A French tasting menu, served in the chef's own home — a single table for four to six guests, by appointment only.
From the polished glassware at the table to the hand cream beside the basin, every detail is composed with intent — so that, by the first course, the room ceases to feel like a home and reads as the restaurant it has become for the evening.
A glimpse of the courses that have left the pass — composed, restrained, served once.
Course V — Main
Course II — Scallop
Detail — Tuile
Pass — Plating
The RoomCourse V — MainCourse II — ScallopDetail — TuilePass — PlatingThe RoomTrained inside some of Singapore's most exacting kitchens — apprenticed at Saveur by the Sea, then through the brigades of Garibaldi and other Michelin-starred houses, where he was personally mentored by two-Michelin-star Chef Kirk Westaway.
His cuisine is rooted in classical French technique — sous-vide, butter-mounted sauces, precise plating — and lifted by quiet Japanese accents drawn from years on the line.
Marcus is openly neurodivergent, living with dyslexia, ADHD, and autism. The exactness that defines his cooking has been hard-won, and it is the same exactness he brings to every plate that leaves his pass.
By appointment, Friday through Sunday — typically one month in advance.