Butcher’s Block, is renowned for its wood-fired dining experience featuring the finest produce, meats and seafood sourced from around the globe. Look forward to an epicurean adventure amidst the vibrant settings of the establishment, a perfect setting for small-group business gatherings or for work meetings. Available on Thursdays and Fridays from 12pm to 2:30pm, the newly-unveiled Executive Set Lunch menu features seasonal produce, special cuts of meat and fresh seafood smoked over embers including Dry-aged Duck. Ethically sourced from a farm in Malaysia to champion sustainability efforts, the duck is aged in The Vault for 21 Days and hung above the wood-fire for hours while curry leaves are added to bring out a distinctive flavour.
Guests may also look forward to unique lunch delights and choose between Grilled Baby Heirloom Beets, complemented with the smoky flavours of Vandovan brown butter and robust notes of Caesar Aioli, or indulge in the mildly sweet and charred taste of Burnt Leek, accentuated with the nuttiness of Comté cheese and Romesco. Conclude the meal with Amalfi Lemon Tart doused with a zesty Yuzu ganche, an intricate delight which pays tribute to Chef de Cuisine, Jordan Keao’s, Hawaiian heritage. Butcher’s Block Tour De Force Menu which is now available for lunch.
The Spring Tour de Force menu is an evolving menu offering signature dishes, seasonal offerings, and off-the menu dishes. Showcasing a depth of wonderful flavours, forged by the embers from wood-fired cooking, Chef de Cuisine Jordan Keao pays tribute to his Hawaiian heritage that inspired his culinary journey. Embark on a gastronomical adventure through a multi-course lunch menu which feature the highest quality of meats and seafood and seasonal produce ingeniously included as part of the menu for an exquisite and unique dining experience. Exceptionally curated by Chef Jordan Keao, the spring edition of the exciting Tour de Force menu showcases the distinct nodes of wood-fired cooking, that takes years of mastery to perfect.
Relish the smoky flavours and aromas presented through an exquisite multi-course menu for an exceptional feast with delights like Wagyu tartare perfectly paired with a decadent Beef Fat Financer and finished with Caviar; Brown Crab Tartlet, delightful and tender crab meat served over pastry accompanied with a savoury Garlic Tuile and French Asparagus, a seasonal speciality grilled to perfection and served together with a generous helping of Tempura Shiso.
a. 1 Beach Rd, Singapore 189673
w. www.rafflessingapore.com/restaurant/butchers-block
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