Start with the grill itself. It was built by Samuel Fraraccio, a trained stonemason turned kitchen-equipment maker known online as “The Brick Chef,” and it’s not the fixed-surface elevation grill you’ll see at most Spanish- or South American-style asado joints. Kaarla’s hearth uses adjustable hanging levels, so the kitchen can cook root vegetables directly in the coals while shellfish hangs higher, taking on smoke without cooking through. That’s a level of control most wood-fire kitchens in this city don’t bother building for.

Then there’s the farm angle, which Kaarla treats as more than window dressing. The rooftop garden — internally branded 1-Arden — is run with a head farmer, Brent Purtell, and the restaurant’s produce ties back to partnerships with the Australian High Commission and Supply Nation, an Indigenous-business sourcing network. However you feel about corporate sustainability messaging generally, this is a restaurant that put a literal farm above its own kitchen rather than printing “farm-to-table” on a laminated card.

The menu itself splits Australian technique from Japanese restraint — smoked skewers next to wagyu rump with soy and juniper, kangaroo floss showing up on a barbecue Fremantle octopus. Lunch runs two courses at S$58++ or three at S$72++, which is not aggressive for a rooftop restaurant with this view. Dinner sharing plates run roughly S$18 to S$68 depending on what you order, with the higher end reserved for the wagyu cuts.