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Grill 79

Roasted Pigeon

Roasted Pigeon
For the Roasted Pigeon
  • 2pcs whole cleaned pigeons 
  • 150g clarified butter, melted 
  • Salt and freshly ground black pepper to taste 

For the Pistachio Puree
  • 250g fresh pistachios 
  • 100g heavy cream 
  • Fine salt to taste 

For the Red Fruit Compote
  • 50g redcurrants 
  • 50g fresh strawberries 
  • 50g fresh raspberries 
  • 50g white sugar 
  • 50g raspberry vinegar 

For the Orange Tapioca
  • 50g tapioca pearls 
  • 300g fresh orange juice 

  • 20g micro greens 
  • Sea salt to taste 

For the Roasted Pigeon
1. Pre-heat the oven to 350 degrees Fahrenheit or 175 degrees Celcius.
2. Let the cleaned pigeon rest at room temperature to ensure even cooking. Pat the skin of the bird dry with paper towels.
3. Brush the skin with clarified butter. Season with salt and freshly ground black pepper.
4. Roast the pigeon until the breast reaches 55 degrees Celcius, or 131 degrees Fahrenheit. Leave the pigeon for 10 minutes before carving.

For the Pistachio Puree
1. In a saute pan, toast the pistachios until they are light brown.
2. Transfer to a heavy duty blender and blend to a fine puree with cream. Season with salt.

For the Red Fruit Compote
1. In a small sauce pan, combine the red currant, strawberries, raspberries, sugar and raspberry vinegar. Bring to a boil and then, lower to a gentle simmer. Cook until the mixture is slightly thick and syrupy.

For the Orange Tapioca
1. Bring a sauce pot of water to a boil. Add in the tapioca pearls. Cook until the outside of the tapioca pearls are transparent but their centres are still white.
2. Strain the tapioca pearls and run cold water over them to separate them and cool them down.
3. In a small sauce pan, heat the orange juice with the tapioca pearls. Finish cooking the tapioca pearls in the orange juice.

1. Spread a layer of pistachio puree at the bottom of a plate. Arrange the slices of pigeon breast on the plate. Season the pigeon breast with sea salt. Garnish with red fruit compote, orange tapioca and micro greens.

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(86 10) 6505 2299


Level 79

Operating Hours

Breakfast: 6:30am - 10:30am (Mon - Sun)

Lunch: 11:30am - 2pm (Mon - Sun)

Dinner: 5:30pm - 10pm (Mon - Sun)

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Grill 79.