Made by Chef Lauren Lentz
Offering an elegant & intimate gastronomic dining experience, Iggy’s 42-seat restaurant offers a highly seasonal menu that reflects the dynamism of the international culinary scene by way of the Singaporean palate.
Made By Head Chef Aitor Jeronimo Orive from Iggy’s Restaurant Singapore.
With ripe jackfruit relish & wild cress sauce
A refreshing version of the classic, this cocktail develops as the tropical fruit ice cubes melt & flavor the drink. From a sparkling red wine to a fruity punch.
With red rice accompanied with 5 variable items such as vegetable pecel, tempe bacem, vegetable urap, sambal bonkot & Fish banana leaf