SINGAPORE RESTAURANT

Whitegrass

Top Sydney chef Sam Aisbett launches a mod-Australian fine dining restaurant at Chijmes.

Headed by Chef-owner Sam Aisbett, this modern Australian-Asian restaurant champions using native Australian ingredients, some of which are completely new to Singapore. For now, the restaurant offers five and eight -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.

Chef-owner Sam Aisbett at the new Whitegrass has worked with big-name chefs like Tetsuya Wakuda and Peter Gilmore, and he is wielding his chops with modern Australian-Asian cuisine here.

The restaurant champions using native Australian ingredients, some of which are completely new to Singapore. 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.

Venue Details
Address: Whitegrass, #01-26/27 Chijmes, 30 Victoria St., Singapore, 187996 Singapore
Phone: 6837-0402
Website: www.whitegrass.com.sg
Area: City Hall
Cuisine: Australian
Open since: January, 2016
Opening hours: Tue-Sat 6-9:30pm
Nearest trainCity Hall
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