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22/05/2026
From the coastal pastures of Victoria, Australia — our Spring Lamb Rack is served with confit garlic and salsa verde, bringing brightness and depth against the natural richness of the meat.
Carefully grilled over charcoal, and best enjoyed slowly.
Make a reservation at the link in bio. This is the final week of operations before Meadesmoore will be closed for renovations from 18 May to 15 June 2026.
20/05/2026
Some gatherings deserve more than just a reservation.
From corporate lunches and client dinners to milestone celebrations and full restaurant buy-outs, we offer a refined yet deeply welcoming setting for events built around exceptional food, thoughtful hospitality and charcoal-grilled steaks worth gathering over.
Expect curated menus shaped around your occasion, wine pairings, and the option for guided steak workshops hosted by Executive Chef Victor Loy himself.
Enquire with us at [email protected] and be the first to host your event at our newly refreshed space.
18/05/2026
Butternut squash gnocchi layered with savoury depth and gentle sweetness, bringing warmth and richness without excess.
Comfort, approached with restraint.
Reserve your table at the link in bio. This is the final week of operations before Meadesmoore will be closed for renovations from 18 May to 15 June 2026.
15/05/2026
A new chapter begins at Meadesmoore.
After a brief closure for renovations from 18 May to mid June, we’ll be reopening with a refreshed space, a new menu, and a renewed dining experience — just in time for Father’s Day weekend.
Reservations are now open for reopening week. Be among the first to experience the new Meadesmoore, alongside a special Father’s Day offering created for the occasion.
Seats for Father’s Day weekend are expected to fill quickly. Meanwhile, you have one last day to enjoy our current menu.
Head to the link in bio to secure your table.
15/05/2026
Here's what dinner could look like if you just took the time to make a reservation.
It'll be worth it.
Head to the link in bio to reserve now. This is the final week of operations before Meadesmoore will be closed for renovations from 18 May to 15 June 2026.
12/05/2026
Not every cut earns a name of its own.
The Meadesmoore Cut is a cut selected for its balance of marbling, depth and texture — grilled over charcoal to bring out its fullest character.
Bold, deeply savoury, and unmistakably Meadesmoore.
09/05/2026
Roasted mushrooms glazed with aged balsamic, finished to bring out their deeper, earthier notes with just enough sweetness and smoke.
Built to sit alongside a great cut of steak — which our lovely team are on hand to make recommendations for.
Make a reservation at the link in bio.
07/05/2026
Our crispy pork rinds are served warm and impossibly light, with a sharpness of seasoning that keeps them dangerously moreish.
Best enjoyed with a strong pour and the rest of the table still deciding what to order.
Make a reservation at the link in bio.
06/05/2026
Mother’s Day is drawing near — and if you’re planning to celebrate, make it one to remember.
Our Provençal-style Bouillabaisse ($138++) returns as a beautifully crafted centrepiece, featuring monkfish, prawns, scallops, and mussels gently braised in a deeply aromatic shellfish stock. Served with housemade rouille and freshly baked rolls, it’s a feast designed for meaningful gatherings.
Available for dine-in only, from 4–10 May for lunch and dinner.
Tables are filling quickly — reserve yours now through the link in bio.
23/04/2026
Savour more than just great steak. From perfectly grilled lamb and pork to fresh crudo, rich bone marrow, and thoughtful sides — every dish is prepared for the moment, whether you’re dining solo or sharing with friends.
Intimate, unhurried, and always made to fit you.
Come dine your way. Reserve your table now from the link in bio.
22/04/2026
Three cuts in 1 steak. Our best selling Signature Meadesmoore Cut is the ultimate way to experience it all.
Celebrate World Steak Day with $40 off our Meadesmoore Cut. Available for lunch and dinner from 23 to 25 April 2026.
Reserve your seat today.
21/04/2026
Last chance to enjoy our current Executive Set Lunch — two courses at $38++ or the full three-course experience at $48++. Thoughtfully curated and ready to be enjoyed.
Starters:
Chopped Salad (V)
Scallops Meunière (+$8)
Dry Aged Wagyu Meatballs (add sourdough +$2)
Mains:
Fish of the Day
Roasted Pork Belly
Burrata Cacio e Pepe
Chef's Cut of Steak Frites (+$15)
Desserts:
Signature Tiramisu (+$8)
Dark Chocolate Cake
Dessert of the Day
Available weekdays only, excluding public holidays. Tables are limited — we recommend reserving in advance.
