A four course prix fixe lunch featuring highlights from our seasonal tasting menu
Available only on Saturday from 12 noon - 3pm
$98++/pax
AVOCADO, SMOKED EEL CONSOMME, YUZU
PILI NUT, CAVIAR, SPINACH
WAGYU 'BISTEK', ONION, GARLIC RICE
CAVIAR, HAY ICE CREAM, SESAME OIL
Congratulations Chef Jo! Yet another feather in your cap! The Lolla team is immensely proud to celebrate this testament to your dedication and passion!
We are looking for a Junior Sous Chef and a Chef de Partie to join our team! We are only able to hire Singaporeans, Permanent Residents, or Malaysians for these positions.
Lolla offers a competitive salary and incentive package, and medical and dental care. Please write Chef Jo with your resume at jo@lolla.com.sg
UNI, SQUID INK, LIME. New on our seasonal à la carte menu!
A combination of two things Chef Jo loves -- noodles and sweet briny uni. The fideua is cooked in shellfish broth and squid ink, and topped with fresh uni from Hokkaido. Garnished with spring onion and young sansho pepper leaves.
We are hiring for the following FOH positions:
1. Operations Manager
2. Sommelier
3. Assistant Managers
4. Guest Experience Manager
Lolla offers a competitive salary and incentive package, and medical and dental care. If you would like to join our team, please email your resume to career@lolla.com.sg
Thank you!
What an incredible honour to be standing amongst the best in Asia!
We are exceedingly grateful to our team, our partners, and most importantly, our loyal customers for their support.
We promise to continue our strive to be better!
Reservation via link in our bio or our website: www.lolla.com.sg
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