Mushroom season

With warmer weather comes an abundance of the cep mushroom, which is nutty, earthy and meaty all at once. Peak harvest season is in September, but Saint Pierre managed to get their hands on an early batch. Though not as ripe, June cep mushrooms are preferred by chef de cuisine Arnaud Tabarec for its smaller size and firmer texture. He plays this fungi to its strengths with a specially-created a la carte menu, which consists of three starters and a main: the l’œuf aux cepes is a twice-cooked organic hen egg with cep purée and cep oil-infused hollandaise ($42); a wild porcini salad with duck breast confit ($52); acquerello risotto rice infused with cep marmalade ($42); and the hearty entrée of roasted ocean trout with tea smoked pork belly and cep ragout ($72).

Available only in June.
3 Magazine Road, #01-01 Central Mall. Tel: 6438 0887