Not just for meat lovers anymore! Award-winning Aussie Chef, Dallas Cuddy steers the long-standing steak house in a new direction with his fresh perspective. Expect innovative dishes and loads of “family style” plates.
You will be able to taste Chef Dallas Cuddy's influences from working in some of the world's best restaurants like Petrus, Nobu and Pied a Terre in his new menu at The Prime Society. Fresh out of leading one of Melbourne's top restaurants, Verge, Chef Dallas' offers a refreshing perspective on one of Singapore's most well known steak houses.
The almost totally revamped menu that has been launched this month has a surprising amount of seafood items. The Miso Baked Black Cod is Chef Dallas' signature dish and is a must try. The black cod is marinated in a sweet miso marinade for three days and is served with comforting egg drop noodles, tatami iwashi, edamame, roasted eggplant and a thickened dashi. The cold smoked tuna is equally delicious and is served with a tart milk curd, bitter mustard seeds and wild pepper leaves that are foraged from the surrounding Dempsey forest. However, meat lovers can indulge in the Maura Station Wagyu Sirloin. The buttery texture and flavor of the Australian Wagyu was paired nicely with a rich whipped potato and confit shallot on a black truffle puree. We recommend ending your meal with the Chocolate Parfait. The sweet chocolate dessert is enhanced with a coconut cream, caramel popcorn and an unexpected but lovely basil puree.
The menu is obviously very inspired and the wine list has also had an upgrade. However, the range of cocktails on the menu is in need of a makeover. These days gourmet food is and should be accessible to everyone. Perhaps a down to earth Aussie Chef is just what this restaurant needed.
#01-01, 10 Dempsey Road, 6474 7427
