Salon Lanson presents a new à la carte lunch and dinner menu

Salon Lanson unveils a refreshed à la carte menu this July, offering a new lunch and dinner experience that stays true to its signature philosophy of elevated comfort food. Set within an elegant yet relaxed dining room that blends French sophistication with understated charm, the updated menus promise a satisfying journey through refined, approachable classics.

For lunch, guests can expect familiar favourites executed with finesse. The grilled Spanish octopus, pan-fried in chorizo oil for a smoky kick, is paired with peppery arugula and pickled purple carrot for freshness and bite, while a house-made smoked paprika aioli ties the dish together with a gently spicy finish.

Main courses are equally enticing. The spaghetti aglio e olio, deceptively simple yet full of character, is served al dente with pan-fried Argentinian red prawns for a touch of briny sweetness. For something heartier, the US natural beef flap steak delivers in both flavour and texture. Sous vide and then basted in butter with fresh herbs, the steak is tender, aromatic, and deeply satisfying.

To end, the Classic Tiramisu gets a modern lift, its rich espresso base enhanced by coffee gelato and finished with shards of 72% dark chocolate for added depth and indulgence.

The dinner menu continues the comfort-driven theme, with dishes that feel both familiar and elevated. A highlight is the warm baby spinach salad with 21-day air-dried French duck breast. Layered with sautéed wild mushrooms, candied walnuts, and delicate shavings of raw cauliflower, it’s all brought together by a tangy house-made raspberry vinaigrette, an artful balance of richness, texture and freshness.

US natural beef flap steak (Photo: courtesy of Salon Lanson)

Roasted bellota grade Iberico pork presa & tagliatelle mushroom alfredo (Photo: courtesy of Salon Lanson)

From the mains, the roasted bellota-grade Ibérico pork presa is a true showstopper. Taken from the shoulder of acorn-fed Spanish pigs, this prized cut is cooked sous vide and finished in the pan for a golden sear and tender bite. Richly marbled and full of flavour, the meat is set atop a sweet-sour red pepper purée, with a punchy chimichurri on the side that cuts through the richness and brings vibrancy to each mouthful.

For a lighter, vegetarian option, the tagliatelle mushroom Alfredo delivers satisfying comfort without compromise. A creamy blend of white wine-braised morels, Italian cheese and cream forms a velvety sauce that clings beautifully to the al dente pasta. Pan-fried porcini slices and extra morels crown the dish, deepening its nutty, earthy profile.

To finish, the drunken apple crumble offers a decadent twist on a beloved classic. Beneath its golden, buttery topping lies a boozy mix of brandy-simmered Granny Smith apples, rum-soaked golden raisins and warm caramel sauce. Served with a scoop of vanilla ice cream that melts invitingly into the crumble, it’s a nostalgic yet indulgent end to the evening.