Last week I visited @cavemen_sg for the first time and had a pleasant dining experience. Cavemen is a restaurant/bar complete with a gourmet butchery next door.
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For the starter, we had Burrata with grilled tomatoes, shio kombu, and basil. The kombu added an interesting texture and flavor to the burrata. We had a refreshing mocktail called The Lavender, Basil, & Bees to go with this dish.
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As for the mains, we selected a steak from the butchery next door, and the restaurant cooked it for us (cooking charges applies). This USDA Prime Ribeye was dry-aged for 40 days with Jim Beam Bourbon. I loved how the steak was grilled perfectly: very tender, lightly seasoned, and I could smell the bourbon aroma clearly.
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To accompany the steak, we ordered a cocktail called Old Street. Made of Grants Whisky, Shiraume Umeshu, and Sweet Vermouth, this drink’s smokiness went very well with the meat.