Stags Head Steakhouse
- Rosette Media
- 3 hours ago
- 5 min read
Stags Head Steakhouse, a new premium venture from the creators of award-winning local establishments Bistecca Tuscan Steakhouse and Artemis Grill, has launched at the five-star Pan Pacific Singapore in Marina Bay. This restaurant introduces a London-style flair to Singapore's steakhouse scene, combining live-fire cooking with the ambiance of a grand dining hall in the heart of the Marina Bay precinct.
Situated on the third floor of Pan Pacific Singapore, Stags Head offers a modern twist on the London grill, inspired by the city's prestigious dining rooms. Designed by EDG Hospitality, the venue provides refined yet approachable dining, Mayfair-inspired cocktails, lovely snack bites and sophisticated private-event facilities for both business and social gatherings. There are no elite London-inspired steakhouses in Singapore, so it will truly plant a gourmet flag on to the Singapore F&B culinary scene.
The concept draws heavily from the experience of Group Executive Chef Oliver Hyde, who grew up on the Norfolk Broads and honed his skills in the UK. "Stags Head Steakhouse is built around a very honest and steadfast promise - that every plate that leaves the pass has to respect the animal, the craft and the guest,” said Hyde. “We start with exceptional raw material, then use fire, time and restraint to bring out the character of each dish.”
The menu centers on large-format sharing steaks such as tomahawks, porterhouses, and bone-in F1 Wagyu, which are meticulously sourced, butchered in-house, and available in both wet- and dry-aged variations. Selected cuts are dry-aged on-site to enhance flavor, then cooked over a mix of binchōtan charcoal and applewood for controlled heat and subtle smokiness, properly rested and served with simple accompaniments like a rich bone marrow jus to keep the focus on the beef, and with this, just simple indulgence and delight to savour all our senses!
In addition to steaks, the kitchen celebrates seafood and seasonal produce from the British Isles and beyond, evoking the atmosphere of a modern countryside estate dining hall. Robust grill-led plates are served alongside lighter, vegetable-forward and seafood dishes, all guided by a guest-led philosophy that emphasises freshness, balance on the plate, and generous but not heavy portions, and we noted this when we tasted their menu on our visit.
A highlight of the menu is The Roast, a modern take on the classic British Sunday roast available daily by pre-order. Featuring roasted chateaubriand for sharing in 400g or 800g portions, the dish is accompanied by beef-fat roasted potatoes, braised red cabbage, Brussels sprouts, Yorkshire pudding, and beef-dripping jus.
Meats and key ingredients are sourced globally with a focus on quality and origin. Beef and veal come directly from Australia, while other proteins and seafood are influenced by the British Isles and North Atlantic. Produce is sourced from regions known for excellence, including France and Malaysia’s Cameron Highlands, ensuring freshness, consistency and seasonality.
The Baked bone marrow was so juicy with an abundance of oxtail jam, herb leaf salad and grilled sourdough, and the fish finger sliders was simply delicious! The true highlight was the Dry-aged Bone-in Sirloin and the Porterhouse, which are part of the series of Stags Head Signature Cuts - 450 days Grain-Fed, F1 Wagyu, Tajima bloodline from Australia - Simply Immaculate - (Rosette Media Rating at 9.2/10).
We enjoyed the Apple & Blackberry Crumble, with cinnamon and oat crumb that just melts in your mouth, a Bakewell Tart that comes accomplished with Almond fragrance, cherry jam and yoghurt gelato, and a sticky toffee pudding filled with muscovado toffee sauce and clotted cream.
Stags Head’s beverage program, developed over more than a year, includes wine, cocktails, and spirits with the same meticulous attention as the kitchen. The wine list features major global regions with a particular focus on the Commonwealth, including a curated selection of English wines, making Stags Head one of the few places in Singapore to explore this category seriously alongside steak. The Gusbourne English Sparking Wine was a winner; made in the méthode champenoise (traditional method), the Blanc de Blancs, was absolutely a fantastic pre-dinner aperitif!
The cocktail menu draws inspiration from the great bars of Mayfair, focusing on timeless classics executed with precision, alongside modern interpretations that remain elegant and inclusive. Drinks are layered, textural, and thoughtfully crafted to complement the dishes, designed around balance and length so they enhance the meal rather than compete with it.
The interiors reflect Neo-Victorian and Neo-Georgian architectural styles, combining classical British proportions and detailing with a modern sensibility. The generous ceiling heights are highlighted, while elements of theatre, such as a visible wine cellar and dry-aging cabinets, prescribe the restaurant’s focus on elegance, craft and provenance. The Mr Stag identity, developed with EDG’s branding team, serves as a cohesive visual anchor that captures the true essence of English neo-Victorian ambience.
The layout is designed as a leisurely journey through a classic London steakhouse. Guests may start with a freshly made sparkling wine or cocktail in The Library Bar & Lounge before moving to the grand dining room, characterised by its 5.5-meter ceilings. Two private rooms, which can be combined to accommodate up to 48 guests, are designed to feel connected to the main space rather than isolated, and the private dining spaces add a spectacular feature to host private parties, dinners and corporate bonding experiences.
“For us, Stags Head Steakhouse is designed as a ‘second living room’ for our guests. It’s the place you book for a client you want to impress, but also the place you return to on a weeknight because the team knows your cut, your doneness and your drink,” said Wes Guild, Group Operations Director, Red Door Group.
“We have seen how deeply guests connect with a great steakhouse through the enduring success of Bistecca Tuscan Steakhouse, which has enjoyed a loyal following for over a decade, and Stags Head is our opportunity to bring that level of devotion to a new, distinctly London-leaning expression of the genre.”
“As someone who has spent years in the steakhouse world, including my time at Morton’s, I know how high the bar is in Singapore,” said Seth Blagden, newly appointed General Manager, Stags Head Steakhouse. “The aim is to deliver the sense of occasion guests expect from a top-tier steakhouse, with service that is polished but relaxed enough that you want to stay, share and come back.”
Stags Head Steakhouse caters to a wide audience, including dedicated steak enthusiasts, guests seeking seafood or lighter options, hotel residents, and the group’s established local clientele. With its adaptable layout and experienced team, the restaurant is equally suited for everyday dining, celebrations, private events, and corporate entertaining, an area where the group has built a strong reputation over more than a decade, and we can truly testify to this competence in this domain, having attend numerous corporate events at their restaurants.
Feel free to make a reservation, best secured especially during peak days/hours, through their contact (below).
Stags Head Steakhouse
Level 3, Pan Pacific Singapore
7 Raffles Blvd
Singapore 039595
+65 8209 4750
Operating Hours:
Dinner menu, 7 days a week from 5.00pm to 10.00pm
Lunch 11.30am to 2.30pm from 1 March 2026
Drinks & Bar Menu from 11.30am in the Library Bar & Lounge
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