Butcher Boy

Press release

Known for a contemporary take on the bar & grill concept with an Asian twist, Butcher Boy redefines comfort food and classic cocktails for the inspired diner. Its newly revamped food and libations menu promises to tantalise with fresh, novel creations that spotlight local produce as well as ingredie ...More

Known for a contemporary take on the bar & grill concept with an Asian twist, Butcher Boy redefines comfort food and classic cocktails for the inspired diner. Its newly revamped food and libations menu promises to tantalise with fresh, novel creations that spotlight local produce as well as ingredients that are sustainably sourced.

Boasting exciting flavour combinations, the revamped menu follows the prevailing format of Small Plates and Snacks, Baos, Buns, Dumplings, hearty meats and decadent desserts, designed to be shared in a communal dining style.

Kick off with a series of new small plates - Nori Pie Tee, where dressed tuna tartare with chives are served in crispy seaweed pie tee shells, and garnished with marinated ikura and wasabi cream cheese mayo, presenting an elevated and creative twist on the popular Peranakan appetiser. Inject a jolt of vibrancy to your meal and opt for the Scallop Ceviche, featuring anumami-laden Vietnamese dressing of lime juice, fish sauce, red chilli and freshly chopped shallots and finished with a creamy wasabi avocado puree.

When at Butcher Boy, one should never skip the meats. One of the latest creations, the Josper-grilled Lamb Rack, is served Tandoori style with a marinated red curry and boasts a flame-kissed crust, while the classic signature Pastrami Beef Short Ribs is slow-cooked at 58°C for 48 hours to achieve optimal tenderness.

Ensuring that the team keeps up with the evolution of the guests’ preferences of having less meat, vegetarian options such as Grilled Padron Peppers with smoked burrata and garlic sesame crumbs have been added to the menu while the Karana Jackfruit and Mushroom Pot Stickers, made from plant-based product, Karana, has long been a crowd favourite.

Another perennial mainstay on the menu, the Warm Chilli Crab with Mantou Buns is sure to delight purists with the generous serving of sweet crab meat drenched with an authentic, signature chilli crab sauce with a side of homemade mantou buns fried to perfection.

Wind up the meal with some sweets — both recent additions, the creative and delicious Pandan Ice-cream Sandwich, features coconut ice cream sandwiched between puff pastry, pandan kaya and sprinkles of yuzu gel; and an intriguing Charcoal Pavlova teeming with fresh fromage blanc, lime sorbet and finished with lime zest and dried raspberries.

Butcher Boy’s popular Sunday Roast continues to be available every Sunday from 12.00pm – 4.00pm. Be prepared to be spoilt with a selection of Chicken, Beef, Pork & Lamb Roasts, served with a platter of trimmings, Yorkshire Pudding, Carrot Miso Mash and the signature Szechuan Brussel Sprouts. Other than drinks specials, Sunday Roast promises good tunes, good company and seriously good grub.

The establishment’s new cocktail offerings feature redefined classic libations with a touch of the tongue-in-cheek. Freshen things up with Haw Yeah! ($22++), an elevated take on the Ramos Gin Fizz with basil-infused gin laced with tropical elements of mango and cucumber.

The Butterfly Effect abides by the Asian-inspired theme with a combination of butterfly pea flowers infused with vodka, in-house berry blend and ginger syrup. Those looking for a post-dinner option will enjoy Lucky No.7, made with a blend of Brandy, Kahlua & chocolate liqueur.

House favourites retained on the menu include Cymbo, a fiery twist on the classic Margarita with the use of jalapeno-infused tequila and a slight hint of agave; as well as the spirit forward Negroni-inspired No.47; and Holy Smokes, a modern twist on the classic Old Fashioned with coffee infused blended malt whisky which is smoked to perfection with apple wood chips.

Alongside the list of cocktails, the beverage menu also offers a selection of wines, sakes and beers as well as mocktails. (Sep 2021)

Dishes we love

Nori Pie Tee, Lamb Rack, Pastrami Beef Short Ribs,Karana Jackfruit and Mushroom Pot Stickers, Warm Chilli Crab with Mantou Bun

The butcher's brunch, a sunday roast

Craving a hearty Sunday Roast? Look no further. Brined for six hours, our free-range, organic roast chicken comes with a chestnut herb brioche stuffing, keeping the whole chook moist and juicy. Be prepared to be spoilt with a selection of Chicken, Beef, Pork & Lamb Roasts. Served with a platter of ...More

Craving a hearty Sunday Roast? Look no further. Brined for six hours, our free-range, organic roast chicken comes with a chestnut herb brioche stuffing, keeping the whole chook moist and juicy.

Be prepared to be spoilt with a selection of Chicken, Beef, Pork & Lamb Roasts. Served with a platter of trimmings; Yorkshire Pudding, Carrot Miso Mash and our signature Szechuan Brussel Sprouts, you're better off coming in stretchy pants.

There will be plenty of drink specials to keep your day going. Expect good tunes, good company & seriously good grub. Our Sunday Brunch Menu runs every Sunday from 12pm till 4pm, our regular dinner menu following.

When: Every Sunday
Time: 12-4pm

Takeaway available

The restaurant will be opened for takeaways instead.