Robertson Quay Dining Guide

by | Dec 27, 2025 | Uncategorized | 0 comments

Introduction

Robertson Quay has evolved into one of Singapore’s most sophisticated dining destinations, offering a quieter alternative to the bustling Clarke Quay while maintaining its own unique riverside charm. This comprehensive guide covers 20 exceptional eateries, complete with reviews, signature dish analyses, and recipes you can recreate at home.

Fine Dining Experiences

1. JAG (Jeremy Anant Gastronomy)

Cuisine: Contemporary French Fine Dining
Michelin Stars: 1 Star
Price Range: $$$$

Restaurant Review: JAG represents the pinnacle of vegetable-forward fine dining in Singapore. Chef Jeremy Gillon’s relocated space at STPI Robertson Quay showcases his philosophy of seasonal, vegetable-centric gastronomy without compromising on sophistication or flavor complexity. The restaurant’s commitment to celebrating produce at its peak creates an ever-evolving menu that honors the natural growing cycles.

Signature Dish Analysis: Shallot/Banana Shallot

This course demonstrates Chef Jeremy’s ability to elevate humble ingredients into complex, multi-dimensional experiences. The dish features multiple preparations of shallots, each highlighting different flavor profiles and textures.

Components:

  • Pickled shallots (acidity and crunch)
  • Banana shallot puree (sweetness and creaminess)
  • Grilled sliced shallots (caramelization and smokiness)
  • Shallot jelly (umami concentration)
  • Roasted and puffed buckwheat (nutty contrast)
  • Grilled shallot stock (depth)
  • Sariette oil (herbal finish)

Recipe Recreation: Simplified Shallot Course

Ingredients:

  • 8 banana shallots
  • 6 regular shallots
  • 100ml white wine vinegar
  • 50g sugar
  • 200ml vegetable stock
  • 50g buckwheat
  • 2 tbsp olive oil
  • Fresh savory (sariette) or thyme
  • Salt and pepper

Cooking Instructions:

  1. Pickled Shallots: Slice 2 shallots thinly. Bring vinegar, sugar, and 100ml water to boil. Pour over shallots and let cool (30 minutes).
  2. Shallot Puree: Peel and halve 3 banana shallots. Roast at 180°C for 40 minutes until soft. Blend with 2 tbsp stock until smooth. Season.
  3. Grilled Shallots: Slice 2 banana shallots into thick rounds. Brush with oil and grill on high heat for 3-4 minutes per side until charred.
  4. Shallot Stock: Char 3 shallots whole in a dry pan. Add to vegetable stock and simmer 20 minutes. Strain.
  5. Puffed Buckwheat: Toast buckwheat in dry pan until it pops slightly. Season with salt.
  6. Herb Oil: Blend fresh savory with olive oil and strain.
  7. Plating: Spread puree on plate, arrange grilled and pickled shallots, scatter buckwheat, drizzle stock and herb oil.

Delivery/Dining Options:

  • Dine-in only (fine dining experience)
  • Reservations strongly recommended
  • Tasting menu format

2. Esora

Cuisine: Modern Japanese Kappo
Michelin Stars: 1 Star
Price Range: $$$$

Restaurant Review: Esora embodies the Japanese concept of “shun”—the precise moment when an ingredient reaches peak flavor. Head Chef Takeshi Araki’s conservation shophouse setting creates an intimate atmosphere where diners can witness the precision of Kappo-style cooking. The seasonal approach means each visit offers unique discoveries based on what nature provides at its best.

Signature Dish Analysis: Omi Beef Grilled Over Binchotan

This dish showcases A5 Wagyu from Shiga prefecture, prepared using traditional binchotan charcoal grilling which imparts subtle smokiness without overwhelming the beef’s natural flavors.

Components:

  • A5 Omi Wagyu beef
  • Fried ginkgo nuts (autumn element)
  • Kabu/Japanese turnip (sweetness)
  • Nasu/eggplant (earthiness)
  • Kikuimo/Jerusalem artichoke chips (crunch)
  • Anka miso sauce (umami depth)
  • Kikuimo puree (creamy base)

Recipe Recreation: Japanese-Style Wagyu with Autumn Vegetables

Ingredients:

  • 400g high-quality wagyu or ribeye steak
  • 2 Japanese turnips
  • 1 small eggplant
  • 100g Jerusalem artichokes
  • 50g ginkgo nuts (or substitute with edamame)
  • 3 tbsp red miso paste
  • 200ml chicken/beef stock
  • 2 tbsp mirin
  • 1 tbsp sake
  • Vegetable oil for frying

Cooking Instructions:

  1. Miso Sauce: Combine miso, stock, mirin, and sake in a small pot. Simmer 10 minutes until slightly thickened. Set aside.
  2. Jerusalem Artichoke Puree: Peel and dice artichokes. Boil until tender (15 minutes). Blend with a splash of cooking water until smooth. Season.
  3. Vegetable Preparation:
    • Slice turnips thinly and sauté in butter until caramelized
    • Cut eggplant into rounds, score, and grill until soft
    • Thinly slice remaining artichokes and deep fry until crispy
    • Pan-fry ginkgo nuts until golden
  4. Wagyu: Season beef lightly with salt. Sear on very high heat for 2 minutes per side (for medium-rare). Rest 5 minutes, then slice.
  5. Plating: Spread artichoke puree, arrange beef slices, distribute vegetables artfully, drizzle miso sauce.

Delivery/Dining Options:

  • Dine-in only
  • Omakase-style experience
  • Advanced booking required

Contemporary European

3. Po (The Warehouse Hotel)

Cuisine: Modern Singaporean
Price Range: $$$

Restaurant Review: Po has undergone a remarkable transformation under Head Chef Desmond Yong, pivoting from modernized hawker classics to a deep dive into Nanyang heritage. This isn’t fusion—it’s archaeological culinary work, reviving nearly-forgotten recipes from Singapore’s diverse cultural kitchens. The new direction celebrates Chinese, Malay, Indian, Eurasian, and Peranakan traditions with sophisticated technique and genuine respect for the source material.

Signature Dish Analysis: Singgang Serani (Eurasian Fish Curry)

This rare Eurasian classic demonstrates the unique blend of Portuguese, Malay, and Chinese influences that define Eurasian cuisine. The dish features mackerel and tamarind in a toasted rice shell—a creative modern presentation of a traditional curry.

