Butcher’s Block

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. At Butcher’s Block, take in the sight of specially curated produce proudly showcased in The Vault before watching our chefs transform these ingredients on custom-built ovens and grills in an Open Kitchen setting. In the skilful hands of the Chefs, each dish is ingeniously transformed by wood fire through embracing the variety of nuances that fire offers, adding exceptional dimensions of appeal and enticing the senses.

From smoking with wood or dried herbs, slow roasting, high heat grilling, burying ingredients with embers, to grilling in baskets directly over embers and hanging ingredients over the coals, discover the wonderful depth of flavours that only pure wood fire can forge. Complement the dining experience with over 200 premium labels of wines, including a meticulous selection of natural wines, from The Library.

On the weekends, lunch is available offering a stylish selection of comforting favourites in addition to the a la carte menu. Elevate lunch with Sommelier’s Selection, a 90-minute vinous experience of specially handpicked wines for your weekend midday indulgence.

Spring Tour De Force
From now while the season lasts

Partake in the wonderful bounty of Spring in the refreshed Tour De Force, our signature multi-course wood-fired dining experience perfectly curated by Chef de Cuisine Jordan Keao. Savour new delights such as Brown Crab Tartlet with Garlic Chive Tuile, Grilled French Asparagus with N24 Caviar, Grilled Norwegian Razor Clams with Kombu Beurre Blanc, and Amalfi Lemon Curd with Haupia Tart.

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