ÉPURE

Tucked behind Harbour City’s Dalloyau patisserie, the main dining space of Épure sets the tone with its opulent interior design elements, combined with floral accents and mild lighting that welcomes guests with its inviting ambiance. Diners begin with colourful amuse bouche to start, followed by menu offerings inspired by the season. With solid skills grounded in classical French training, executive chef Nicolas Boutin’s simplistic approach in his cuisine brings the spotlight to his fine ingredients, and through minimalist presentation we can appreciate the purity of flavours in Boutin’s creations. Most notable of these is his signature vol au vent with langoustines, with its velvety seafood velouté, and white button mushroom soup with spinach gnocchi. The latter is plated simply, but the flavour is intensely earthy with just a hint of natural sweetness. Save room for the desserts by resident pastry chef Ken Thomas as well. The restaurant’s wine selection is excellent, with top-quality service to match.

Épure’s opulent private room