Menu Highlights & Dish Breakdown:

  1. Ikan Kerabu – Calamansi-cured yellowtail with herb salad, showcasing Malay kerabu traditions
  2. Gobi 65 – South Indian street snack, crispy cauliflower with spiced yogurt
  3. Puyuh Panggang – Grilled quail with three gingers and sambal
  4. Sotong Masak Hitam – Squid simmered in its own ink, richly spiced
  5. Babi Tohay – Iberico pork from a grandmother’s handwritten recipe
  6. Itek Sioh – Duck leg slow-braised with tamarind and soy
  7. Kueh Tingkat – Rotating traditional kueh inspired by childhood memories

Recipe Recreation: Simplified Babi Tohay (Pork in Fermented Bean Sauce)

Ingredients:

  • 800g pork belly, cut into chunks
  • 3 tbsp fermented bean paste (taucheo)
  • 4 cloves garlic, minced
  • 3cm ginger, sliced
  • 2 tbsp dark soy sauce
  • 1 tbsp sugar
  • 2 star anise
  • 1 cinnamon stick
  • 400ml water
  • 2 tbsp cooking oil

Cooking Instructions:

  1. Heat oil in heavy pot. Brown pork belly chunks on all sides (8-10 minutes). Remove and set aside.
  2. In same pot, sauté garlic and ginger until fragrant (2 minutes).
  3. Add fermented bean paste and fry until aromatic (3 minutes).
  4. Return pork to pot. Add soy sauce, sugar, star anise, cinnamon, and water.
  5. Bring to boil, then reduce to low simmer. Cover and cook for 90 minutes, stirring occasionally.
  6. Uncover and simmer another 30 minutes until sauce thickens and pork is meltingly tender.
  7. Adjust seasoning with more sugar or soy sauce as needed.
  8. Serve with steamed rice and blanched vegetables.

Delivery/Dining Options:

  • Dine-in preferred for optimal experience
  • Hotel guests can arrange room service
  • Reservations recommended

4. Merci Marcel at Robertson Quay

Cuisine: Modern French
Price Range: $$$

Restaurant Review: This collaboration with acclaimed Chef Bruno Ménard elevates Merci Marcel’s French Riviera charm to new heights. The restored 19th-century warehouse setting provides architectural drama, while the outdoor terrace offers ideal riverside dining. The menu balances classic French technique with thoughtful nods to local ingredients, creating a bridge between sophistication and approachability.

Signature Dish Analysis: Wild Porcini Ravioles

Delicate pasta pillows filled with wild porcini mushrooms, served in a creamy cep sauce—this dish exemplifies French luxury comfort food with impeccable execution.

Recipe Recreation: Mushroom Ravioli with Cep Cream Sauce

Ingredients:

For Pasta Dough:

  • 300g tipo 00 flour
  • 3 large eggs
  • 1 tsp olive oil
  • Pinch of salt

For Filling:

  • 300g mixed mushrooms (porcini if available, or cremini/shiitake)
  • 50g ricotta
  • 30g parmesan, grated
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • Fresh thyme
  • Salt and pepper

For Sauce:

  • 200ml heavy cream
  • 100ml mushroom or vegetable stock
  • 20g dried porcini mushrooms
  • 2 tbsp butter
  • 1 shallot, minced
  • Truffle oil (optional)

Cooking Instructions:

  1. Pasta Dough: Mix flour and salt on work surface. Create well in center. Add eggs and oil. Gradually incorporate flour. Knead 10 minutes until smooth. Wrap and rest 30 minutes.
  2. Filling: Soak dried porcini in hot water 20 minutes. Drain and chop. Sauté fresh mushrooms in butter until golden (8 minutes). Add garlic and thyme, cook 2 more minutes. Cool, then mix with ricotta, parmesan, and chopped porcini. Season well.
  3. Ravioli Assembly: Roll pasta very thin (setting 6-7 on machine). Cut into squares. Place teaspoon of filling in center. Brush edges with water, top with another square, press to seal. Use fork to crimp edges.
  4. Sauce: Sauté shallot in butter until soft. Add cream, stock, and any remaining soaked porcini. Simmer 10 minutes until slightly thickened. Season.
  5. Cooking: Boil ravioli in salted water 3-4 minutes until they float. Drain gently.
  6. Plating: Pool sauce on plates, arrange ravioli, finish with fresh thyme and truffle oil.

Second Signature: Roasted Chicken Breast with Tomato-Raspberry Sauce

Ingredients:

  • 2 chicken breasts, skin-on
  • 200g cherry tomatoes
  • 100g raspberries
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Fresh basil
  • Butter and olive oil

Cooking Instructions:

  1. Season chicken with salt and pepper. Sear skin-side down in hot pan 6 minutes until crispy. Flip and cook 5 more minutes. Rest.
  2. In same pan, add tomatoes and cook until bursting (5 minutes).
  3. Add raspberries, vinegar, and honey. Simmer 5 minutes, mashing gently.
  4. Strain sauce through sieve for smooth texture. Whisk in butter.
  5. Slice chicken and serve with sauce, garnished with fresh basil.

Delivery/Dining Options:

  • Dine-in with outdoor terrace seating
  • Weekend brunch available
  • Private dining options
  • No delivery service

Italian Excellence

5. Vincenzo Capuano

Cuisine: Contemporary Neapolitan Pizza
Price Range: $$

Restaurant Review: Vincenzo Capuano brings world-championship pizza pedigree to Singapore’s shores. His signature long-leavened dough creates impossibly light, airy crusts with the perfect char and chew. The theatrical presentation—pizzas sliced tableside with golden scissors—adds ceremony to exceptional product. Beyond pizza, the pastas showcase authentic Italian technique with generous, saucy preparations.

Signature Dish Analysis: Provola E Pepe (World Champion Pizza)

This award-winning pizza demonstrates how simplicity and technique can create perfection. The combination of provola cheese and black pepper on a perfectly fermented crust showcases the importance of quality ingredients and proper dough development.

Recipe Recreation: Neapolitan-Style Pizza Dough

Ingredients:

  • 500g tipo 00 flour (or bread flour)
  • 325ml water (room temperature)
  • 10g salt
  • 2g fresh yeast (or 0.7g instant yeast)
  • 5ml olive oil

Cooking Instructions:

  1. Day 1 – Evening: Dissolve yeast in water. Mix flour and salt in large bowl. Add yeast water and olive oil. Mix until shaggy dough forms.
  2. Knead on work surface 10-15 minutes until smooth and elastic. The dough should be soft and slightly sticky.
  3. Place in oiled bowl, cover with plastic wrap. Refrigerate 24-72 hours (longer = more flavor).
  4. Day 2-4 – Baking Day: Remove dough from fridge 4-6 hours before baking.
  5. Divide into 4 balls (250g each). Shape into tight balls by pulling dough underneath and pinching.
  6. Place balls on oiled tray, cover with damp cloth. Let rise 4-6 hours at room temperature until doubled.
  7. Shaping: Flour work surface generously. Gently press dough ball from center outward, leaving 1-inch border for crust. Stretch carefully to 10-12 inch diameter.
  8. For Provola E Pepe: Top with torn provola cheese (or mozzarella), generous black pepper, drizzle of olive oil.
  9. Baking: If you have pizza stone, preheat oven to maximum (usually 260°C/500°F) for 1 hour. Bake pizza on stone 8-12 minutes until crust is charred and cheese bubbles.
  10. Without stone: Use inverted baking sheet, preheat same way, bake 10-15 minutes.
  11. Finish with more black pepper and olive oil.

