Saint Pierre, owned and run by the outstanding Emmanuel Stroobant, has endured the test of time and through numerous variations. Since 2016, it has been wowing diners in its current fine dining incarnation, reaching new heights of culinary excellence. Since 2017, immediately before being awarded its first prized Michelin star, Saint Pierre's cuisine has reached new heights. And the praise didn't stop there; three years later, a second star was duly bestowed in recognition of its incomparable brilliance. From appetisers to amuse bouche, every bite is a work of art, meticulously prepared with surgical precision and presented with mesmerising elegance.
The Marron, a freshwater crustacean from Western Australia, has sweeter flesh than its cousin the lobster. It takes centre stage and is expertly prepared tableside for a dining experience unlike any other. It is grilled to a blush of vibrant orange. Saint Pierre pays attention to every last detail and delights guests with a beautiful selection of aperitifs, cheeses, and petit fours to create a memorable gastronomic experience. Saint Pierre invites you to indulge in the beautiful marriage of art and cuisine as it marks 20 years of culinary innovation and brilliance. Image Credit: Saint Pierre Facebook Page 2nd Image Credit
