Gunther's

Went in the afternoon and had their 4 course lunch. Food was amazing, there was complimentary bread sticks with butter and they were happy to refill them if needed.

For starters, i would suggest their toro tatare, pilaf rice, mild citrus dressing.
For the mains, I would choose the roasted duroc pork ribeye, light creamy rice and raisin sauce
For desserts, and dessert I think the fine apple tart is amazing with ice cream

The service crew also added complimentary financier to all the table I suppose, great service 👍

I enjoyed the chef’s seasonal lunch course on a relaxed Friday afternoon, with attentive and cordial staff enhancing the experience.

The meal began with cold angel hair pasta topped with caviar, releasing a rich truffle aroma as it arrived at the table. Surprisingly, the taste was light and refreshing.

The standout dish was the roasted Iberico pork jowl. The balance of fat and tender meat was impeccable, and it paired beautifully with the risotto.

To finish, the fine apple tart was a delightful surprise—unlike anything I've tasted before.

Came and tried their 4 course lunch meal! It was so delicious I would definitely recommend!

For starter I suggest trying the angel hair pasta with caviar, main wise it would be the wagyu beef sirloin and dessert I think the apple tart was the best!

The service crew also added complimentary financier to all the table I suppose, great service👍

I recently had the pleasure of dining at Gunther's Restaurant, indulging in a meticulously crafted 4-course meal that left me thoroughly impressed. Each dish was a testament to the artistry and thoughtfulness that goes into French fine dining.

Starters: The meal began with a series of starters that were as visually stunning as they were delicious. The Smoked Toretama egg paired with seared toro and a sweet-sour sauce was a perfect balance of rich and refreshing flavors. The gratinated Cevennes onion was a revelation—sweet, delicate, and with a depth that only a perfectly cooked onion can achieve. However, the star of the starters for me was the Cold Angel hair pasta with Oscietra caviar. The pasta’s lightness paired with the briny richness of the caviar made it an unforgettable bite. Rounding off the starters was the Roasted scallop in the shell, cooked to perfection and delicately seasoned with herbs and mild garlic.

Mains: Moving on to the mains, I started with the Roasted Iberico pork jowl. The tenderness of the pork was extraordinary, with the herbs and raspberries adding a lovely contrast, complemented by the slightly tart hibiscus sauce. The Grilled Wagyu beef sirloin was cooked exactly to my preference—succulent and flavorful—with the roasted sweet corn and bordelaise sauce providing the ideal accompaniments to the rich, buttery beef.

Desserts: The meal ended on a high note with two beautifully crafted desserts. The Bavarois of Earl Grey, coated in almond powder, was delicate yet rich in flavor, with the perfect hint of tea to cleanse the palate. The Fine apple tart “aux dragées” was a standout—thinly sliced apples with just the right amount of sweetness, paired with the indulgent Havana rum raisin ice-cream, making it the ideal close to the meal.

Conclusion: Overall, dining at Gunther's was an exceptional experience. Each course was executed with precision and flair, showcasing not only the quality of ingredients but the kitchen’s expertise in flavor pairing. I’d highly recommend Gunther's to anyone seeking a top-tier French dining experience in Singapore.

I went for the 4 course chef seasonal and the experience was phenomenon. (Note: its also my first time trying french) It was a pleasant surprise!!

The menu consists of 2 starters, 1 main & 1 dessert. And to be honest, the chef there nailed every dish. Particularly on the cold angel hair pasta & Wagyu beef. Superb! The marbling on the beef was sooooo goooooood!

I will definitely visit again!!! Really worth it!

Gunther’s, an acclaimed modern French restaurant, located conveniently on Purvis Street, offers exceptional value for a fine dining experience, especially with its new lunch options.

The Express Lunch starts at $38++, while the Chef’s Seasonal Lunch Menu is available for $58++ for three courses or $80++ for four.

We tried the Chef’s Seasonal Lunch Menu three courses, which includes:
🥖Freshly baked baguette
🍝Cold Angel hair pasta, Oscietra caviar
🦪Clams cooked a la minute, mariniere
🦞Grilled half Maine lobster, bernaise sauce, pomme allumette
🥩Grilled Wagyu beef sirloin, roasted sweet corn, bordelaise
🍮Bavarois of Earl Grey coated with almond powder
🍎Fine apple tart “aux dragées”, Havana rum raisin ice-cream
🍬Homemade Petit fours

Guests can also enjoy wine pairings for just S$16++ per glass, making this a top choice for an affordable luxury lunch in Bugis/City Hall.