Pro Tips:

  • Cold fermentation develops complex flavors
  • High hydration creates airy crust
  • Very hot oven is essential
  • Don’t overwork dough when shaping

Delivery/Dining Options:

  • Dine-in for best experience
  • Takeaway available
  • Lunch through late evening service

6. Publico Ristorante

Cuisine: Contemporary Italian
Price Range:$-$

Restaurant Review: Publico successfully balances traditional Italian technique with contemporary presentation. The riverside location within the InterContinental creates a lively yet refined atmosphere perfect for both business dinners and leisurely weekend meals. House-made pastas and wood-fired pizzas anchor the menu, while the weekend free-flow options add exceptional value.

Menu Analysis & Dish Breakdown:

Star Dishes:

  1. Mafaldine Slow-Cooked Lamb Ragu – Ribbon pasta with tender braised lamb, classic Italian comfort
  2. Tortelli Vodka – Stuffed pasta in creamy vodka-tomato sauce
  3. Truffle and Porcini Risotto – Luxury mushroom rice, rich and earthy
  4. Diavola Pizza – Spicy salami, wood-fired perfection

Recipe Recreation: Slow-Cooked Lamb Ragu

Ingredients:

  • 800g lamb shoulder, diced
  • 400g canned tomatoes
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 200ml red wine
  • 300ml beef stock
  • 2 bay leaves
  • Fresh rosemary
  • 400g mafaldine or pappardelle pasta
  • Parmesan for serving
  • Olive oil

Cooking Instructions:

  1. Soffritto: Heat olive oil in heavy pot. Sauté carrots, celery, and onion over medium heat until soft (10 minutes). Add garlic, cook 2 more minutes.
  2. Brown Lamb: Push vegetables to side. Add lamb in batches, brown well on all sides (10 minutes total).
  3. Deglaze: Pour in red wine, scraping bottom of pot. Let reduce by half (5 minutes).
  4. Braise: Add tomatoes (crush by hand), stock, bay leaves, and rosemary. Bring to boil.
  5. Reduce to very low simmer. Cover and cook 3 hours, stirring every 30 minutes. Add water if needed.
  6. After 3 hours, lamb should fall apart easily. Use wooden spoon to break into shreds.
  7. Remove lid, simmer 30 more minutes to thicken sauce. Season with salt and pepper.
  8. Pasta: Cook mafaldine in salted boiling water until al dente (2 minutes less than package time).
  9. Reserve 1 cup pasta water. Drain pasta.
  10. Add pasta to ragu with splash of pasta water. Toss over heat 2 minutes to marry flavors.
  11. Serve with grated parmesan and fresh herbs.

Make-Ahead: Ragu improves overnight. Reheat gently before serving.

Delivery/Dining Options:

  • Dine-in with river views
  • Weekend free-flow wine, beer, and prosecco
  • Private dining available
  • Delivery through major platforms

7. Bistecca Tuscan Steakhouse

Cuisine: Tuscan Steakhouse
Ranking: 23rd Best Steakhouse Worldwide
Price Range:$$-$$

Restaurant Review: Bistecca’s ranking as Asia’s only top-50 steakhouse is well-deserved. The traditional shophouse setting creates intimate charm while the kitchen delivers authentic Tuscan cooking techniques. The wood-fired grill imparts distinctive char that defines Florentine steak tradition. This is meat-focused dining executed at the highest level with Italian soul.

Signature Dish Analysis: Bistecca alla Fiorentina

This thick-cut, char-grilled T-bone steak represents centuries of Tuscan tradition. The high-temperature wood-fired cooking creates a deeply caramelized crust while maintaining a rare to medium-rare interior. Traditionally from Chianina cattle, the preparation is deceptively simple but requires perfect execution.

Traditional Preparation:

  • 3-4cm thick T-bone cut
  • Room temperature before cooking
  • Cooked over wood fire at very high heat
  • 5-7 minutes per side
  • Seasoned only with salt, pepper, olive oil
  • Served sliced, shared family-style

Recipe Recreation: Florentine-Style T-Bone Steak

Ingredients:

  • 1.2kg T-bone or porterhouse steak (4cm thick)
  • Coarse sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil (best quality)
  • Lemon wedges
  • Fresh rosemary

Cooking Instructions:

  1. Preparation: Remove steak from refrigerator 2 hours before cooking to reach room temperature.
  2. Seasoning: Pat completely dry with paper towels. Season generously with salt and pepper on both sides and edges.
  3. Fire Setup: If using charcoal grill, build very hot fire. If using gas, preheat to maximum. For oven method, preheat to 260°C with cast iron skillet inside for 30 minutes.
  4. Cooking:
    • Place steak on hottest part of grill
    • Do not move for 6 minutes (resist temptation!)
    • Flip once, cook another 6 minutes
    • Stand steak on fatty edge for 2 minutes to render fat
    • Check temperature: 50-52°C internal for rare (traditional)
  5. Resting: Transfer to cutting board. Rest 10 minutes minimum.
  6. Serving: Slice meat off the bone in thick slices. Arrange on platter. Drizzle with premium olive oil, squeeze of lemon, flaky salt.
  7. Accompaniments: Serve with wild rocket salad dressed simply with balsamic and parmesan, as recommended in the restaurant.

Critical Tips:

  • Thickness matters—thin steaks won’t work
  • High heat is essential for proper crust
  • Don’t overcook—rare to medium-rare is traditional
  • Quality olive oil at finish is not optional

Grass-Fed Sirloin Alternative:

For individual portions, the restaurant recommends grass-fed sirloin:

Ingredients:

  • 300g grass-fed sirloin (3cm thick)
  • Salt, pepper, olive oil
  • Butter and garlic for basting

Cooking Instructions:

  1. Season and bring to room temperature
  2. Sear in very hot cast iron 3 minutes per side
  3. Add butter, garlic, and rosemary to pan
  4. Baste steak while it finishes (2 minutes)
  5. Rest 5 minutes, slice against grain

Delivery/Dining Options:

  • Dine-in strongly recommended for optimal experience
  • Reservations essential (popular venue)
  • Private dining available
  • Limited takeaway options

British & European Comfort

8. Carnaby

Cuisine: Elevated British Fare
Price Range: $$

Restaurant Review: Carnaby successfully reimagines British pub classics with refinement and respect. Former Potato Head Executive Chef Adam Penney brings sophistication to comfort food while maintaining the heartiness that defines British cooking. The combination of music bar atmosphere with serious cooking creates an approachable yet memorable experience. The sourcing of British ingredients alongside local produce shows genuine commitment to authenticity.

Signature Dish Analysis: Carnaby Burger

This isn’t just another burger—it’s a carefully engineered blend of UK and Australian beef cuts, elevated with award-winning Wookey Hole cave-aged cheddar from Dorset. The custom blend and house-made sauce demonstrate the chef’s attention to detail in reimagining classics.

