Kaarla

Set atop the eco-forward CapitaSpring tower, Kaarla blends Australian cooking with Japanese influences, all centred on the craft of open-fire grilling. Start with the appetisers, notably the spiced edamame hummus, enriched with chilli oil and peppers for a lively kick, and the crab crumpet layered with avocado, fresh crab and furikake. Coal-roasted tiger prawns come straight from the grill with garden purslane, while the grilled scallops are paired with a fennel salad that adds a crisp, refreshing contrast. The standout is the wagyu tri-tip steak, served juicy and aromatic with chestnut mushroom purée and pickled seasonal vegetables. Among the sides, the charred broccolini, finished with onion sauce and sesame seeds, is particularly noteworthy. Beyond the food, Kaarla underscores its commitment to sustainable sourcing from local farms in Singapore and ethical producers in Australia, as well as its own rooftop edible garden.