Friday, August 03, 2012

Wooloomooloo Steakhouse, Swissotel The Stamford

Wooloomooloo Steakhouse, focaccia
focaccia with caramelised onions 

I've read about this (2 Stamford Road, Level 3 Swissotel the Stamford, tel : +65 6338 0261) Australia-esque steakhouse from Hong Kong and decided to check them out. The setup of the menu reminded us of a mini-Morton's. Even the prices were a little more mini in comparison as well. But service from the restaurant was excellent and not miniaturised.

The restaurant started by serving a freshly baked caramelised onion focaccia.

half portion of an excellent lobster bisque

The rendition of the cognac laced lobster bisque from Wooloomooloo was luxuriant. The natural sweet flavour from the crustacean was rich in the creamy broth, backed with a trickle of prickling spice as it ran down the throat. We were also glad to find that the token piece of lobster that came with the bisque retained a great deal of its natural sweetness as well.

Wooloomooloo Steakhouse, crab cake
jumbo lump crab cake

The crab cakes from Wooloomooloo were mixed with breadcrumbs. The result left a slightly floury texture in the cake, but the crabs were soft and fresh tasting; spiced with little but salt and pepper. It however didn't leave as much impressions as the ones from Morton's.

Wooloomooloo Steakhouse, beef welllington
beef wellington

Due to unknown reasons for a country that is claimed as a food paradise, beef wellingtons are a rarity. The ones served here tasted pretty good. 8oz tenderloin with mushroom duxelle and topped with a piece of foie gras baked in a butter crust. The inevitable comparison for me came between this and the filo pastry tenderloin from Etna which had actually more flavour in the seared meat. Well, this one simply had foie gras and more buttery pastry. But then the latter had blue cheese sauce. Well, this came with a pretty good Maidera sauce which couldn't be discounted as well. And so forth.

Wooloomooloo Steakhouse, ribeye
ribeye (150-day grain fed, 2-3 weeks wet aged, Grainge Farms, Gippsland, Victoria)

The ribeye was in short, very good. Their 12oz Australian Black Angus was a stellar representative of a properly done medium rib steak laced with a decent amount of fat (yet not overly so) and cooked with a nice char on the surface with little to detract from the natural flavour of the meat but salt and pepper.

sauces and sides

Accompanying sides of sautéed spinach and mushrooms and the thin hash browns were also tasty good. The outstanding item which had really gotten me was their creamy peppercorn sauce. In a wonderful, strange, sweet and peppery manner it got me.

As much as we would have liked to opt for a traditional sweet ending, we simply had no more room for desserts.

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