Recipe Recreation: Premium British-Style Burger

Ingredients:

For Patties:

  • 800g ground beef (mix of chuck 70% and short rib 30%)
  • Salt and pepper

For Carnaby Sauce:

  • 100g mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp brown sauce (HP sauce)
  • 1 tsp Worcestershire sauce
  • 1 tsp mustard powder
  • 1 small gherkin, finely diced
  • 1 tsp smoked paprika

Assembly:

  • 4 brioche buns
  • 200g aged cheddar (sharp/mature)
  • 4 leaves butter lettuce
  • 1 large tomato, sliced
  • 1 onion, sliced thin
  • Butter for toasting buns

For Chips:

  • 4 large Maris Piper potatoes
  • Oil for frying

Cooking Instructions:

  1. Carnaby Sauce: Mix all sauce ingredients until smooth. Refrigerate minimum 1 hour for flavors to develop.
  2. Chips: Peel potatoes and cut into thick chips (1.5cm). Rinse in cold water, pat dry. First fry at 140°C for 8 minutes (chips should be soft but not colored). Remove and rest. Second fry at 180°C for 3-4 minutes until golden and crispy. Season immediately with salt.
  3. Patties: Divide beef into 4 portions (200g each). Shape gently into patties slightly larger than buns (they’ll shrink). Make small indent in center. Season generously with salt and pepper.
  4. Cooking Burgers: Heat cast iron skillet until smoking hot. Add patties. Press gently with spatula. Cook 3 minutes undisturbed for nice crust. Flip. Add cheese slices immediately. Cook 3 more minutes for medium. Rest 2 minutes.
  5. Toasting Buns: Butter cut sides of buns. Toast in pan or under grill until golden.
  6. Assembly: Bottom bun, sauce, lettuce, patty with cheese, tomato, onion, more sauce, top bun.
  7. Serving: Serve immediately with hot chips and coleslaw on the side.

Signature Dish #2: Steak & Guinness Pie

Ingredients:

  • 1kg beef chuck, diced
  • 440ml Guinness stout
  • 2 onions, chopped
  • 3 carrots, diced
  • 200g mushrooms, quartered
  • 3 tbsp flour
  • 500ml beef stock
  • 2 tbsp tomato paste
  • 2 bay leaves
  • Fresh thyme
  • 500g puff pastry
  • 1 egg, beaten

Cooking Instructions:

  1. Season beef with salt and pepper. Dust with flour.
  2. Brown beef in batches in heavy pot (10 minutes). Set aside.
  3. Sauté onions and carrots until soft (8 minutes).
  4. Add tomato paste, cook 2 minutes.
  5. Return beef to pot. Pour in Guinness, scraping bottom.
  6. Add stock, bay leaves, thyme. Bring to boil.
  7. Cover and simmer very gently 2.5 hours until beef is tender.
  8. Add mushrooms. Simmer 30 more minutes uncovered to thicken.
  9. Cool filling completely.
  10. Divide filling into individual pie dishes or one large dish.
  11. Roll puff pastry and top pies. Trim and crimp edges. Cut steam vent.
  12. Brush with beaten egg.
  13. Bake at 200°C for 30-35 minutes until pastry is golden and puffed.

Signature Dish #3: Golden Beer Battered Fish & Chips

Ingredients:

For Fish:

  • 4 fillets fresh snapper or cod (180g each)
  • 200g self-raising flour
  • 250ml cold Brewdog Punk IPA (or similar IPA)
  • Pinch of salt
  • Oil for deep frying

For Accompaniments:

  • 300g frozen peas
  • 2 tbsp butter
  • Fresh mint
  • Tartare sauce
  • Lemon wedges

Cooking Instructions:

  1. Batter: Mix flour and salt. Slowly whisk in cold beer until smooth but slightly lumpy. Refrigerate 30 minutes.
  2. Mushy Peas: Boil peas until very soft (8 minutes). Drain. Mash roughly with butter and mint. Season.
  3. Frying Fish: Heat oil to 180°C. Pat fish dry. Dust with flour. Dip in batter, letting excess drip off. Carefully lower into oil. Fry 6-8 minutes until golden and crispy. Drain on paper towels.
  4. Serving: Arrange fish and chips on paper. Serve with mushy peas, tartare sauce, and lemon wedges.

Chef’s Tip: The IPA in the batter adds flavor and helps create an airy, crispy texture.

Delivery/Dining Options:

  • Dine-in with music bar atmosphere
  • Takeaway available
  • Late evening service
  • Delivery via major platforms

Steakhouse Excellence

9. Wolfgang’s Steakhouse

Cuisine: American Steakhouse
Price Range: $$$$

Restaurant Review: Wolfgang Zwiener didn’t just replicate Peter Luger’s formula—he refined it. The commitment to USDA Prime Black Angus beef, dry-aged on-site for minimum 28 days (up to 60 days for premium cuts), sets a standard few can match. The InterContinental Robertson Quay location adds riverside elegance to classic New York steakhouse swagger. This is serious, no-nonsense meat dining done at the highest level.

Menu Analysis:

Aging Process Explained:

  • 28-day aging: Concentrated beef flavor, tender texture
  • 60-day aging: Intense, almost blue cheese-like funk, incredible depth, significantly higher price

Signature Cuts:

  1. 60-Day Dry Aged Rib Eye – The ultimate splurge, with concentrated, complex flavors developed through extended aging
  2. New York Sirloin – Half the price, equally juicy, great balance of flavor and value
  3. Porterhouse – Combines strip and tenderloin, ideal for sharing

Recipe: Dry-Aged Steak at Home (Simplified)

While true dry-aging requires specialized equipment, you can approximate some flavors:

Ingredients:

  • 1 prime ribeye steak (at least 3cm thick)
  • Coarse salt
  • Butter
  • Garlic
  • Fresh thyme

Home “Aging” Method:

  1. Unwrap steak. Pat completely dry.
  2. Place on wire rack over plate in refrigerator.
  3. Leave uncovered 3-5 days (not true dry-aging, but develops concentrated flavor).
  4. Pat dry daily, turn occasionally.

Cooking Instructions:

  1. Remove from fridge 2 hours before cooking.
  2. Pat completely dry (critical for crust).
  3. Season generously with coarse salt only (pepper burns at high heat).
  4. Heat cast iron skillet until smoking hot.
  5. Add steak. Don’t move. Cook 4-5 minutes.
  6. Flip. Add butter, garlic, thyme to pan.
  7. Baste steak with melted butter while cooking another 4-5 minutes.
  8. Check temperature: 52-55°C for medium-rare.
  9. Rest 10 minutes on board.
  10. Slice against grain. Season with flaky salt and pepper now.

Recommended Sides (From Menu):

Garlic Fried Asparagus:

  • Blanch asparagus 2 minutes
  • Sauté in butter with sliced garlic until golden
  • Season with salt and lemon

Sautéed Mushrooms:

  • Use mix of mushrooms (button, cremini, shiitake)
  • High heat, butter, garlic, fresh thyme
  • Cook until golden and caramelized

Delivery/Dining Options:

  • Dine-in strongly preferred
  • Steaks lose quality during delivery
  • Reservations recommended
  • Private dining available

10. Logi

Cuisine: Wood-Fired Concept
Price Range: $$$

Restaurant Review: Logi harnesses live fire in ways that go beyond simple grilling. The restaurant’s name—referencing the Nordic god of fire—signals their commitment to flame-based cooking techniques. Every dish carries some element of smoke, char, or fire-kissed flavor, from subtle kissing to intense barbecue character. The regularly rotating menu keeps things fresh while showcasing seasonal ingredients and premium proteins.

