在新加坡的Teck Lim路上，Poise餐厅为食客带来一场跨越欧洲与北欧的味觉盛宴。仅设有24个座位，打造更为亲密的空间，让食客能够沉浸在行政主厨Steve Lancaster的烹饪世界中。餐厅的单色调内饰与戏剧化的灯光设计，将每道菜肴的艺术之美推向极致，让食客在精致与简约之间找到平衡。
挖掘食材潜力
开启感官之旅
Lancaster以其在伦敦米其林星级餐厅The Fat Duck和斯德哥尔摩的Oaxen Krog的丰富经验，将经典欧洲菜品进行现代化诠释，并融合北欧的创意与新鲜感。他的每一道菜都像是一场感官之旅，将欧洲与日本食材完美结合，呈现出丰富的层次与深刻的口感。
Succulent prawns, N25 Schrenckii Caviar and a refreshing artichoke velouté
多汁虾肉、N25 史氏鲟鱼子酱以及清爽的洋蓟浓汤
This season's pigeon is paired with forced rhubarb known for its delicate sweetness. Unlike regular rhubarbs that ripen in Spring-Summer, the forced rhubarb is sweeter and more tender as it was woken out of its winter hibernation early. The perks of waking up early apply to some vegetables too.
当季鸽子与味道清甜细腻的催生大黄搭配。与在春夏季节成熟的普通大黄不同，催生大黄更加甜美鲜嫩，因为它早早地从冬季的冬眠中被唤醒。显然，“早起”的好处对某些蔬菜也同样适用。
Kagoshima A4 Wagyu Sirloin is specially barbecued over Binchotan, a type of premium-grade Japanese charcoal that is odourless when used, thus retaining the true flavour of the meat. The cut is further glazed with Yuzu Kosho and served with caramelised salsify, leeks confit in black garlic and beef sauce finished with fermented salsify juice for a well-balanced flavour profile. Available now in our current menu.
鹿儿岛 A4 和牛西冷牛排是用备长炭（一种优质的日本炭，使用时无异味）特别烤制而成，从而保留了牛肉的真正风味。 这块牛肉进一步涂上柚子胡椒酱，搭配焦糖婆罗门参、用黑蒜油封的韭葱以及用发酵婆罗门参汁调制而成的牛肉酱汁，以获得均衡的风味。目前在我们的菜单中可以点到这道菜。
Sweet and velvety soft, our fig dessert comprises Koji mousse, sollies fig compote and smoked candied walnuts.
甜美且如天鹅绒般柔软，我们的无花果甜点由曲奇慕斯、索利耶斯无花果酱和烟熏糖渍核桃组成
他的烹饪理念可以总结为：“美味源于食材的本质，我们的任务是解锁它的潜力。”Lancaster相信，通过细致入微的料理手法，食材的自然风味可以被最大限度地激发出来，赋予食客每一口惊喜。
A lollipop that's elegant, comforting, warm, and fun? That's our Coq au Vin in a nutshell. Our take on the rustic French stew involves a chicken lollipop stuffed with chicken mousse and served on a lacto-fermented white onion foam infused with smoked bacon which, we were told by guests, goes well with our handmade bread.
一支优雅、令人愉悦、温暖又有趣的棒棒糖？这就是我们的红酒烩鸡的精髓所在。我们对这道质朴的法国炖菜进行了创新，将一个鸡肉棒棒糖中填满鸡肉慕斯，放在注入了烟熏培根的乳酸发酵白洋葱泡沫上。据客人说，这与我们的手工面包搭配得非常好。
Limousin sweetbread served with sherry vinegar, pumpkin and an English smoke cheddar
利穆赞小牛胸腺搭配雪利醋、南瓜以及英国烟熏切达干酪
Clementine, salsify and gingerbread
克莱门氏小柑橘、婆罗门参和姜饼
Featuring the Kinmedai from Chiba, Japan, we chose to puff the scales with oil and cook the fish in the oven for a duality of crispiness and tenderness.
On the side, the combination of stuffed zucchini flower and sweet Hokkaido white corn veloute, garnished with shiso flowers and Japanese Chrysanthemum lends a floral and candied note to the entire dish.
以来自日本千叶的金目鲷为特色，我们选择用油将鱼鳞炸至蓬松，并将鱼放入烤箱中烤制，以获得酥脆与鲜嫩的双重口感。 一旁，酿馅的西葫芦花与甜美的北海道白玉米浓汤相结合，再用紫苏花和日本菊花装饰，为整道菜增添了花香和糖果般的气息。
White Asparagus from Loire Valley, paired with delicate N25 caviar, fresh lovage, and a fermented white asparagus velouté
卢瓦尔河谷的白芦笋，与精致的 N25 鱼子酱、新鲜的独活草以及发酵的白芦笋浓汤
在Poise，您将不仅仅是品尝美食，还能与厨师面对面互动，感受到烹饪背后的故事与情感。这种独特的用餐体验，不仅仅是餐桌上的美味，更是一种精致与创新的平衡，一场与食材深刻对话的艺术盛宴。
