Stags Head Steakhouse: Modern London Steakhouse In Singapore

In January 2026, Singapore’s steakhouse scene welcomes a new heavyweight with the opening of Stags Head Steakhouse at Pan Pacific Singapore. Created by the team behind Bistecca Tuscan Steakhouse and Artemis Grill, Stags Head introduces a contemporary London-style grill where wood-fired cooking, large-format sharing steaks and refined hospitality come together in a grand yet approachable setting. Designed as a place you return to as often as you celebrate in, the restaurant positions itself as both a destination dining room and a familiar second living space for you and your loved ones.

Where Fire, Craft and Respect for the Ingredient Lead

At the heart of Stags Head is a clear culinary philosophy led by Group Executive Chef Oliver Hyde. Every dish is guided by restraint, respect for the animal and confidence in raw material. Large-format steaks take centre stage, from tomahawks and porterhouses to bone-in F1 wagyu, carefully sourced, butchered in-house and offered in both wet-aged and dry-aged expressions. Selected cuts are aged on site to deepen flavour before being cooked over binchōtan charcoal and applewood, allowing controlled heat and subtle smokiness to enhance the beef rather than overpower it.

Steaks arrive properly rested and paired with understated accompaniments such as bone marrow jus, keeping the focus firmly on the meat. Alongside the grill, the kitchen celebrates seafood and seasonal produce inspired by the British Isles and North Atlantic, creating a menu that balances indulgence with freshness and generosity without heaviness.

The Roast and Other Menu Signatures

A defining feature of the menu is The Roast, a contemporary take on the classic British Sunday roast, available daily by pre-order. Centred on roasted chateaubriand served for sharing in 400g or 800g formats, the dish is accompanied by beef fat roasted potatoes, braised red cabbage, Brussels sprouts, Yorkshire pudding and beef dripping jus, delivering a sense of occasion that feels both nostalgic and elevated.

Other highlights include a 45-day dry-aged bone-in sirloin, Stags Head’s signature 450-day grain-fed Holstein and Tajima crossbreed beef from Australia, fire-grilled sourdough with beef tallow butter and indulgent seafood dishes such as king crab thermidor enriched with tarragon, cognac and hollandaise. Prices reflect the premium nature of the experience, with sharing steaks designed for two or more diners and menus structured to encourage convivial dining.

Wine, Cocktails and the Spirit of Mayfair

The beverage programme has been developed with the same intent as the kitchen. The wine list spans over 300 bins from leading regions worldwide, with particular emphasis on Commonwealth producers and a considered selection of English wines rarely seen in Singapore. More than 20 options are available by the glass, allowing you to explore without commitment.

Cocktails take their cues from the great bars of Mayfair, focusing on timeless classics executed with precision alongside modern interpretations that remain elegant and inclusive. Layered, textural and balanced, the drinks are designed to complement the meal rather than compete with it, making them as suited to a long dinner as they are to an unhurried evening at the bar.

A Grand Dining Hall with Modern Warmth

Designed by EDG Hospitality, Stags Head blends Neo-Victorian and Neo-Georgian architectural language with contemporary refinement. Generous ceiling heights are celebrated, while visual elements such as a visible wine cellar and dry ageing cabinets add theatre and transparency to the space. The Mr Stag identity anchors the design, giving the restaurant a distinctive yet timeless character.

The experience unfolds as an unhurried journey. You may begin with a cocktail at The Library Bar and Lounge before moving into the grand dining hall, defined by 5.5 metre ceilings. Two private dining rooms, which can combine to host up to 48 guests, are designed to feel connected rather than secluded, making them ideal for both corporate entertaining and celebrations.

Designed for Everyday Dining and Special Moments

Stags Head is created for a broad audience, from devoted steak lovers to those seeking seafood or lighter options, hotel residents and loyal followers of the group’s existing restaurants. Initially opening for dinner service, lunch will be introduced from 1 March 2026, expanding its appeal for business lunches and relaxed daytime gatherings.

With flexible layouts and an experienced events team, the restaurant is equally suited for everyday dining, milestone celebrations, private events and corporate hospitality, an area in which the group has built a strong reputation over more than a decade.

Plan Your Visit to Stags Head Steakhouse

With its confident focus on craft, fire and hospitality, Stags Head Steakhouse is poised to become one of Marina Bay’s most anticipated dining addresses, a place you return to not just for great steak, but for the comfort of knowing your table is always in good hands.

Stags Head Steakhouse is located at Level 3, Pan Pacific Singapore, 7 Raffles Boulevard, Singapore 039595. Dinner is served daily from 5.00pm to 10.00pm, with lunch available from 11.30am to 2.30pm starting 1 March 2026. The Library Bar and Lounge opens from 5.00pm for drinks.

Reservations can be made by calling +65 8209 4750 or online. For the dining room, visit here. For the Library Bar and Lounge, visit here. For menus and further details, visit the official website at www.stagshead.com.sg.