Besides media and guest bloggers, lady boss Michele Kwok also hosted local celeb, Xandria Ooi and hubby, Yuri Wong to join the soiree.
While Isnard whipped up five courses, the outlet's resident mixologist Frankie P Anthony shook up and stirred three cocktails for the dinner.
An amuse bouche of Oyster Vichyssoise started the ball rolling. Everyone adored the dainty but oh-so-fresh Irish oyster bathed in a creamy reduction of potatoes, leeks and lemon vinegar, crowned with a dollop of cream and chopped chives.
Then came the chef's signature starter of Scallop Carpaccio with Quinoa & Citrus Fruits. We found the textural contrasts between the thinly sliced scallops and nutty quinoa interesting while the Monkey Gland cocktail stimulated our tastebuds with its predominantly herbaceous, aniseed accent.
Visual feast and edible delight...Isnard's signature appetiser of Scallop Carpaccio
Onion soup with a difference...served 'deconstructed' with dramatic flair
We had more than we bargained for when the host decided to treat us to not one but two mains: Seabass with Hommous and Ginger-Lemon Broth as well as Loin of Lamb with Eggplant Cannelloni and Garlic Confit.
The fish course was paired with Chambord Cosmopolitan cocktail while the lamb formed a winning combination with a refreshing Apple Martini.
Somehow we managed to find tummy space for the dessert of Raspberry Soup with Gingerbread Espuma and Orange Olive Oil; no doubt helped by an after dinner digestif of Grappa Limoncino.
Unusual pairing of raspberry soup with gingerbread espuma
Kudos to the Seven Spoons team who impressed us with their personable service and efficiency and ensured we were not left wanting in any way.