Take your pick for Australia Day.
Which is why we’re crazy about these Australian restaurants in Singapore.
Taking its name from a bay side town in Sydney, Australia, Wooloomooloo Steakhouse offers premium steak selections (handpicked and cut in house) and Australian-inspired offerings. If you’re not in the mood for meat, go for the New Zealand King Salmon. Plus, with floor-to-ceiling windows, you’ll also get awesome views of Singapore’s civic district as you enjoy your meal!
Helmed by husband-and-wife team, Rishi Naleendra and Manuela Toniolo, this modern Australian restaurant has a culinary philosophy of serving dishes that speak to the soul. Try the Burrata with heirloom tomato, fermented green chili and Basil Cake with strawberry, creme fraiche, and white chocolate.
21 Boon Tat St, 069620
Slang for sandwich, Sarnies strives to create an atmosphere similiar to a café in Fitzroy — the hipster capital of Melbourne — here in SG. Head over for hearty breakfasts, gourmet sandwiches (including this tasty Smoked Salmon Sandwich pictured), homemade bakery treats and a really good cuppa.
136 Telok Ayer Street, 068601
Adventurous eaters will love the nose-to-tail dining concept here as they take pride in the creative use of forgotten parts for skin to bones. protien to inards. We hear the Charcuterie (all made in house) is a popular here, and don’t miss the intriguing Charcoal Mash as one of your sides.
12 Purvis St, 188591
New Zealand meats and seafood combine with Japanese charcoal-grilling techniques at Wakanui. The eponymous Wakanui Spring Lamb is a must-try. Another signature dish is the Ocean Beef 21 Days Dry-aged Bone-in Ribeye. Finish with Hokey Pokey Ice Cream — homemade vanilla ice cream with honeycomb toffee.
Marina One The Heart, West Tower, #04-02, 5 Straits View, 018935
Nestled in the peaceful compounds of Singapore’s oldest museum and lined with tall, arched windows, this romantic restaurant has brilliant contemporary Australian fare to match — go for the Bangalow Pork Belly as well as the Grilled Rack of Dorper Lamb, and finish with the Rhubarb and Apple Crumble with vanilla ice-cream.
National Museum of Singapore, #01-02, 93 Stamford Rd, 178897
By Joshua Tan and Pinky Chng / Updated by Muneerah Bee, January 2020
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