Meadesmoore (Raffles Place)

Really delicious, I’m definitely coming back again!

I had Burrata, the meadsmoore cut (500g) and tiramisu. Starting with the Burrata, it’s the first time I’ve had Burrata that isn’t with tomato but green pear(I think) so that was rather unique. The highlight of the night was most definitely the steak and dessert. The signature cut is wagyu from Australia. It was soft and tender with just the right amount of char. Amazing texture and when paired with their in house sauce, especially the bearnaise sauce, elevates the flavour profile of the steak. I was full at this juncture as the cuts were big but there’s always room for desserts!

Absolutely adored the tiramisu, especially the way it simply melts in your mouth, I’d go back just to have that.

Good atmosphere with barely any crowd, quite cosy. Good for dates!

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.

Ever since trying Meadesmoore, it has become one of my favourite steakhouses in Singapore.

This modern steakhouse redefines the steak experience with its unique cuts sourced from award-winning small producers. Led by the talented Executive Chef Victor Loy, every bite of their perfectly charcoal-grilled steaks transports you back to the golden age of dining.

They have exclusively curated a 5-Course Dinner Set Menu at $68++ per pax for the Singapore Restaurant Week, that’s happening from now till 27 Oct.

1️⃣ Starter
Jamon Iberico Toastie
(ricotta, arugula & grana padano)
OR
Grilled Zuchinni Tartine (V)
(ricotta, grapes & balsamic caviar)

2️⃣ Entrée
Ilamachi Crudo
(trout roe, leche de tigre verde & dill)
OR
Potato & Leck Vichyssoise (V)
(quail eggs, tom crouton & petit petals)

3️⃣ Intermczzo
Sangria Compressed Watermelon
(Madagascar vanilla, orange rind & mint)

4️⃣ Main Course
Double R Ranch Prime USDA New York Strip
(foie gras sauce, sucrine wedge & pomme puree)
OR
Primrose Farm's Pork Callote
(vadouvan spiced corn salsa & velouté)
OR
Strozzapreti all Vodka (V)
(stracciatella, Belvedere vodka & chilli)

5️⃣ Desserts
Basque Burnt Cheesecake Cloud
(almond crumble, seasonal sorbet & dried raspberries)
OR
Tiramisu
(brandied cream)

It’s a joyous nod to the grand steakhouses of the early 1900s, reimagined for today’s discerning diners.