All steaks are beautifully served on wooden chopping blocks together with each diner’s choice of seasonings and condiments...

mustards includes French Pommery whole grain, Dijon, and one spiced with paprika. Out of plain salt from Australia, I’ve created porcini salt, lemon salt, lemongrass salt, and chili salt. Guests can also choose which of these salts and mustards they’d like to season their steak with.” More on the Menu All Shangri-La at The Fort restaurant menus are meant to encourage food sharing and a group would be remiss to not order any of the inventive side dishes Chef Griffin has so carefully prepared. “We are trying to be different from everyone else. We have eleven sides that are garnished a bit like a miniature dish. For example, we serve mashed potato with truffle oil and fermented sweet black garlic,” he explains. Baba’s favourite side is the pumpkin potato gratin while Chef Griffin enjoys the Japanese potato.

For the guests who aren’t into steak, fresh seafood and gourmet comfort food are also on the menu. Chef Griffin experiments with classic dishes such as adding sous vide egg and crisped, shaved, and grated parmesan to a Caesar salad. For dessert, the Candy Floss Pavlova has a puff of cotton candy sitting atop the already photogenic pavlova.

In the future, Chef Griffin would like to have a dry ageing room for Raging Bull Chophouse & Bar to showcase the beef to the guests before they order it or have a butcher come to present meat and talk about other types of cuts to educate the public. These highly visual concepts would look great in anyone’s Instagram feed and draw in more diners to come and see what it’s all about. “I think social media is massive right now because everyone can see what everyone else is doing. We are trying to be unique and different. Hopefully, Raging Bull Chophouse & Bar will get people talking about us and have them come back for more,” says Chef Griffin. (Clockwise from top left) Interiors of the bar; Ulysse Jouanneaud, head mixologist; Raging Sazerac