Boasting Insta-worthy interiors, this fancy Mod-Australian restaurant in City Hall is the perfect spot for an intimate lunch or dinner in Singapore.
You’ve landed that promotion and feel like you deserve to posh it out with a nice dinner party, but can’t decide where to glam with your #fam? Look no further, because we’ve got a resto that holds a special place in our hearts. Tucked away at CHIJMES, fine dining restaurant Whitegrass is a hidden gem that’s popular with foodies and chefs alike. With famed chef-owner Sam Aisbett (who has worked with celebrated names like Tetsuya Wakuda and Peter Gilmore) at its helm, it comes as no surprise.
This up-and-coming Australian chef brings to the table a wide range of influences stemming from his days as a head chef for the much-lauded Quay, with a foundation honed as a sous chef at Tetsuya’s. Aisbett dishes out progressive plates with a Japanese touch; sure, it’s not a new concept in the ever-progressive world of fine dining, but he pushes boundaries by fusing local produce sourced daily from Tekka Market with unusual Australian ingredients like emu apples. Talk about a culinary adventure!
We all deserve a feast from time-to-time, and Whitegrass settles that generously. The restaurant offers two (48++ per person), three ($64++ per person) and five- ($135++ per person, with an optional wine pairing of $90++) course menus for lunch from Wednesday-Saturday, 12pm-2pm, three course dinners at $108++ per person from Tuesday to Saturday, 6pm-9.30pm, and five ($170++ per person, with an optional wine pairing of $90++) and eight- ($255++ per person) course dinner menus, available from Tuesday- Saturday, 6pm-9.30pm.
The star dishes are (undoubtedly) the salad of slow roasted young beetroots, with Manjimup truffles, smoked eel cream, rosella jam and Tasmanian pepper berry; butter-poached quail, which features an interesting combination of century egg whites, toasted milk and crunchy seeds; and the slow-cooked Mangalica pork, a tender pork jowl on a bed of shaved Australian abalone, handmade tofu, smoked onion cream, black moss and pork broth.
But that’s not all – the Sydney-sider has whipped up a few new additions to the menu to appease the even most discerning of diners. The yellowtail amberjack sashimi, diced and marinated in light white soy dressing and served with green apple dashi and frozen wasabi is an intriguing appetiser, while the rich chocolate cake with chocolate coated almonds and cherry sorbet will round off your meal with a surprising flourish. With an unconventional menu this scrumptious, a meal at Whitegrass will truly be one for the books.
For reservations, please contact 6837 0402 or email [email protected]. Bookings are available for private parties, corporate events and weddings.
Whitegrass, CHIJMES, #01-26/27, 30 Victoria Street, Singapore 187996.
This article is sponsored by Whitegrass