Raffles

Live Fine De Claire Oysters, France

6 oyster for 31 or 12 oyster for 55

Served with furikake, ginger and garlic shoots dressing.

Jumbo Lump Crab Cake

With a luscious mustard, tartar sauce filling and tarragon dressing.

Buffalo milk mozzarella, toasted vine tomatoes, honey, cashews, black sesame seeds and salted fish with house-made focaccia.

Crispy Fish Skin With Guacamole

Lamb Empanada With Green Curry

Served with a Greek yoghurt and cilantro dip.

Feta Cheese Salad With White Anchovies

With Japanese cucumber, cherry tomatoes, and white vinegar.

Kale & Nuts Salad

Beefy Tomato Soup

Beef bone marrow, bone stock, tendon, tomatoes and sour cream.

Served with mantou with filling of the day.

Muddy Mushroom Soup

With pork bone stock and pork cartilage.

Served with mantou with filling of the day.

Mochi Garlic Bread

Hand-made in-house, small batch, limited servings.

Specially selected Argentinian Angus beef masala steak with bergedil.
(Malay potato patty).

Specially selected Argentinian Angus beef satay steak with peanut sauce and deep-fried ketupat (Malay rice cake).

Mb4/5, 350 days grain-fed rib fingers rendang with coconut paella.
(very spicy).

Served with mashed potatoes.

Jumbo Lump Chili Crab Cake With Mantou

Laksa White Prawns

Salted Egg Fish Skin

Otah Otah

Singapore-Style Beef Balls

Five-Spice Fries

Mb6/7, 350 days grain-fed rib-eye wet-cured for up to 2 weeks.
Served with savoury brown sauce or truffle black sesame sauce.
(Extra 30 minutes wait.) (With unboxing and full carving presentation.)

MB3+, 60 months old cattle (over twice the age of regular cattle) for greater flavour, wet-cured for at least a week, with a spiced dry rub of star anise, pepper and salt. (Recommended at medium-rare.)

Australian Sanchoku Wagyu Rib-Eye (400g)

Mb4/5, 350 days grain-fed rib-eye wet-cured for up to a week.
Served with truffle black sesame sauce.

Break-Up Rib-Eye Steak(300g)

Highly marbled australian rib-eye served with sautéed onions.
(This is a well-loved steak but in rare occasions, sinews may be undetectable before serving, due to the nature of this beef.)

Australian Sanchoku Wagyu Rib Fingers (200g)

Mb4/5, 350 days grain-fed rib fingers served with roasted garlic, contains more sinew. (recommended at medium.)

Mommy’s Roast Spring Chicken

Whole chicken with sweet turnips, crispy skin and compound mayo dip.

Australian Galiciana Vintage Bone-In Striploin

Mb3+, 60 months old cattle (over twice the age of regular cattle) for greater flavour, with hot oil wash, wet-cured for 2 days, in thai moo ping marinade. (low chance of gristle/seams.)
(Recommended at medium-rare.)

Coffee stout striploin (300g)

Highly marbled australian striploin served with sautéed onions.
(This is a well-loved steak but in rare occasions, sinews may be undetectable before serving, due to the nature of this beef.)

Spanish moralejo milk-fed lamb leg chops in savoury stock reduction

Served with spinach mash.

With house-made oyster sauce.

Tiger Prawn Gambas al Ajillo (8 Pieces)

US Asparagus With Scallops

With Dijon mustard cream dressing.

Baby Carrots In Maple Syrup Glaze & Pistachios

Three-Hour Mushrooms

Caramelised over 3 hours until chewy and nutty, with silver onions.

Cheesy Creamed Spinach & Toasted Pine Nuts

Classic Mashed Potatoes

Straight Cut Salt & Pepper Fries

Add 7 to upgrade to fries with bottarga, Parmigiano Reggiano, truffle oil and cured egg yolk (Served with house-aged balsamic vinegar.)

Very spicy paella with socarrat, smoked sweet paprika, cayenne pepper and seafood stock with pan-seared Chilean seabass.

Concentrated lobster stock, HPP lobster meat and Japanese scallops.

Salmon Carbonara

Angel hair pasta, 5 days brined Atlantic salmon with blackened skin, ikura and fava beans. (Without cheese or bacon.)

Clammy Addiction

Angel hair pasta, white prawns, clams and bacon in an addictive sauce.

Punchy Pesto Seafood Cold Pasta

Rigatoni, tiger prawns, clams and baby squid.

Caramel Carnivore

Angel hair pasta, onions caramelised over 3 hours in a tangy balsamic vinegar sauce and pork shoulder meatballs.

Baconised Tomato Pasta

Rigatoni, with herbed pork shoulder meatballs.

Mac & Cheese

Basque Cheesecake

With kiwi coulis and Biscoff cookie base.

Tiramisu With Stewed Cherries (Alcoholic)

Classic Creme Brulee

Teacup Brownie with Ice-Cream of the Day

Vanilla Souffle

With chocolate ice-cream. (Extra 15 minutes wait.)