Butcher’s Block New Autumn-Winter IMUA Tasting Menu

~Invited Session~

Butcher’s Block’s signature IMUA Tasting Menu spotlights fresh produce grown in Butcher’s Block very own farm here in Singapore. We tried the newest Autumn-Winter version and was blown away at the artistry and value delivered in a single menu.

Farmd by Butcher’s Block is an indoor vertical farm using a hybrid horticulture method combining hydroponics with a thin layer of peat extracted deep below the earth’s surface. This method of farming uses 90% less water than conventional farming and being located in Singapore, reduces carbon footprint compared to imported produce. Produce grown in this farm are specially selected by Chef Jordan and grown at optimal conditions before being freshly harvested for use in Butcher’s Block’s wood-fired delights.

  

Dom Perignon Vintage 2012       

We started off with a stellar Dom Perignon Vintage 2012. Although considered somewhat an entry level champagne in the Dom Perignon stable, it is still head and shoulders above most other champagne houses in the quality of champagne produced. A refreshing crisp entry onto the palate, but glides silkily off the tongue with peach, honey, and citrus fruit flavors. Mouth-wateringly good.

Yellowfin Tuna Poke

This is an uncomplicated, straight up luxurious start to the meal. Beautifully done with freshest briny yellowfin tuna (as opposed to bluefin), N25 caviar, and a house-rolled tartlet. 

Wagyu Beef Pipikaula

Wagyu beef jerky done Hawaiian style, mixed with beef fat fried rice, all in a bite-sized package. Very intense beef flavors.

Grilled ‘Yaki’ Donut

This is a donut made with grilled rice, like a yaki onigiri, with white truffle, and roasted pumpkins. Delightfully vegan, and absolutely ingenious. 

Grilled Normandy Oyster

What can I say about a freshly grilled Normandy oyster? Expertly done with lap cheong xo sauce oil drizzled on top of it. Divine. 

Butter Bread

Don’t forget to ask for their in-house butter bread. The herb garlic butter is wonderful and I had to stop myself from eating the third serving of bread before I got too full.

Dom Perignon Rose 2009

I actually prefer Rose over classic Champagne and the Dom Perignon versions are simply unmatched in terms of their luxurious silky softness and brightness to taste. Now if only they served the 2005, or even the rarer older vintages.

Lomi Lomi

The word’ lomi lomi’ traditionally is used to describe a type of healing massage, Hawaiian style. With this, Chef Jordan intentionally creates a sort of ‘slow cuisine’ starter lovingly massaged and combined into existence. Japanese Hamachi sashimi accentuated with a tomato sorbet, and aguachile Jerusalem artichoke. I like that it was tossed with lime water, that gave just the right piquant taste to the dish.

Western Plains pork ravioli

This was a visually stunning dish as it was served. I thought it looked like a piece of stewed cactus with purple flowers of some sort. But a wonderfully executed grilled pork ravioli with taro leaf, coconut shavings, and fermented red cabbage. This is your mom’s cooking elevated to fine dining status.

Grilled Jeju Island Abalone

Unapologetically Korean and Japanese in influence and ingredients, the combination of Koshihikari congee, potato koji, wakame seaweed and crispy rice is garnished by smoked trout roe to give it that fierce briny and smoky intensity on a wonderfully sweet abalone.

 

Huli-huli Dry-aged duck

Portuguese duck sausage, dry-aged duck breast, and duck leg confit. Huli-huli is a Hawaiian version of teriyaki sauce, but with much more smoky flavors. Its pineapple-ish tanginess does come through strongly, and makes the dish even more moreish. 

  

Blackmore Farms Trio

We were presented with beef done 3 ways: grilled wagyu beef, slow roasted wagyu beef, and a bbq beef mandu. This is presented together with a parsnip puree, parsnip praline, and house-made chimichurri. After all, its fall/winter season and you cannot do without parsnip. Had to be one of my top 3 beef dishes of all time. 

Haupia

Chef Jordan’s take on Haupia is in the form of a fermented Ichigo strawberry and macadamia nut crumble, together with gula melaka ice cream. Its an homage to Singaporean and other Asian flavors, in the visual texture of a Haupia.

At 218++ per guest, and 158++ for a tailored wine pairing or 408++ for the Dom Perignon Prestige pairing, this is a meal destined to impress and worth saving up your calories and money for.