Butcher’s Block at Raffles Hotel Singapore is a vibrant premium meat restaurant known for its steak (such as the premium cuts of John Stone Grass-fed 28 Days Dry-Aged Angus) and wood-fired cuisine. I may be slightly biased here, but its predominantly elegant cobalt blue interiors is quite a draw to me as well. The beautiful-blue
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Butcher’s Block at Raffles Hotel Singapore is a vibrant premium meat restaurant known for its steak (such as the premium cuts of John Stone Grass-fed 28 Days Dry-Aged Angus) and wood-fired cuisine.
I may be slightly biased here, but its predominantly elegant cobalt blue interiors is quite a draw to me as well. The beautiful-blue is complemented with dark wood panelling and bold brass furnishing and accents.
An ideal venue for a smashing wood fire-kissed BBQ with family and friends.
Helmed by Chef de Cuisine Rémy Lefebvre, Butcher’s Block has introduced a revamped à la carte menu perked up with more choices for BBQ-ed dishes, plus an all-new weekend lunch featuring tasty Tostadas, Fried Chicken and Garum Cheeseburger.
Additionally, a selection of dishes from the Butcher’s Block à la carte dinner menu, such as the premium beef and seasonal fish cooked on the bone, is now available for lunch on weekends as well.
These fresh offerings, inspired by Chef Rémy’s travels and cooking experience, showcases special and seasonal produce. Items offered change all the time. Even if you are a regular, you should find some different every time you visit.
His specialties – beef signatures – will still be there, prepared using his favourite cooking method of using different wood fires.
Distinct cooking styles of roasting and grilling are used here – where you can enjoy quality meats barbecued over cherry, oak, almond wood fire, as well as Japanese Binchotan charcoal. Here are some of the Butcher’s Block highlights:
Garum Cheeseburger ($32)
A reinvention of the classic cheeseburger features “garum”, a fermented beef sauce used as a condiment.
This labour-intensive homemade garum is the result of 6 weeks fermentation, using a kilogram of beef trimmings to yield 200ml of sauce.
It adds a unique savoury taste to the wood-fired Irish beef patty, topped with cheddar cheese, tamarind, and red onions, and served in a soft brioche bun.
Tostadas ($18 – $42)
“Tostada” is Spanish for “toasted” and is the name of a Mexican dish that is served on a toasted corn tortilla. (Chef Rémy previously was Executive Chef at a Michelin-starred restaurant in Barcelona Spain, and particularly fond of Mexican cuisine after a half year journey in Mexico.)
For the new Weekend Lunch, choose from 5 types of tostadas, from the meaty Beef Tartare ($42) to Kristal Caviar Avocado ($33).
In between, choose from seafood-based items like the Big Eye Tuna & Chipotle Mayo ($26), Octopus BBQ ($31), featuring large chunks of grilled seasoned octopus legs served on a bed of sauce; and the picturesque Live Shrimps & Cholula Dressing ($18), garnished with thin slices of horseradish.
My favourite was the Live Shrimps Tostadas with a fiery dash from the hot sauce made of arbol chillies, resting on the nicely-crisp tortilla base.
Fried Chicken ($28)
Butcher’s Block’s rendition of everyone’s fave fried chicken is served with homemade pickles and yeast mayo.
This reminded me of the Southern style of buttermilk chicken which is crunchier. Large pieces of bone-in chicken are deep-fried to a delectable crisp exterior while inside the meat remains juicy.
This lunch-only special is one of the new dishes in the Weekend Lunch.
Razor Clam ($28)
Served on its long narrow shell, these razor clams are livened up with flavours of lime and served with Thai basil salsa verde. The clams are grilled over wood-fire, which adds an element of smokiness.
Enjoy this unique delicacy with its exceptionally sweet, white meat.
Geay Oysters ($42 for half dozen, $68 for dozen)
This appetiser features the legendary Geay oysters sourced from the Marennes-Oleron’s basin.
Known for its fleshy and crisp aromas, these uniquely-treated oysters have a rounded taste that is subtly sweet and with nutty notes.
Fish On The Bone ($78)
Taste the catch of the season, like this Kinki Fish, prepared in creative ways. Like the Fish On The Bone made by aging the fish to boost and heighten its flavour. (Was surprised to find Kinki Fish by the way as I usually have it in a Japanese restaurant.)
The bone-in fish is BBQ-ed over wood fire for an added smoky flavour; and I enjoyed its smooth and buttery texture, with a little sweetness to its meat.
Served on the side with lemon puree and sauce vierge, a French sauce made from chopped tomatoes, basil, lemon juice, and olive oil.
Côte de Boeuf ($268 for 1.2kg, good for 2-3 pax)
Indulge in Butcher’s Block specialty premium meats with the Côte de Boeuf, made with John Stone Angus Grass-fed 28 Day Dry-Aged sourced from Ireland.
The hefty serving of 1.2kg is enough to serve 2 to 3 persons.
This Irish beef is cooked with passion and different techniques using wood-fired.
As the beef is smoked, then grilled, and slow-cooked, it undergoes a transformation in taste, texture and aroma like no other. Accompanied with Madagascar pepper sauce, Café de Paris, Spicy salsa, red wine.
Roasted Pineapple ($14)
Still on the BBQ train, head off to dessert with these fresh pineapples roasted to achieve a smoky caramelised flavour.
Dusted with coconut sugar, this tropical fruit is served with pineapple sorbet for a classic European touch.
This is Not a Crème Brûlée ($15)
A dessert with a name that couldn’t be any clearer on what it is not. This is not a crème brulee but a creamy lemon sorbet flavoured with basil and sparking orange zest, all smooth and served in a cup.
It is so called due to the light touching on the top which added that caramelised sweetness.
Promises a delightful mouthfeel and a burst of citrusy and herby flavours in your palate.
Butcher’s Block Carte Blanche Menu ($258 per guest)
For a complete dining experience, simply go for the Carte Blanche dinner which is multi-course BBQ feast featuring a line-up of specialities, which may include firm favourites and even off-the menu surprises, personally put together by Chef Rémy.
Raffles Hotel Singapore, 328 North Bridge Rd, #02-02, Raffles Arcade, Singapore 188719
(Accessible via the North Bridge Road entrance)
Opening Hours: Lunch 12pm – 2:30pm (Sat – Sun), Dinner 6pm – 10pm (Wed – Sun), Closed Mon, Tues
* This entry is brought to you in partnership with Raffles Hotel Singapore.