmeric-white pepper sauce.
CENTREPIECE
Kohlrabi 30
Steamed and pan-seared kohlrabi served over tapioca sago, with pickled and salt-baked beetroot, crispy nori cracker, and a rich Malay-style coconut lemak sauce with passion fruit.
Lion’s Mane Mushroom 30
Seared lion's mane mushroom with jungle garlic dust (buah kulim), a pickled garlic sprout salad, black garlic foam, and a punchy green garlic chilli sauce—a playful nod to Singaporeans' beloved McDonald’s garlic chilli sauce.
Quenino's "Fried Rice" 30
Inspired by three Southeast Asian rice traditions—Fried Rice, Mui Fan, and Nasi Ulam—this rendition is served with mushroom chip, Chinese olive relish, pickled bean sprout, moringa leaf, and tamarind chilli.
All prices are subject to 10% service charge and prevailing GST.