Restaurant JAG’s no-menu approach to dining is designed to surprise and delight, yet taking the diner’s dietary preferences into consideration, whilst presenting only the very best of the season’s ingredients and vegetables. Restaurant Jag has also become known for its innovative use of wild-foraged French herbs from the region of Savoie, thanks to Chef Jeremy Gillon’s passion in introducing this added dimension to his dishes, with no less than 44 herbs within his expert reach.

PROFILE
Restaurant JAG is the collaboration of Chef/Co-owner Jeremy Gillon and Managing Director/Co-owner Anant Tyagi. Coming together to form Restaurant JAG (Jeremy Anant Gastronomy), the plan was to deliver a dining experience that is an extension of both their personalities, as well as that of a team of talented people that would complement the excellent food and wine. It’s proven to be a winning formula, for in September of 2019, Restaurant JAG was awarded its first Micheline Star. Chef Jeremy hails from Normandy, France and is proud to showcase the herbs and ingredients indigenous to that region in the food, whilst Anant Tyagi, is an experienced hand at opening and management of fine restaurants and dining establishments in Asia and Europe.

MUST TRY: Based on recent tasting, a must-try item is the Artichoke, *Frene, Quail dish. Just about the most delicious quail we’ve tasted, tender juicy and delicious. (* denotes wild foraged herb from Savoie).

AMBIENCE
The main dining room on the ground floor is modern, cosy and intimate, with maximum seating for 25, with safe distancing in place. Diners also have a view into the open kitchen where chefs are at work. A private space is also available for small intimate groups.

SERVICE
Restaurant JAG’s service team moves around like clockwork, well-oiled and running smoothly, confident and able to advise diners on what delectables they are about to enjoy in their culinary adventure.

FOOD & WINE
Chef Jeremy produces a selection of set menus for lunch, and dinner, at a fixed price for the selected number of courses. The menu changes on a quarterly basis in order to include the season’s best. Wine pairings are offered for an additional price. The menu is very much French, and is an expression of Chef’s creative innovation with the ingredients, Savoie herbs, and vegetables. He also delights in layering each dish with not just flavours, but textures. Each dish is as complex and delicious as the last. Major festive seasons see enhanced specific occasion menus for Christmas, New Year and also Chinese New Year.

In additional to the lovely dishes, guests can avail of the more than 200 wine labels of which most are French, with a peppering of other choices from USA, Italy, Lebanon. There is also a comprehensive menu of up to 30 types of sake, all exclusively from Japan. Spirit drinkers will be pleased to know that the spirits menu here features American, Japanese and Irish whiskies. Chef Jeremy also has an exclusive range of aperitifs and digestifs distilled exclusively for the restaurant using Savoie herbs.

PRICING
4 Course Lunch starts from $98.00++ with Wine Pairing at $78.00++
Dinner is priced at $223.00++ with Wine Pairing at $198.00++

SUMMARY
A restaurant for special occasions, as well as for when you just want to enjoy a special meal and time with family or friends.