If you desire a casual dining experience, throw in a live band and tuck into a hearty Australian-inspired meal, then The Pump Room @ Clarke Quay is just the right venue. The ambience is tasteful: Fiber-optic ceiling lights emanate a soft glow, diners can choose bar chairs or regular chairs to quaff a beef or sit down for a meal, and the room’s sinuous shape affords a luxurious bar that serves up cocktails, a medley of delicious tipples and The Pump Room’s signature beer brews made from its microbrewery. There are even large screen TVs that broadcast soccer episodes while live band Jive Talkin’ gets diners’ toes tapping and humming along.

The cuisine is uniquely Aussie-inspired and is helmed by executive chef Eddie Chan’s expert hands. Think generous portions and crocodile-inspired creations! And if you’re stepping into this establishment, you’ll be glad to know that 14 new items have been added to the menu. For starters, the Wagyu beef carpaccio with yuzu-goma dressing, rocket leaf and shaved parmesan is a refreshing dish. The fresh, thinly sliced Wagyu beef will melt in your mouth while parmesan slices and refreshing rocket leaves provide the perfect counterbalance to the robust flavour of the beef. One must also try the char-gilled New Zealand wild pink snapper rested on wasabi mash with wilted greens for the main course. To ensure maximum freshness, the fish is delivered from New Zealand twice a week. A wasabi-infused mashed potato provides just the right kick to complement the sweet and dense snapper fillet. Another great starter is the grilled baby octopus on a bed of crispy mesclun salad, crowned with avocado and roma tomato and French pitted olive is a sure winner.  Two-and-a-half hours are spent peeling the skin off 10kg of baby octopus to ensure that the meat does not turn tough and chewy. The octopus is then marinated for three hours, braised for four hours then char-grilled to give it the perfect mix of tenderness and crispiness. Sprinkled generously on top a freshly tossed bed of mesclun salad, you cannot help but imagine you're enjoying a homemade starter at a Sunday barbeque. A must-try main course is the exotic crocodile pie with oriental mushroom and green tomato chutney. It is served in a large soup bowl wrapped by a crusty pastry top. The crocodile meat doesn’t taste gamey at all and every bite is tender. The broth is hearty thanks to wholesome ingredients like carrots and potatoes that are stewed for six hours. The green tomato chutney is the perfect foil for the dish’s delightful savoury flavour. End things on a sweet note with the indulgent sticky date pudding. The warm pudding has just the right sweetness and stickiness and pairs well with the butterscotch vanilla ice cream. Drizzled with sweet caramel sauce, every spoonful is sheer delight. A night out at The Pump Room is relaxing and even after the food is gone, you can sit back and listen to Jive Talkin’ interpretations of modern and classic songs. For reservations call The Pump Room at 6334 2628 or visit them at Clarke Quay, 3B River Valley Road, #01-09.

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