Hours: Monday to Sunday, 12pm - 2pm, 6:30pm - 11pm
Website: Click here
Telephone: (65) 6338 0261
Address: 2 Stamford Road Level 3 Swissotel The Stamford Singapore 178882
Sure, there’s a habourside town in Australia called Woollloomooloo but Wooloomooloo the steak house is anything but Australian – except the beef it serves of course.
As you walk into this restaurant, the first thing that catches your attention will be the aging cooler adorned with glorious cuts of meat. You will also see wine lockers which belong to “steakholders” or frequent diners who store their wines for the next visit. Shades of maroon, brown and black are splashed across the restaurant with chunks of apple wood found in stacks along the walls to provide texture.
Food is kept simple and no-fuss here by Chef Kent Ho so start with the classics – the jumbo prawn cocktail is a must. You get a generous serving of four fresh plump and crunchy prawns with the tomato based cocktail sauce spiked with some chillies and horseradish.
Another must-try is the centre cut iceberg lettuce with jumbo lump crab. Whole lump crab is first poached and then its meat removed and served in chunks atop the crisp half lettuce. A drizzle of delectable Louis dressing (a classic made with mayonnaise and finely chopped green peppers and green chillies) and olive oil adds dimension to the dish while juicy tomato cubes help colour the dish and provide additional flavor.
Keeping in line with the classic sauces and dressings served with the appetisers, the meats at Wooloomooloo come embellished with four sauces as well – au jus, peppercorn, mushroom and red wine Madeira.
For a party of two, go for the 70 day grain-fed Australian black angus tomahawk. Truly a spectacle, the tomahawk’s sides are charred to perfection with just enough burnt fat to give that unmatched aroma. By default, all meats are cooked to medium rare but the wait staff will always note your preference.
Like any good steak house should, Wooloomooloo serves meats of different origins; case in point, the 150 day grain-fed USDA prime rib eye. The kitchen does a good job at searing the meat with prominent charred lines – such aesthetics to the eye. Richer in flavor thanks to aging, enjoy the rib-eye with just a touch of cracked sea-salt.
If you still have room for desserts, the bread and butter pudding is what you should have – classic sweet at its best.