Morton’s The Steakhouse – New Seasonal Menu

Morton’s The Steakhouse just introduced a couple of new items to line their menu this season. The seven items consist of some totally new dishes alongside old favorites that are making a return after being off-menu for a couple of years. Last week, I was invited over to Morton’s to sample some of these items – I have to say I was quite impressed!

We started off with the Moules Marinieres ($47++) – a plate of plump mussels that are steamed to a succulent finish. Those who are familiar with me would know I don’t eat mussels usually because of the strong taste but I made an exception for this one. I downed 8 of the shellfish in one sitting – my first time to eat mussels in a long while. They were unbelievably tender and surprisingly have a smoother and milder taste – not too dissimilar to clams (which I adore). Each serving comes with complimentary Onion Bread Loaf which is best eaten after soaking in the addicting and fragrant white wine broth.

This was followed by the Beet & Goat Cheese Salad ($26++). A very wholesome dish, the salad was a refreshing teaser to the palate with the honey-balsamic vinaigrette. I love beetroot and noted the sweetness here. It also comes with candied walnuts as well as sharp and salty goat’s cheese for contrast.

When it comes to Morton’s, the highlight of every meal is always the beef and that was no exception here. There are two kinds of steak in Morton’s seasonal menu. These are the 10oz American Wagyu New York Strip ($138++) and the 14oz Bone-in Filet Mignon ($138++). With both possessing their own distinct qualities, my inclination leaned towards the wagyu. I loved the contrast between the crunchy, charred and flavorful crust with the juicy and succulent interior. It was definitely one of the best steaks I’ve had in a while. The Filet Mignon is a more conservative choice for those looking for a more traditional steak. It was tender sans the marbling, allowing diners to distinguish the chewy fibers of the meat with each bite.

The steaks are also supplemented by a couple of sides. The Maple Glazed Sweet Potato Fries ($24++) was particularly addicting. It was a popular dish with the table overall and I loved how the maple glazing added a sweet crunch to the fries.

The Truffle Cauliflower Mash ($28++) is supposedly a popular dish from a past menu that made a comeback and I could see what made it so appealing. The truffle aroma was palpable from the first bite, rendering it a must-try with the steaks.

For sweet endings, the Morton’s Chocolate Layer Cake ($24++) was so rich in chocolate that it could probably stand to fill your tummy on its own. The cake consists of four layers and generated oohs and ahs in the table. If you are a chocolate lover, you’ll notice how the chocolate seems to be more concentrated here. Unless you have a big appetite, this dessert is best for sharing.

The new fall menu at Morton’s The Steakhouse is available for a limited time only.

Morton’s The Steakhouse
5 Raffles Avenue
Mandarin Oriental 4/F
039797

+65 6339 3740

This was an invited tasting. All opinions are my own.