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電話號碼
6808 7278
開飯介紹
開拓性的燒烤餐廳 SKIRT 環境時尚溫馨，供應烹烤理想的優質牛排與新鮮海鮮，讓您在幕後領略非凡燒烤藝術。
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附加資料
Child Policy: Please note that only children above 8 years of age accompanied by an adult will be welcome to dine at SKIRT.
Dress Code: Smart Casual. No shorts, bermudas, open shoes and slippers.
營業時間
今日營業
18:00 - 23:00
星期一至二
18:00 - 22:00
星期三至四
18:00 - 23:30
星期五
18:00 - 23:00
星期六
12:00 - 23:00
星期日
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
I'd been wanting to have some good steak, and i read about how W Singapore has steaks that are pretty reasonably priced (: they have a really wide range in fact. from $35 all the way to $100+. not "affordable", as some blogs described it to be. but they do have quite a number in the $40-$50 range, which i suppose is still alright (: we started off on a high note with this complimentary serving of warm, fluffy bread ^^ it was really nice and soft and i would have kept taking more, if only i didn't have to save my stomach for the main courses haha oh btw they don't serve tap water here, so i think one bottle of san pellegrino is $10. haha kinda exorbitant if you ask me.if you order the steaks, you will be served these two bottles before your main course: the clear bottle is apple bourbon, which helps to cleanse your palate, while the other is bbq sauce to go with your meat (: we also had three different kinds of salt to choose from. so cool!! although i can't remember what the different salts were there was a rosemary one, another that was spicy and i can't rmb the last one. honestly, i couldnt realllly taste the difference between them haha (except the spicy one), but they definitely added flavour to the meat when necessary! (:to start with, we ordered an appetizer, king prawns split and peppered ($25). it was sooo good! huge, fat, juicy prawns with springy fresh meat that tasted so succulent! (: it was a little hard peeling the meat from the shells (hmm haha actually means that it's not so fresh, no? but it tasted alright!), but we enjoyed them thoroughly anyway ;)the blackness of the steak is actually because they are all dry-aged steaks! felt really lucky to be able to speak to one of the waiters after our meal, and he described the aging process to us. it actually results in a very different flavour when the steak is grilled, compared to non dry-aged steaks, and for these steaks, even if you order it rare, it'll be red, but not bloody definitely good for squeamish people haha.we ordered two steaks - this was the Skirt steak ($55) which is a blackmore australian full blood 9+ wagyu. it had a delicious flavour and barely required additional seasoning from the salt/bbq sauce. i still feel that such a high grade wagyu would actually taste better lightly seared (like when i ate it in hokkaido years ago...omg that was of an unmatchable standard!) rather than grilled this way. For more photos and the full review, check out http://thelittlemomentsofmylife.blogspot.sg/2013/12/skirt-w-singapore-sentosa-cove.html
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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 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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