Spread the love

Helmed by new Chef de Cuisine, Jordan Keao, the vibrant Butcher’s Block offers a contemporary wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The new menu draws on Chef Jordan’s Hawaiian heritage and deep passion for wood-fire cooking, featuring the finest selections of meats, seafood and vegetables from around the world, elevated to perfection with exceptional wood-fire cooking.

In the stylishly adorned restaurant, take in the sight of specially curated produce proudly showcased in The Vault before watching our chefs transform these ingredients on custom-built ovens and grills in an Open Kitchen setting. In the skilful hands of the chefs, each dish is ingeniously transformed by wood-fire through embracing the variety of nuances that fire offers, adding exceptional dimensions of appeal and thoroughly enticing the senses. Complement the dining experience with over 200 premium labels of wines, including a meticulous selection of natural wines, from The Library.

Sizzling New aÌ la carte Dinner Experience

 Taking a modern and ingredient-focused approach to wood-fire cooking, Chef Jordan infuses each new culinary creation with a touch of fire in distinct ways – including imbuing ingredients with the essence of dried herbs through smoking, roasting them right atop embers to create robust and earthy chars, low and slow-grilling meat until fall-off-the-bone tenderness, or even nestling them in smouldering coals for extraordinary layers of delightfully smoky flavours.

Savour the wonderful depth of flavours, distinct aromas, and textures that only pure wood-fire can forge. Organised in sections that begin with small bites and following through to individual portions, sides and sharing options, the menu takes guests on a delightfully fun and customisable gastronomic journey.

Delight in flavoursome appetisers like Baby Corn, grilled on coals and served with an umami preserved black beans sauce; Japanese Hamachi with smoked beef fat and crisp tempura shiso; or Grilled Irish Oysters Nage, cooked in baskets directly over flaming logs. Even vegetables are beautifully elevated by wood-fire and take the form of exceptional creations such as Grilled Endive, delightfully charred leaves paired with green goddess aioli and dusted with matcha; Burnt Carrot, premium French sandy carrots burned in coals and presented with miso vinaigrette. For mains, guests can take their pick from delectable seafood dishes including King Crab, delicately grilled and dressed with burnt béarnaise; toothsome Japanese Mackerel, cooked over binchotan and accented with arugula purée; or succulent ember-roasted New Zealand Salmon with yuzu sabayon. Steak-lovers will rejoice with prime cuts of A5 Kagoshima Striploin Wagyu, Australian Tenderloin Wagyu or the pièce de résistance Bone-in OP Rib Tomahawk– all expertly cooked over wood-fire and highly recommended with the Bone Marrow Potato. Limited quantities of special cuts are also available via Chef’s Prime Wagyu Selection.

Round off the evening on a sweet note with a refreshing Burnt Citrus Sorbet and Coconut Pudding, tangy sorbet perfectly complemented with creamy coconut pudding, Baked Mochi with a delicious zesty citrus anglaise, or Sourdough Ice Cream with a luxurious touch of Manjimup truffle.

Signature Tour de Force Experience

The perfect way to discover Butcher’s Block’s concept, the Tour de Force experience presents a wonderfully curated selection of signatures and exciting off-the-menu specials showcasing seasonal produce and special allotments, meticulously put together by Chef Jordan Keao. Expect a stunning multi-course wood-fired dining experience that encapsulates the Chef’s culinary philosophies.

Delectable Weekend Brunch

 For weekend brunch, look forward to stylish comforting favourites including the likes of Smoked Salmon Eggs BenedictFrench Toast with Salted Caramel, Croque Madame with 18-month Joselito Iberico, and fresh Irish Oysters, in addition to the regular aÌ la carte menu. Elevate the brunch experience with Sommelier’s Selection, a 90-minute complimentary flow vinous experience featuring specially handpicked wines for your weekend midday indulgence.

 Enjoy Butcher’s Block at Home with Raffles Grab & Go

Bring home a sensational selection of wood-fired specialities by Chef Jordan Keao, thoughtfully prepared and packed for a lovely home dining experience. Those who enjoy steaks or home barbecues would take pleasure in the newly-launched BBQ Box, featuring an exquisite 1.4kg Black Market Tomahawk, a beautifully-marbled pure Angus procured from Rangers Valley, that can be delivered raw for home cooking or cooked at Butcher’s Block to one’s preference for the ultimate convenience.