Swire Hotels opens second stand-alone restaurant The Continental

SINGAPORE - Swire Hotel's new restaurant The Continental has opened its doors to the public, with a menu that draws inspiration from the grand cafes of Europe and features a variety of European classic dishes.

The restaurant occupies the free-standing building on Level 4 at Pacific Place.

Signature dishes include Griddled Scallops with Chestnut, Puree, Shiso and Lemon; Steamed Grouper with Clams and Seaweed Butter; Chicken and Goats' Cheese Mousse with Olives; Cedar River Farms Beef Carpaccio, Shaved Foie Gras, Watercress, Fig Jam and Sour dough Toast and Half Rack of Australian Lamb, Black Pepper and Garlic from the Josper Grill.

There is also a Plat du Jour featuring daily changing specials.

The Continental's interiors were created by David Collins Studio, the team behind The Wolseley and The Delaunay in London, and designed to evoke the elegance of Europe's grand cafes.

The restaurant opens at 7am from Monday to Saturday and from 10.30 am on Sunday.

Swire Hotels said that The Continental will follow its sustainable dining principles, sourcing food from sustainable origins and using local ingredients where possible.

"The Continental is our second stand-alone restaurant owned and managed by Swire Hotels. With the experience and culinary expertise of Rowley Leigh, we are confident that the restaurant will offer authentic and high quality cuisine to our guests," said Brian Williams, Managing Director of Swire Hotels.

Chef consultant of The Continental, Leigh is known for having previously headed restaurants such as Le Cafe; Anglais, Kensington Place, and Le Poulbot after an apprenticeship at Joe Allen and Le Gavroche.

"I was brought up with a French style incorporating other elements into recipes where I'd take one out and put something else in. It's a lot French, a little Italian and a British sensibility. Everything I do is a response to the best ingredients and I just try to do justice to them," said Chef Leigh.

yamadak@sph.com.sg