Restaurant JAG, which stands for Jeremy Anant Gastronomy,was opened in Duxton in 2018 by friends chef Jeremy Gillon and restaurateur Anant Tyagi. The intimate 16-seat JAG in Duxton quickly gained popularity and was awarded a Michelin star within its first year of operation.
As JAG continues to maintain its Michelin star and offer diners an immersive multi-sensory experience, the restaurant is bidding adieu to its space in Duxton and moving to STPI Robertson Quay. The new restaurant is nestled on the second floor of a beautifully restored 19th-century warehouse and will comfortably seat 40.
Overlooking the water, the space is surrounded by greenery and is bathed in natural light. It has an idyllic calm and a nature-forward ambience unique in central Singapore, like dining in a countryside garden. Art and culture infuse the atmosphere; decorated with original works, many specially commissioned, the restaurant showcases visual and culinary art.
In its new home, JAG is bringing diners to the next level of vegetable-centrism, where the focus of every dish is a vegetable, which may be paired with a protein. The seasons remain the menu’s inspiration. Chef Gillon and his team pay homage to the yearly seasonal cycle with their distinctive vegetable-centric découverte menu — La Balade du Végétal, or The Vegetable Journey.
Options had the chance to join JAG on its Vegetable Journey in its new location. The experience was profound, with vegetables taking centre stage. This shift allows JAG to accommodate allergies and food restrictions easily.
The menu is meticulously personalised to each guest — responding to dietary restrictions, choices, preferences, and inclinations, and even requests to exclude specific vegetables from the meal. From service to tableware to visual art — in every detail, large and small — JAG sets a new standard in fine dining hospitality.
This season’s Autumn menu showcases a repertoire of autumn produce from France and Italy, including rutabaga, lentil, celtuce, chayote, parsnip, banana shallot, pumpkin, salsify, parsley root, Jerusalem artichoke, chestnut, kohlrabi, celeriac, fig, mandarin and raspberry. These vegetables are presented in 17 expressions: canapes, freshly baked bread, amuse bouches, cold and warm appetisers, vegetable-herb tea, palate refresher, main course, cheese trolley, dessert, and seasonal mignardise offerings.
The Autumn menu ($298++ per person) starts with a range of snacks to whet the appetite. The Lentil is a guest favourite brought back from the last autumn menu. The canape is an intricate pearl of lentil puree, enrobed in oregano jelly and resting atop a lentil ‘puff’ tuille. This was served alongside two other canapes: a tartlette of rutabaga and butter of Kampot pepper, red onion, and parsnip biscuit with hazelnut puree seasoned with chervil and bouleau vinegar.
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An elixir of celtuce, chayote and mint comes after the canapes to cleanse the palate for some bread lightly served alongside two butter varieties.
Next was the Banana Shallot course, where shallots show their full glory. On the plate, pickled shallots, a puree of banana shallots, grilled sliced shallots and shallot jelly are crowned with roasted and puffed buckwheat. The dish is finished with a rich grilled shallot stock and sariette oil.
Textures of pumpkin and mandarin featuring reine de pres, roasted pumpkin seeds and potimarron delight in the next Pottimarron course. This is paired with the protein of the day: mackerel, uni or prawns. Moving on to the Salsify, this dish features different textures of salsify with a yuzu and ortie (nettle) gel. This is paired with scallops or tuna.
The season’s Jerusalem Artichoke is proudly presented in various iterations; the heritage tuber takes the form of raw slices, pickled with pine vinegar and oil, a smooth puree with butter, braised and glazed with sapin and muscovado, and a light and crispy tuile. The dish comes with a protein of blue lobster and is completed with light drops of sapin oil and a sprinkling of Jerusalem powder mixed with sunflower and linseed. The Chataigne course follows, adorning chestnut textures, green coffee stock, and coffee and aubepine oil. This meticulous dish is paired with some halibut.
The final main savoury dish was the Celeriac, which plays on the textures of celeriac: torsade celeriac, pickled celeriac and celeriac puree. This is paired with tender venison and served with Chinese celery and Melisse meat juice, topped with autumn truffle.
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Moving to dessert, the pre-dessert palate is a whimsical blend of pear, wasabi, curry and sage, giving you a refreshing and sweet note with hints of aromatic spiciness. This sets the stage for a chocolatey ending to the meal. The Rice Chocolate dessert features a toasted rice chocolate cremeux, roasted rice panna cotta, rice ice cream, and a koji cacao crumble.
Overall, JAG has perfectly blended incredible food with impeccable service and elegant ambience, especially in its new location at Robertson Quay. Truly discover the pleasures of vegetable-centric dishes at JAG through The Vegetable Journey.
RESTAURANT JAG
#02-02, 41 Robertson Quay, Singapore 238236
Contact: +65 6871 8973
Opening Hours:
Lunch: Friday to Saturday, 12:00 pm–2:00 pm
Dinner: Tuesday to Saturday, 6:00 pm–10:30 pm
