The latest in the trend of one-word, custom-built eateries and set amid eco-friendly greenery (following Park in Holland Village), Grub’s menu items and surroundings are indeed 100 percent au naturel. Chef-owner Mervyn Phan (he also runs Cookyn Inc, a private cooking studio along Rangoon Road) follows a responsible food philosophy, using only grass-fed beef, free-range chickens and a host of other sustainable ingredients. The semi-alfresco concept – 30 indoor seats, 40 outdoors – is the perfect neighbourhood park setting to kick back a handcrafted ale or two (mostly New Zealand and Belgium labels, at $10/ bottle) to go with the one-page Western-style menu, which features appetisers like the chili con carne ($8), caramelised onion gratin and truffled egg cocotte (both $7). The value-for-money mains are also a hit, ranging from burgers ($10.50-$12) to a Tasmanian mussels and chorizo stew with fries and aioli ($19) and a slow cooked pork belly in mango sauce and mash ($15), while a sweet ending is virtually guaranteed with Grub’s churros with dark chocolate and creme anglaise ($8).
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