The hype: Carnivores, rejoice! While the original Australian-inspired restaurant and bar at the Esplanade serves up comfort food such as premium rib eyes, burgers and beer, the new joint at VivoCity offers a different menu boasting dry-aged Australian beef and Josper oven-grilled lamb, poultry and seafood dishes.
The vibe: You know the restaurant takes its meat seriously when diners are immediately greeted by a towering dry-ageing fridge. It’s where bigger cuts such as porterhouse and tomahawk are aged for 50 days, while smaller cuts like tenderloin are aged for around 25 days. The ageing process causes the meat to become more tender with a more concentrated and intense flavour.
Featuring marble, wood and warm hues, the restaurant exudes a classy and inviting atmosphere without feeling stuffy, enhanced by natural light streaming from its large windows. Meanwhile, the bar area uplifts the ambience and reminds diners of the large selection of wines and cocktails available. This vibe is carried onto its al fresco dining area which faces the waterfront with a view of Sentosa Island, making it perfect for casual gatherings.
The food: All dishes (including beef and other meats) are grilled using the highly acclaimed Josper oven. Unlike conventional ovens, it uses charcoal to grill instead of gas, so that each dish is juicy and flavourful.
Begin with appetisers that are a delight in themselves. Ah Hua Kelong’s Tiger Prawns ($26) are fresh and sweet with a smoky finish, while the Barossa Steak Tartare ($26) is a riot of flavours thanks to the accompanying smoked oyster aioli, ponzu jelly, egg yolk and red onions.
Mains are dominated by meat dishes. The restaurant offers a curated selection of Australian beef from four renowned brands—the Bass Strait range (100% grass-fed beef), Wanderer’s (free-range beef), Josdale (100% grass-fed black angus that’s antibiotic- and hormone-free) and Carrara’s (award-winning wagyu).
The Australian Premium 50-day Dry Aged Porterhouse 600g ($138) is worth the wait—it requires at least 30 minutes to prepare—and the price. So tender and juicy, you don’t even need any sauce, although we highly recommend the Red Wine Bordelaise Sauce. It’s packed with umami that elevates each bite of steak.
A slightly more affordable but equally drool-worthy option is the buttery and caramelised Australian Full Blood Wagyu Ribeye MS7/8 300g ($98). All beef dishes are served with garlic confit, cherry tomatoes and a choice of sauce.
Then there is the Ora King Salmon “The King of Salmon” ($35) that is paired with smoked Romesco, yuzu beurre blanc with ikura and grilled broccolini. The sauce, combined with the flaky, moist meat and crispy outer skin, result in a delicious medley of flavours and textures.
Leave room for dessert, because the Frozen Dark Chocolate Whiskey Souffle ($18) comes in a portion fit for sharing, while the Jasmine Infused Smoked Fig Mochi Cake ($18) is an exotic chewy slice of heaven.
The restaurant also offers a special al fresco menu comprising tapas, cheese platters, oysters and pizza, as well as an affordable weekday set lunch menu with two- ($23) or three-course ($28) options.
The drinks: Barossa carries about 10 wine labels from Australia, and a selection of reds and whites from Italy, New Zealand, France and South Africa that will pair well with the dishes. Cocktails are available too, great for a leisurely swig on the waterfront.
Why you’ll be back: Meat and beef lovers will appreciate the quality of the steaks and inviting atmosphere. The menu is a formidable list of grilled dishes (thanks to the Josper oven ), and depending on your choice of mains, it doesn’t take a big bite out of your wallet too.
