They've launched a new three-course dinner set menu (S$88++) called Route 88 available weekdays (Mon-Thu) that's a real steal considering the quality of the meat.
The prime cuts of meat and sustainably sourced seafood are on display in a glass chiller. I love that huge block saying they officially have Saga-gyu here (I have been to Saga prefecture to see wagyu cattle farms and they are just phenomenal).
The premium meats are dry aged on the premises. They know their meats well, and bring in specialties like the Blackmarket cut from Rangers Valley which is exclusive here.
So many kinds of steak with all manner of marbling. The staff are more than happy to explain the cuts.
If you look up, you'll see shiny metal horn and leather chandeliers just subtly anchoring the theme of SKIRT being a steak joint.
We start off with some warm toasty bread served with artichoke dip and...chorizo oil! This bright red oil is just a stroke of genius. I couldn't get enough of it.
Start of Route
Tuna Ponzu, Chive Flower Slaw and Crispy Rice
This is like a tuna kaisendon minus a lot of carb. There's just enough crispy rice in the mix to provide bits of crunch while the creamy avocado and cold seasoned tuna just feel so soothing and refreshing. I liked this one best.
Crab Cake with Cucumber and Spiced Foam -
This is also delightful - lots of crab meat packed in a grilled patty! It goes well with the spiced foam which gives it a whole new flavour profile.
Confit Duck Leg with Slow Cooked Hen's Egg and Root Vegetables
This in itself can be quite filling, but it's worth it.
Nashi Pear and Beets Tartare Salad with Brin D'amour Goat Cheese
If you prefer something light, fruity and refreshing, this salad appetiser is for you. The goat cheese is not too strong but helps bring everything together.
Pit StopFor Pit Stop (aka the Main Event), you have a choice of meats, including seafood and a vegetarian option (in case you have companions who don't take meat). But hey, we are here for STEAK.
The SKIRT Duo of Beef from the Parrilla Grill featured the USDA Brandt Tenderloin and the Black Angus Grain Fed MS5+ Sirloin that night alongside some wasabi mash and wild field farmer's salad. The cuts change depending on what's good and available.
The steaks were done perfectly. Look at that beautiful char on the outside and the tender red meat within. I hear them calling, "Bite me!" They need nothing more than a sprinkle of coarse sea salt and cracked black pepper. The USDA cut was more beefy and flavourful than other tenderloins I've tried, while the Black Angus was wonderfully smoky and rich.
End of RouteYou have three choices for dessert:
Chocolate, Chocolate, Chocolate
One for the chocoholic. Which I am not, but the contrasting textures of this dessert made it interesting.
Trio Palette Creme Brulee - Milk Chocolate and Hazelnut, Coconut and Lemongrass; and Earl Grey Tea
What's better than a creme brulee? Three different creme brulees in divine flavours, including one that tastes like Nutella! Love the coconut one too.
Yuzu Cheese Tart, Granny Smith Apple Sorbet, Raspberry, Yuzu Curd
Probably the most fun of the three desserts, this cheese tart came alive with the infusion of yuzu juice.
The experts at SKIRT will also recommend wine pairings should you like a glass or two to go with your meal.
Route 88 is available Mondays to Thursdays and is priced at S$88++ per pax. The steaks alone are worth the price of admission and more than enough reason to cross over into Sentosa on a weekday. Plus, entry charges are just S$2 after 5pm for cars and taxis. If you are an SPG member, you can also earn Starpoints on your spending at SKIRT.
21 Ocean Way
Sunday - Thursday 6PM - 11.30PM
Friday, Saturday, Eve Of Public Holidays, Public Holidays & Special Events 6PM - 12.00AM
Many thanks to W Sentosa Cove for the invitation.