Tuna marrow, 'potatoes & plankton': Dining at Raffles Hotel just got funkier
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Tuna marrow, 'potatoes & plankton': Dining at Raffles Hotel merely got funkier
Carnivores and those with a penchant for the unusual, rejoice: Butcher's Cake at Raffles Hotel is a surf 'north' turf restaurant with a twist.
New kid on the Raffles Hotel cake: Butcher's Cake, a 44-seater restaurant helmed past chef Remy Lefebvre. (Photo: Butcher's Block)
17 Feb 2022 02:47PM (Updated: 21 May 2022 12:29PM)
From the elegant Franco-Japanese stylings at La Dame de Moving picture to the satisfying pan-Chinese offerings at Yi by Jereme Leung, at that place is no shortage of dining options at Raffles Hotel.
Where does that leave Butcher's Cake – the newest child on the block, which opened in January – then? The answer was revealed at a contempo tasting.
With a proper noun like Butcher's Cake, one might recall that it's a classic steakhouse. That'southward only partly true: Fish and seafood are also served, making it more of a surf 'n' turf joint, albeit i with polish.
The restaurant interior sets the mood: Timber rafters, Prussian bluish columns with French mouldings, leather banquettes. It'southward enough to send one to a French provincial manor house.
Diners can choose from an a la carte menu, or, for a special feel, they tin can opt for the OAK (Ane of a Kind) Table. Meant for a party of viii, this experience (S$398++ per guest) features off-the-menu specials and unlimited pours of four wines handpicked by Raffles Hotel's head sommelier Eric Li, as well equally the tableside theatrics of chef Remy Lefebvre.
The restaurant sources its beef from Australia, Ireland and Japan, ordering full carcasses so that the entire animal tin be used. In Australia, Lefebvre works with Rangers Valley, a highly rated producer that prides itself on its genetically superior stock, procuring full os-in loin Wagyu crossbreed WX MBS7+.
From the Emerald Isles comes John Rock, a premium dry-anile Irish beef specialist that boasts pedigree cattle with traceable lineage. Hither Lefebvre procures full loin os-in cuts. In Japan, Lefebvre works exclusively with 2 small family farms, ane in Saga (by Murata San) and one in Kagoshima (by Kusunoki San), which he believes produces "exceptional beef at the utmost quality".
Our v-course menu opened with a plump, paw-dived Norwegian scallop in a pepper sauce, alongside a roasted artichoke drizzled in a blackness vinegar dressing. We were floored by the soft, powdery texture of the artichoke, but found the scallop a tad too briny for our liking.
Adjacent was a duo of wagyu A5 and bluefin tuna, served in a red wine reduction infused with tuna blood. We were somewhat put off by the use of blood, and had to overcome the psychological bulwark earlier tucking in.
As an accompaniment, this dish was paired with tuna marrow served in tuna vertebra. The marrow had an intriguing jelly-like consistency, very unlike the custardy texture of beef marrow. Nosotros might have warmed to this side dish were information technology non served in the vertebra – its resemblance to homo vertebra was another psychological barrier to overcome.
Regrettably, the aged wild turbot – grilled and dressed with sauce vierge, a French sauce composed of olive oil, lemon juice, chopped tomatoes, basil and red onion – was rather forgettable. Its flesh was business firm just not especially flavourful, though some might call information technology delicate. This was served alongside "Mitraille" potatoes and plankton, the latter imparting non as briny or exotic a quality as expected.
The repast's saving grace came in the course of the Porterhouse steaks. We were given two versions, grain-fed and grass-fed, that were cooked to perfection. The quondam was delightfully buttery while the latter, nuanced with a complex flavour profile.
The four wines offered as office of the OAK Table experience are not meant as pairings. Instead, the idea is to permit guests detect new sensations. The Library, an exposed wine cellar, houses more than 200 different wine labels, including a wide selection of natural wines.
Not exactly fans of natural wines, nosotros remained unconvinced past the New Zealand sauvignon blanc (Hermit Ram, 2018). Meanwhile the 2022 Chateau Martet, a merlot, was equally expected. A pleasant surprise was to exist found in a nero d'avola from Sicily (Azienda Agricola Cos, 2015), a blend local to the isle. We were nigh won over by the champagne: A non-vintage, premier cru blanc de blancs from boutique producer Larmandier-Bernier.
The eating house is open up for dinner service (6pm to 10pm daily), but OAK Tabular array is only bachelor on Friday and Saturday evenings (reservations essential).
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Source: https://cnalifestyle.channelnewsasia.com/experiences/butcher-s-block-raffles-hotel-restaurant-singapore-177251
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