Reserve your table via the link in bio.
18/04/2026
Some meals are good. Others stay with you long after the last bite.
At Meadesmoore, every cut is sourced from boutique farms and grilled over charcoal with purpose — from the deeply marbled Wagyu Flat Iron to a commanding USDA Prime Tomahawk and an Argentine grass-fed ribeye rich with open-pasture character.
Pair that with chimichurri-crusted bone marrow, our signature mac and cheese, and the kind of warm atmosphere that turns a dinner into a memory.
Ready to experience it for yourself? Reserve your table via the link in bio.
17/04/2026
Some occasions call for more.
This Mother’s Day, Meadesmoore presents a Provençal-style Bouillabaisse ($138++) — a refined centrepiece built on hours of careful preparation and depth of flavour.
Monkfish, prawns, scallops and mussels, gently braised in an aromatic shellfish stock, served with housemade rouille and freshly baked rolls.
Available for dine-in only, from 4–10 May, for both lunch and dinner.
Tables are limited. Reserve now at the link in bio.
16/04/2026
Some gatherings deserve more than a set menu.
Private dining. Corporate buy-outs. Curated wine pairings. Even guided steak masterclasses. We design each event around your brief, your guests, and the experience you want them to remember.
Start the conversation — we’ll take it from there. Drop us a note at [email protected].
14/04/2026
Our Butternut Squash Gnocchi is the perfect alternative for vegetarians.
Soft, pillowy gnocchi tossed in a rich, velvety butternut squash sauce, finished with crispy sage and macadamia nuts. Every bite is sweet, nutty, and deeply comforting — packed with autumnal flavour and silky texture that even meat lovers can’t resist.
A true standout on our menu.
Bring your vegetarian friends and let them experience it for themselves. Reserve your table now!
11/04/2026
Escape the desk and power through your afternoon with our Weekday Power Set Lunch — crafted for the city crowd who want quality without the wait.
Enjoy 2 courses from $38++ or 3 courses from $48++, featuring refined plates, bold flavours, and the kind of midday reset that means business.
Available on weekdays, perfect for client meetings, team lunches, or a well-earned break.
Book now via the link in bio.
09/04/2026
Great steak doesn’t start on the grill — it starts in the dry ager.
From Rubia Gallega Prime Ribs to experimental ageing with 2GR Picanha and Koji-cured Chuck Roll, every cut is aged, tested, and pushed to unlock deeper flavour, better texture, and a more unforgettable bite.
Taste what the process is all about. Reserve your table now via the link in bio.
07/04/2026
We’ve updated our Executive Set Lunch — now featuring new dishes designed for a refined yet satisfying midday break. Enjoy 2 courses at $38++ or go for the full 3-course experience at $48++.
To Start:
Chopped Salad (V)
Scallops Meuniére (+$8)
Dry Aged Wagyu Meatballs (add sourdough +$2)
Main Course:
Fish of the Day
Roasted Pork Belly
Burrata Cacio e Pepe (V)
Chef’s Cut of Steak Frites (+$15)
Dessert:
Signature Tiramisu (+$8)
Dark Chocolate Cake
Dessert of the Day
Available only on weekdays (except public holidays). Reserve your table at the link in bio.
05/04/2026
Not all steaks are created equal.
Our Meadesmoore Cut is something you won’t find anywhere else — dry-aged for 25 days to deepen its flavour and character. Richer and more robust than a ribeye, yet just as tender, it’s chosen from cattle with higher marbling to ensure every bite stays juicy, succulent, and buttery-soft when seared.
What makes it truly special is the touch we leave behind — part of the dry-aged pellicle, the prized outer crust that intensifies umami, enhances the sear, and brings a subtle nutty depth to the steak.
A cut made for those who truly appreciate great beef. Book your table via the link in bio.
03/04/2026
Easter weekend is here — and we’ll be specially open on Sunday.
Join us across the long weekend for our Easter special of Spiced Roasted White Stripe Lamb Leg, wonderful steaks, and thoughtful cooking.
Reserve your table at the link in bio.
03/04/2026
This Easter, the steaks are just as unmissable.
Our full steak menu is here and ready — bold cuts grilled over charcoal, available à la carte for lunch and dinner. Because great beef deserves a place at the Easter table too. And if you are feeling the occasion, our Berbere Spiced Roasted White Stripe Lamb Leg is available this weekend as well.
Two reasons to be at Meadesmoore this Easter. Final seats remaining — reserve your table via the link in bio.
