STARTERS
Live Fine De Claire Oysters, France
6 oyster for 31 or 12 oyster for 55
Served with furikake, ginger and garlic shoots dressing.
Jumbo Lump Crab Cake With Tarragon
With a luscious mustard, tartar sauce filling.
39
Burratina with Salted Fish
Buffalo milk mozzarella, toasted vine tomatoes, honey, cashews, black sesame seeds and salted fish with house-made focaccia.
36
Crispy Fish Skin With Guacamole
19
Lamb Empanada With Green Curry
Served with a Greek yoghurt and cilantro dip.
17
Feta Cheese Salad With White Anchovies
With Japanese cucumber, cherry tomatoes, and white vinegar.
18
Kale & Nuts Salad
16
Beefy Tomato Soup
Beef bone marrow, bone stock, tendon, tomatoes and sour cream.
17
Served with mantou with filling of the day.
Muddy Mushroom Soup
With pork bone stock and pork cartilage.
15
Served with mantou with filling of the day.
Mochi Garlic Bread
Hand-made in-house, small batch, limited servings.
14
STEAKS & OTHER MEATS
Australian Sanchoku Wagyu Tomahawk Rib-Eye
MB6/7, 350 days grain-fed wagyu rib-eye wet-cured for up to 2 weeks.
Served with savoury brown sauce or truffle black sesame sauce.
(Extra 30 minute wait.)
28 per 100g
( 1.5kg & up )
Australian Galiciana Vintage Tomahawk Rib-Eye
MB3+, 60 month old cattle (over twice the age of regular cattle) for greater flavour, Wet-cured for at least a week, with a spiced dry rub of star anise, pepper and salt.
(Recommended at medium-rare.)
20 per 100g
( 1.5kg & up )
Australian Sanchoku Wagyu Rib-Eye (400g)
MB4/5, 350 days grain-fed rib-eye wet-cured for up to a week.
Served with truffle black sesame sauce.
190 (Good for 2)
Australian Bass Strait Rib-Eye (200g)
MB3+, 100% grass-fed rib-eye, served with savoury black sauce and matchstick fries.
70
Break-Up Rib-Eye Steak (300g)
Highly marbled Australian rib-eye served with sauteed onions.
69
Australian Sanchoku Wagyu Rib Fingers (300g)
MB4/5, 350 days grain-fed rib fingers served with roasted garlic, contains more sinew.
(Recommended at medium.)
79
Australian Galiciana Vintage Bone-in Striploin
MB3+, 60 month old cattle (over twice the age of regular cattle) for greater flavour,with hot oil wash, Wet-cured for 2 days, in Thai Moo Ping marinade. (Low chance of gristle/seams.)
(Recommended at medium-rare.)
28 per 100g (500g & up)
Australian Galiciana Vintage Boneless Striploin (300g)
MB3+, 60 month old cattle (over twice the age of regular cattle) for greater flavour, wet-cured for 2 days, with a spiced dry rub of star anise, pepper and salt, served with grilled cauliflower.
(Low chance of gristle/seams.) (Recommended at medium-rare.)
85
Coffee Stout Striploin (300g)
Highly marbled Australian Striploin Served with sauteed onions.
60
Australian Bass Strait Rump Cap (300g)
MB3+, 100% grass-fed rump cap served with chimichurri and smashed potatoes. (Recommended at medium-rare.)
55
Spanish Moralejo Milk-Fed Lamb Leg Chops in Savoury Stock Reduction
Served with spinach mash.
49
Mommy’s Roast Spring Chicken
Whole chicken with sweet turnips, crispy chicken skin and compound mayo dip.
65
PASTA & RICE BY
Smoky, Spicy Chilean Seabass Paella
Very spicy paella with socarrat, smoked sweet paprika, cayenne pepper and seafood stock with pan-seared Chilean seabass.
53
Lobster Stock Risotto
Concentrated lobster stock, HPP lobster meat and Japanese scallops.
51
Salmon Carbonara
Angel hair pasta, 5 days brined Atlantic salmon with blackened skin, ikura and fava beans. (Without cheese or bacon.)
36
Clammy Addiction
Angel hair pasta, white prawns, clams and bacon in an addictive sauce.
36
Punchy Pesto Seafood Cold Pasta
Rigatoni, tiger prawns, clams and baby squid.
32
Caramel Carnivore
Angel hair pasta, onions caramelised over 3 hours in a tangy balsamic vinegar sauce and pork shoulder meatballs.
22
Baconised Tomato Pasta
Rigatoni, with herbed pork shoulder meatballs.
25
Mac & Cheese
With Kurobuta pork Toulouse sausage meat.
25
Stout Beef Stew
With stout, beef brisket and mash.
22
SIDES & SMALL PLATES
Roasted Octopus Leg
With house-made oyster sauce.
41
White Prawns with Kombu, Cream & Garlic
41
Tiger Prawn Gambas al Ajillo (8 Pieces)
32
US Asparagus With Scallops
With Dijon mustard cream dressing.
21
Baby Carrots In Maple Syrup Glaze & Pistachios
20
Cheesy Creamed Spinach & Toasted Pine Nuts
15
Rice Paper Beef Roll
16
Three-Hour Mushrooms
Caramelised over 3 hours until chewy and nutty, with silver onions.
19
Classic Mashed Potatoes
Add 14 to upgrade to Pommes aligot with Swiss Gruyere, cream, seasoning, vegetables and mash. (All based on chef’s choices.)
15
Straight Cut Salt & Pepper Fries
Add 7 to upgrade to fries with bottarga, Parmigiano Reggiano, truffle oil and cured egg yolk (Served with house-aged balsamic vinegar.)
13
DESSERTS
Basque Cheesecake
With kiwi coulis and Biscoff cookie base.
25
Tiramisu With Stewed Cherries (Alcoholic)
15
Classic Creme Brulee
18
Teacup Brownie with Ice-Cream of the Day
22
Vanilla Souffle
With chocolate ice-cream. (Extra 15 minutes wait.)
18
Fizzy Fruits (From Pressurised CO2)
19
Meats Available.
Ingredients
Dog-Friendly Indoors @ Novena
Premium Wagyu Steak in Singapore’s Iconic Raffles District
Explore the rich flavors of wagyu steak in Singapore at Tomahawk Raffles. Crafted to perfection, our menu features expertly prepared Wagyu steaks alongside an array of carefully curated dishes. Located in the heart of the bustling financial district, our restaurant blends sophistication and culinary excellence for an elevated dining experience.
