Butcher’s Block has a wine-soaked weekend brunch you’ll love

Butcher’s Block at Raffles Singapore has a weekend brunch helmed by new Chef de Cuisine Jordan Keao that happens to come along with an excellent free-flow wine option.

Butcher’s Block recently introduced a new Chef de Cuisine in Jordan Keao, who comes after Remy Lefebvre departed to start his own restaurant Casa. One of his first assignments? To overhaul and run the popular weekend brunch at the Raffles Singapore steakhouse.

Keao brings his Hawaiian heritage and a love for cooking over wood fire – he was previously at award-winning modern Australian barbecue joint Burnt Ends – into the kitchen. You’ll get a taste of what that combination meant at Butcher’s Block’s new weekend brunch.

What was also a highlight of the a la carte weekend brunch is its Sommelier’s Selection, which offers 90 minutes’ free flow of handpicked wines to accompany your meal. Wines are rotated but there will always be a bubbly, a red and a white.

We were served the delightful Pierre Marie Chermette Crémant de Bourgogne Blanc de Blanc to start, the sparkling Burgundian Chardonnay pairing perfectly with the French l’Antilope Normandy Oysters. French oysters tend have quite a lot of salinity, but these were incredibly balanced with a lovely underlying sweetness to offset the briny notes. It’s very obvious too that serious thought was definitely put into the wine selection, which is exactly what you should expect from a premium establishment located in Raffles Hotel.

 

The white wine served on the day we dined was a 2018 Poggio Argentato from Tuscany’s Fattoria Le-Pupille. This Tuscan white is – vinified from Sauvignon Blanc, Traminer, Petit Manseng, and Semillon – has crisp citrus notes that work well with seafood. In this case, the brunch specials such as the Smoked salmon eggs Benedict and Lobster bao with smoked trout roe. Special mention must be made here for the brilliant charcoal bao bun which had been brushed with beef fat prior to toasting over wood fire, as well as the addictive Hand-cut potatoes with seaweed, testament to Chef Jordan’s skill at handling carbs as well as he does meats.

For the red, the Chateau Martet Réserve de Famille 2017 was, unsurprisingly, good with the meatier dishes like the Croque Madame with 18-month Joselito Iberico and Korean BBQ sando. But this right bank Bordeaux has berry notes that also unexpectedly worked with the sweet French toast with salted caramel. Or was that also planned for by the in-house sommelier, we wonder?

 

The a la carte weekend brunch at Butcher’s Block is available every Saturday and Sunday, from 11.30am to 2.30pm. The optional 90-minute free flow Sommelier’s Selection costs an additional S$88++ per person. Reservations can be made here.

[Main image credit: Raffles Singapore]

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Butcher’s Block (Raffles Singapore)

Address #02-02 to #02-07, Raffles Arcade, 328 North Bridge Rd, Singapore 188719 (Google Maps link)
Opening Hours 6pm to 10pm on Wednesdays to Fridays; 11.30am to 2.30pm and 6pm to 10pm on Saturdays and Sundays; closed on Mondays and Tuesdays
Tel (65) 63371886
Web www.butchersblock.com.sg
Instagram @butchersblocksg