How Much is Claudine in Singapore? Complete Price Guide
A chapel, a three-Michelin-starred chef, and French home cooking without the white-tablecloth anxiety. Claudine — chef-patron Julien Royer’s (Odette) brasserie in a restored colonial chapel atop Dempsey Hill — serves the rustic French canon: coq au vin, chou farci, vol-au-vent, a showpiece bouillabaisse. Dinner mains run roughly S$58–S$78; the average meal per head lands around S$120.
Dempsey diners weighing the options can also check the Air CCCC menu for the farm-to-table set-lunch alternative on the same hill, while the PS.Cafe menu covers the classic Dempsey lunch-and-brunch institution. Claudine is the fine-but-approachable French middle — sharing dishes, terrace aperitifs, a vintage food truck.
This guide covers the Claudine menu with prices, the signature dishes, the chapel setting, and practical FAQs.
Claudine Menu Singapore: Dishes & Prices
The menu is unapologetically classic French brasserie and home cooking — everything designed for sharing, across brunch, lunch and dinner services. Dinner mains typically run S$58–S$78; starters S$22–S$48; the bouillabaisse at S$198 is the splurge centrepiece.
Starters
French Snails in Garlic Butter (S$22) — the proper brasserie opener; Steak Tartare À La Parisienne (S$38) — finely chopped premium beef, prepared tableside with mustard and capers; Oysters (S$48). Small, classic, executed with Odette-level technique.
| Item | Price (S$) |
|---|---|
| French Snails in Garlic Butter | 22.00 |
| Steak Tartare À La Parisienne | 38.00 |
| Oysters | 48.00 |
Mains
Coq Au Vin (S$48) — tender bird with Savoy cabbage, the rustic star; Vol-Au-Vent (S$58) — buttery puff pastry with creamy veal sweetbreads; Chou Farci (S$98) — the showpiece cabbage dome of Gascon bacon, foie gras and prune, 30 minutes of prep, built for sharing; Claudine Bouillabaisse (S$198) — carabineros prawns, scallops, john dory, razor clams and mussels with saffron rouille, the most expensive item on the menu.
| Item | Price (S$) |
|---|---|
| Coq Au Vin | 48.00 |
| Vol-Au-Vent | 58.00 |
| Chou Farci | 98.00 |
| Claudine Bouillabaisse | 198.00 |
La Terrace & La Petite Terrace
Arrive early for La Terrace: artisanal gin and tonics, French charcuterie and small bites in the storied French apéritif tradition. And parked outside: La Petite Terrace, the cute vintage French food truck — self-service snacks from S$16 and sandwiches up to S$28, Tuesday to Sunday evenings.
| Item | Price (S$) |
|---|---|
| La Terrace Aperitifs (from) | ~16.00 |
| La Petite Terrace Snacks (from) | 16.00 |
| La Petite Terrace Sandwiches (to) | 28.00 |
Desserts
Classic French closers — the Péri térole (profiterole) at about S$32 is the signature mention. Save room after the bouillabaisse or the chou farci.
| Item | Price (S$) |
|---|---|
| Profiterole (Périterole) | ~32.00 |
What to Order at Claudine
For two sharing: snails (S$22) or steak tartare (S$38) to start, coq au vin (S$48) or the chou farci (S$98) as the centrepiece, profiterole to close — expect roughly S$120 per head. The bouillabaisse (S$198) is the celebration order, best shared by a table. Prices are approximate and may vary; delivery prices may differ.
The Chapel Setting
Claudine occupies a former colonial chapel: the iconic 15-metre paper lamp, stained glass, a dining room made for anniversaries and date nights. It is the sister restaurant to Odette — the three-starred fine-diner — but the mood here is brasserie-warm, not temple-formal.
Claudine Location & Hours
Claudine is at 39C Harding Road, Singapore 249541 (Dempsey Hill; nearest MRT Napier, TE line — about an 8-minute walk from Exit 2 via Minden Road). Lunch: Wednesday–Sunday 11:45am–2pm; dinner: Tuesday–Saturday 6–9pm, Sunday 6–8:30pm; closed Mondays. Book ahead — it is a favourite. Prices are approximate and may vary; delivery prices may differ.
Bookmark our homepage — it’s the directory for 300+ Singapore restaurant menus.
Frequently Asked Questions About Claudine Singapore
Conclusion
Claudine is French comfort food at Odette standards, served in a chapel. The S$120-a-head dinner — snails, coq au vin, profiterole — is the sweet spot; the bouillabaisse is for the night you want the whole table talking.
