Our dry-aged menu is back!

We have added a new dish, check out the menu – which is the new dish? We dry age all the meats – beef, pork, fish, and duck. Even dessert has some age on it.

Email ownselfmakechef@gmail.com to chope your seats

158 per pax

Amuse bouche
Dry Aged Cheeseburger spring rolls (amuse bouche)

Dry aged scallop with Ownself Make Chocolate Lardo
Dry aged scallop torched, draped with a slice of chocolate lardo, kalamansi lime marmalade drizzle

Torched Dry Aged pearl grouper with garlic ginger sauce
Kelp aged pearl grouper, torched and served with short grain rice and garlic ginger sauce

Dry Aged Duck Breast
Pan-seared until pink and served with balsamic soy reduction

21 days Dry Aged kurobuta pork sirloin chop
Juicy, tender sirloin, served with ikura and truffle shavings

60days Dry aged wanderer beef with french fries
Experience maximum beef flavour, where every bite  is juicy and tender. Very simply seasoned with sea salt, seared and served pink with a generous drizzle of brown butter. Thai Basil Laksa Leaf Pesto and cabbage.

Dessert
Aged Mandarin Peel, Marmite, Valrhona Chocolate Cake
Marmite gula melaka caramel, aged mandarin peel dark chocolate cake with kumquat marmalade drizzle, gula melaka butterscotch ice cream