Barossa has launched its second outlet in Singapore after some 14 years. This new place at Vivocity differs from its Esplanade outlet in that it boasts a dry-aging fridge and a Josper oven for stunning charcoal grilled goodies.
You can't miss the Dry Ager® when you walk in. The bigger cuts such as porterhouse and tomahawk are aged for 50 days in this fridge, while the smaller cuts such as tenderloin and striploin are aged around 25 days. Natural enzymes break down some of the collagen, making the meat more tender texture. Flavour also gets more concentrated as the beef loses water from evaporation.
At the front of the restaurant is the bright and snazzy bar.
The other parts of the restaurant is anchored by wood and leather, very much like a traditional steakhouse.
But wherever you choose to sit, you can enjoy cocktails such as the Paloma, made with Jagermeister, agave, grapefruit and lime. Very herbal, this one.
Personally, I preferred the
Dear Rosemary made with vodka, elderflower, vanilla and grapefruit. Classic cocktails such as mojito, pina colada, amaretto sunrise and tequila sunrise are available here as well.
Barossa also carries about 10 wine labels from Australia as well as a wide selection of white and red wines from Italy, New Zealand, France and South Africa.
Enjoy al-fresco dining with Happy Hour from Mondays to Fridays, 5pm to 7.30pm. The following items go at S$10:
• Glass of house white or red
• Glass of sparkling
• Full pint of beer
• Cocktail of the month.
The appetisers blew us away. The juicy
Ah Hua Kelong's Tiger Prawn (S$26) emerge gorgeously from the Josper oven with a smoky finish. They rest atop crispy charred kale, shio kombu, garlic beurre noisette and pickled onion.
The Barossa Steak Tartare (S$26) features smoked oyster aioli, ponzu jelly, pickled red onion, wasabi zuke, and egg yolk. Mix it all up and you have a sublime topping for the crisp bread. I'm normally a little squeamish about undercooked beef but this made me a convert.
If you only eat one thing here, make it the
Australia Full Blood Wagyu Ribeye MS7/8 (300g, S$98), served with garlic confit and choice of one sauce (the red wine one comes recommended).
Look at how perfectly done it is. Oh the buttery, caramelised juiciness and fatty aroma is just indulgent.
Usually Australian "wagyu" is a gamble; to me, it never quite gives you the same "wow" factor as the Japanese wagyu. But this one comes close.
The other beef we tried was the Australia Premium 50-Day Dry Aged Porterhouse (600g, S$138), also served with garlic confit and sauce of choice. It definitely has a different aroma signature (perhaps funky to some, but ambrosial to others). I'm still partial to the wagyu.
Barossa offers four Australian beef brands – The Bass Strait (100% grass-fed beef) range, Wanderer (barley-fed free-range beef) range, Carrara (grain-fed award winning wagyu derived from first-class genetics) range, and Josdale (100% grass-fed black angus) range.
The Ora King Salmon (S$35), dubbed the "Wagyu of Salmon", comes from New Zealand. It's served with smoked Romesco, grilled broccolini, yuzu beurre blanc with ikura. It's certainly sweet and succulent flesh, a good choice for those who choose not to take beef.
If you have space for desserts, there are a couple of interesting ones here.
Jasmine Infused Smoked Fig Mochi Cake (S$18) where the chewy fig mochi cake infused in Jasmine smoke is accompanied by Jasmine white chocolate ganache and passion fruit gel.
The Frozen Dark Chocolate Whiskey Souffle (S$18) is a wonderfully rich medley of fresh berries, chocolate pearls and spiced crumble. Definitely should be shared!
Meanwhile, I spied this on their website: a beef buffet for just S$48?? I definitely need to come back!
1 HarbourFront Walk, #01-161/162 Vivocity, Singapore 098585
Telephone: 62551855
Opening Hours:
Monday to Friday – 12pm to 10pm
Saturday to Sunday – 11pm to 10pm
Esplanade Mall
Address:
8 Raffles Ave, Esplanade Mall, Singapore 039802
Telephone: 6534 5188
Opening Hours:
Monday to Friday: 12pm to 3pm, 5pm to 10pm
Saturday to Sunday: 12pm to 11pm
Many thanks to Barossa for the invite and hospitality.