Signature Dish Analysis: Wagyu Rib Finger with Bone Marrow

This show-stopping dish combines multiple luxury elements: tender Wagyu short rib, rich bone marrow, sweet shallot confit, and toast for textural contrast. The optional whiskey pairing adds warming complexity.

Components:

  • Wagyu rib finger (short rib)
  • Roasted bone marrow
  • Shallot confit
  • Toasted sourdough
  • Optional whiskey shot

Recipe Recreation: Wood-Fired Wagyu Short Rib

Ingredients:

  • 4 Wagyu short ribs (or high-quality beef short ribs)
  • 2 marrow bones (cut lengthwise)
  • 6 shallots, peeled
  • 100ml red wine
  • 50ml beef stock
  • 2 tbsp butter
  • Fresh thyme
  • Sourdough bread
  • Flaky sea salt

Cooking Instructions:

  1. Shallot Confit: Place shallots in small pot. Cover with olive oil. Add thyme. Cook on lowest heat 45 minutes until soft and golden. Set aside in oil.
  2. Marrow Preparation: Soak marrow bones in salted water 2 hours (removes blood). Pat dry. Season with salt.
  3. Short Ribs: Season ribs generously with salt and pepper. If grilling, use high heat and cook 4-5 minutes per side, rotating for even char. If using oven, sear in cast iron on all sides (10 minutes), then roast at 200°C for 15 minutes for medium-rare.
  4. Roasting Marrow: While ribs cook, roast marrow bones at 220°C for 15-20 minutes until bubbling and lightly browned.
  5. Toast: Grill or toast sourdough slices until charred.
  6. Plating: Arrange rib on plate. Place marrow bone alongside. Add shallot confit and toasted bread. Drizzle any resting juices over meat. Finish with flaky salt.
  7. Serving: Scoop marrow onto toast, top with shallot confit. Enjoy with the Wagyu.

Signature Dish #2: Sakura Pork Chop in Bacon Maple Jus

Ingredients:

  • 4 thick-cut pork chops (3cm thick)
  • 150g bacon, diced
  • 100ml maple syrup
  • 200ml chicken stock
  • 2 tbsp butter
  • Fresh sage

Cooking Instructions:

  1. Score fat on pork chops. Season well.
  2. Render bacon in pan until crispy. Remove and reserve.
  3. In bacon fat, sear pork chops 4 minutes per side over medium-high heat.
  4. Transfer to oven at 180°C for 8-10 minutes (internal temp 63°C).
  5. In same pan, add maple syrup and stock. Reduce by half (5 minutes).
  6. Whisk in butter. Add crispy bacon back. Season.
  7. Rest pork chops 5 minutes. Serve with bacon maple jus and sage leaves.

Wine Pairing Recommendation: The menu suggests Innocent 40 sake – a sweet, aromatic sake from Iwate with gentle, clean finish that balances the robust smoky flavors.

Delivery/Dining Options:

  • Dine-in for optimal wood-fired experience
  • Reservations recommended
  • Limited takeaway (quality compromised)
  • Rotating seasonal menu

Spanish & Mediterranean

11. Tapas,24

Cuisine: Spanish Tapas
Price Range: $

Restaurant Review: As the first Asian outpost of Chef Carles Abellán’s iconic Barcelonian concept, Tapas,24 captures the essence of Spain’s counter-culture dining scene. The all-day format allows for leisurely grazing through small plates, while the extensive sangria selection and Spanish wine list provide authentic beverage pairings. The energy level remains high throughout service, creating the convivial atmosphere essential to tapas culture.

Menu Analysis & Dish Breakdown:

Star Dishes:

  1. Avocado and Roasted Pumpkin Salad – Fresh, seasonal, vegetable-forward
  2. Lamb Skewers – Charred, spiced, intensely flavorful
  3. Surf and Turf Paella – Mixed seafood and chicken, saffron-scented rice

Recipe Recreation: Spanish Surf and Turf Paella

Ingredients:

Base:

  • 400g bomba or arborio rice
  • 1L seafood or chicken stock (warm)
  • Large pinch saffron threads
  • 100ml white wine

Proteins:

  • 300g mixed seafood (prawns, mussels, squid)
  • 2 chicken thighs, diced
  • 100g chorizo, sliced

Vegetables:

  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 2 tomatoes, grated
  • 100g peas

Finishing:

  • Olive oil
  • Smoked paprika
  • Fresh parsley
  • Lemon wedges

Cooking Instructions:

  1. Saffron Stock: Steep saffron in warm stock for 15 minutes.
  2. Sofrito: Heat olive oil in large paella pan or wide skillet. Sauté chicken until golden (8 minutes). Remove.
  3. Add chorizo, cook until oil releases (3 minutes). Remove.
  4. In same oil, sauté onion and pepper until soft (8 minutes). Add garlic, cook 1 minute.
  5. Add grated tomatoes and paprika. Cook until paste-like (5 minutes).
  6. Rice: Add rice, stir to coat (2 minutes). Pour in wine, let evaporate.
  7. Add half the stock. Arrange chicken and chorizo over rice. Don’t stir from now on.
  8. Add remaining stock gradually as absorbed (20 minutes total).
  9. Seafood: In final 5 minutes, nestle seafood and peas into rice. Cover with foil.
  10. Socarrat: Remove foil. Increase heat for final 2 minutes to create crispy bottom layer.
  11. Remove from heat. Rest 5 minutes. Garnish with parsley and lemon.

Critical Paella Tips:

  • Don’t stir after adding stock (prevents socarrat)
  • Use wide, shallow pan for proper rice texture
  • Rice should be slightly al dente, not mushy
  • The crispy bottom (socarrat) is prized

Recipe Recreation: Spanish Lamb Skewers (Pinchos Morunos)

Ingredients:

  • 600g lamb leg, cubed (3cm pieces)
  • 3 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • Fresh mint
  • Wooden skewers (soaked)

Cooking Instructions:

  1. Marinade: Mix olive oil, spices, garlic, and lemon juice. Add lamb. Marinate minimum 2 hours, preferably overnight.
  2. Skewering: Thread lamb onto skewers, 4-5 pieces each.
  3. Grilling: Heat grill or griddle pan to high. Cook skewers 3-4 minutes per side for medium (8-12 minutes total).
  4. Serving: Rest 2 minutes. Garnish with fresh mint and lemon wedges.

Sangria Recommendation: Traditional red sangria with Spanish red wine, brandy, orange juice, chopped fruits, and a touch of cinnamon.

