However, the centrestage is reserved for the OAK Table, or One-of-A-Kind Table, a communal dining table that seats eight for a special off-the-menu dinner and wine experience. While Butcher’s Block serves up protein dishes to satisfy any carnivore, the OAK Table is where dining becomes an unique experience in itself. Available only on Thursday, Friday and Saturday, the OAK Table menu is revealed only on the evening itself.
SINGAPORE (Feb 7): The Raffles Hotel needs no introduction. After all, it can trace its beginnings all the way back to the late 1800s. Having just completed its renovations last August, it is unveiling the final piece in its F&B puzzle, so to speak, with Butcher’s Block, a speciality meat restaurant in its revamped Raffles Arcade.
From the get-go, the stylishly furnished space of cobalt blue hues, complementary dark wood panelling and bold brass furnishing and accents is welcoming and warm. The restaurant also features a glass cooler they call the Vault, where it displays speciality cuts of meats. Located next to the open kitchen, this is where patrons can watch the chefs prepare and cook the food. On the opposite end is the exposed wine cellar, which they call the Library, where over 200 different wine labels are displayed.
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