[Top Image]
(Left) Burnt Aspoen Lemon & Honey Cake - Pecan & Macadamia Tart, Sugar Crusted Honey Cake, Burnt Aspe Lemon Emulsion, Vanilla Ice Cream, Ginger Anglaise, Finger Limes (+supplement 12); (Right) Arden Grown Tigernut Ice Cream - Tigernut Nougatine, White Chitose Corn, Calamansi Jelly, Poached Oranges
Nestled atop the CapitaSpring towerat level 51 is 1-Arden Food Forest, a 10,000-square-foot urban farm and said to be the highest of its kind globally. This verdant oasis is not just a scenic addition to Singapore's skyline but serves as the backbone of Kaarla Wood-Fire Grill, a culinary venture that embodies the ethos of sustainability and collaboration.
Kaarla, the name inspired by the idea of 'where the home fires burn' embraces the essence of Australian cuisine with a spotlight on its grilling heritage and a farm-to-table approach, sourcing livestock, seafood, and seasonal produce ethically and locally from Australia and Singapore for a sustainable collaboration.
Sustainable Urban Farming
The design and growing of this high altitude urban farming is a collaboration with Edible Garden City Singapore. This partnership gives the opportunity to farmers to explore seasonal plants at macro level using rooftop conditions and understanding microclimates at the farm on high altitude in the city's tropical climate.
Colourful salads and flowers sourced from the Food Forest right next to the restaurant: (Left) Wood Roaster Heritage Beetroot - Goat Cheese Mousse, Watercress Salad, Pistachio Crumble; (Right) Western Prawn - Geraldton Wax, Native Tamarind (+supplement 15) [Photo: Kim Choong]
Close-loop Ethos
At the heart of Kaarla's sustainability efforts lies a commitment to a close-loop operation, where the kitchen and the farm work in tandem to achieve a harmonious cycle of harvest and regeneration farming. The consideration on creating a sustainable rooftop garden includes the cycle of harvest and regeneration farming by a collaboration between the kitchen and the farm. Only a fixed amount of crop is harvested to allow carbon lock in the soil that allows healthy microbes to thrive and generate nutrient rich soil. To increase biodiversity where insects, birds and micro-organisms are normally lacking in city farming, scraps from plants and animal waste from the kitchen are used as organisc fertilisers.
Ethical Sourcing
Beyond its culinary practices, Kaarla extends its sustainability ethos to every aspect of its operation, from its choice of tableware crafted from ceramic to its service trays made from upcycled wood. Collaborating with partners such as the Australian High Commission Singapore and Supply Nation, Kaarla ensures that its sourcing practices align with ethical and environmental standards, supporting Indigenous businesses in Australia and promoting responsible trade practices. Even the Kaarla bar is made integrated with recycled glass by MAGNA Glaskeramik.
The oven in Kaarla is designed in a way that the hanging levels can be adjusted to cook meat and vegetables at various temperatures. (Left) Roasted Salmon Trout - Kombu Beurre Blanc Sauce, Charred Marble Potato, Citrus Trout Roe, Garden Leaves; (Right) The Kaarla ‘Bunless’ Wagyu Burger ‘With The Lot’ - Standbroke Wagyu Pattie, Bone Marrow Crust, Gruyere, Japanese Fried Egg, Pickled Beetroot And Cucumber, Wagyu Fat Potatos [Photo: Kim Choong]
Australia’s Spirit
Central to the Kaarla experience is its wood-fired grill, particularly designed by Australian stonemason Samuel Fraraccio, known as The Brick Chef for Kaarla and its concept. This sustainable oven not only lowers fuel costs but also offers precise temperature control, allowing the menu crafted by Executive Chef Lamley Chua and Culinary Advisor Chase Weber to showcase the heart of Australian cuisine. Inspired by coastal living and outdoor grilling traditions, Kaarla's menu celebrates the rich culinary heritage of Australia, offering a tantalising array of grilled dishes that highlight the natural flavours of ethically sourced ingredients.
In essence, Kaarla Wood-Fire Grill is more than just a restaurant; it's a testament to the power of collaboration and sustainable practices in shaping a culinary experience that honours tradition, supports local communities, and respects the environment.
Kaarla Woodfire-Fire Grill's lunch is 2 courses at S$58++ and 3 courses at S$72++.
- T -
Address: Kaarla Wood-Fire Grill - 88 Market St, #51-02, CapitaSpring 048948 Singapore
Telephone No: +65 8518 3763
Website: http://kaarla.sg/
Operation Time: Mon-Fri 11.30am - 2.30pm, 6pm-11pm; Sat-Sun 11.30am-3pm, 6pm-11pm