The French restaurant is offering two menus on Valentine's, one from 6pm-8.30pm and the second from 9pm onwards. Diners at both seatings will enjoy a similar appetiser, beurre noisette (hazelnut butter) poached scallop with lettuce coulis and caviar. As mains, the first menu will see the pan seared rice wine marinated tenderloin with pickled Chinese cabbage and shitake glaze being served while late guests will get a similar dish prepared with Wagyu beef instead. However, the second menu offers an additional dish of pan seared foie gras with honey braised caramelised endive and fried ginger. Red dragon fruit sorbet with mint coulis will be served as afters.