Ensconced in the fashionable COMO Orchard, the dark, upscale restaurant could easily be mistaken for a sleek nightclub. The lift opens directly into Millim, Cote’s jungle-themed cocktail bar, before you’re conveyed to the moodily-lit dining room. The Butcher’s Feast, a multi-course set menu, starts with an aromatic Gogi Cha, made with USDA Prime beef bone consommé. A bright, piquant scallion salad follows, accompanied by an assortment of banchan (traditional Korean side dishes), before an artfully arranged platter of beef cuts is presented table-side.
Each of the cuts, which include a USDA Prime 45-day dry-aged ribeye, an Australian Wagyu flatiron and a COTE marinated galbi (beef short ribs), is expertly grilled by a member of staff to your desired doneness. For a decadent touch, diners can also add Japanese A5 Wagyu, as well as the prized Jeju Hanwoo from Korea. Each bite is a symphony of tender marbling, smoky char and rich flavour. Offering perfect accompaniment to this feast is the impressive wine list of over 1200 labels.
