Located on the seventh floor of the newly-opened Park Hotel Alexandra, The Carvery offers a selection of premium roasts accompanied by entourage of side dishes to whet any appetite. Don’t mistaken this as a buffet restaurant, and expect a whole range of food items. Because they are not. The name speaks for itself, it is a carvery. Once you enter the restaurant, you will be greeted by a 3 metre long meat carving station with roasting ovens and rotisserie, serving 3-4 top quality cuts of beef, lamb, pork and chicken. An experienced carve is always ready to serve you your preferred cuts.

During our food tasting session, we were treated to the most popular choice – Beef Prime Rib. Using Australian beef prime rib, chef dry-ages it in-house which helps to intensify the taste and tenderise the meat. Served in medium rare, it is lightly rubbed with salt and pepper before slow roasting it for about 8 hours at controlled temperature. When sliced, it reveals a rosy pink shade and is best paired with Maldon sea salt, red wine jus and anchovy butter. I like the rich and robust flavour from the meat. It is beautifully marbled with fat and the meat is tender and juicy.

If you prefer a well prepared chook above red meat, go for their Rotisserie Chicken. Choosing the right size of chicken is important to ensure that the meat is cooked evenly without drying. Here, Chef Robert picks approximately 1.6kg in weight and is first marinated with fresh herbs, carrots, onions, bay leaves and celery for 10-12 hours before roasting on a spit in the rotisserie.

Roasted chickens don’t always pick up the flavour of the herbs they’re stuffed with. These birds do. The legs are tender without disintegrating into strands. As the spit turns, the chicken is cooked uniformly and the drippings from the chicken fat distributes evenly. What’s the result? The meat stays moist and tender throughout, and best paired with chilli sea salt, chicken gravy and truffle butter.

Trust me, have your meats pair with the house-made butters which is placed right in front of the carving station (for dinners only). The anchovy butter has a salty and rich intensity which is balanced by the roasted meat; while the truffle butter has a distinct aroma and flavour that goes well with chicken. You can also sprinkle extra salts. There are four premium variants including black lava, pink himalayan, maldon sea salt and chilli-infused salt. Not forgetting the house made sauces which includes red wine sauce, veal jus, bearnaise and chicken jus.

Besides the two main highlights, there are other meats such as New Zealand Roasted Leg of Lamb and Pork Knuckle with Crackling. When meat was carved to cover the plate and sauce came on the side, nobody turned down the 10 side dishes to accompany the meats.

One of my favourite is the crispy and fluffy yorkshire pudding what I had a whole piece to myself (for dinner only). There is also addictive creamed corn on the cob, creamy mashed potatoes and pan-fried Lyonnaise potatoes. A quality carvery not only has good meats, it also has quality accompaniments. You can imagine I had a better night out.

Besides the roasts and the side dishes, The Carvery also serve a variety of hot dishes such as Beef Bourguignon, Coq Au Vin, Lamb Stew and Seafood Bouillabaisse Marinara. These are wonderfully paired with saffron rice, black olive rice or basmati rice. They also have a daily changing grilled fish like salmon, sea bass, halibut or red snapper. There is nothing fancy about the Seafood Bouillabaisse Marinara, just a pot of fresh seafood. No wonder it was emptied out quickly. But honestly, I prefer the sauce to be richer in flavour.

The restaurant also has a wood-fired pizzas. It’s modest, the dough is a compromise between thick and thin crust. A pasta station rounds out the meal with three flavours of pasta – tomato, cream or aglio olio, cooked a la minute. It aglio olio is worth trying because the flavours of olive oil, garlic, and spicy red pepper chilli combine perfectly. Oh yes, they have freshly shucked oysters for dinner too!

We ended the meal with the boyfriend going crazy over the comforting Spiced Apple Crumble made with generous wedges of Granny Smith apples dredged in cinnamon and topped with knobbly sandy crumble. It’s perfect for a rainy night especially, with a buttery topping on top and some vanilla cream to finish off. For the alcoholics, go for the classic English Trifle layers with thick and luscious custard, Bailey’s soaked sponge cake, fresh fruits and berries. What’s more interesting, is dark chocolate mousse in a shot glass named “Harry’s Choice”. Apparently, this was said to be one of Mr Lee Kuan Yew’s favourite dessert.

The daily spread at The Carvery costs $38++ for lunch and $52++ for dinners on Sundays to Thursdays. Dinner on Fridays and Saturdays is priced at $62++ as additional premium cuts are included in the line-up (including oysters!!). Have your dinner at night by the window and you can enjoy the beautiful skyline view from the restaurant as it overlooks the rooftop swimming pool and a newly launched sunset bar – Aqua Luna.

The Carvery

Address: Park Hotel Alexandra, 323 Alexandra Road Level 7, Singapore 159972
Tel: 6828 8880
Website: www.parkhotelgroup.com/alexandra

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