Butcher’s Block at Raffles Hotel Singapore has recently introduced a fresh and expanded weekend lunch menu that is available on Saturdays and Sundays from 12 pm to 2.30 pm. The menu features new lunch-only specials such as the absolutely mouthwatering tostadas, fried chicken and garum cheeseburger in portions that are great for sharing.
Besides the new lunch-only specials, Chef Rémy Lefebvre’s selection of dishes from the à la carte dinner menu including premium beef and seasonal fish cooked on the bone are now also available for lunch on weekends.
Enjoy Butcher’s Cuts which come with one complimentary side of mash, spinach, fries or green salad. Using John Stone Angus Grass-Fed 28 day dry-aged beef from Ireland, get the 1.2 kg Cote de Boeuf at S$248 for two to three people. Or get the 450g bone-in sirloin for S$118 or the 180g tenderloin for S$98. A choice of four condiments for your meats are available. There is a Madagascar pepper sauce, Café de Paris, spicy salsa or red wine. We paired the Cote de Boeuf with a bottle of acidic and mild bodied 2016 Vignamaggio Terre di Prenzano Chianti Classico.
The Razor Clam with lime & Thai basil salsa verde (S$28) as well as the Anchovies de L’escala with roasted Palermo pepper and Piparra (S$28) are beautiful. They have to be one of my favourite dishes here.
The Garum Cheeseburger is Chef Rémy’s take on the classic cheeseburger with an umami-packed fermented beef sauce made in-house, and slathered on wood-fired Irish beef patty before being assembled with cheddar, tamarind and onions sandwiched by fluffy brioche buns.
There are five Tostadas on the menu priced from S$14 up to S$31.We had the Avocado & Corn (S$14), Live Shrimps & Cholula Dressing (S$18) and Octopus BBQ Al Pastor (S$31).
Enjoy a casual weekend lunch here. Just don’t come in shorts and slippers.
Butcher’s Block is closed on Mondays and Tuesdays. Dinner is available from 6 pm to 10 pm from Wednesday to Sunday. Lunch is only available on the weekends on Saturday and Sunday from 12 pm to 2.30 pm.