Having drawn guests with a repertoire shaped by a mastery of butchery and contemporary wood-fire cooking, Butcher’s Block brings the farm to the table. A tribute to helming chef Jordan Keao’s native Hawai’ian heritage, the refreshed Spring menus celebrate nature’s best through harvests straight from the restaurant’s local farm – just as Chef Jordan would at his home island of Hawai’i.
Through a new partnership with Singaporean indoor vertical farm, farmd, what is required – and with no excess – is grown on Butcher’s Block’s very own plot, just kilometres away from the restaurant. The farm presents bright flavours of pesticide-free seasonal bounty of the restaurant’s preference all year round, cultivated with a hybrid horticulture method combining hydroponics with untouched peat.
This is a demonstration of the restaurant’s focus on food sustainability and a reflection of the Hawai’ian values of Aloha ʻĀina (love of the land) and Mālama ʻĀina (to care for the land). This act of minimising waste and maximising usage has been a core pillar behind Chef Jordan’s zero-waste culinary approach and practice of whole animal butchery.
From French radishes to Asian bok choy and microherbs, a mix of vibrant local harvests enhances the dishes in the refreshed IMUA tasting and a la carte menus. And with lunch service now extended to the weekends, guests have more reasons to enjoy the Butcher’s Block experience.
In the spirit of ohana or family in Hawai’ian, partake in a communal meal of a la carte creations, great for sharing amongst family and friends. From 1 March 2024, look forward to an expanded ‘Chef’s Prime Selection’ of large format beef from Rangers Valley in New South Wales, Australia.
Chosen for varying tastes and textures, the range of four ‘big cut’ beef options, deftly grilled over a flaming open wood-fire, includes highlights like the WX Crossbred Angus Porterhouse ($328++, 1.1kg, Mbs 4-5) and Dry-aged Full-Blood Wagyu OP Rib ($60++ per 100g with a minimum of 600g, Mbs 9+) that will please beef connoisseurs with its exceptional tenderness and intense umami from dry-aging in-house in a coating of rendered beef fat trimmings for a minimum of 100 days.
