~Invited Session~
Outback Steakhouse is back with a bigger bang and revamped menu. I remember their flagship store at Millenia Walk and if not for Outback and Mos Burger, I may not even venture there.
Sour dough bread and butter for appetizer.
Typhoon Bloom ($15.90)
Fresh Onion Rinsg, Secret Seasoning
Their siganture blooming onion was the bomb - the whole novelty of plucking fries from a fried onion bouquet and a toothsome dip was what defined the Outback Steakhouse experience and I was just so bummed when that was removed from the menu as well.
It has since been replaced with an onion ring varient, less novel but still delicious. The secret I suspect lies in the sauce which makes this a must order and perfect finger food.
Crispy Volcano Shrimp ($17.90)
Spicy Sriracha Aioli
Spicy sriracha aioli was the highlight with the crispy rock shrimps. The batter could be coated fully instead of the batter hanging loose, yet that said, really tasty!
Asian Spicy Pasta ($23.90)
One would have expected a tomyum or a spicy mee goreng variant and this was a sweet and spicy sauce instead rendering it way too sweet than expected. I found it a pity since the ingredients would have contributed towards a decent plate of pasta. Alas.
Chile Marinated Ribeye ($47.90)
Ribeye, Avocado Pico De Gallo, Corn on Cob, Tortilla Strips, Grilled Tomato, Chile Sauce, Sour Cream
Known for their flame grilled steaks, this medium well slab was juicy and charred. Lots of mexican flavours on the plate, from the creamy corn to avocado and tortilla crisps.
Dessert Donuts ($15.90)
Ricotta Donuts, Chocolate Sauce
These lemon ricotta donuts were fluffy and great for dunking in chocolate sauce.
It's great to have a piece of the younger days back, afterall some memories will always have a special place in my heart. Outback Steakhouse included.
Outback Steakhouse
277 Orchard Road, #04-01 Orchard Gateway
Outback Steakhouse is back with a bigger bang and revamped menu. I remember their flagship store at Millenia Walk and if not for Outback and Mos Burger, I may not even venture there.
Sour dough bread and butter for appetizer.
Typhoon Bloom ($15.90)
Fresh Onion Rinsg, Secret Seasoning
Their siganture blooming onion was the bomb - the whole novelty of plucking fries from a fried onion bouquet and a toothsome dip was what defined the Outback Steakhouse experience and I was just so bummed when that was removed from the menu as well.
It has since been replaced with an onion ring varient, less novel but still delicious. The secret I suspect lies in the sauce which makes this a must order and perfect finger food.
Crispy Volcano Shrimp ($17.90)
Spicy Sriracha Aioli
Spicy sriracha aioli was the highlight with the crispy rock shrimps. The batter could be coated fully instead of the batter hanging loose, yet that said, really tasty!
Asian Spicy Pasta ($23.90)
One would have expected a tomyum or a spicy mee goreng variant and this was a sweet and spicy sauce instead rendering it way too sweet than expected. I found it a pity since the ingredients would have contributed towards a decent plate of pasta. Alas.
Chile Marinated Ribeye ($47.90)
Ribeye, Avocado Pico De Gallo, Corn on Cob, Tortilla Strips, Grilled Tomato, Chile Sauce, Sour Cream
Known for their flame grilled steaks, this medium well slab was juicy and charred. Lots of mexican flavours on the plate, from the creamy corn to avocado and tortilla crisps.
Dessert Donuts ($15.90)
Ricotta Donuts, Chocolate Sauce
These lemon ricotta donuts were fluffy and great for dunking in chocolate sauce.
It's great to have a piece of the younger days back, afterall some memories will always have a special place in my heart. Outback Steakhouse included.
Outback Steakhouse
277 Orchard Road, #04-01 Orchard Gateway
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