Bord Bia, the Irish Food Board, is bringing the best of Irish cuisine  to Singapore this St. Patrick’s Day with A Taste of Ireland, a month-long culinary showcase  celebrating Ireland’s World Class, sustainable seafood, grass-feed beef and dairy through  exclusive menus. Partnering with five of Singapore’s most celebrated restaurants, this  programme will introduce diners to the quality, provenance, and sustainability of Irish produce. 

Running from 13 March to 10 April, 2025, A Taste of Ireland will feature specially curated menus  at Cygnet by Sean Connolly, Carnaby, Santi’s, Sarnies, and POPI’s at Mandala Club. Each dish  is designed to highlight the premium quality and natural purity of Irish ingredients, sourced from  Ireland’s lush pastures and pristine Atlantic waters. 

Carnaby: Irish Grass-Fed Beef at Its Finest 

Carnaby spotlights Ireland’s renowned grass-fed beef with The Gaelic Feast (S$64). Braised in  Teeling Small Batch Whiskey and Coke, these tender Irish Angus beef ribs are served with creamy  champ, a traditional Irish mashed potato dish, and baby heirloom carrots for a rich, indulgent  experience. To complement the meal, guests can enjoy Janey Mackers (S$21)—a bold yet smooth cocktail blending Teeling Small Batch Irish Whiskey, wild strawberry jam, potato milk, and fresh  lemon. 

Sarnies: Comforting Classics with the Best of Irish Dairy and Beef 

Sarnies’ signature comfort food gets an Irish twist with the rich, natural quality of Irish beef and  dairy. The Salted Irish Brisket Reuben (S$28) is made with Dawn Meat’s Irish grass-fed Irish  brisket, carefully cured and slow-cooked for deep, robust flavour. For pasta lovers, the Truffle  Mushroom Pasta (S$22) and Mentaiko Pasta (S$28) feature velvety sauces enriched with  Avonmore cream for a smooth, indulgent finish. To complete the experience, Sarnies’ signature  Classic Dirty (S$6) and Black Sesame (S$7.5) coffees are elevated with Avonmore cream,  adding a luscious, creamy texture to every sip. 

Santi’s Pizza & Produce: A Celebration of Irish Beef and Dairy Through Italian Craftsmanship  

At Santi’s, classic Italian flavours are reimagined with the finest Irish ingredients, showcasing the  rich, natural quality of Irish beef and dairy. The Irish Steak Au Poivre (S$120), made with John  Stone grass-fed, dry-aged Irish beef, is cooked to perfection and served with a deep, savoury  sauce, while the Classico Panuozzo Pizza (S$24) features freshly baked bread filled with  homemade stracciatella, made with Avonmore dairy for a luxuriously creamy texture. The  Vodka Sugo Pasta (S$24) pairs a velvety tomato sauce with Avonmore cream for a perfectly  balanced dish, and to finish, the Pot de Crème (S$12) offers a smooth, indulgent finale, enriched  with the signature richness of Avonmore dairy.

Cygnet by Sean Connolly: Indulgent Irish Desserts  

At Cygnet, guests can enjoy a taste of traditional Irish comfort with Báinín Pudding (S$18), a rich  and comforting Irish take on the classic bread and butter pudding. Made with golden-baked  layers of buttery brioche and infused with warm spices, it is served with a luscious Avonmore  Irish cream vanilla sauce for a creamy, decadent finish. 

POPI’s at Mandala Club: A Contemporary Take on Irish Excellence  

POPI’s at Mandala Club presents a menu that elevates classic Irish ingredients with a refined  contemporary twist. The Grilled Irish T-Bone Steak (S$158, serves two), made with John Stone  grass-fed, dry-aged Irish beef, is a standout, offering premium Irish beef accompanied by charred  hispi cabbage, fries, and brown butter. For a rich and comforting dish, the Guinness Braised Irish  Beef Cheek (S$35) featuring John Stone grass-fed, dry-aged Irish beef, delivers deep, hearty  flavours with carrots, beans, and creamy mash potato. 

Seafood lovers can indulge in Irish Oysters Kilpatrick (S$8 each) incorporating Gallaghers  Oysters in a bold combination of bacon, Worcestershire sauce, and a hint of Tabasco. Meanwhile,  the Slow Cooked Irish Duck Breast (S$30) made with Silverhill Irish Duck, is served with buttery  colcannon mash, parsnip, and a silky whiskey jus—a dish that embodies both Irish tradition and  modern finesse. 

Beyond exceptional taste, A Taste of Ireland celebrates the sustainability and traceability that  define Irish food production. Ireland is home to Origin Green, the world’s first national food and  drink sustainability programme, ensuring every ingredient is produced with care for the  environment, animal welfare, and future generations. More than 61,000 farmers and 300 food  companies across Ireland participate in this initiative, setting a global benchmark for responsible  food production. 

“We are thrilled to partner with these esteemed chefs and restaurants to showcase the best of  Irish produce through A Taste of Ireland,” said Lisa Phelan, Southeast Asia Director for Bord Bia.  “St. Patrick’s Day is a time to honour Ireland’s heritage and culture, and food is at the heart of that  celebration. From our world-class seafood to our signature grass-fed beef and dairy, Irish  ingredients are renowned for their quality, sustainability, and provenance. Through this  campaign, we hope to inspire consumers to develop a deeper appreciation for Ireland’s rich food  culture and the craftsmanship behind every ingredient.” 

Savour A Taste of Ireland from 13 March to 10 April, 2025, at Cygnet, Carnaby, Santi’s, and  Sarnies. Mandala Club’s special menu will be available from 13 March to 20 March 2025,  exclusively to members of the club. For more information on Bord Bia and Irish produce, please visit this link.