In the Kitchen

 

Le Matin Patisserie at 10 Raeburn Park will be closed for

walk-ins starting 4th April 2022.

We will see you soon at our new spaces in Paragon, Orchard and at 77 Robinson Road. 

Stay tuned for more details via our socials.

 

Our offerings within each location may vary daily. 

Check our socials for the day's selections.

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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. 

Viennoiseries

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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. 

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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. 

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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

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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

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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.