Feature :
đź’• 30 Days Dry Aged Galician MS 2/4 Prime Rib
A hefty 1kg cut from free-range dairy cows that mature to at least 60 months old, so the meat flavour will be richer and deeper. Served with three sauces (Salsa verde, Briny scampi butter and Choron sauce).
đź’°$280,served for 3-4 pax.
đź’• Bone Marrow
House smoked Hokkigai clams and a topping of fried garlic gremolata,served with toasted sourdough.
đź’°$18.
đź’•Baby Octopus Piperade
Lightly grilled baby octopus, Tossed in caramelised nduja and served with a crisped chicharron “cracker” Deep fried pig skin.
đź’°$24.
💕Breaded Pig’s Head.
This dish very interesting, it’s inspired by kway chap. Slow-braised pig’s head meat shaped into breaded nuggets,fried till golden brown and served with preserved lemon mayonnaise.
đź’°$18.
đź’• Eton Mess
inspired by the Pierre Herme dessert,Ispahan.
A tumble of rose and raspberry marbled chantilly cream,meringue kisses, and fresh raspberry and lychee.
đź’°$16
💕Chocolate, Chocolate & Chocolate…
I like this dessert, combination of Chocolate ganache, custard, crumble and tuile paired with a heady chocolate and whisky sorbet.
đź’°$16
They also have wagyu workshop, when diners can know more about different cuts of meat.
đź“ŤMeadesmoore.
21A Boon Tat Street.
Singapore 069620.
