Lifestyle and food group Massive Collective is behind this shiny new gastrobar, kitted out with the hipster trappings of concrete and exposed brick. In the kitchen, Chef Sid Kim cooks up American-inspired comfort food with an experimental twist. Cheeseburger spring rolls ($8), for example, is exactly as the name suggests: a beef patty with all the toppings in a deep-fried roll. Meat lovers among us have the classic 'Merican Burger ($18) – look past the brioche buns – to feast on. For sharing, there's the 1-kilogram bone-in rib-eye ($99), cooked sous vide with thyme and rosemary, and then seared with Bandera butter. This place also takes its tipple seriously, with 15 international craft beers on tap that hit the $16 to $19 mark.
|Venue name:||The Armoury|
South Beach Tower
36 Beach Rd
|Opening hours:||Mon-Thu 8am-11pm, Fri 8-2am, Sat 5pm-2am|
|Do you own this business?|
Average User Rating
5 / 5
- 5 star:2
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Beers and food were very good and inventive w/o being weird.
Beer list is heavy on the ales which is great for flavorful gastropub food.
We tried a cpl of the ales - they were medium bodied and nutty, not over-pering Though personally, I like brown and amber ales, the selection here is quite good.
For food, we ordered:
Pork Belly - very good. nice and crisp on the outside and chewy inside, just how pork belly should be done.
Galbi Grilled Cheese - was very popular with our 6y.o. son. The marinating of meat if very good and that can be eaten all by itself.
Avocado Cheeseburger - excellent. Not big but not too big and very reasonably priced for what you get.
Ravioli - the runny egg yolk might be something you're not expecting but the textures work perfectly because the richness of the housemade ricotta and egg yolk complement the nuttiness of the housemade pasta dough and the spicy sauce.
Beer batter onion rings - batter was clearly done with a nice ale because you could taste the hoppy bitterness. The onions were sweet and most importantly, not stringy as is often the case. The Sriracha aioli is the perfect dipping sauce for this one.
Brussel sprouts and baby carrots - I like always like some veggies with my burger.
Topped it all off with Sweet Potato creme brule - once again a huge hit with the little guy. But he was so full, he left a lot of it for me to finish!