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Wooloomooloo Steakhouse Revisited @ Raffles City

12:00 PM , 0 Comments

Our friday date night game is still going strong, thankfully - gives us more chance to indulge over weekends. Somehow we decided to revisit Wooloomooloo for their steaks. Turns out, it is a hot place for a friday night for families, gatherings and dates. And a top of mind place for a birthday meal.


Onion loaf smelt heavenly, it could be just onions and butter causing this illusion. The uneven seasoning was further tasted with every bite, some parts too bland and others just right. A pity though for this that started off really well.


Kajima Ribeye ($90)

The month's special and having a soft spot for wagyu, I had to kill it with a well done order. #lessonlearnt

Well well done is not the best choice of doneness for steaks but wagyu does retain some succulence as compared to the other cuts.


Porterhouse, 20-ounce ($96)

120-day grain fed, 2-3 weeks wet aged, B and J, Victoria


Of the porterhouses eaten, this ranks tops for value for money. Weighing in at more than 500grams, the T-Bone was really lean and had alot more meat than expected. The downside then however was the sinewy nature of the meat, rendering most of the time dedicated to jaw work. 

Au Jus, Peppercorn, Mushroom and Red Wine Madeira 

All 4 sauces were served alongside a medley of mustards to go with our steaks. My favourite is peppercorn and djon multigrain mustard.


Truffle Macaroni and Cheese ($18)


Mac and cheese, the classic steak dinner staple was the perfect choice that meal. Gritty and crunchy, the cream and cheese in right ratios made this creamy one an absolute delight. Beware of how easily this fills, we ended up really stuffed despite its petite portions.


Sautéed Spinach with Mushrooms ($14)

Spinach and mushrooms was another right choice for steaks.

Personally felt the meal was a tad overpriced, perhaps for that special occasion without having to travel far and wide.

Wooloomooloo Steakhouse
Raffles Cit

A foodie born to eat, shop and travel. Forced to work.

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