Hi there
Wooloomooloo Singapore will be opening their first outlet in Singapore on 18 June 2012, and you can anticipate some serious love for Steak Lovers.
Steak Lovers out there, you just got yourself a new place to explore, mark on your calendar. 🙂
This steakhouse which is a household name in the grill scene is originated from Hong Kong and in the Singapore first outlet, it will span across 140 seatings excluding semi private room and lounge area.
If you want to get a glimpse of their menu and pricing, check out what they will offer. So far the menu looks really good, and I can’t wait to check out how their food is going to be. 🙂
My favourite although still is Morton, but after reading about them on HK magazine, we will just see if our No.1 Spot will change after try out Wooloomooloo. 🙂
Oh by the way, this steakhouse also sell Wooloomooloo branded items too, like dining cards, table lamp and umbrella, a tad different from the rest huh. 🙂
Starters
- Australian Wagyu Beef Tenderloin Carpaccio 24
MB 4-6 Australian Wagyu tenderloin, rocket leaves, shaved Parmesan cheese & seasoning - A Little Taste of The Mediterranean 24
Burrata Mozzarella, served with slow roasted tomato & basil, fire roasted bell peppers & sunflower seeds in garlic oil & Parma ham. All drizzled with premium olive oil - Smoked Tasmanian Salmon 26
Served with rocket, capers, horseradish, shallots, lemon & toast points - Steak Tartare 28
Handcut steak tartare, served with capers, shallots, horseradish, gherkins, chives,spring onion, sour cream & avruga caviar - Tuna & Spanner Crab Tartare 29
A base of avocado, orange, shallot & coriander topped with sweet spanner crab & sashimi-grade tuna. Finished with sour cream & salmon roe - Foie Gras 29
Seared French duck liver, toasted homemade brioche, apple compote, assorted seasoning salts & organic black pepper - Sautéed Garlic Prawns 29
Tiger prawns finished with GewĂĽrztraminer, sofrito & garlic flakes enhanced by a dash of lobster bisque - Jumbo Lump Crab Cake 29
Served with mustard mayonnaise, tartare sauce, lime & coleslaw - Jumbo Prawn Cocktail 29
Served with cocktail sauce & lime - Colossal Crab Lumps 30
Hand picked, served over a bed of iceberg lettuce, Louis dressing, mustard mayonnaise & lemon - Broiled Sea Scallops 30
Wrapped in applewood smoked bacon, served with mango chutney & topped with salmon roe - Spanish Ham Selection 38
Served with sun dried tomatoes, olives, artichokes, piquillo peppers with Feta cheese & focaccia crackers
Torreon, Salamanca, 100% Iberico
Aged for 20 to 24 months
Aged for 30-36 months, Bellota Reserva
Oyster Selection – Half dozen of jet fresh oysters on the shell from the coldest water around the world
- Natural on the Half Shell 30
Served with Mignonette sauce, Tabasco & lemon - Kilpatrick 30
Classic: onions, bacon, thyme & Worcestershire sauce
Soups
- Cream of Forest Mushroom 18
- Creamy & smooth served with garlic croutons, Parmesan cheese & truffle oil French Onion Soup 18
Served with French baguette crouton & Gruyère cheese - Lobster Bisque 20
Our classic at Wooloomooloo, finished with a dash of Cognac & lobster meat
Salads
Caesar Selection
All completed with Grana Padano shaves, croutons & bacon bits
- Classic 16
- With Grilled Chicken Breast 22
- With Mixed Seafood 24
Scallops, prawns, crabmeat & smoked salmon - Garden Salad 18
Mix of greens, cucumber, Kalamata olives, cherry tomatoes & paper thin red onion, all tossed with mustard vinaigrette dressing - Centre Cut Iceberg Lettuce with Blue Cheese 18
Crispy bacon, premium olive oil, diced tomato & spring onion - Cobb Salad 22
Chicken, crisp romaine, tomato, avocado, hard boiled eggs, bacon bits & Grana Padano cheese, all tossed with blue cheese dressing - Centre Cut Iceberg Lettuce with Jumbo Lump Crab 26
Louis dressing, premium olive oil & diced tomato - Wooloomooloo Tuna Niçoise 28
