Decided to head down to this new spot to try out the dinner menu
The chefs according to Timeout  had stints in Tetsuya and all

Home made Sour Dough with butter

Cute Coaster

Salmon tartar, kaiso salad & ponzu dressing

Miso Eggplant, shimeji escabeche & Jerusalem artichoke chips

For mains, we had:

Rangers Valley grain fed striploin, fries and mesclun salad

Hokkaido scallops, crab tortellini & cauliflower puree

Grilled Kurobuta pork collar, grapes & sucrine lettuce

Verdict: 3/3 of us will return!
Apart from the noisy environment where even though we were sitting next to each other, we couldn’t hear ourselves, I really thought the food was pretty up to expectations.
Appetizers were very different from the usual kinds, and the combinations complimented each other very well.
Mains were all executed well.
To me,  a good steak is defined as it can be eaten without any sauce. And this cut of the meat, where it is quite lean and little fats to keep the steak juicy, it does require quite a fair bit of skill to keep it at a medium rare consistency.
The pork was also good in that it is moist and the accompaniments complimented well.
The crab tortellini was also just nice (although I thought it did looked abit little) in terms of portion size and scallops cooked to perfection.

wanted to stay on for dessert but .. looking at what the other tables had, we just went off somewhere instead.

Fordham and Grand
43 Craig Rd, 
Singapore 089681