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 enticing the senses. From smoking with wood or dried herbs, slow roasting, high heat grilling, burying ingredients with embers, to grilling in baskets directly over embers and hanging ingredients over the coals, discover the wonderful depth of flavours that only pure wood fire can forge. Complement the dining experience with over 288 premium labels of wines, including a meticulous selection of natural wines, from The Library.
Select from a newly expanded range of steaks, including large cuts which are perfect for sharing. From dry-aged cuts to grass-fed options and full-blood wagyu, experience expertly grilled steaks cooked over the wood-fire to perfection.
For the ultimate Butcher’s Block experience, opt for IMUA, a powerful Hawai’ian phrase meaning ‘moving forward with strength and spirit’. IMUA beautifully embodies the culinary mastery and philosophy of Chef Jordan Keao, expressed through wood-fire cooking, whole-animal butchery, and a commitment to zero waste. Indulge in this signature multi-course dining experience, where you will savour iconic favourites, complemented by exclusive off-the-menu creations that spotlight seasonal ingredients, creating an epic gastronomic adventure. Elevate the dining experience with a sommelier-led specially tailored wine pairing.
Newly introduced, enjoy fresh produce grown in Butcher's Block's very own farm in Singapore. Farmd by Butcher’s Block is an indoor vertical farm using a hybrid horticulture method combining hydroponics with a thin layer of peat extracted deep below the earth’s surface. This method of farming uses 90% less water than conventional farming and being located in Singapore, reduces carbon footprint compared to imported produce. Produce grown in this farm includes French radish, turnips and microgreens among other vegetables and herbs, and are specially selected by Chef Jordan Keao and grown at optimal conditions before being freshly harvested for use in Butcher’s Block’s wood-fired delights.
