Butcher’s Block
With a menu named Festive Tour de Force, you know you’re in for a big feast. Available from 22 December all through to the New Year, the 11-course menu meant for sharing is chef de cuisine, Jordan Keao’s offering for the season. Expect dishes from the regular Tour de Force menu such as Wagyu Sukiyaki with Smoked Egg Yolk and the Mediterranean Seabass with Preserved black beans and Beurre blanc in addition to the Turducken that’s grilled over wood-fire.
There’s also Festive Weekend Brunch on the weekends of Christmas and New Year, which comprises seven courses the likes of Fresh l’Antilope Normandy Oysters with caviar, Smoked Salmon Eggs Benedict, Scottish Blue Lobster, and Australian Wagyu Tenderloin. The brunch menu also includes a glass of Champagne Bilecart-Salmon Brut Réserve NV.
(Related: Get first dibs on the exclusive Kagoshima Bone-in craft Wagyu at CUT by Wolfgang Puck)
