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2012-12-14
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The boldest grill - SKIRT has arrived on the shores of Singapore, within W Hotel at Sentosa Cove. Named after the skirt steak on its menu, SKIRT offers a variety of fresh crustacean and fish, but above all, specializing in meats of the finest quality from Argentina, Australia and USA, grilled in the traditional fashion of Parilla (wood-fired grill)The highlight reel of starters we had:Miniature loaves of freshly baked sourdough bread served warm and toasty with a chilled pesto dip that had that
The highlight reel of starters we had:
Miniature loaves of freshly baked sourdough bread served warm and toasty with a chilled pesto dip that had that faint tinge of seaweed.
A duo of hot and cold foie gras, 1 served wrapped in pistachio, the other with corn alongside a sweetcorn puree. You get the savoury tang of the liver touched with the sweetness of corn. Yum!
Handcut Truffle Fries served with a Saffron Mayonnaise. SKIRT's very classy take on the most familiar of comfort foods was delicious. The only gripe anyone had was the size of the serving, but I suppose that's fine dining for you. For my main course, I simply could not settle for anything less than the restaurant's specialty of Parilla grill, and the biggest item no less- the Tomahawk, 1kg of Australian's natural grassfed Angus beef, served with the bone intact.
Other choices of main courses in the party included:
Braised Dorper Lam Leg served with Rosemary curd and Gremolata. Barely 2 rib bones worth of meat, but so tender and tangy that it left us wanting more.
Sous vide Challan Breast, served with Baby Carrot, Kale and Quince which was done evenly throughout the cut, retaining much of the juices of the bird.
My choice of dessert to conclude the night of indulgence was the Warm Venezuekab Chocolate Mud, which packed as much flavour as any molten lava cake, only without being overly cloying. 2 thumbs up!All in all I had a great meal in a restaurant with a fantastic ambiance. It's probably the hefty price tag that's standing between me and a re-visit.
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