From now
Indulge in Butcher’s Block’s signature IMUA Tasting Menu spotlighting fresh produce grown in Butcher’s Block very own farm here in Singapore.
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 includes French radish, turnips and microgreens among other vegetables and herbs, and 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.
Exclusively available for dinner on 10 and 11 May 2024
Discover an exquisite 7-course epicurean experience jointly presented by Butcher’s Block, led by Chef de Cuisine Jordan Keao, and Rumari, represented by Raffles Bali’s Director of Culinary Gaetan Biesuz. Indulge in a finely curated symphony of delights showcasing Butcher’s Block’s contemporary wood-fire mastery and Rumari’s locavore approach.
Thursdays to Sundays
Enjoy our avant-garde wood-fired dining experience for lunch, now available on weekends in addition to Thursdays and Fridays.