Taking over the quiet corner unit where Three Buns Robertson Quay by Potato Head used to be, Carnaby is a modern diner that brings British comfort food to the neighbourhood. A combined effort between the folks at The Goodburger and former Potato Head executive chef Adam Penney, Carnaby aims to be the new go-to spot for no-nonsense English nosh, with a breezy waterfront locale and classic British playlist to boot. Beyond its daily ala carte offerings, the restaurant also offers a traditional Sunday Roast experience (from $49).
The raw, industrial aesthetic of Three Buns is retained here, with exposed chipboard walls inside the restaurant and comfy lounge sofas along the patio. Inspired by the iconic Carnaby Street in London, the restaurant’s interiors are lined with colourful vinyls extolling the 60s’ kings and queens of Brit music like The Beatles and The Rolling Stones.
Choose from a range of starters like tomato salad, smoked herring pate, or the soup of the day – which can see anything from cauliflower with vanilla to a delicious butternut squash. But if you’re a small eater, we recommend jumping straight into the hefty main dishes to save some belly space.
Headlining the mains are signatures like the Carnaby Burger ($36), beer-battered fish and chips ($36) and the Steak & Guinness Pie ($35). Penney shares that the Carnaby Burger features what he calls his “dream patty” – a unique blend of two prime beef cuts from the UK and Australia. The burger comes with a side of fries and homemade slaw to cut through the grease. And one common thread you’ll see throughout the dishes is the extra care and attention that goes into every condiment, which Penney insists on making from scratch. There are no skipping steps here – everything from the tartare, mayo, and hot sauce, to the ketchup is made in-house.
The beer-battered fish and chips takes the cake as our favourite dish of the lot, with an incredibly crisp and airy exterior made possible by infusing Brewdog Punk IPA and pumping carbon dioxide into the mix. Penney gets his Golden Snappers delivered from a local farm in Pulau Ubin every single morning for maximum freshness. And characteristic of locally bred fish, expect the flesh to have a leaner and firmer texture. The dish is completed with comforting fixings of mushy peas, lemon and tartare sauce.
For something quintessentially British, opt for the Steak & Guinness Pie. This centuries-old dish is rarely found – much less executed well – in Singapore. Dig into the flaky crust to unveil tender beef chunks and vegetable wedges swimming in a complex gravy made with Irish Guinness Stout.
The desserts section sees a selection of nostalgic English sweet treats from Penney’s childhood. Indulge in the staple ‘Allo Treacle’ tart ($16) with a salted caramel interior and crowned with a dollop of chantilly cream, or try the more unique IPA Trifle ($19) that sees beer waste converted into custard and jelly in a traditional English trifle. Our favourite of the bunch has to be the sticky toffee date pudding ($16) – a British winter essential featuring butterscotch sauce and Carnaby’s housemade vanilla ice cream. Our only gripe is that the treats err on the sweeter side, so it’s best to share these among friends.