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Be amazed at how the same piece of Black Angus beef can taste differently at different stages of aging (3/6 weeks). The steak tasted better dry aged as the meat starts to break down over time resulting in more tender and flavourful with a more robust and beefy taste. I would like to have the steak on its own. Alternatively, you may also dip into the recommended sauces such as blue cheese, red wine and bearnaise sauce to bring out the flavours.
Ginett’s dry-aged specials starting from S$46++ and are available in prime cuts of Black Angus beef.
Where to dine?
Ginett Restaurant & Wine Bar
200 Middle Rd, Singapore 188980

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