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.