Tuna steak, young potato, olive tapenade, French bean, hardboiled egg, tomato & mix of greens tossed with mustard vinaigrette dressing - Wooloomooloo Salad 28
Char-grilled filet mignon, romaine, baby spinach, button mushrooms, heart of palm & cherry tomato tossed with mustard vinaigrette & truffle oil
From the Butchers Block
Each steak has been handpicked & cut in house before being expertly seared on
our 1800°F broiler
All steaks are served with the following sauces
Au Jus / Peppercorn / Mushroom / Red Wine Madeira
- Australian Angus Beef
Grass fed
Tara Valley Farms, Gippsland, Victoria
Filet Mignon, Centrecut, 10-ounce 58
Australian Black Angus Beef Selection
150-day grain fed, 2-3 weeks wet aged
Grainge Farms, Gippsland, Victoria
Sirloin, 12-ounce 60
Rib Eye, 12-ounce 62 - Wooloomooloo Steak, 12-ounce 64
Rib eye steak marinated with Cajun spice
120-day grain fed, 2-3 weeks wet aged
B&J, Victoria - Porterhouse, 20-ounce 89
70-day grain fed young Black Angus beef, 2-3 weeks wet aged
Stockyard Farms, Hendra, Queensland - Tomahawk – Suitable for 2 125
Whole rib with steak
350-day grain fed Wagyu beef, 2-3 weeks wet aged
Stockyard Farms, Hendra, Queensland - Wagyu Tomahawk – Suitable for 2 to 3 (limited availability) 272
- USDA Prime Beef Selection
150-day grain fed, 2-3 weeks wet aged
Stock Yards & Greater Omaha Packing Co., Nebraska, USA
Striploin, 12-ounce 70
Rib Eye, 12-ounce 74
Other Specialties
- Ricotta & Spinach Ravioli 34
Served with butter & Parmesan liaison, house tomato sauce & fresh basil - Roasted Spatchcock Chicken 46
Served with morel & chanterelle sauce - Pan Seared Barramundi Fillet 52
Served with lime, over crushed Idaho potato & tomato sauce with olive oil & capers - Australian Lamb Cutlets 56
Crusted with persillade & served with red wine sauce - Grilled Tasmanian Salmon Fillet 56
Served with thinly sliced carrot and zucchini, broad beans, bean sprouts in a soy rice vinegar & lemon sauce - Beef Wellington, 8-ounce 66
Australian filet mignon with mushroom duxelle, wrapped in Parma ham, topped with
Foie Gras & wrapped with puff pastry. Served with red wine Madeira sauce
Sides
Potatoes
- Hash Brown 12
- Baked Idaho Potato 12
With sour cream, spring onions & bacon - Lyonnaise Potatoes 12
- Mashed Potato 14
- Sautéed Kipfler Potatoes 14
- French Fries 14
Vegetables
- Sautéed Onions 12
- Side Salad 12
Green salad or Caesar salad - Steamed Broccoli 12
- Creamy Corn 12
- Creamy Spinach 12
- Sautéed Wild Mushrooms in garlic butter 12
- Sautéed Spinach with Mushrooms 12
- Steamed Asparagus with Hollandaise sauce 16
- Grilled Asparagus with Hollandaise sauce 16
Desserts
- Bread & Butter Pudding 16
Freshly baked vanilla bread pudding, pastry cream, homemade praline & classic vanilla gelato - Crème Brûlée 16
Served with fresh mint, strawberries & blueberries - Italian Gelato 16
Classic vanilla, caramel, chocolate & raspberry sorbet - Pavlova 18
Served with Chantilly cream, fresh fruits & passion fruit coulis - Apple Crumble 18
Served with vanilla gelato & custard sauce - Wooloomooloo Cheesecake 18
Traditional uncooked Philadelphia cheesecake served with red berry compote & yoghurt sorbet - Wooloomooloo Lemon & Lime Pie 18
Topped with Italian meringue & served with orange chips & vanilla tuile - Chocolate Marquise 19
Soft chocolate marquise served with custard sauce & toasted pistachios - Soufflé 20
Flavors to choose from: chocolate, raspberry, passion fruit & Grand Marnier - Wooloomooloo Hot Chocolate Cake 25
With a warm liquid centre & classic vanilla gelato - Cheese Board (For Two) 29
Grana Padano, Raclette, Totara Aged Cheddar & Lighthouse Blue Brie
All served with crackers, nuts, raisins & sliced apples
* Price subject to 10% service charge & 7% GST
RESTAURANT NEWS : WOOLOOMOOLOO STEAKHOUSE SINGAPORE
Locations : 2 Stamford Road Level 3 Singapore 178882
Opening Hours : Daily 12pm till late (Open from 18 June 2012)
Tel : 6338 0261
Happy Steak Hunting!
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Cheers,
Dawn