Lest you wonder about its quirky title, the new Toots Brasserie on the ground floor of stately colonial hotel The Sultan was inspired by the sounds the saxophone produces – a tribute to the Sultan Jazz Club directly above this cosy 40-seater, which resembles a rustic French home bedecked with a purple chandelier and regal furniture. It’s local chef Jason Wong’s breakout venture following 14 years at popular French fine-diner Au Petit Salut, and the veteran is sticking to a quintessential French theme and Provençale classics. Appetisers include a half dozen Burgundy snails in garlic butter and herbs ($16), a casserole of frog legs ($18) and homemade terrine of foie gras infused with sweet wine and served with brioche ($18). For heavier bites, Wong’s rendition of crispy duck leg confit with potato gratin ($34) is a must-order, while there’s also a four-course dinner special tagged at $58, or go for sharing mains like the cote de boeuf ($138, recommended for 3-4), an oven roasted 200-day grain-fed black angus prime rib. The adjoining Toots Bar serves pre-dinner and dinner cocktails ($14-$22) and premium spirits by the glass.
|Venue name:||Toots Brasserie||Contact:|
1/L The Sultan
101 Jalan Sultan
|Opening hours:||Mon 7.30am-10.30am, Tue-Sun 7.30am- 10.30am; 6.30pm-10.30pm|
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