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.
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 train | City Hall |
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