Delivery/Dining Options:

  • Dine-in for full tapas experience
  • All-day service (flexible timing)
  • Takeaway available
  • Delivery via platforms
  • Large groups welcome

12. Ummi Beirut

Cuisine: Authentic Lebanese
Michelin Recognition: Chef Greg Malouf (Michelin-starred) Price Range: −−$

Restaurant Review: Under the guidance of Chef Greg Malouf, widely regarded as the master of modern Lebanese cuisine, Ummi Beirut delivers authentic Arab flavors using only fresh, organic produce. The sharing-style menu encourages communal dining, reflecting Lebanese hospitality traditions. The range spans light mezza to substantial charcoal-grilled meats, accommodating both light grazers and hearty appetites.

Menu Analysis:

Cold Mezza:

  1. Hummus with Spiced Lamb and Pine Nuts – Creamy chickpea dip elevated with seasoned meat
  2. Baba Ganoush – Smoky eggplant puree
  3. Rolled Stuffed Vine Leaves – Rice and herb filling

Hot Mezza:

  1. Hazelnut Falafel – Crispy chickpea fritters with nutty addition
  2. Makanek Sausages – Lebanese spiced sausages
  3. Spinach and Feta Fatayer – Savory pastries

Signature Main: Six-hour slow-cooked lamb shoulder

Recipe Recreation: Lebanese Hummus with Spiced Lamb

Ingredients:

For Hummus:

  • 400g dried chickpeas (or 2 cans, drained)
  • 100g tahini
  • 3 cloves garlic
  • Juice of 2 lemons
  • 1 tsp cumin
  • Ice cold water
  • Baking soda (if using dried chickpeas)

For Spiced Lamb Topping:

  • 300g ground lamb
  • 1 onion, finely diced
  • 2 tsp seven spice (baharat)
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 50g pine nuts
  • Olive oil
  • Pomegranate molasses

Cooking Instructions:

  1. Chickpeas (if using dried): Soak overnight. Drain. Boil with pinch of baking soda until very soft (1-2 hours). Drain, reserve cooking liquid.
  2. Hummus Base: In food processor, blend chickpeas, tahini, garlic, lemon juice, cumin, and salt. Add ice water gradually until ultra-smooth and creamy (this takes 5-10 minutes of processing).
  3. Spiced Lamb: Heat olive oil. Sauté onion until soft (5 minutes). Add lamb, breaking up. Add all spices. Cook until browned (10 minutes). In separate pan, toast pine nuts until golden.
  4. Assembly: Spread hummus on large plate, creating well in center. Fill with spiced lamb. Top with pine nuts. Drizzle with olive oil and pomegranate molasses.

Recipe Recreation: Six-Hour Slow-Cooked Lamb Shoulder

Ingredients:

  • 1.5kg lamb shoulder
  • 2 onions, sliced
  • 1 head garlic, halved
  • 2 tbsp baharat spice mix
  • 1 tbsp cumin
  • 2 tsp cinnamon
  • 500ml lamb or chicken stock
  • 100ml pomegranate molasses
  • Fresh mint and parsley
  • Olive oil

Cooking Instructions:

  1. Spice Rub: Mix spices with olive oil to form paste. Rub all over lamb shoulder. Marinate 2 hours or overnight.
  2. Braising: Preheat oven to 160°C. Place onions and garlic in roasting pan. Set lamb on top. Pour stock around (not over) lamb.
  3. Cover tightly with foil. Roast 5 hours.
  4. Remove foil. Increase temperature to 200°C. Roast 45 minutes until exterior is crispy.
  5. Finishing: Remove lamb, tent with foil. Strain braising liquid into saucepan. Add pomegranate molasses. Reduce by half (10 minutes).
  6. Serving: Shred lamb or serve whole on large platter. Drizzle with sauce. Garnish with fresh herbs and more pomegranate molasses.

Serving Suggestion: Present with flatbread, rice pilaf, and assorted mezza for authentic experience.

Recipe Recreation: Hazelnut Falafel

Ingredients:

  • 400g dried chickpeas (must be dried, not canned)
  • 100g hazelnuts, toasted and chopped
  • 1 onion, roughly chopped
  • 4 cloves garlic
  • Large bunch parsley
  • Large bunch cilantro
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp baking powder
  • Vegetable oil for frying

Cooking Instructions:

  1. Preparation: Soak chickpeas overnight. Drain well (do NOT cook them).
  2. Processing: In food processor, pulse chickpeas, onion, garlic, and herbs until finely ground but not paste-like (should hold together when squeezed).
  3. Add spices, hazelnuts, and baking powder. Pulse to combine.
  4. Refrigerate mixture 1 hour.
  5. Shaping: Form into small patties or balls (golf ball size).
  6. Frying: Heat oil to 180°C. Fry falafel in batches 4-5 minutes until deep golden brown. Drain on paper towels.
  7. Serving: Serve hot with tahini sauce, pickles, and fresh vegetables.

Pro Tip: Using dried (uncooked) chickpeas is essential for proper texture. Canned chickpeas will result in mushy falafel.

Delivery/Dining Options:

  • Dine-in for full experience
  • Sharing-style recommended
  • Takeaway available
  • Delivery via major platforms
  • Large groups welcome

French Bistro Classics

13. Les Bouchons Rive Gauche

Cuisine: Classic French Bistro
Price Range: $

Restaurant Review: Les Bouchons pays genuine homage to Parisian bistro traditions, particularly the art of steak frites. As pioneers of this dish in Singapore, they’ve perfected the formula over years of service. The Robertson Quay location’s outdoor terrace provides the ideal setting for leisurely French-style dining. The owner’s curated wine selection reflects deep knowledge and passion for French viticulture.

Signature Dish Analysis: Steak Frites with Unlimited Fries

This seemingly simple dish requires precise execution: properly seasoned steak cooked to temperature, served with thin, crispy fries that can be endlessly replenished. The combination represents the soul of French bistro cooking—quality ingredients, classical technique, generous portions.

Recipe Recreation: Classic Steak Frites

Ingredients:

For Steak:

  • 2 ribeye or sirloin steaks (250g each, 2.5cm thick)
  • Butter
  • Garlic
  • Fresh thyme
  • Salt and pepper

For Frites:

  • 4 large potatoes (Maris Piper or Russet)
  • Vegetable oil for frying
  • Sea salt

For Sauce Options:

  • Béarnaise, peppercorn, or garlic butter

Cooking Instructions:

  1. Double-Fried Frites: Peel potatoes. Cut into thin matchsticks (0.5cm). Rinse in cold water, dry thoroughly.
  2. First fry at 140°C for 6-7 minutes (blanching). Remove, drain, cool.
  3. Second fry at 180°C for 2-3 minutes until golden and crispy. Drain on paper towels. Season immediately with sea salt.
  4. Steak: Bring steaks to room temperature (1 hour). Pat completely dry. Season generously with salt and pepper.
  5. Heat cast iron skillet until smoking. Add steaks. Don’t move for 4 minutes.
  6. Flip. Add butter, crushed garlic, and thyme to pan. Baste continuously for 3-4 minutes.
  7. Check temperature: 52°C for medium-rare, 57°C for medium.
  8. Rest 5 minutes on board.
  9. Serving: Slice steak if desired. Serve with mountain of hot frites. Provide extra salt.

