Crackle Kitchen introduces The Steak & Wine Programme; a bold new chapter in its fire-fuelled journey. Launched on March 12th, the menu features steak cuts in open flame cooking, paired with wines and seasonal cocktails. Alongside, the Summer Omakase brings contrast with dishes like Zucchini Flower Tempura and a refined Surf & Turf.
Crafted by fire, designed for flavour
“There’s something deeply satisfying about open flame cooking; it brings out flavours in a way no other method can,” says Chef Vivek Salunkhe, Partner & Chef at Crackle. His new menu heroically highlights open-flame cooking with signature offerings like:
- The MOFO Steak: Chateaubriand meets mud crab or lobster, topped with tomalley butter and prawn head jus.
- The Bone Collector: A smoky Porterhouse finished with a marrow fall for layered richness.
Flexible omakase and limited-edition additions
Guests can now opt for a three-course or six-course Omakase. The three-course is rooted in local produce and allows flexibility; the remaining balance can be redeemed on signature dishes or cocktails. The Limited Edition menu features exclusive add-ons for an elevated experience.
Wine pairings that tell a story
Sommelier Chethan brings together Old and New World wines for nuanced pairings:
- Château Bonnet Bordeaux Red enhances hearty meat flavours with bright fruit notes.
- Jaboulet Viognier offers floral freshness that complements seafood and small plates.
Seasonal cocktails that cut and complement
Bar Manager Prince (Somingam Mangkung) curates a seasonal cocktail selection with standouts like:
- Crimson Agave: A bold tequila-based cocktail that slices through the meat’s richness.
- Golden Brine: A savoury, umami cocktail that enhances the seafood experience.
