When we hear “Outback Steakhouse”, we think about big portions of steak, ribs and lamb chops. It is what I call ‘Australian concept, American portions’. After all, it is the largest steakhouse chain in the world, with more than 1000 branches around the world.
Outback Steakhouse finally opened its second restaurant in Singapore at Orchard Gateway. What took it so long? (You can access it from either Gateway to Level 1, or a direct link from 313@Somerset.)
Let’s start with the steaks. They are after all the signature of the restaurant.
The 4 types available are the Outback Special (6oz $27.90, 8oz $29.90, 10oz $31.90), New York Strip ($36.90), Ribeye ($37.90) and Victoria’s Filler ($37.90).
All the steaks are actually first dry-aged for a minimum of 21 days, then delivered un-carved to the restaurant in loins, subsequently cut and cooked to order in the kitchen.
We had both the Outback Special, an Australian sirloin steak and New York Strip, a 10oz longish thick-cut Strip steak – both are seasoned with a secret blend of 17 spices. The vote went unanimously to the Australian cut, thicker in breath and lean, but still tender and juicy.
One thing to note, the portions are big and hearty. Getting friends to share can be a good idea.
The steak orders come with two sides, from an extensive list of nine that includes favourites such as Corn on the Cob, Mashed Potatoes, Baked Potato, Aussie Fries, Rice Pilaf, Sweet Potato Fries.
My recommendation? The new Sweet Baked Potato topped with honey butter and cinnamon sugar, which is refreshing sweet and salty at the same time.
There are onion rings, but this is The Onion Ring like no other. Our starter arrived with stacks of deep fried crispy rings stacked circularly up, surrounding a dish of signature creamy and zesty Bloom sauce in the middle.
Ah, the Typhoon Bloom ($14.00), looking like a cyclonic starter, and very addictive as you peel layers and layers off the sides. Surprisingly not too oily, and doesn’t leave stains on the fingers.
I actually liked all three appetizers served, including the Tortilla chips in Spinach Artichoke Dip ($13.90) and Kookabura Wings (half $9.90, full $19.90) with blue cheese dressing and celery sticks.
If you are not in the mood for beef, I would recommend the Tilpia with Pure Lump Crab Meat ($27.90), lighter in portion and still favourful. We liked that there are surprises within the fish, finding crab stuffing in zingy lemon butter Chablis sauce as we ‘dug’ further in.
We all ‘complained’ that we need to go on diet, and visit the gym, and then went “Ohhhhhh…..” at the Alice Springs Chicken ($25.90). Ok, okay. Flame-grilled chicken breast? Topped with crispy bacon? Plus sautéed mushrooms? Both Monterey Jack cheese and Parmesan cheese? AND Aussie fries.
We were sold.
In actual fact, the very first thing I ordered in Outback was the dessert. “Chocolate Thunder please.” They knew.
Save some space for this. The Chocolate Thunder from Down Under ($14.90) has fresh-baked rich pecan brownie, topped with vanilla ice-cream, and poured over with warm chocolate sauce. Guaranteed an instagram-hit, and something that would send you on a sugar high.
#04-01 orchardgateway, 277 Orchard Road, Singapore 238858 (Somerset MRT), Tel: +65 6702 6842
Opening Hours: 11:30am – 10:30pm (Daily)
Millenia Walk, 9 Raffles Blvd, #01-114, Singapore 039596
Opening Hours: Daily: 11.30am – 10.30pm Daily
Outback Steakhouse Giveaway
DanielFoodDiary.com will be giving away 2 x $50 vouchers for you to enjoy dining at Outback Steakhouse! All you need to do is to
Step 1: LIKE Daniel’s Food Diary on Facebook
Step 2: LIKE and SHARE this entry
Step 3: COMMENT below on your favourite dish from Outback Steakhouse and why.
(Results will be announced 31 July.)
*This entry is brought to you by Outback Steakhouse *