Indulge in an extraordinary six-course culinary journey celebrating the exceptional quality and rich, distinctive flavours of premium Australian Pardoo Wagyu.
Thoughtfully curated by Chef Simon Bell and his culinary team, this exclusive dining experience celebrates the exceptional quality of Pardoo Wagyu, raised on a farm founded by Singaporean, Mr Bruce Cheng, who will be joining us for this special evening.
Featuring the award-winning Takeda 10, recognised at the World Steak Challenge, each course showcases the remarkable depth, richness and versatility of this prized beef through masterful culinary techniques and exquisite flavour pairings. From beautifully tender cuts to rich, melt-in-your-mouth indulgences, discover an extraordinary journey of flavours that brings the finest qualities of Pardoo Wagyu to life.
Enjoy an intimate communal dining experience, where guests come together around a shared table to savour exceptional flavours, exchange stories and celebrate the art of fine dining.
Wednesday, 11 November 2026 | 7pm
Optional Free-Flow Wine Package – 88++ per person
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White: Moss Wood 'Cuvée Blanc' Semillon/Sauvignon Blanc, 2025
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Red: Moss Wood Amy's, 2023
For menu, please view here. | For reservations, please click here.
For enquiries, please email [email protected] or call (65) 6213 4398.
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