Skirt at W Singapore
At a restaurant as trendy as Skirt, located in the swanky W Singapore, (which landed fashionably on our shores barely a month ago,) it is almost too easy to discount expectations for the food on counts of everything else. But the team at Skirt should feel rightly vindicated - this new kid on the cove is the definition of style meeting substance.
Sourdough with Seaweed Dip
The feel of the restaurant is a deft blend of opulence with the contemporary - achingly cool, without the stresses of fine dining. Miniature sourdough rolls were served shortly after we made our orders, which took us surprisingly long because we were simply spoilt for choice. Just starters alone - what was it going to be? Seared Giant King Scallops with Dashi and Apple, Hot and Cold Foie Gras with Corn and Pistachio, King Prawns Split and Peppered, Skirt Made Blood Sausage with Apple and Bread, or a platter of the best ham in all of Spain - Jamon Iberico de Bellota? As I was working through the slightly chewy sourdough speckled with sea salt crystals, dipping them occasionally into the refreshing seaweed dip, I couldn't help but think how nice it'd be to return with a party large enough to give everything on the menu a shot.
Skirt Made Blood Sausage, Apple and Bread, $22, Saffron Potato Pureé, $8 (Top of bottom photo)
It's quite evident that every dish has been meticulously thought out in terms of taste, presentation and a certain sense of novelty. Our starter of blood sausage was served with sautéed apples, the sweetness of which lent harmony to its rich, dense and creamy flavours. Blood sausage may be one of those foods that isn't for everyone but Skirt's rendition is excellent and I wouldn't hesitate to recommend - it's smooth and fragrant with none of the offensive aftertaste commonly associated with offal. We also ordered a side of Saffron Potato Pureé, which was decent but nothing to write home about.
Peter's Farm Organic Milk-fed Veal Striploin, $90
Skirt offers two types of shared plates - the Parilla tables for two, and the Churassco tables for four. Our Organic Milk-fed Veal Striploin, a Parilla table meant for two, was so huge that three of us were struggling to finish the tray, even though the striploin was tender, flavourful and wonderful to eat. You can imagine that the assorted vegetables in the baking tray were great too, having soaked up all the incredible juices from the meat. There is a whole list of salts (roasted garlic, rosemary, Hawaiian red, etc) and sauces (blood orange and tarragon bearnaisé, red chimi curri, etc) to choose from if you're one for stronger flavours. And if you like your meats seared, fret not, the steak section offers selections ranging from Argentinian Grass Fed Angus to Blackmore Australian Full Blood 9+ Wagyu. Prices begin from a comfortable $35 to some $155 - there is something for everyone here.
White Chocolate Parfait, Sauternes Jelly, Shortbread Crumb, $18
I really wasn't expecting much from desserts at a restaurant specializing in steaks, so boy was I in for a surprise when it was brought to the table looking every bit as sophisticated as everything else we'd experienced here. What I took to be meringue disks turned out to be light wafers, which contrasted well with refreshing cubes of jelly made from Sauternes wine, buttery shortbread crumbs and a parfait that manages to avoid the common pitfall of sweet treats - saccharinity. In short, my favourite kind of desserts - thoughtful, not just heaps of butter and sugar and eggs. We left Skirt completely contented and I'll certainly be back.
Recommendations: Skirt-made Blood Sausage with Apples and Bread, Peter's Farm Organic Milk-fed Veal Striploin, White Chocolate Parfait with Sauternes Jelly and Shortbread Crumbs
Indifferent: Saffron Potato Pureé
W Singapore, 21 Ocean Way ·
Open: 19:00 to 24.00 (closed on mon)
Tel: +65 6808 7278
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