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2013-07-17
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Meat lovers will be thrilled to know about this new steakhouse opening at Plaza Singapura called Bull and Butcher. Lavishly decorated with cowhide upholstered chairs and a lively alfresco dining area, you will be surprised to discover that the dishes on their menu are actually quite wallet-friendly.The restaurant’s open concept kitchen is headed by Patron Chef Sam Neoh who has 17 years of culinary experience in the kitchens of Regent Hotel, The Fullerton and more recently One Rochester Group.Bul
The restaurant’s open concept kitchen is headed by Patron Chef Sam Neoh who has 17 years of culinary experience in the kitchens of Regent Hotel, The Fullerton and more recently One Rochester Group.
Bull and Butcher offers a variety of appetisers to whet your palate before sinking your fangs into their succulent cuts of meat. From Beef Carpaccio with Black Truffle ($26), Duck Confit ($16) and even Cream of Mushroom ($10) or Baked Onion Soup ($10). I particularly enjoyed their signature Crab Cake with Sundried Tomato Sauce ($16).
The sauce had a hint of curry powder in it which gives it this fragrant, Asian twist and the Crab Cake was chock full of crab meat enveloped in a buttery crispy batter. We also had some Prawn Cocktail ($14) served on a bed of crunchy greens smothered in a slightly tangy thousand island dressing.
If you’re a fan of garlic (like me), you definitely must try their Roast Whole Garlic ($8) which is roasted to perfection leaving the cloves of garlic absolutely sweet and juicy. This is a side dish that would match your steak perfectly.
We also had the chance to try out a new found cut of meat previously not available in Singapore, and is now exclusive to Bull and Butcher – the Petit Tender. This cut originates from the chuck shoulder clod and requires a more skilled butcher to extract it, making it relatively unknown.
The Petit Tender looks similar in shape to a Tenderloin and is equally delicate. Check out that pinkish-red piece of medium rare meat just oozing with so much flavour. You can choose from a variety of sauces to compliment the meat too – Bearnaise sauce, Garlic Herb Butter and their famous Carl’s Steak Sauce which is a tangy salsa-like creation by one of the restaurant’s founders, Carl Duggan.
nother great meat dish you will find at Bull and Butcher is their Australian Wagyu Beef Cheek ($38) braised for over 3 hours until the meat is absolutely tender and melts in your mouth, served on top a good, buttery mash potato.
For those who are looking for some pasta, you should give the Australian Wagyu Bolognaise Pasta ($26) a try. It is served with Fettuccine pasta in a homemade bolognaise sauce topped with cheese, making for an addictive combination that you will not be able to resist.
Finally, for dessert we had some Pear and Chocolate Crumble ($12) served with a scoop of vanilla Ice Cream. The salty crumbly bits at the side went perfectly with the chocolate filling which was not too sweet.Overall, I think Bull & Butcher serves up pretty good quality food and although I’m not so much of a meat-loving person, I would still recommend that you head there to try out the Petit Tender for yourself. Afterall, you can only get this cut of steak in Singapore exclusively at Bull and Butcher. And for others who prefer a less-meaty alternative, be sure to order one of their Crab Cakes!
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