15 to 30 November 2022


About The Restaurant

A contemporary fish grill & raw bar by Andrew Walsh’s Cure Concepts that serves an Asian fusion menu that highlights the best of ingredients from the waters and the wilds of the region.


  • Ginger and Scallion Irish Brown Crab Claw ($38++)

Asian-style double-cooked crab claws glazed with ginger and scallion sauce. (8 pcs).

  • Baked Irish Sea Whelk ($18++)

Baked Irish sea whelk stuffed with scallop, prawn mousse and herb crumbs. (8 pcs)


5 Gemmill Lane Singapore 069261

Monday – Friday 12pm – 11.45pm
Saturday 6pm – 11.45pm

Other Participating Restaurants