JAAN – New Winter Menu

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Chef Kirk Westaway’s British heritage and passion inspires a slew of cold-weather British favourites

Shaped by seasonality, JAAN’s (weblink: https://www.jaan.com.sg/) new winter menu of a choice of 4 to 8 courses showcases British staples reinterpreted through a modern and innovative gastronomical lens. Chef Kirk highlights well-sourced, premium, handpicked ingredients that are reminiscent of his fondest winter memories in England.

The course begins with Snacks such as Rabbit Pie with succulent meat of a Dutch rabbit seasoned with a spicy mix of Gara Masala, chilli, turmeric, ginger and cumin, before it is piped into a thin semolina pie pastry base. Move on to the following courses that include Beetroot Starter – a colourful selection of beetroot, trout eggs, whipped burrata cheese, horseradish shavings and beetroot puree; Langoustine with Celeriac; Venison with Quince; and sweets such as Pear Tart and chef Kirk’s rendition of Devon Cream Tea.

Lunch (Monday to Friday):

4-course set menu – S$98++

5-course set menu – S$128++ (Vegetarian option available)

6-course set menu – S$158++

3 glasses wine pairing at S$68++

5 glasses wine pairing at S$98++

Lunch (Saturday and eve of public holiday):

5-course set menu – S$138++ (Vegetarian option available)

6-course set menu – S$158++ (Vegetarian option available)

3 glasses wine pairing at S$68++/

5 glasses wine pairing at S$98++


8-course set menu – S$268++ (Vegetarian option available)

8 glasses wine pairing at S$220++

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