BBQ Under the Stars (“BUTS”) is an Italian barbeque concept launched by Chef Marcus, who founded the Rubato Group. This 5th concept by the Rubato Group uses a traditional Argentinian grill, known as Parrilla Grill, where the entire cooking process is fully fuelled by charcoal to achieve the unique smoky flavour of the grilled meats.
We started our dinner with Fresh Oysters. It is fresh and briny, a good start to the meal. The clams are also fresh, plump and juicy, cooked with a dash of white wine. It will be good if we have some bread or garlic bread to dip into the broth.
While we are waiting for our BBQ order, we proceed to the salad and finger food table. The potato salad is crunchy, creamy, and goes well with the fresh salad. The finger food that was offered on that night was chicken nuggets, breaded onion rings and fried boneless chicken.
Our first dish that come from the BBQ is the Arrosticini Abruzzesi (Giant Italian Skewers). The version at BUTS is made from giant chicken pieces. The exterior of the chicken pieces is nicely charred, followed by tender, well marinated and succulent flesh. It is barbequed to perfection.
Tuscan Ribeye Steak. Thinly sliced covered with gravy and served with mashed potatoes and vegetables. My first reaction is very salty due to the combination of the gravy plus the seasoned steak. The meat is also cooked passed the medium-rare point, making it a bit chewy. Luckily the mashed potatoes and vegetables help to reduce the saltiness.
We order another serving of the ribeye, without the gravy. It is better as the steak is already well seasoned, however, it is still overcooked. When the steak is thinly sliced, it is easy to overcook your steak on an open fire.
I like the BBQ pork ribs. It is fork tender and the meat easily falls of the bone. The sweetness of the marinate is just right, and it is better eaten using your fingers. The BBQ chicken mid-wings were plump and juicy. It is surprisingly good, although I would prefer it if they don’t serve it with chilli sauce.
The lobster is perfectly grilled. It has a charred exterior, yet the flesh remains juicy and bouncy with a hint of brininess. The same can be said about the prawns. It is grilled just right and we can taste the freshness of the prawns and the delightful bouncy texture.
The most surprising ingredients at BUTS are the mushroom dishes. LD and I enjoyed the barbequed King Oysters Mushrooms as it is juicy and packed with flavour. The mushroom pizza has a crispy crust, with a nice combination of mozzarella cheese and tomato sauce plus the sliced button mushroom. We finished the whole pizza. Yum
The mushrooms risotto is very tasty; however, I find the rice is a bit raw, not to the al-dente point.
For the desserts, we have Panna Cotta and Tiramisu. They are enjoyable; however, the Grilled Banana and Grilled Pineapples are the stars. I just can’t say no to grilled pineapples because of the combination of charred bitter flavour and sweet pineapple.
However, the grilled banana is just awesome. The banana is halved, coated with sugar and torched, creating a thin layer of crispy sugar and intensifying the flavour of the banana. Yummy!
BUTS have air-conditioned indoor seating and a covered outdoor seating area. Based on the current weather, I will choose the indoor. However, when the weather is cooler, I won’t mind seating outdoor.
Overall, we enjoyed the barbeque food offered by BUTS. It provided a good spread of options and we don’t come out smelling like barbeque meat. We recommend the oysters, lobster, mushroom dishes and grilled banana. Cheers!!
BBQ Under the Stars
When: Mon – Sun, 11.00 – 23.00
BBQ Lunch last order 15.00, BBQ Dinner last order 22.00
Price starts from $41.90++ per pax.
For Reservation: Call 9190 8258 or https://tinyurl.com/BBQUTSreservations
Thank you very much Protegie and BBQ Under the Stars for the invitation.
Food & Drink: 7/10
Service: N/A (Tasting Invitation)
Budget per Person: $26 - $50; $51 - $80
BBQ Under the Stars
100 Turf Club Road
T: +65 9190 8258
Mon – Fri: 17.00 – 23.00
Sat – Sun: 11.00 – 23.00