Bochinche

26/09/2026

Inside our dry-ageing cabinet, a whole bone-in ribeye rack is aged for 35–38 days under carefully controlled conditions. As moisture gradually leaves the meat, its natural flavour becomes more concentrated, while the ageing process develops tenderness and texture.

Kept whole before being butchered into substantial bone-in cuts, this is where our work with the meat begins—long before the salt, smoke and heat of the parrilla.

Quality you can see. Flavour you should taste.
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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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