In a city renowned for its dynamic culinary landscape, a new beacon of flame and flavour is set to redefine Singapore’s dining scene. From the team behind celebrated restaurants Cenzo and Chicco Pasta Bar, AC Concepts proudly announces the launch of its latest venture: Il Toro Woodfire Grill, opening 26 September 2025.
Introducing a Modern Italian Woodfire Grill with Australian Soul
Il Toro is a celebration of heritage, craft, and the primal allure of cooking over flame. Conceptualized as a modern Italian woodfire grill with a distinct Australian soul, the restaurant draws on the ancient tradition of Italian grigliata and reimagines it for today’s diners.
Here, 90% of the cooking is done over the woodfire grill. From prime cuts of beef to seafood and sides, the grill is the heart of the kitchen — fuelled by Australian ironbark wood, accented with apple and orange wood to impart depth and character.
At the helm is acclaimed Chef Drew Nocente, whose Italian heritage and Australian upbringing converge in a cuisine defined by flame, flavour, and craft. Il Toro marks a deeply personal homecoming — intertwining Drew’s roots with the bold, elemental spirit of Australia, shaped by his upbringing in Stanthorpe, Queensland. The name Il Toro (“The Bull” in Italian) is inspired by his family farm, where a black bull would often wander through the orchards — a quiet symbol of strength, heritage, and respect for the land. This enduring spirit lives on in the restaurant’s philosophy and cuisine.
A Menu Forged by Flame
Step into Il Toro and immerse yourself in the primal theatre of open flame grilling. The
kitchen is a stage where ingredients are transformed over crackling woodfire, with accompaniments and pairings designed to accentuate each flavour.
Signature dishes include:
Blackmore Wagyu Tri Tip (MS9) – Exclusive to Il Toro, sourced from Australia’s renowned full-blood Wagyu producer. Exceptional marbling, rich flavour, and melt-in-the-mouth tenderness.
Sea Bream – Raw sea bream with a sauce from its smoked bones, accented by blood orange gel, pickled Amalfi lemons, and caviar — balancing raw, smoked, and cured elements.
Mint Slice – A reimagining of Chef Drew’s favourite Australian biscuit with smoked chocolate ganache, mint semifreddo, and mint meringue, finished tableside with a vintage cast-iron press.
At Il Toro, the grill delivers not just flavour but performance. From the open kitchen, a blazing flambadou is used to drizzle molten beef fat over oysters and tuna tartare — a moment of smoke, sizzle, and richness.
The spectacle continues at the table, where a vintage cast-iron press melts marshmallow meringue over our Mint Slice, turning nostalgia into a modern showpiece. These touches of theatre embody Il Toro’s philosophy: food that excites, connects, and lingers long after the last bite.
Bold Cocktails, Thoughtful Wines
The beverage program complements the fire-led menu with cocktails built around rum, whisky, and gin, elevated by fire-roasted elements. Each creation tells a story of smoke, spirit, and craft.
The wine list highlights low-intervention producers from Italy and Australia, chosen for varietals that pair seamlessly with flame-driven cooking, from bold reds to fresh, food-friendly whites.
Raw Beauty, Refined Hospitality
Il Toro’s interiors mirror its culinary philosophy: warm, intimate, and elemental. Guests will find dark wood panels, exposed brick walls, textured concrete finishes, leather seating, and preserved original columns. At its centre stands a solid timber chef’s counter, anchoring the room with craft and presence.
Lighting shifts throughout the day, moving from vibrant energy to golden warmth — mimicking the transition of flames to glowing embers on the grill. A private dining room for up to 8 guests offers exclusivity for special gatherings.
