Cherry & Oak Menu: Prices, Halal, Hours & Reservations

Anyone who has watched a brisket rest for eight hours knows that smell is half the meal. At Cherry & Oak, that smell arrives with an Asian accent — smoked nasi lemak, wagyu satay, and whole ducks made for sharing, a pairing that The Straits Times describes as smoking technique meeting Asian flavours, and the menu is shorter than a typical smokehouse’s, so knowing what to order — and what the halal picture actually is — is worth five minutes before you book.

Cuisine: Asian Smokehouse ·
Price Range: S$18–S$88 ($$ moderate) ·
Hours: Daily 11AM–10PM ·
Halal Status: Muslim-owned; meat halal-certified

Six facts, one pattern: Cherry & Oak’s own pages (Cherry & Oak official website) stay consistent on the basics, while the two details people argue about most — halal certification and the signature dish — come from outside sources: The Straits Times for the halal claim, and Stampede (Singapore restaurant platform) for the signature.

What’s on the Cherry & Oak Asian Smokehouse Menu?

The menu is compact and protein-first: smoked or grilled beef, lamb, chicken, and seafood, arranged as shareable platters and served with Asian sides, per the Oddle ordering page. Once you know the structure, the order practically writes itself.

What sharing platters are available?

• Whole smoked Irish duck at S$88, whole squid at S$18, and smoked wagyu satay Madura at S$24 — the shareable anchors SethLui (Singapore food editorial) lists first.
• Brisket with nasi lemak, singled out as a signature dish by Stampede (Singapore restaurant platform).

Between the squid and the duck, the spread runs S$18 to S$88 — a deliberate range that points to group dining as much as date nights.

What are the prices of the platters?

• Six oysters at a stated U.P. of S$42, with prices subject to prevailing GST and service charge, per the Cherry & Oak (official menu PDF).
• The printed prices are pre-tax — GST and service charge are added at checkout.

That puts the “moderate” label in context: the whole duck anchors the high end at S$88, while the wagyu satay keeps a smaller check closer to S$24.

Are there any side dishes or drinks?

• Every main arrives with nasi lemak bakar and mango slaw, and an extra portion of nasi lemak bakar costs S$2.50, according to SethLui (Singapore food editorial).

The Asian framing — smoky proteins over coconut rice — is the difference from a standard American-style smokehouse, and it’s the reason the menu travels well beyond brisket.

The implication: the menu is short by design. A handful of proteins, one strong signature, and sides that do double duty — order less than you think you need, because the portions are built to share.

The compact design makes ordering easy for groups while solo diners have clear options.

Is Cherry & Oak Halal?

The halal question is the one that draws the most attention, and the answer comes in two layers: what the restaurant says about itself, and what reporting says about the kitchen.

What does Muslim-owned mean?

• Its Instagram bio (@cherryoak.sg) describes the restaurant as Muslim-owned.
• Muslim-owned signals who runs the restaurant and the values behind it — it is not the same as holding a formal halal certification.

That distinction is easy to miss when the two labels get mixed up in reviews and search results.

Is there halal certification?

• The Straits Times reports that all meat is halal-certified and that the kitchen does not use pork or lard.
• The website doesn’t mention halal certification explicitly, which is why the question keeps coming up.

The strongest public evidence is therefore editorial, not self-published: a major newspaper’s reporting on the kitchen’s sourcing, rather than a certificate displayed by the restaurant.

What this means: for a casual meal, the distinction won’t matter to everyone. For a family gathering or an event, it’s the detail worth verifying rather than assuming.

The pattern: the halal information is available through editorial sources, not directly from the restaurant, which creates a verification step for diners.

What Are Cherry & Oak’s Opening Hours, Prices, and Reservation Options?

The practical details are where the official sources and third-party listings start to disagree, so it pays to check before you travel.

What are the opening hours?

• Zabihah (halal restaurant directory) lists the restaurant as closed on Mondays, open Tuesday to Sunday from 11AM to 10PM.
• The official website says daily 11AM–10PM with last order at 9PM — so Monday is the day to confirm.

Both versions agree on the 11AM–10PM window; they only disagree on whether Monday is included.

What is the price range?

Whole duck: S$88 · Wagyu satay: S$24 · Whole squid: S$18 · Oysters: S$42 · Extra nasi lemak: S$2.50

All of those numbers are printed prices: the menu PDF notes that GST and service charge apply on top, so the final bill runs a touch higher.

How to make a reservation?

• Delivery and reservations run through the restaurant’s Oddle ordering page.
• Reservations can also be made through its linktr.ee, but the ordering page is the more direct route.

Weekend slots are the ones that go first, so booking a few days ahead is the practical move for a group.

The trade-off: Cherry & Oak is easy to find but slightly harder to pin down. The official channels give one version of the hours, the directory gives another, and the menu PDF reminds you that prices move with GST and service charge.

Planning ahead resolves the ambiguity in hours and pricing, making a visit straightforward.

Cherry & Oak: The Trade-Offs

The pattern: the upsides are the ones the restaurant controls — menu, concept, ownership — and the downsides are the details it hasn’t clarified publicly.

What’s Confirmed vs What’s Still Open

Why this matters: the open items aren’t deal-breakers, but they are exactly the details you’d want confirmed before a celebration meal.

In Their Own Words

“Muslim-owned.”

Cherry & Oak, Instagram bio (@cherryoak.sg)

“Artisanal wood-smoked cuisine.”

Cherry & Oak official website

“Every main is accompanied by nasi lemak bakar and mango slaw.”

SethLui (Singapore food editorial), describing the menu format

The thread across all three: the restaurant’s identity rests on wood smoke and Asian sides, not on the usual smokehouse clichés.

The Takeaway

Cherry & Oak delivers what its name promises — a wood-fired kitchen with an Asian menu and platters that make sense for a group. The menu is small enough to learn in one visit: duck and brisket anchor the high end, satay and squid keep the entry point low, and the nasi lemak sides tie the whole concept together. For Muslim diners in Singapore weighing the halal question, the evidence is clear: the Straits Times reports halal-certified meat and no pork or lard, but the restaurant’s own pages stay quiet on certification. The choice is either to confirm what matters to you directly before booking, or to pick a restaurant that makes that information explicit.

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