The d’Arenberg Cube has launched a new South East Asian-inspired restaurant, Singapore Circus.

Joining the art installations, wine tastings and virtual fermenter of McLaren Vale’s five-storey d’Arenberg Cube is new restaurant Singapore Circus.

The new venue draws inspiration from Singapore’s Newton Circus and head chef Jamie Steeles’ time in Balinese restaurant KU DE TA. Its name also refers to the Cube’s loud, fun and colourful circus-like atmosphere.

“[They have] a little bit of rock and roll – highly orchestrated and a little chaotic all at the same time,” Jamie says.

“It’s a vibe we like and a natural fit for the d’Arenberg Cube, which is all about stimulating and heightening the senses.”

Singapore Circus’s menu features dishes its international namesake is known for, such as laksa, chicken rice and Singapore chilli mud crab, but Jamie also promises there’ll be “plenty of options that evolve with the seasons”.

Jamie spent some of his formative years living and working in Singapore, and he aims to capture the flavours of famous hawker centres, such as the Newton Circus.

“It was quite formative in my life in general, but it also helped to form my palate and the food that I liked from a young age,” he says.

“There is no other culture that is as passionate about food as a hedonistic pleasure than the Singaporean.

“They champion food carts, dishes and hawker centres like other countries celebrate sports stars.”

Chef Jamie Steele

In order to create the South East Asian food Jamie has in mind, the d’Arenberg kitchen – which was previously set up to create other-worldly dishes, such as red globules that looked like berries but were in fact filled with foie gras – has been partially refitted.

One new feature is the purpose-built duck oven, used to create bebek betutu. The traditional Balinese dish features dry-aged duck and takes between four and five days to prepare. It’s a meal intended for sharing, which Jamie hopes to encourage in the restaurant.

“Regardless of if you decide to put yourself in our hands with a ‘feed me’, go with one of our signature dishes or just choose for yourself, Singapore Circus is designed to be shared,” he says. “I believe food connects everyone across all cultures.”

Jamie recommends you “break buns, roll your sleeves up and get covered in crab shell”. He says visitors will be provided bibs and finger bowls, should they be inclined to get their hands dirty.

Beyond the promise of fresh and classic Singaporean meals, lovers of d’Arenberg wines won’t be disappointed with the drink offerings.

Singapore Circus’s feed me menu has an option for paired wines, or, if you and your table mates are in a more spirited mood, there’s also a matched cocktail option.

d’Arenberg’s Chester Osborn

Chester Osborn, chief winemaker and viticulturalist at d’Arenberg, says the Singapore Circus team has “created an incredible experience that is the perfect complement to the d’Arenberg Cube”.

“Much like any home, the kitchen is the beating heart of the building ,and following the pandemic it has been two long years since it’s been able to really flex its muscles,” he says.

Singapore Circus is open seven days a week from 12pm to 3pm.