Test Kitchen 

10 Raeburn Park, #01-25, 088702
Le Matin's test kitchen opens Wednesdays - Sunday (8AM-5PM)
Drop by to grab some ala carte pastries and coffee! 

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KOUIGN AMANN 

Our chef’s signature bake! Flaky pastry layered with butter and caramelised sugar, with hints  of vanilla and molasses. 

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BRIOCHE FEUILLETEE 

Brioche bread laminated with more butter, resulting in an extremely buttery and flaky  pastry, like a croissant and brioche combined. 

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CROISSANT 

Traditional plain croissant laminated with French AOP butter. 

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PAIN AU CHOCOLAT 

Chocolate croissant dough stuffed with luscious Valrhona dark chocolate and finished with a  shiny Dark chocolate belt for that extra bit of chocolatey goodness.
 

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ALMOND CROISSANT 

Flaky croissant pastry shaped like an almond, double baked and filled with roasted almond &  vanilla cream, topped with flaked almond slices. 

PISTACHIO ESCARGOT 

Croissant pastry baked in the shape of a snail, swirled with nutty pistachio custard  & rose-scented cranberries, finished with chopped pistachios and dried rose petals. 

Viennoiseries

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MIXED PLUM GALETTE 

Tangy plum jam with hints of vanilla and licorice root, encased in a flaky shortcrust pastry  and topped with lacto-fermented plums and locally sourced oxalis leaves. 

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SMOKED CRUFFIN [Weekend Special]
Filled with Applewood smoked vanilla custard topped with a charred eucalyptus meringue.

Petit gâteaux

KOMBU TART
Sweet but slightly savoury tart, with a tart shell made from premium Japanese kombu. Layered inside is a cardamom sticky toffee with crystallised ginger, and buttery lemongrass curd. Topped with a spiced cardamom brûlée and a dusting of kombu powder

GOAT'S MILK ECLAIR
Luscious choux pastry with a creamy interior made from goat’s milk. Topped with shaved dulce chocolate, a dust of koji powder and sea salt

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CROQUEMBOUCHE [Weekend Special]
A French classic, our take is filled with a light Vanilla Mascarpone cream, Almond & Date Praline then coated in crunchy caramel with an Almond Nougatine base.
 

Savouries

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WAGYU& BONE MARROW SAUSAGE ROLL
Wagyu Beef mince rolled up in flaky puff pastry, topped with bone marrow and glazed with  black garlic and garnished with a thyme stem.  

 

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LAMB & RED WINE PIE 
Flaky puff pastry encasing a aromatic braised lamb stew cooked over 8 hours. Finished with a  glazed made from lamb jus, and garnished with fresh thyme, chervil and rosemary salt. 

 

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BEEF TONGUE & CHEESE CROISSANT PANINI

Our Classic croissant layered with Beef Tongue and Wagyu Bresaola, a mix of 4 different cheeses, as well as pickled rose petals, butternut and horseradish. It is then flattened in a grill like a panini sando. 

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ESCARGOT ESCARGOT

Traditional Croissant pastry shaped like a snail and stuffed with juicy escargots from France, and a mushroom ricotta custard. It’s then coated with a garlic crumb and doused with garlic butter, then finished with a swirl of parsley chimichurri.