Carnivores will be salivating over the menu at this nose-to-tail restaurant where meat reigns supreme. Chef Drew Nocente artfully plates up pretty much every part of a beast using a myriad of preparation methods: grilled, cured, roast and, of course, hung. Servings are not large, and dishes are best shared; the house charcuterie starter is a must.
The set lunch is great value, and the weekend hang out brunch (S$58) will start your weekend days off right, especially if you add the two-hour free-flow alcohol (S$35) to your meal.
