Located at Resorts World Sentosa, this plush restaurant by Australian celebrity chef and restaurateur Scott Webster serves up innovative contemporary Australian cuisine built on an extensive array of premium meats and seafood specially flown in from Australia. Its dining room is appointed in polished wood, and anchored by an open kitchen with a large stone hearth oven grill so that diners can catch the culinary action up close.

Start with oven-grilled flatbread, then move on to thickly sliced Fremantle octopus that is first cooked sous vide, then grilled to a lovely char. This is accented by a scrim of kyuri cucumber relish and green chilli confiture, which provide a sharp contrast to the octopus’ briny sweetness.

More delicious flavour medleys are presented in an appetiser of foie gras with textures of sweet pineapple and Madagascar vanilla foam. There is also sea bass with shiromiso-flavoured skin cooked to a caramelised crisp and served with black sesame espuma, daikon, soymilk curd, and sweet potato miso purée.

Rare Byron Bay Berkshire pork belly, with its beautifully marbled meat, is grilled and served with a dressing of green beans, sundried tomatoes, ham hock jus, soured cabbage mousseline and bacon potatoes. Grilled Grainge Black Angus beef striploin gets paired with mushroom black pepper sauce, some delicious chutneys and seafood salsa.

For a sweet ending, try the chocolate soup made with a mixture of dark and white Valrhona chocolate, balanced with peppery ice cream. Or order the signature macadamia soufflé in advance.