Kaarla Appetizers Menu with Australian Flavours
The Kaarla Appetizers Menu features small plates and sharing dishes served before the main course at Kaarla Wood-Fire Grill & Bar. Located on the 51st floor of CapitaSpring, the restaurant combines modern Australian cooking with Japanese influences. Its chefs prepare many dishes over an open wood fire to create smoky flavours.
Guests may find oysters, grilled vegetables, seafood, skewers and other seasonal starters on the menu. Like the Dookki Menu, the restaurant designs its dishes for sharing, making it suitable for couples, families, business dinners and groups. Available appetizers, ingredients and prices may change with the season.
What Is Kaarla Appetizers Menu?
The Kaarla Appetizers Menu introduces guests to the restaurant’s wood-fire cooking style through smaller portions. These starters may combine Australian meat or seafood with Japanese sauces, seasonings and cooking techniques. Guests can order several plates to share before choosing larger grilled dishes.
Previous menus and restaurant reviews have featured dishes such as oysters, zucchini, mussels and smoky grilled skewers. Vegetable dishes may use herbs and produce from the restaurant’s rooftop food forest or other local farms. Diners should check the latest menu because Kaarla regularly changes dishes according to ingredient availability.
Kaarla Owner and Management
Kaarla Wood-Fire Grill & Bar operates under 1-Group, a Singapore-based lifestyle and hospitality company. The group manages several restaurants, bars, cafés and event venues across Singapore.
| Detail | Information |
|---|---|
| Restaurant | Kaarla Wood-Fire Grill & Bar |
| Owner and operator | 1-Group |
| Restaurant type | Australian farm-to-table restaurant and bar |
| Cooking influence | Australian cuisine with Japanese influences |
| Dining concept | Wood-fire cooking and sharing plates |
| Building | CapitaSpring |
| Floor | Level 51 |
Kaarla Location
Kaarla sits approximately 280 metres above the ground in Singapore’s Central Business District. Its high rooftop position gives guests wide views of the city and surrounding skyline.
| Location Detail | Information |
|---|---|
| Address | 88 Market Street, CapitaSpring, #51-02 |
| City | Singapore |
| Postal code | 048948 |
| Area | Central Business District |
Opening and Closing Hours
Kaarla serves lunch and dinner during the working week but opens only for dinner on Saturday. It remains closed on Sundays and public holidays. These hours can change during private events or special occasions.
| Day | Lunch Hours | Dinner Hours |
|---|---|---|
| Monday | 11:30 AM–2:30 PM | 6:00 PM–11:00 PM |
| Tuesday | 11:30 AM–2:30 PM | 6:00 PM–11:00 PM |
| Wednesday | 11:30 AM–2:30 PM | 6:00 PM–11:00 PM |
| Thursday | 11:30 AM–2:30 PM | 6:00 PM–11:00 PM |
| Friday | 11:30 AM–2:30 PM | 6:00 PM–11:00 PM |
| Saturday | Closed | 6:00 PM–11:00 PM |
| Sunday | Closed | Closed |
| Public holidays | Closed | Closed |
Kaarla Delivery Hours
Kaarla mainly operates as a rooftop dine-in restaurant, and its official website does not advertise regular home delivery hours. Some food may occasionally become available for takeaway, special packages or delivery through selected platforms.
| Service | Availability |
|---|---|
| Dine-in | Available during restaurant hours |
| Takeaway | Contact the restaurant to confirm |
| Home delivery | No fixed official delivery schedule listed |
| Reservations | Recommended |
| Private dining | May be available with advance booking |
Snacks Items
Kaarla’s snacks provide small and flavourful choices that guests can enjoy before ordering larger plates. The selection includes freshly baked bread, oysters, crispy lotus root and vegetable-based hummus. These dishes combine Australian ingredients with Japanese seasonings and modern presentation.
| Snack Item | Description | Price |
|---|---|---|
| Parker Brioche | Shio kombu butter | S$10 |
| Teriyaki Onion Jam Crumpet | Grilled sourdough, lardo and tempura crisps | S$10 |
| Spicy Crab Crumpet | Grilled sourdough, avocado and bonito furikake | S$15 |
| Australian Market Oyster | Lemon myrtle, ikura and house-made ponzu sauce | S$8 each |
| Australian Market Oysters | Six oysters with seasonings | S$45 |
| Lotus Root Chips | Nori-tama furikake and dashi honey | S$12 |
| Satsumaimo Hummus | Sweet potato, crispy tacos and curry leaves | S$12 |
| Spiced Edamame Hummus | Chilli oil, peppers and wattleseed buns | S$12 |
| Grilled Shishito Peppers | Sea salt and smoked vinegar | S$14 |
Cold Small Plates Items
The cold small plates offer light appetizers prepared with seafood, vegetables, cheese and premium Australian beef. Guests can order several dishes for sharing and experience different flavours before the main meal. Fresh herbs and vegetables add colour and balance to these starters.
