220g Australian Angus 150 Day Grain Fed Tenderloin ($62) with Green Peppercorn Sauce.
Love the smokey charcoal smell as soon as I stepped into the restaurant. Their cuts are dry-aged between 14 to 36 days in a custom designed Himalayan salt tile cabinet.
One of the best steaks I've had in Singapore so far. Their Wild Mushroom & Truffle Cream sauce is a must try! So is their Mashed Potato with Truffle Oil!