02/04/2026
Easter weekend is nearly upon us — and we’re marking it the way we know best.
Our Berbere Spiced Roasted White Stripe Lamb Leg (±1.2kg, $88++) takes centre stage — slow-roasted, deeply spiced, and made for sharing.
Available this weekend only.
We’ll also be specially open on Easter Sunday.
Limited servings available — make a reservation at the link in bio.
31/03/2026
Easter is meant for feasting and this is the centrepiece your table deserves.
Our Berbere Spiced Roasted White Stripe Lamb Leg is slow-roasted until irresistibly tender, coated in bold, aromatic spices, and finished with a rich, flavour-packed crust. Juicy, fragrant, and made for carving — it’s the kind of dish that brings everyone together.
Available 4 April (dinner) and 5 April (lunch & dinner).
Very limited portions — book your Easter celebration now via the link in bio.
28/03/2026
Kick off your steak experience the right way.
Our Chimichurri Crusted Bone Marrow is rich, indulgent, and packed with flavour — topped with a savoury chimichurri and parmesan crust, and served with grilled sourdough for the perfect bite. Bold, textured, and unforgettable, it’s the starter that sets the stage for what’s next.
A must-try before your main course.
Address
21a Boon Tat Street
Singapore
069620
To get to Boon Tat Street in Singapore, you have several options for public transport and driving/parking:
Public Transport:
1. MRT: Take the Downtown Line (Blue Line) and alight at Telok Ayer MRT Station (DT18). From there, it's about a 5-minute walk to Boon Tat Street.
2. Bus: Various bus routes serve the area near Boon Tat Street. You can check the specific bus numbers and stops based on your starting location using the public transport app or website.
Driving/Parking:
1. If you are driving, take note that parking in the Central Business District (CBD) can be challenging and expensive. There are several nearby parking options such as Telok Ayer Street Car Park, Amoy Street Car Park, and China Square Central Car Park.
2. Alternatively, you can consider using paid parking apps like Parking.sg or HDB Parking App to find available parking spaces in the vicinity.
Please note that these directions are general instructions to reach Boon Tat Street in Singapore without mentioning any specific destination like "Meadesmoore."
Opening Hours
| Monday |
11:30 - 15:00 |
|
17:30 - 22:00 |
| Tuesday |
11:30 - 15:00 |
|
17:30 - 22:00 |
| Wednesday |
11:30 - 15:00 |
|
17:30 - 22:00 |
| Thursday |
11:30 - 15:00 |
|
17:30 - 23:00 |
| Friday |
11:30 - 15:00 |
|
17:30 - 23:00 |
| Saturday |
17:30 - 23:00 |
Alerts
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Contact The Business
Send a message to Meadesmoore:
What people say
Meadesmoore, located on Boon Tat Street in Singapore, is a modern steakhouse that offers a unique dining experience. With Executive Chef Victor Loy at the helm, this restaurant specializes in serving unusual and delectable dishes.
One standout dessert that Meadesmoore offers is their Smores dessert. As the name suggests, it takes the classic campfire treat to new heights. This delightful creation features coconut sorbet and a berry compote sandwiched between two chocolate sea salt cookies. To add an element of excitement, marshmallow is piped all around it. The pièce de résistance comes when burning vodka is poured over the top tableside, caramelizing the surface of the dessert and imparting a beautifully charred taste. It's not just a dessert; it's a show!
During the holiday season, Meadesmoore keeps the festivities going by offering special Christmas set orders for delivery. Customers can enjoy 15% off these sets until December 30th. Each set includes either a Roasted Turkey Crown or a Sanchoku F1 Wagyu Tomahawk as the main course. Accompanying these mouthwatering meats are dishes like Roasted Squash & Fregola Salad, Roasted Brussels Sprouts, Duck Fat Roasted Chat Potatoes, and an Apple & Almond Tart. It's a complete feast that brings joy to any holiday celebration.
The team at Meadesmoore also knows how to spread holiday cheer through social media posts. They extend warm wishes to their customers on Christmas day and share their passion for creating delicious food that brings people together.
For truffle enthusiasts, Meadesmoore has something special in store as well. Their Vacherin Mont d'Or dish is beautifully truffle-y and sure to satisfy any cravings for this luxurious ingredient.
With its innovative menu offerings and attention to detail, Meadesmoore stands out as an exceptional steakhouse in Singapore. Whether you're looking for a unique dessert experience, a festive holiday meal, or a truffle-infused delight, this restaurant is sure to impress.