Classic Béarnaise Sauce:

Ingredients:

  • 3 egg yolks
  • 150g butter, melted
  • 2 tbsp white wine vinegar
  • 1 shallot, minced
  • 2 tbsp tarragon, chopped
  • Salt and pepper

Instructions:

  1. Reduce vinegar with shallot by half. Cool slightly.
  2. Whisk egg yolks in bowl over simmering water.
  3. Slowly drizzle in melted butter, whisking constantly.
  4. Add reduced vinegar and tarragon. Season.

Additional Signature: French Onion Soup

Ingredients:

  • 6 large onions, thinly sliced
  • 50g butter
  • 1L beef stock
  • 100ml white wine
  • 2 bay leaves
  • Fresh thyme
  • Baguette slices
  • 200g Gruyère cheese, grated

Cooking Instructions:

  1. Melt butter in heavy pot. Add onions and pinch of salt.
  2. Cook over medium-low heat, stirring occasionally, 45-60 minutes until deeply caramelized and golden brown.
  3. Add wine, scrape bottom. Let reduce (5 minutes).
  4. Add stock, bay leaves, and thyme. Simmer 30 minutes.
  5. Serving: Ladle soup into oven-safe bowls. Top with toasted baguette slices. Pile Gruyère on top.
  6. Place under hot grill until cheese melts and bubbles (3-5 minutes).
  7. Serve immediately (careful—very hot!).

Additional Signature: Burgundy Snails with Garlic Butter

Ingredients:

  • 24 canned snails, drained
  • 150g butter, softened
  • 4 cloves garlic, minced
  • 3 tbsp parsley, finely chopped
  • 2 tbsp shallots, minced
  • Salt and pepper
  • Baguette for serving

Cooking Instructions:

  1. Garlic Butter: Mix butter, garlic, parsley, shallots, salt, and pepper until combined.
  2. Place snails in snail dishes or small ramekins.
  3. Top each generously with garlic butter.
  4. Bake at 200°C for 10-12 minutes until butter is bubbling and fragrant.
  5. Serve immediately with crusty baguette for soaking up butter.

Delivery/Dining Options:

  • Dine-in with river terrace seating
  • Romantic outdoor setting
  • Extensive French wine list
  • Reservations recommended for terrace
  • Limited takeaway (frites lose quality)

Mexican Flavor

14. Super LOCO Robertson Quay

Cuisine: Sustainable Mexican
Price Range: $

Restaurant Review: Super LOCO brings vibrant Mexican market-inspired cuisine to the riverside, with emphasis on fresh, sustainable ingredients and familia-style sharing. The pet-friendly policy and casual atmosphere create an inclusive, welcoming environment. Their commitment to authentic Mexican flavors while using local, sustainable produce demonstrates thoughtful adaptation without compromising integrity.

Menu Analysis:

Star Dishes:

  1. Tacos – White soft corn, gluten-free 6″ tortillas with various fillings
  2. Mexican Street Corn – Charred corn with crema, cheese, lime, chili
  3. Beef Quesadilla – Crispy, cheesy, satisfying
  4. Churros – Crispy fried dough with Mexican chocolate sauce and coconut dulce de leche

Recipe Recreation: Mexican Street Corn (Elotes)

Ingredients:

  • 4 ears corn, husked
  • 100g mayonnaise
  • 100g Mexican crema (or sour cream)
  • 100g Cotija cheese, crumbled (or feta)
  • 1 lime
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Fresh cilantro, chopped
  • Butter

Cooking Instructions:

  1. Charring Corn: Grill whole corn over high heat, turning occasionally, until charred all over (10-12 minutes). Alternatively, roast at 220°C for 15 minutes.
  2. Crema Mixture: Mix mayonnaise and crema together. Season with salt.
  3. Assembly: Brush hot corn with butter. Slather generously with crema mixture.
  4. Sprinkle with crumbled cheese, chili powder, and paprika.
  5. Squeeze lime over top. Garnish with fresh cilantro.
  6. Serve immediately while hot.

Recipe Recreation: Authentic Corn Tortillas

Ingredients:

  • 250g masa harina (corn flour)
  • 300ml warm water
  • Pinch of salt

Instructions:

  1. Mix masa harina, water, and salt. Knead until smooth dough forms.
  2. Rest 30 minutes covered.
  3. Divide into golf ball-sized portions.
  4. Press between parchment paper using tortilla press or rolling pin until 6 inches diameter.
  5. Cook on hot griddle 30 seconds per side.
  6. Keep warm wrapped in towel.

Recipe Recreation: Beef Quesadilla

Ingredients:

  • 300g ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 200g mixed cheese (cheddar and Monterey Jack)
  • 4 large flour tortillas
  • Jalapeños (optional)
  • Butter for cooking

Cooking Instructions:

  1. Sauté onion and garlic until soft (5 minutes).
  2. Add beef, breaking up. Add spices. Cook until browned (8 minutes). Season with salt.
  3. Assembly: Lay tortilla on work surface. Sprinkle cheese on half. Add beef mixture and jalapeños. Fold over.
  4. Cooking: Heat skillet over medium. Add butter. Cook quesadilla 3-4 minutes per side until golden and cheese melts.
  5. Cut into wedges. Serve with salsa, guacamole, and sour cream.

Recipe Recreation: Churros with Mexican Chocolate

Ingredients:

For Churros:

  • 250ml water
  • 50g butter
  • 2 tbsp sugar
  • Pinch of salt
  • 150g flour
  • 2 eggs
  • Vegetable oil for frying
  • 100g sugar mixed with 1 tbsp cinnamon for coating

For Chocolate Sauce:

  • 200g dark chocolate
  • 200ml heavy cream
  • 1 tsp cinnamon
  • Pinch of cayenne

For Dulce de Leche:

  • 1 can sweetened condensed milk
  • 50ml coconut milk

Cooking Instructions:

  1. Churros Dough: Bring water, butter, sugar, and salt to boil. Remove from heat. Add flour all at once. Stir vigorously until dough forms ball.
  2. Cool 5 minutes. Beat in eggs one at a time until smooth.
  3. Transfer to piping bag with large star tip.
  4. Frying: Heat oil to 180°C. Pipe 15cm strips directly into oil. Fry until golden (4-5 minutes), turning once. Drain on paper towels.
  5. While hot, roll in cinnamon sugar.
  6. Mexican Chocolate Sauce: Heat cream until steaming. Pour over chopped chocolate. Add cinnamon and cayenne. Stir until smooth.
  7. Coconut Dulce de Leche: Simmer condensed milk with coconut milk 30 minutes, stirring constantly, until thick and caramel colored.
  8. Serving: Arrange churros on plate with both sauces for dipping.

