We wrote about this much-awaited launch of contemporary fine-dining restaurant on Monday, and now here’s a low-down on what to expect.
Chef-owner Sam Aisbett at the new Whitegrass has worked with big-name chefs like Tetsuya Wakuda and Peter Gilmore, and he is welding his chops with modern Australian-Asian cuisine here. Sure, there are some restaurants already championing the concept in Singapore, but here’s what’s different: there is a laser-focus on using native Australian ingredients, some of which he says are completely new here. For now, the restaurant offers five (from $170) and eight (from $265) course degustation menus featuring progressive dishes like slow cooked Mangalica pork and tiger abalone, with fermented cabbage, white turnip, fiddlehead fern, seaweed and pork broth; and Hokkaido scallops with pickled melon, pistachio and emu apple.
And it doesn’t hurt to dine in one of the most Instagrammable restaurants here—the Vogue-approved decor has a pretty pastel theme, gleaming Art Deco-inspired furniture with Scandinavian touches and elegant wall art by local artist MessyMsxi.
If you haven’t already booked a table, you’ll want to snag a spot quite soon or risk waiting weeks for one. Need further incentive? Scroll below.
Butter Poached Quail
Deep Sea NZ Lobster
Slow-cooked Mangalica Pork