NOT content with just offering a daily set lunch (two courses for $32+ or three courses for $38++), Prive has introduced a Most Magnificent Lunch for gourmands who want a meal with a touch of luxe in the middle of the day.

Think Fine De Claire oysters and foie gras, as featured in the first menu to set the tone for future magnificent lunches.

Prive is of course one of the latest hotspots in the Western part of the island, located on Singapore's first 'private' island - Keppel Island - which really is just a few hundred metres away from Telok Blangah Road.

Tony Bilson: Is widely regarded as the godfather of Australia's chefs, having mentored many who later achieved acclaim in their own right

It isn't as far away as it sounds, although you'd probably have to convince taxi drivers who profess to know the HarbourFront area like the back of their hands that yes, there's a place called Keppel Island, yes, there's a road to take you there, and Keppel Bay Drive is that newly-created road to watch out for.

In the event that you weren't one of the 150 diners who attended Prive's first Sensualite dinners last weekend, which was cooked and hosted by the restaurant's renowned consultant executive chef, Australian Tony Bilson, the Most Magnificent Lunch menu carries a few of Bilson's creations from that dinner, executed by Prive's resident chef de cuisine, Simon Song.

Bilson, whose style is quintessentially French, is widely regarded as the godfather of Australia's chefs and/or cuisine, having mentored many who later achieved acclaim in their own right.

The starter had two whole Fine de Claire oysters set on a chunk of oxtail 'salad' so you get an intermingling of briny, meaty juices and cushiony textures.

For foie gras, Bilson's creation is a chilled, creme brulee-like version with a sweet crust so it was almost like dessert for the second course.

Unusual, and perhaps an acquired taste but one you'd take to quickly if you were a goose liver fan, and enjoyed its richness in a more liquid, creamier form.

The main course is the piece de resistance however, with Kurobuta pork featured in a three-layered cutlet and in 'crepinette' form - like a little sausage medallion. The cutlet of white and dark meats was topped with a thick, crispy skin which made chewing it akin to chomping on toffee - so go slow in savouring it - while the meats were flavourful and tender. Yummy.

The pork was followed by a simple dish of goat cheese served over crusty crouton slices, again, a dish where combinations were simple, and presentations clean, with nary a hint of gravy anywhere, but which yielded tasty, classy results.

Dessert was a light white chocolate mousse-like tart, with a crumbly biscuit base, topped with fresh raspberries.

The Most Magnificent Lunch is available daily, and is priced at $68++. Portion sizes are degustation-sized, which means that they're more for the sampling; but they're also rich, so these are five courses to be savoured rather than tucked in.

Prive at Keppel Bay 2 Keppel Bay Vista, Marina at Keppel Bay Tel: 6776-0777

This article was first published in The Business Times on Mar 10, 2008.

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