Delivery/Dining Options:

  • Dine-in with riverside seating
  • Pet-friendly outdoor area
  • Weekend brunch popular
  • Takeaway available
  • Delivery via platforms
  • Frozen margaritas to-go available

Cafe Culture & Coffee

15. Toby’s Estate

Cuisine: Third-Wave Coffee & Cafe
Price Range: $

Restaurant Review: As a pioneer of Singapore’s specialty coffee scene, Toby’s Estate maintains its position through unwavering commitment to quality, sustainability, and coffee education. The converted warehouse setting provides industrial-chic charm while the serious coffee program attracts both casual enthusiasts and dedicated coffee nerds. Direct-sourcing relationships with farmers and championship-level barista expertise set them apart in an increasingly crowded market.

Coffee Program Analysis:

Offerings:

  • Classic espresso blends
  • Rotating single-origin pour-overs
  • V60, Aeropress, and batch brew options
  • Retail beans and brewing equipment
  • Coffee education and workshops

What Makes Their Coffee Special:

  • World-ranked baristas on staff
  • Championship judges expertise
  • Direct farmer relationships
  • Sustainable sourcing practices
  • On-site roasting (quality control)
  • Fresh beans (roasted weekly)

Home Brewing Guide: Pour-Over Coffee (V60 Method)

Equipment Needed:

  • Hario V60 dripper
  • V60 paper filters
  • Gooseneck kettle
  • Scale
  • Grinder
  • Timer

Ingredients:

  • 20g fresh coffee beans (light to medium roast)
  • 300ml water at 93°C

Instructions:

  1. Preparation: Rinse filter with hot water to eliminate paper taste. Discard rinse water.
  2. Grinding: Grind beans to medium-fine (like granulated sugar).
  3. Bloom: Add coffee to filter. Start timer. Pour 40ml water in circular motion. Wait 30-45 seconds (coffee will “bloom”).
  4. First Pour: Pour to 150ml total over 30 seconds (circular motion from center outward).
  5. Second Pour: Pour remaining water to 300ml total over next 30 seconds.
  6. Drawdown: Total brew time should be 2:30-3:00 minutes.
  7. Serving: Remove dripper. Swirl coffee gently. Pour and enjoy immediately.

Pro Tips:

  • Use freshly roasted beans (within 2-4 weeks of roast date)
  • Grind just before brewing
  • Water temperature matters (too hot = bitter, too cool = sour)
  • Consistent circular pour pattern
  • Clean equipment thoroughly

Cafe Menu Highlights: While Toby’s Estate is known primarily for coffee, they offer solid cafe fare:

  • Avocado toast
  • Breakfast bowls
  • Sandwiches
  • Pastries from local bakeries

Delivery/Dining Options:

  • Dine-in with riverside seating
  • Takeaway coffee and food
  • Retail beans available for purchase
  • Brewing equipment sales
  • Coffee workshops (check schedule)
  • No delivery service

16. Carrotsticks & Cravings

Cuisine: Australian-Inspired Healthy Cafe
Price Range: $

Restaurant Review: Founded by Melbourne-born Terri-Anne, Carrotsticks & Cravings champions the philosophy that healthy food can be both beautiful and delicious. The superfood-loaded menu caters to modern dietary preferences without feeling restrictive. The cafe’s ability to accommodate various dietary requirements (gluten-free, dairy-free, vegetarian, vegan, keto) makes it inclusive while maintaining flavor and visual appeal.

Menu Analysis:

Signature Items:

  1. Smashed Avocado on Toast – Healthy breakfast classic
  2. Salad Bowls – Customizable, nutrient-dense
  3. Protein Shakes – Post-workout fuel
  4. Keto Coffee – Bulletproof-style
  5. Vegemite on Toast – Australian nostalgia

Recipe Recreation: Perfect Smashed Avocado Toast

Ingredients:

  • 2 slices sourdough bread
  • 2 ripe avocados
  • 1 lime
  • Cherry tomatoes, halved
  • Radishes, thinly sliced
  • Microgreens or sprouts
  • 2 eggs (poached)
  • Chili flakes
  • Olive oil
  • Salt and pepper
  • Optional: feta cheese, seeds, dukkah

Cooking Instructions:

  1. Toast: Grill or toast sourdough until golden. Drizzle with olive oil.
  2. Avocado: Scoop avocado into bowl. Add lime juice, salt, pepper. Mash with fork leaving some chunks for texture.
  3. Poached Eggs: Bring pot of water to gentle simmer. Add splash of vinegar. Create whirlpool with spoon. Drop egg into center. Cook 3 minutes for runny yolk. Remove with slotted spoon.
  4. Assembly: Spread generous amount of smashed avocado on toast. Top with cherry tomatoes, radishes, and microgreens.
  5. Place poached egg on top. Sprinkle with chili flakes, salt, pepper.
  6. Optional additions: crumbled feta, seeds (pumpkin, sunflower), dukkah spice blend.
  7. Drizzle with olive oil. Serve immediately.

Recipe Recreation: Buddha Bowl

Ingredients:

Base:

  • 200g quinoa or brown rice
  • 400ml vegetable stock

Vegetables:

  • 1 sweet potato, cubed
  • 200g chickpeas
  • 1 bunch kale, chopped
  • 1 beetroot, roasted and sliced
  • 1 avocado, sliced
  • Shredded purple cabbage
  • Grated carrot

Dressing:

  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • Water to thin
  • Salt and pepper

Cooking Instructions:

  1. Quinoa: Rinse quinoa. Cook in vegetable stock until fluffy (15 minutes). Fluff with fork.
  2. Sweet Potato: Toss cubes with olive oil, salt, pepper, paprika. Roast at 200°C for 25 minutes until tender and caramelized.
  3. Chickpeas: Toss drained chickpeas with olive oil, cumin, smoked paprika. Roast at 200°C for 20 minutes until crispy.
  4. Kale: Massage kale with olive oil and salt until softened. Sauté briefly if preferred warm.
  5. Tahini Dressing: Whisk tahini, lemon juice, garlic. Add water gradually until pourable consistency. Season well.
  6. Assembly: Divide quinoa between bowls. Arrange all vegetables and chickpeas in sections. Drizzle with tahini dressing. Top with seeds or nuts.

Recipe Recreation: Keto (Bulletproof) Coffee

Ingredients:

  • 250ml freshly brewed coffee (strong)
  • 1 tbsp grass-fed butter or ghee
  • 1 tbsp MCT oil or coconut oil
  • Optional: vanilla extract, cinnamon

Instructions:

  1. Brew strong coffee using your preferred method.
  2. Add hot coffee, butter, and MCT oil to blender.
  3. Blend on high 20-30 seconds until frothy and emulsified.
  4. Pour into mug. The texture should be creamy like a latte.
  5. Optional: Add vanilla or cinnamon before blending.

Benefits: Sustained energy, mental clarity, appetite suppression for intermittent fasting.

Delivery/Dining Options:

  • Dine-in with outdoor riverside seating
  • Ideal for Sunday brunch
  • Takeaway available
  • Delivery via platforms
  • Catering for events
  • Custom dietary accommodations