Stags Head Steakhouse, a new premium concept from the team behind award-winning homegrown restaurants Bistecca Tuscan Steakhouse and Artemis Grill, will open at the five-star Pan Pacific Singapore in Marina Bay. The restaurant brings a distinctly London-style perspective to Singapore’s steakhouse landscape, pairing live-fire cooking with the atmosphere of a grand dining hall in the heart of Suntec City.
Located on the third-floor of Pan Pacific Singapore, Stags Head is conceived as a contemporary take on the London grill, inspired by the great dining rooms of the city. Designed by EDG Hospitality, the space offers refined yet approachable dining, Mayfair‑inspired cocktails and polished private‑event capabilities for both business and social occasions.
The concept draws deeply on the background of Group Executive Chef Oliver Hyde, who grew up on the Norfolk Broads and refined his craft in the United Kingdom. “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.”
At the core of the menu are large‑format sharing steaks including tomahawks, porterhouses and bone‑in F1 Wagyu that are carefully sourced, butchered in‑house and offered in both wet‑ and dry‑aged expressions. Selected cuts are dry‑aged on site to deepen flavour, then cooked over a combination of binchōtan charcoal and applewood for controlled heat and subtle smokiness, properly rested and served with understated accompaniments such as a rich bone marrow jus so the beef remains the focus.
Alongside the steaks, the kitchen celebrates seafood and seasonal produce from the British Isles and beyond, channelling the feel of a modern countryside estate dining hall. Robust grill‑led plates sit next to lighter, vegetable‑forward and seafood dishes, all guided by a guest‑led philosophy that prioritises freshness, balance on the plate and portions that are generous without being heavy.
A signature of the menu is The Roast, a contemporary interpretation of the quintessential British Sunday roast offered daily by pre‑order. Centred on roasted chateaubriand served for sharing in 400g or 800g formats, the dish arrives with beef‑fat roasted potatoes, braised red cabbage, Brussels sprouts, Yorkshire pudding and beef‑dripping jus.
Meats and key ingredients are sourced globally with quality and provenance as primary considerations. Beef and veal are sourced directly from Australia, while other proteins and seafood draw influence from the British Isles and North Atlantic, and produce comes from regions known for excellence, including France and Malaysia’s Cameron Highlands, to balance consistency with seasonality.
Stags Head’s beverage programme has been developed over more than a year and spans wine, cocktails and spirits with the same level of intent as the kitchen. The wine list showcases major global regions with particular emphasis from across the Commonwealth, including a considered selection of English wines, still rarely seen outside the UK, making Stags Head one of the few places in Singapore where guests can explore this category seriously alongside steak.
The cocktail list takes its cues 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 designed to compliment the dishes, shaped around balance and length so they sit naturally across the course of a meal rather than compete with it.
The interiors draw on Neo‑Victorian and Neo‑Georgian architectural language, pairing classical British proportions and detailing with a contemporary sensibility. Generous ceiling heights are preserved and celebrated, while elements of theatre, including a visible wine cellar and dry‑ageing cabinets, underscore the restaurant’s focus on craft and provenance, the Mr Stag identity, created with EDG’s branding team, serves as a unifying visual anchor.
The layout is conceived as an unhurried journey through a classic London steakhouse. Guests may begin with a cocktail made à la minute and settle into The Library Bar & Lounge before moving into the grand dining room, defined by its 5.5 metre ceilings, while two private rooms, which can combine to host up to 48 guests, are designed to feel connected to the main space rather than tucked away.
“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 is designed for a broad audience, including devoted steak lovers, guests seeking seafood or lighter options, hotel residents and the group’s established local following. The restaurant will open initially for dinner service, with lunch due to be introduced on 1 March.
With its flexible layout and experienced team, the restaurant is equally positioned for everyday dining, celebrations, private events and corporate entertaining, an area in which the group has built a strong reputation over more than a decade.
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
Instagram: https://www.instagram.com/stagsheadsteakhouse/
LinkedIn: https://www.linkedin.com/company/stags-head-steakhouse
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