Bochinche

22/09/2026

At Bochinche, our pursuit of meat quality starts long before the first slice.

We look at marbling, texture and colour, selecting each cut for the experience it brings to the table.

Ribeye for generous marbling, juiciness and richness. Sirloin for a leaner profile, firmer bite and pronounced beef flavour. Tenderloin for its fine grain and exceptional tenderness.

Then the asado takes it further—smoke, char, heat and timing working together over the parrilla.
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19/09/2026

Quality is visible before the first cut is made.

We select our meat for its marbling, texture and colour. Details that influence how it cooks, how it holds moisture and, ultimately, how it tastes.

Prepared with precision and finished over the parrilla, it is the standard behind every cut on our new menu.

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16/09/2026

A bold first plate for the table.

New to the menu, our Grilled Jumbo Prawn brings smoky char and natural sweetness, matched with spicy miso for savoury depth and pineapple salsa criolla for a bright, tangy finish.

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11/09/2026

One dish was never going to be enough.

Fill the table with quality cuts from the parrilla, grilled seafood and bold new additions from across our menu. Order widely, pass the plates and stay for another course.

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08/09/2026

New to our menu, Beetroot al Rescoldo is roasted in the embers to deepen its natural sweetness and bring a gentle smokiness. Whipped smoked ricotta adds a rich, creamy contrast, while burnt honey finishes with a bittersweet edge.

Make this your first order.
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06/09/2026

One table. Plenty to talk about.

Our new menu brings bold, modern Argentinian flavours to the table; from quality cuts worked over the parrilla to grilled seafood and ember-roasted dishes.

This is only the first look. Discover the full menu at our table.

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04/09/2026

A new menu, built from the fire up.

Quality cuts, open fire and masterful asado techniques, brought together with new flavours and a fresh expression of modern Argentinian dining.

Our new menu is now available.

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Reserve a table at our modern Argentine steakhouse & bar in Singapore’s Club St neighbourhood. Book now.

02/09/2026

New plates. Bolder flavours.

The same Argentinian fire at the heart of Bochinche. First look at our new dishes, launching today 12pm.

Come meet the rest at the table.
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28/08/2026

On our parrilla, steaks are first grilled over charcoal for heat, structure, and crust. Then applewood brings in the smoke — charring the edges, lifting the aroma, and giving each cut that unmistakable fire-cooked finish.

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23/08/2026

Our pursuit of meat quality starts long before the first slice — with marbling, texture, and colour.

At Bochinche, every cut is selected for quality first, then brought to the fire through asado: smoke, char, heat, and timing, all working together over open flame.

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21/08/2026

Sirloin is all about balance.
Leaner than a ribeye, but still full of flavour, our sirloin is selected for its firm texture, clean bite, and the way it cooks over open flame. On the parrilla, the asado builds char, smoke, and texture, giving the cut a proper sear without overworking the meat.

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16/08/2026

Our “Wanderer” Free Range Porterhouse — a 1kg bone-in cut, barley fed and 22-day dry aged before it reaches the parrilla grill.

Over open flame, the fat renders, the edges char, and the dry ageing brings out a fuller, more concentrated beef flavour. With the sirloin on one side and tenderloin on the other, it brings both bite and tenderness in the same cut.

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14/08/2026

At Bochinche, we cook with Argentinian asado at the centre. Open flame, a parrilla, and the kind of control that comes from understanding fire control..

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11/08/2026

This is the part everyone says they’re too full for. Until suddenly, it’s gone.

Catalan Doughnuts with custard, dulce de leche, and Madagascar vanilla ice cream — warm, crisp, and made to be shared across the table.

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28/07/2026

Wine is part of the table here. Not just something to order after the steak, but something that changes the way the whole meal comes together.​

At Bochinche, our wine selection is curated to sit alongside fire, smoke, char, and quality cuts — from structured reds that hold their own with steak, to brighter bottles that bring balance across the table.​

Tell us what you like, tell us what you’re ordering, and we’ll point you in the right direction.​

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23/07/2026

We don’t only put meat over fire.​
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Octopus, squid, prawns, and more — worked over the grill with the same control we bring to our steaks. Smoke, heat, char, timing.​

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22/07/2026

Our Artisanal Burrata is built around contrast; soft, creamy burrata with infused mushrooms, black garlic eggplant caviar, penny bun oil, buttered brioche, and greens.

Earthy, rich, and layered without being heavy. The mushrooms bring depth, the black garlic eggplant caviar adds savoury intensity, and the brioche is there for the part everyone actually wants — dragging it through every last bit.

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22/07/2026

Our Artisanal Burrata is built around contrast; soft, creamy burrata with infused mushrooms, black garlic eggplant caviar, penny bun oil, buttered brioche, and greens.​

Earthy, rich, and layered without being heavy. The mushrooms bring depth, the black garlic eggplant caviar adds savoury intensity, and the brioche is there for the part everyone actually wants — dragging it through every last bit.​

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