Menu from The Steakhouse
Menu highlights
Appetizers
Seasonal Oysters (1/2 doz.)
Red wine mignoneotte
Pan Seared Foie Gras
Port wine jelly, seasonal stone fruit, brioche
Prawn Cocktail
Jumbo prawns, cocktail sauce
Herb Crusted Rack of Lamb
Mustard cream sauce, lamb fat potatoes, pomegranate, parsley, chestnuts, honshimiji mushrooms
Roasted Kampong Chicken
Roasted brussel sprouts, carrot cream, fines herbs, rich chicken jus
Grilled Spanish Pork Collar
Apple coleslaw, pickled onions, sweet and sour pork jus
Steaks
U.S. PRIME CUTS
Sirloin Angus Nebraska (8 oz.)
AUS Cote De Boeuf (for two) (approx. 42 oz.)
For two (approx. 42 oz.)
IRISH CUTS
Donald Russel, Irish Beef, Sirloin 8 oz.
Desserts
Warm Valrhona Dark Chocolate Cake
Sweet sherry, vanilla ice cream, berries
Warm Pistachio Tart
Lime cream, candied pistachios
More about the restaurant: The Steakhouse
There’s a single-mindedness about The Steakhouse that you’ve got to admire. Clarke Quay is a corner of Singapore’s dining map glutted with edible options, but only The Steakhouse can claim the crown as the city’s singular steak specialist, serving prime cuts of Australian Angus beef almost exclusively. Filet mignon, cote de boeuf, ribeye, chateaubriand, tenderloin, sirloin, and porterhouse – take your pick, take a cut, and let the skilled steak maestros in The Steakhouse’s River Valley Road kitchen cook it to your liking (to absolute perfection, that is) on the charcoal grill. And don’t forget to settle your steak down next to a fine wine, long drink or cocktail – The Steakhouse has a very well-stocked bar, too. A stylish, intimate steak restaurant, it’s recommended you book to avoid the stampede.
Frequently asked questions
Does the restaurant The Steakhouse have parking?
Can I pay with a credit card at The Steakhouse restaurant?
Thinking about making a The Steakhouse booking?
One of the best ways to enjoy The Steakhouse’s brilliant culinary focus is to book out the raised area close to the open kitchen, where you can see the chefs work their magic over the charcoal grill. This particular section is ideal for private dining and parties, accommodating up to 18 guests. But eating here is just as much fun for Singapore’s casual diners, too, and we advise all comers to browse the floor-to-ceiling wine collection tucked away in an alcove towards the back of the restaurant to get a measure of the mettle of what has to be Clarke Quay’s best restaurant for committed carnivores.
Perhaps due to Singapore’s proximity to Australia, the Black Angus steaks, grain fed for for a whopping 150-200 days, are the most popular cuts available at The Steakhouse. But being an avowed steak specialist, the restaurant’s Clarke Quay kitchen is well stocked with premium beef from other sources: corn-fed sirloin Angus from Nebraska and ribeye steaks from Brant that have been raised on corn for at least a year, grass-fed and three-week dry-aged Irish beef from Donald Russel, and a weekly import of Japanese Wagyu (just ask). It’s not all steak at The Steakhouse, true: there’s actually a wealth of hearty mains, sides, and salads to indulge in here, just off River Valley Road towards the water. Book now!