À la Carte Menu

For Lunch

PRELUDE

Tamarillo Tart (V) 12
served in pairs
Crisp tartlet filled with tamarillo from Cameron Highlands, native plum, and rasam gel, and topped with coriander flowers. 

Fried Yam Dumpling 18
served in pairs
Inspired by Wu Kok (fried taro puff) and Vadai (South Indian fritter), this crispy yam pastry is spiced with fenugreek, filled with pork, prawns 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, and topped with cashew cream.

Amur Caviar 36
This dish is Chef Su's nod to the comforting flavours of Singapore's beloved chicken rice dish, bridging the familiar and the luxurious in one bite. Dragon chive custard layered with razor clam, scallop mousse and chilli gel, garnished with borage flower and topped with five 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.

House-made Flatbread 25
Quenino's signature grilled flatbread inspired by Chinese Bing and Indian Naan, served with spiced cod roe, labneh, X.O. sauce, tiger prawn and moringa leaf.

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.

Game Farm Quail 34
Dry-aged and deep-fried quail glazed with stingless bee honey from Java, served with Quenino's signature "fried rice", tamarind chilli, garlic-sesame crumbs, and moringa leaf.

Tajima Wagyu Striploin 68
Grilled wagyu striploin served with spiced mashed potato, 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.

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 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, rasam gel, and 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 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
Baby cucumber filled with caramelised lemongrass chilli, finger lime, and kaffir lime, topped with cashew cream.

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.

House-made Flatbread 25
Our signature grilled flatbread inspired by Chinese Bing and Indian Naan, served with fermented bean paste chilli, labneh, caramelised chilli tempeh, and moringa leaf.

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 mashed potato, jungle garlic dust (buah kulim), pickled garlic sprout salad, black garlic foam, and a punchy green garlic chilli sauce—a playfulnod to Singaporeans' beloved McDonald’s garlic chilli sauce.

All prices are subject to 10% service charge and prevailing GST.