SKIRT at W Singapore unveils a new menu boasting an array of premium ocean catch and impeccable prime cuts, deftly prepared on a parrilla grill.

Newly launched in November, SKIRT’s latest menu, conceptualised by the establishment’s sous chef Tom Choong, and W Singapore’s executive chef Paolo Sanapo, shines the spotlight on top quality ingredients from around the world including Argentina, Japan, Australia and the United States—all deftly cooked on a parrilla grill. When meat is cooked this way, there’s only one result: charred, succulent and profoundly flavoursome.

 

Aptly named Grilling Global, the new menu showcases modern European cuisine with subtle Asian overtones, as seen in dishes like the herb confit escargot with green garlic savoury porridge as well as wagyu beef tataki topped with soy truffle foam and oscietra caviar in the starters section.

While the starters are delicious and interesting, the highlight is without a doubt the extensive meat selection—diners can pick from a selection of impeccable prime cuts like Australian wagyu, American grass-fed, Argentinian grass-fed and Japanese tochigi wagyu cuts, and have them cooked to their desired doneness. Seafood lovers, on the other hand, have a wide selection of tantalising choices to pick from including grilled market fish with charred lemon vinaigrette and crispy capers; and grilled Maine lobster with charred grapefruit, cucumber, thyme and honey salsa. If you need some carbs to go with your meats and seafood, the flourless gnocchi prepared with confit quail, heirloom confit tomato and parmesan emulsion, comes highly recommended.

Round up a hearty meal with some sweet treats—the Manjari Garden featuring charcoal crumble, wild forest berries and white peach sorbet is perfect for those who prefer something light and refreshing, while the coconut vanilla ice cream served with shaved truffle porcini oil and balsamic caviarolie, is great for those who are seeking a unique twist in their dessert.

For more information, visit www.facebook.com/wsingaporesentosacove.

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