An intimate enclave, a sensory treat for the soul, a delectable culinary experience.
Veteran restaurateurs Karl Dobler and Eugenia Ong bring to the table a total of more than 60 years of varied culinary expertise. At Table at 7, they offer a simple promise to their customers: Good food prepared through the careful pairing of exceptional ingredients.
Karl’s reputation in Singapore as a private chef and Eugenia’s catering business limited their abilities to share their talent and passion with a wider audience. With the establishment of Table at 7, both chefs have found the perfect platform to showcase their culinary craft and technique.
Karl Dobler, Chef de Cuisine (Executive Chef)
Austrian-born chef Karl Dobler first started dabbling in the kitchen at the tender age of 8. When he turned 15, he began a three-year apprenticeship in Salzburg before heading to the kitchens of a renowned luxury hotel in Ticino, Switzerland, where he spent 7 years fine-tuning his approach to the various intricacies of fine European cuisine before jetting off across the globe to Sydney, Australia.
In Sydney, Karl spent 14 years in famous establishments such as Orso and Claudine. It was in Sydney that he developed a new-found respect and interest in seafood, especially in fish. As Karl explains, “The challenge in cooking fish lies in knowing what cooking methods are best for a particular fish. Fish is a very delicate product that can easily be destroyed by a few seconds of under- or over-cooking.”
With 26 years of culinary experience under his belt, he made his way to Singapore to start the Salut group of restaurants and have helped to put the Salut brand on the regional gourmet map in less than 10 years. He ran Salut Private Dining for 5 years before starting Table at 7 with Eugenia.
Karl’s house specialities at Table at 7 include the Thinly Sliced House Smoked Atlantic Ocean Trout with Fresh Wasabi Dressing, and Char-grilled Aged Grain Fed Black Angus Rib Eye with Truffle Mash and Asparagus, Crispy Roast Suckling Pig, and Twice-baked Cheese Soufflé with White Fondue Sauce.
Karl is the Executive Chef for Table at 7.
Eugenia Ong , Chef de Cuisine (Executive Chef)
Indonesian-born Eugenia has made her career in the local food and beverage industry for the past 30 years. Her culinary skills and discerning tastes were instilled in her at the tender age of 10 by her mother. Eugenia first began managing her family-owned Jawa Timur Indonesian restaurant before venturing into private catering, then setting up Singapore’s first satay restaurant, Pasar Satay, and, finally, Table at 7.
Her years in private catering have seen her cook for some of Singapore’s most famous names and has helped to change the image of Indonesian food. Eugenia says, “Many people do not realise that, with 6,000 populated islands, Indonesia has one of the most diverse and subtle cuisines in the world.” The interplay between the various herbs and spices used in Indonesian cuisine continue to fascinate Eugenia, and she travels frequently in Indonesia to discover new recipes, explaining that “by introducing a blend of imported products and high-quality local produce, Indonesian cuisine can be as intricate and fine as the best European cuisine.”
Be prepared to be delighted by Eugenia’s Indonesian specialties. They include a mouthwatering Wagyu Oxtail Rendang, Nasi Kuning Platter, and Pan-seared 5 Spice Quail with Aromatic Spice Reduction and Kaffir Lime, Rocket and Pine Nuts.
Eugenia is the Executive Chef for Table at 7.
Intimate and cozy with just a touch of elegance, Table at 7 offers a personal dining space that can comfortably accommodate 40 customers. Sombre brown walls decorated with European art and black furniture provides a nice contrast to the stark white table linens that sets the mood for an unforgettable dining experience. And for the curious few who enjoy watching the chefs’ adept skills, a wide glass pane provides a clear view to the kitchen.
If you prefer a cosy and private dining experience, Table at 7 Private Dining can meet your needs. Enjoy a selection of delectable dishes for your small dinner party, tailored exactly to your requirements. No more worries about bad takeaways or dealing with the washing up!
You will enjoy a fuss-free dining experience in your own home for a very reasonable fee. You can serve the finest wines from your wine cellar in the comfort of your own surroundings.
While we get ready with your dinner party preparations, frankly, all you have to think about is spending time with your friends. Which is, after all, the point of a dinner party, isn’t it?
“What’s our objective?”, you may ask. Clichéd as it may sound, we’re happy when you are happy. So please don’t hesitate to tell us about your special requirements; we will do everything in our power to provide you with the bespoke dining experience that you desire.
Through the careful pairing of fresh local produce and quality imported products, both chefs have devised a medley of dishes that sees them in their elements. In a two prong, East meets West approach, the chefs cater to fussy gourmands with three menus — an ala carte menu and a degustation menu prepared by Karl based on Modern European fare, and a gourmet Indonesian set menu carefully crafted by Eugenia. What’s best — the customer can pick and choose dishes from either menu to achieve their perfect dining experience.
2 Course $ 28++ per person - 3 Course $32++ per person
1. Soup of the Day
2. Salad of Baby Cos with Soft Hen Egg, Parmesan, Garlic Croutons and Cesar Dressing
3. Ceviche of Red Grouper marinated with Lime and Fresh Coconut, Chilli and Coriander
4. Crispy Fried Tahu Telur, Spicy Peanut Dressing & Prawn Crackers
5. CharGrilled Madura Chicken Sate with Spicy Peanut Sauce
1. Penne Pasta with Black Mussels, Prawns, fresh Tomatoes, White Wine and Olive Oil
2. Pan-fried Viennese Style Pork Schnitzel with Parsley Potatoes, Cranberry Jam and Lemon
3. Vegetarian Yellow Rice Platter with Sayur Lodeh, Perkedel, Sambal Goreng Tofu, Egg Belado
4. Indonesian Fillet of Snapper Fish in Light Curry, Baby Okra, Crispy Curry Leaves, Jasmine Rice
5. Wok Fried Javanese Mee Goreng with Chicken Slices, Prawns and Pickled Acar
6. Char-grilled ‘Iga’ Baby Back Ribs with Jasmine Rice & Asian Slaw (Additional $8++)
7. Grilled US Angus Rib Eye, Truffle Mash, Sautéed Mushrooms, Port Reduction (Additional $12++)
1. Chocolate Soufflé served with Vanilla Ice Cream (Additional $5++)
2. Warm Apple Strudel with Vanilla Ice Cream
3. Coconut & Gula Java Panna Cotta with Pineapple Crush
4. Home-made Kaya and Banana Crumble with Coconut Ice Cream
5. Choice of Sorbet or Ice Cream
6. Assortment of 3 French Farmhouse Cheeses (Additional $6++)
Mon - Fri: 11:30am - 2:30pm (Lunch)
Mon - Sat: 6:30pm - 11:00pm (Dinner)
Closed on Sundays
The restaurant is located at 7 Mohamed Sultan Road, along a stretch of quaint shop houses that is home to some of Singapore’s most popular food and beverage establishments.
Nearest MRT: Clarke Quay NE5
Opp Mohd Sultan Rd - Stop ID 13101: 32 / 54 / 139 / 195 / 530
UE Sq - Stop ID 13109: 1N / 2N / 3N / 4N / 5N / 6N / 32 / 54 / 139 / 195 / NR1 / NR2 / NR3 / NR5 / NR6 /