| Cold Small Plate | Description | Price |
|---|---|---|
| Burrata | Tomato confit, garden basil and garlic goma sauce | S$14 |
| Swordfish Tataki | Seaweed, onion, roselle leaf, flying-fish roe and kaffir lime | S$15 |
| Chilled Truffle Capellini Pasta | Shio kombu, sakura ebi, aonori and wasabi leaves | S$16 |
| Crudo of Hamachi | Pickled kohlrabi and shiitake mushroom dashi | S$18 |
| Kaarla Closed Loop Salad | Daily garden produce, pickled daikon and yuzu vinaigrette | S$18 |
| Australian Wagyu Beef Tartare | Gruyère crêpes, pickled onions and cured egg | S$24 |
Robatayaki Skewers Items
Kaarla cooks its robatayaki skewers over the grill to develop a smoky taste while keeping the ingredients tender. The collection includes vegetarian, chicken, seafood, pork, lamb and Wagyu choices. Most orders contain two pieces, making them convenient appetizers for sharing.
| Robatayaki Skewer | Description | Price |
|---|---|---|
| Kinoko Yaki | Maitake, king trumpet mushroom, aonori and citrus herb emulsion | S$12 for 2 |
| Jumbo Asparagus | Japanese leeks and sansho shichimi | S$12 for 2 |
| Yakitori | Free-range chicken, shio kombu, kimizu sauce and Mexican tarragon | S$14 for 2 |
| Yuzu Shoyu Salmon | King salmon, kizami nori, spring onion and sesame | S$15 for 2 |
| Ton Negima | Pork belly, Australian leeks, pepper berry and lemongrass marinade | S$16 for 2 |
| Kohitsuji Yaki | Lamb short rib, togarashi and mint chutney | S$16 for 2 |
| Yakiniku | A4 Japanese Wagyu, onsen egg and spring onion | S$16 each |
| Fremantle Octopus | Soy-garlic glaze, chilli oil and coriander | S$16 for 2 |
| Miso Cod | Miso, sansho shichimi and aonori | S$18 for 2 |
Hot Small Plates Items
The hot small plates highlight Kaarla’s wood-fire cooking through seafood and Australian meat. Tiger prawns, Hokkaido scallops and smoked kangaroo arrive with creative sauces, herbs and local garden produce. These premium appetizers suit diners who want richer flavours before the main course.
| Hot Small Plate | Description | Price |
|---|---|---|
| Coal-Roasted Tiger Prawns | Native tamarind, sansho pepper and garden purslane | S$22 |
| Wood-Fire Grilled Hokkaido Scallops | Fennel salad, marigold and smoked macadamia sauce | S$24 |
| Salt-Cured and Smoked Kangaroo | Daikon, bush tomatoes, desert lime, begonia and anchovy emulsion | S$26 |
Main Course Items
Kaarla’s main courses include vegetables, poultry, seafood, pork, lamb and Australian beef. The kitchen uses roasting, grilling and open-fire techniques to give each dish a distinctive character. Guests can pair these larger plates with appetizers and vegetable sides for a complete meal.
| Main Course | Description | Price |
|---|---|---|
| Coal-Roasted Spiced Cauliflower | Chilli goma sauce, spring onions and roasted hazelnut | S$22 |
| Chargrilled Australian Pork Rack | Garden spinach, sweet potato leaf and morel mushroom sauce | S$38 |
| Corn-Fed Chicken | Grilled lettuce, shichimi togarashi and yuzu kosho emulsion | S$36 |
| White Pyrenees Saddle of Lamb | Black-garlic glaze, oyster mushrooms and wild arugula | S$48 |
| Murray Cod | Lemon-myrtle blanc sauce, kuro goma, ikura and garden spinach | S$52 |
| Kaarla Wagyu Burger | Wagyu patty, brioche bun, mizuna, wasabi cracker and béarnaise | S$36 |
| Black Angus Grain-Fed Sirloin | Mushroom purée, pickled vegetables and tamari beef jus | S$48 |
| Sanchoku Wagyu Tri-Tip Steak MB7 | Mushroom purée, pickled vegetables and tamari beef jus | S$68 |
Side Dishes Items
The side dishes complement Kaarla’s grilled meat, seafood and vegetable mains. Customers can choose potatoes, mushrooms, pumpkin, broccolini, cabbage or hand-cut fries. Japanese sauces, herbs and locally grown produce help give familiar sides a more creative taste.
