Graze at Martin 38 has touches of Australia in more ways than one - aside from the airy light interiors reminiscent of Australian bistros, their new Executive Chef Chris Donnellan, also hails from the land Down Under. Picking up the coveted Yong Chef of the Year Award in 2009 at the age of 26, this culinary talent has also unveiled a revamped menu for the eatery.

His innovativeness and creativity is obvious with the new menu he's planned. We were served smoked eel with beetroot rémoulade with wilted kang kong and pickled fennel as an appetiser. While beetroot is not typically preferred in Singapore, the slightly salty crunch of the eel was perfectly matched with the sweeter taste of the rémoulade.

A signature dish we loved is the pan-seared barramundi with chorizo broth and watercress, paired with a salad of grapefruit, avocado and mint. Not quite the typical mix you'd expect from a fish dish, but Chef Donnellan coaxes just the right mix of flavours from each ingredient, making it blend in perfect harmony. Succinctly cooked, the crispy skin and flesh of the barramundi are just the right texture, and made all the more flavoursome with the clear chorizo broth.

It was the next dish that really bowled us over though, with both its sheer size and taste - 1 kg of 250-day grain-fed black angus rib with chimichurri. The meat is procured from the Rangers Valley Cattle Station in New South Wales Australia, and served with a mash, crispy spring onions, and rocket salad. Portioned for two people, the rib is the right balance of juicy, and wonderfully accompanied by the chimichurri, a marinade made of parsley, garlic, sunflower oil, red or white vinegar and red pepper flakes. 

Dessert is a must at Graze - especially Chef Donnellan's signature piña colada coconut parfait with toasted coconut, spiced pineapple and crispy wafer. Truly inspired, the parfait is one of the most creative ‘deconstructions' of the traditional drink to date, and is quite a stellar addition to the menu.

38 Martin Road, 6509 1680

Email to a friend

Recipient email address:


From:


Your email address:


Message: