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About Butcher's Block

Discover some of the world’s finest cuts of meats personally sourced and procured by Chef Rémy Lefebvre from dedicated farms that show utmost care and respect for their livestock at Butcher's Block. These premium meats are cooked using the time-honoured craft of wood fire employing a variety of techniques, such as smoking, grilling and slow cooking in embers, to impart distinct flavours and aromas.

Butcher’s Block is stylishly adorned with cobalt blue hues, complementary dark wood panelling and bold brass furnishing and accents which set the tone for a convivial evening of hedonistic pleasure. The restaurant features a glass cooler aptly named The Vault, displaying fine cuts of meats, next to the Open Kitchen, where guests can watch the chefs preparing and cooking meats to perfection. Adding to the visual appeal is The Library, an exposed wine cellar that houses more than 200 different wine labels, including a good selection of natural wines. For guests who prefer some privacy, two private dining rooms, each seating 8 persons, are available.

meet our chef

With almost two decades of culinary experience at several highly-acclaimed independent restaurants and luxurious 5-star hotels, Chef Rémy Lefebvre heads the kitchen at Butcher’s Block. His favourite method of cooking is using wood fire which showcases various techniques and uses different wood from trees such as cherry, oak and almond, and Japanese binchotan charcoal to deliver a delicious experience.

“Cooking with different types of wood and charcoal is for me, like using a condiment,” shares Chef Rémy. “They add a wonderful flavour dimension to the meats.”

Rémy Lefebvre

/ Chef de Cuisine