Treasured possessions are often hidden or kept away from eager eyes. But at Butcher’s Block, rare meats can be seen displayed in their glory at its entrance. You can look but not touch until they are plated and served for your consumption.
Located at the recently revamped Raffles Arcade, this speciality meat restaurant gathers some of the world’s finest cuts and features them in a wood-fire-focused dining experience. Nothing’s concealed at this contemporary- designed space in cobalt blue hues, accented with complementary dark wood panelling and bold brass furnishing.
Aside from freely peering into The Vault, a glass cooler that showcases the finest cuts procured by Butcher’s Block, diners can also observe chefs work their magic in its open kitchen and marvel at The Library, a well-stocked exposed wine cellar that houses more than 200 bottled labels, including an excellent selection of natural wines.
Western cuisine is an ideal choice to demonstrate meat’s best side by default. However, chef de cuisine Remy Lefebvre wants gourmands to indulge in a food-forward bone-in protein efforts that do not conform to any particular cuisine type.
This made chef Lefebvre devise a menu that tapped into his professional culinary experiences across his 16 years of cooking in Qatar, Spain and Grand Cayman, among other locales.
Chef Lefebvre favours the time-honoured methods of curing, ageing, fermenting and cooking with wood fire. “Different types of wood and charcoal can be used in the cooking process to flavour the dish as if they are a condiment,” he shares.
Try OAK Table to relish the best of Butcher’s Block. Abbreviated from ‘One of A Kind’, this Friday- and Saturday-only course lets eight diners savour off-the-menu delicacies that are revealed on the evening itself. Chef Lefebvre will deliver tableside interaction while showcasing limited and uncommon cuts. These could be a small batch of prized beef or even a whole fish dry-aged to achieve remarkable umami notes. On my visit, the John Stone dry-aged grass-fed beef on the bone from Ireland and tender Norway wild turbot headlined the menu.
Free-flow wine pairing complements this course. Selected by the Raffles sommelier team, a line-up of one bubbly and three wines will be offered all at once for guests to be able to taste with every dish to discover their own preferences. I found that the exquisite Hermit Ram Skin Fermented Sauvignon Blanc 2018 went perfectly with the red proteins.
Lastly, freshen up with the seasonal apple tart and sorbet before sobriety succumbs to liquor. Because you know you can’t resist another glass and you shouldn’t.
Raffles Singapore 'Grab and Go': Butcher's Block
While dining in at Butcher's Block is temporarily unavailable due to circuit breaker measure, you still can savour its single-sourced prized meats at home. Delivery and pick-ups orders are still welcomed.
Sample the best with Butcher's Block BBQ set menu or pick your own course with favourites such as Steak Sando, Roasted Palermo Peppers, Chocolate Tart, and Mac & Cheese. In addition, stock up on raw cuts of Angus Sirlion and John Stone Cote de Beouf (Ireland grass-fed 28-days dry-aged beef) in your fridge. And it'll be a sin if you didn't grab some fine wines from The Library before checking out your order.
Note: Order 45 minutes prior to your desired collection time from the hotel.