| Side Dish | Description | Price |
|---|---|---|
| Baby Potatoes | Kombu butter and coriander | S$10 |
| Wood-Oven Baked Mushrooms | Cinnamon cap mushrooms, white miso glaze, basil and chives | S$16 |
| Wood-Roasted Pumpkin | Pumpkin-seed miso, goat’s feta and garden purslane | S$14 |
| Charred Broccolini | Brown onion sauce and sesame seeds | S$14 |
| Wood-Fire Grilled Cabbage | Shiso chimichurri and toasted pine nuts | S$14 |
| Hand-Cut Fries | Mentaiko and kaffir-lime mayonnaise | S$12 |
Desserts Items
Kaarla finishes the dining experience with modern desserts inspired by familiar Australian sweets and tropical ingredients. Guests can enjoy chocolate, fruit, coconut, mousse, gelato and delicate meringue combinations. Each dessert balances sweet, creamy and refreshing flavours.
| Dessert | Description | Price |
|---|---|---|
| Cherry Ripe | Wood-roasted cherries, dark chocolate ganache and coconut fudge | S$18 |
| Golden Lamington | Raspberry fruit paste, caramelised white chocolate and rum mousse | S$18 |
| Splice | Pineapple ice, peppermint-gum gelato and kaffir lime | S$18 |
| Kaarla Pavlova | Cane-sugar meringue, lemon-thyme mousse and mango gelato | S$18 |
What Makes Kaarla Famous?
Kaarla is famous for its open wood-fire cooking, which gives meat, seafood and vegetables rich smoky flavours. Its menu combines modern Australian cuisine with Japanese ingredients and cooking techniques. The restaurant also uses seasonal produce from local farms and ethical Australian suppliers.
Its location on the 51st floor of CapitaSpring makes it a popular rooftop dining destination in Singapore. Guests can enjoy panoramic city views, creative sharing plates and professional service. The sustainable farm-to-table concept and nearby 1-Arden Food Forest make the experience more distinctive.
Sustainability and Rooftop Food Forest
Sustainability forms an important part of Kaarla’s identity. The restaurant works with local farms in Singapore and ethical suppliers in Australia. Seasonal sourcing allows its kitchen to use fresh ingredients while adjusting the menu throughout the year.
Kaarla also connects with the 1-Arden Food Forest at CapitaSpring. The rooftop garden grows selected herbs, fruits and other plants that may inspire or support the restaurant’s dishes. This farm-to-table approach helps make the appetizers more closely connected to seasonal produce.
Customer Reviews
| Reviewer Name | Review Summary | Rating |
|---|---|---|
| Derek Ow | Praised the professional staff, polite service and effective service recovery. | 5/5 |
| Monica Tindall | Appreciated the rooftop atmosphere, food presentation and wood-fire cooking concept. | 4.8/5 |
| David Yeow | Enjoyed the farm-to-table concept, open-fire dishes and panoramic views. | 4.7/5 |
| Alvin Ong | Praised the flavourful food, friendly staff and attractive dining environment. | 4.6/5 |
| Seth Lui | Highlighted the sustainable ingredients, creative grilled dishes and rooftop location. | 4.5/5 |
| Daniel Ang | Appreciated the Australian-Japanese flavours and modern restaurant setting. | 4.5/5 |
Conclusion
The Kaarla Appetizers Menu offers seasonal starters inspired by Australian and Japanese flavours. Wood-fire cooking, fresh produce and shareable portions make these dishes a strong introduction to the restaurant’s dining concept. Guests may choose vegetable plates, seafood, oysters, skewers and other changing selections.
Kaarla stands out because of its rooftop setting, sustainable sourcing, city views and custom wood-fire grill. It is best suited to customers who want a premium dining experience rather than ordinary takeaway food. Since appetizers, prices and availability may change, diners should review the latest menu and reserve a table before visiting.
