JAAN by Kirk Westaway Launches Inaugural Seasonal Summer Pop-up

This Summer, savour the distinct fine flavours and craftsmanship of JAAN by Kirk Westaway in a casual reinvention of British classics, within the chic and inviting surrounds of modern cocktail bar, Anti:dote.

Available as a seasonal pop-up for 2 months only from 13 July, relive your favourite British culinary memories at the anticipated launch of A: Casual British: Summer.

A: Casual British: Summer
Staying true to his philosophy and commitment to present the season’s best, Chef Kirk’s mastery of Reinventing British transcends to an equally artful take on casual dishes to bring summer’s best flavours to life with simple relatable classics that readily appeal; yet each with layers of intricacy that echo the signature style of the Chef behind Asia’s 50 Best 21st placed restaurant. Calling Anti:dote home for the Summer, the bar lends a cosy setting akin to that of a British pub; a perfect go-to respite for moreish bites and non-conventional concoctions any day of the week.

Sharing his inspiration behind the menu, Chef Kirk recalls, “From developing my culinary direction and working with the world’s best gourmet suppliers, these gradual evolutions in the entire dining experience have seen great success with diners when we unveiled the ‘Reinventing British’ cuisine almost 2 years ago. With the launch of the casual summer pop-up, it provides a more frequent and accessible platform for diners to try Modern British dining, without the associated pressures of traditional fine dining. I have had fond memories of Summer back home in Devon, and this menu encapsulates just that – a warm and welcoming Summer spirit bringing a playful and elevated approach to more traditional casual fare. ”

British Inspired Bites
A tribute to Chef Kirk’s philosophy on seasonality, A: Casual British: Summer menu is a celebration of heritage and culinary innovation. Showcasing an elevation of summer favourites, the menu consists of a myriad of dishes inspired by Chef Kirk’s fond recollections of growing up in Devon, England during summer.

Starters include Chef Kirk’s Rye Sourdough Bread with Devonshire Butter (S$6) from his hometown; refreshing salads like Heirloom Tomato with green basil sorbet (S$15) and Mixed Beans salad with quinoa and black truffle dressing (S$15) are palate pleasers, giving diners a peek into the flourishing abundance of vegetables available in Chef Kirk’s hometown. For a bright start to the meal, go for the British Scotch Egg (S$25), a classic British pub grub elevated with the use of organic Irish pork encasing a soft golden egg.

For mains, be treated to Kirk’s Fish and Chips (S$35), Chef Kirk’s take on the quintessential British dish. Succulent, fresh prime cod fillet is enveloped in a London Pride Ale batter and served with chips made from Maris Piper potatoes, a widely grown potato from Britain known for its creamy white flesh. These chips are first blanched in brine, dried for 10 hours to remove moisture before being deep-fried to a golden hue. The Berkshire Pork Chop (S$32) features organic black pork lightly barbequed with salted lemon, fresh English peas. Served with fresh green peppercorn pork gravy, it offers diners a symphony of taste and texture. Irish Dry Aged Beef Steak (S$32) is another highlight of the menu. The steak is lightly barbecued before being served on wholemeal sourdough toast. Contrasting flavours from the pickled onions and whole grain mustard mayonnaise brings the dish full circle, promising a delight for the senses.

Chef Kirk’s produce-led cuisine continues to shine even in vegetarian dishes, evident in the Baked Baby Cauliflower with Mild Devon Cheddar and Black Truffle (S$22). Baby cauliflower is lightly brined for 12 hours, baked in brown butter for 25 minutes before blanketed in a rich, savoury black truffle cheese sauce. Inspired by the nostalgic comfort food in Britain, Cauliflower Cheese, the baked baby cauliflower sits on delicate silky cheese potato mash with roasted sweet and peppery hazelnut crumble for the perfect mix of earthy flavours and textures.

Chef Kirk’s modern interpretation of the classic Sticky Toffee Pudding (S$12) places the spotlight on one of Britain’s favourite desserts. . The pudding consists of dates and is dressed in a decadent sticky butterscotch sauce, served with a scoop of vanilla ice cream. Baked Apple Pie (S$12) is a trip down memory lane as it takes inspiration from Chef Kirk’s grandmother’s recipe. Perfectly roasted gala apples are encased in flaky, crispy puff pastry and accompanied with classic English fresh custard.

Those looking for something to pair their beer with can order a variety of snacks, specially handcrafted by Chef Kirk. Nibble on Curry Salted Fries (S$10); Dry Aged Smoked Beef (S$12); Cheese Wafers (S$8) or Pickled English Cucumbers (S$10), all which pay homage to classic British pub snacks.

A Four-Course Set Lunch is also available daily, priced at S$58. For more information and reservations, please call +65 6431 6156 and visit website 

JAAN by Kirk Westaway
Level 1, Fairmont Singapore 80 Bras Basah Road Singapore 189560
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