Wednesday 29 April 2020

Cavemen – Hybrid F&B Concept

USDA Prime Ribeye, Aged 45 days - Medium Rare

Cavemen at Balestier is Hybrid F&B concept consists of Butchery, Restaurant and Bar. The butchery offers a premium cut of beef, pork, deli and also mini groceries focused on dried goods, alcohols and its utensils. 

Cavemen Butchery

The nice thing about this hybrid concept is that you have a free hand to choose anything from the butchery / deli and you can enjoy it all at the restaurants and bar with nominal fees.

Drunken Koala Bear cocktail

We started the evening with cheese, snacks and cocktails. Cheese Platter: Petit Camembert ($11.68), Tomme de Savoie ($6.17 for 88 gram), Gouda Truffle Cheese ($5.21 for 62 gram) plus plating 201 – 300 grams ($12).

Cheese Platter

The cheeses are weighed and charged only for the portion that we ordered. This allows us to sample different type of cheeses in one seating.  The plating / service fees of $12 are for the additional condiments such as crackers and dried fruits. For taste wise, Petit Camembert is mild and easily accepted by everyone; Tomme de Savoie is stronger with distinct pungent smell; while Gouda Truffle Cheese is unique infused with truffle aroma and flavours.

Imperial Triple

Not to be missed is the Parma Ham – 30 months ($10.10 for 80 grams, plus plating $6). I would recommend you to order this. The final portion looks generous. The Parma ham is smooth and delicious, complement the rockmelon. I wish they are more generous with the rockmelon.

Parma Ham – 30 months

Truffle Shoestring Fries ($12). It has a nice crispy external texture with a moist interior, topped with generous shavings of Parmigiano-Reggiano. The truffle is subtle, bode nicely with the cheese.

Truffle Shoestring Fries

Baby Squid ($14). The presentation of this dish sets a very high expectation. However, that expectation was unfulfilled when it comes to the flavours. The baby squid is rubbery, while the egg and spicy seasoning feel that they alienate each other. Give this dish a miss.

Baby Squid

Drinks to go with the starters were Hellooo Pomeloo ($12) mocktail for me and Drunken Koala Bear cocktails ($16) for LD. Our friends ordered Imperial Triple ($15) and Lady Marmalade ($16) cocktails.

Hellooo Pomeloo

For the mains, we decided on USDA Prime Ribeye, Aged 45 days ($45.65 for 264 gram + cooking $15) and Aus Angus HGP Free Ribeye ($29.83 for 394 gram + cooking $15). Since each of our steaks are less than 400 grams, the cooking charge is only $15 each. For bigger steak like T-bone or tomahawk, you can expect a higher cooking charge.

USDA Prime Ribeye, Aged 45 days with chimichurri sauce 

We ask both steaks to be cooked to medium-rare and they come out perfectly. Our first impression of the USDA prime ribeye looks a bit dry. To our surprise, it delivers an intense a strong beef flavour, tender and melts in your mouth sensation. The sprinkle of salt and pepper is on the spot to accentuate the flavour of the beef. This steak served with chimichurri sauce, but I enjoy the steak without any sauce.

USDA Prime Ribeye, Aged 45 days 

The AUS Angus Ribeye is a bigger cut compare to the USDA Prime Ribeye. The beautiful sear on the steak and the shine from the beef oil will make you lick your lips in anticipation. It is juicy, succulent and with a good bite to the steak. The beef flavour is mild and the veal sauce is nicely suited to dip this steak in. Yum Yum.

Aus Angus HGP Free Ribeye

For the sides, we had Crème Spinach ($6), Sautéed Brussels Sprouts ($6) and Mash Potato ($6). The crème spinach has a good combination of creaminess and bitterness. The sautéed brussels sprouts delivers the crunchy and bitter taste. I will order these two sides again next time. Unfortunately, the mash potatoes were too watery that evening, the texture is more like a puree potato soup.

Sautéed Brussels Sprouts, Mash Potato & Creme Spinach

For desserts, we have Chocolate Tart ($16) and White Bait ($14). The mini chocolate tart is topped with caramelised banana, cream and a little sprinkle of sea salt served with berries and strawberry sauce. The choc filings in the tart is solid, together with the rest of the ingredients bring you through the journey of sweet, salty and solid chocolate flavour. For $16, maybe they can double the size of the tart.

Chocolate Tart

Yes, we did order savoury White Bait for dessert. Considering there were 2nd and 3rd round of alcohols (not for me!!), a savoury dish is to call for. These mini fishes are crispy, well coated with batter and seasoned with chilli, curry leaves and lime. It was yum. A yummy bar bite or in our case perfect savoury dessert.

White Bait

The restaurant setting is casual and modern. I would say the ambiance is like a gastropub dining experience. The lights are dim and the surroundings are loud. There are two seating area, indoor and al-fresco. The main attraction of the restaurant is the bar. Located indoor, however, it has an opening facing the al-fresco area plus bar seats on both sides. Service is friendly, efficient and accommodating.

Cavemen Restaurant & Bar - The Bar Outdoor

Overall, it was a pleasure dining at Cavemen. The food is good, the drinks are creative and the ambiance is just lively. LD and I like the concept of freedom to choose your meat and enjoy it at the restaurant. Cheers!!

Thanks The Running Man and The Arctic Star for sharing the calories with us.

Food & Drinks: 8/10
Value: 8/10
Service: 7.5/10
Ambiance: 7.5/10
Budget per Person: $51 - $80

1 Jalan Dusun
#01-09, One Dusun Residences
Singapore 329363

T: +65 6250 1168
IG: @Cavemen_sg
Butchery: 12.00 – 22.00
Restaurant: 12.00 – Midnight
Closed on Mondays

1 comment:

  1. It was perfect the first time. I learn so much from you as well! Keep it up great post.


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