SKIRT at W Singapore – Sentosa Cove has launched a new Route 88 menu incorporating some of the most popular dishes of the restaurant at a more reasonable price ($88++ for three courses, available Monday to Thursday). The steakhouse serves some pretty mean steaks and I still have fond memories from my previous time there earlier this year (check out my previous review of SKIRT at W Singapore – Sentosa Cove). We all know that a good steak in Singapore easily costs north of $80++ so this set meal actually offers some good value for those wishing to indulge in some good meat without having to break the bank.
The set menu allows diners to choose a starter, a main and a dessert. If you can’t decide what to order in SKIRT’s ala carte menu, Route 88 helps to narrow down your choices.
nashi pear and beets salad with goat cheese
We started off with a smattering of four appetizers. There was the Confit Duck Leg which I also had in my dinner there a couple of months back. There was also an interesting Nashi Pear and Beets Tartare Salad with Goat Cheese, a study in contrasts as the crunchy lettuce overlapped nicely with the unmistakable waxy and tangy goat cheese. There was also a sprinkling of what seemed like truffles on top which provided an extra kick to the dish.
I’m always a sucker for seafood tartare dishes and the Tunza Ponzu with Chive Flower Slaw and Crispy Rice did not disappoint. The dish is best eaten together. Tuna was succulent and its smooth texture provided for a counterpoint to the crispy rice.
My personal pick among the appetizers I tried is definitely the Crab Cake. A relatively common dish, you could literally taste the generosity of the culinary team as you bite into the rich stuffing. It’s filled copiously with the prized crustacean and turned into a concentrated whole. This went nicely with the cucumber and spiced foam. In my case, I was already satisfied partaking of the crab cake as is. This is the appetizer to choose for the Route 88 menu, in my humble opinion.
For the mains, we had a duo of beef cooked from the Parrilla Grill. The first was a piece of USDA Brandt Tenderloin and next to it was a larger Black Angus Grain Fed Sirloin with a marbling score of 5+. To enjoy the mains, I recommend having the tenderloin first and follow it with the sirloin. This is to allow you to work your way up to a wonderful climax with the sirloin with its distinct smoky flavor. I still have fond memories of the steak I had the previous time (I had the F1 Grain Fed Wagyu previously). While I would very much go for the wagyu again at SKIRT, I thought the duo this time round was a good value for money alternative especially considering the price point of the set menu.
three types of creme brulee
We ended the meal with a trio of desserts. Again, the aptly named Chocolate, Chocolate, Chocolate made its appearance. The Trio Palette Creme Brulee – another dessert which came in threes – offered such contrasting flavors that span the more conventional milk chocolate and hazelnut to the bitterness of Earl Grey Tea. This can be looked upon as a value for money option if you like to taste many things at once.
Arguably the most visually arresting dish of the night, the Yuzu Cheese Tart is something to choose if you prefer to end your meal with something sour. Complemented by an equally delightful raspberry sorbet, this dessert also comes with a most curious Granny Smith Apple to be sprayed all over the tart.
Overall, Route 88 offers a well-rounded introduction to SKIRT and while there are a lot more interesting dishes among the ala carte offerings, the menu gives one a good glimpse of the restaurant’s expertise in more than just steak.
W Singapore – Sentosa Cove
21 Ocean Way Sentosa
Website: SKIRT official website