Steakhouse

Steakhouse

Featuring Bistecca Tuscan Steakhouse, Opus Bar & Grill
Nick Wong
Nick Wong

Watch in excitement as whiskey is set on fire and poured over the 1.2kg whiskey-aged Rangers Valley Wagyu Tomahawk ($158++).

The steak was cooked to a perfect medium rare doneness and the flaming alcohol helped to perfume the air with the slight beefy aroma.
Despite the cut of meat not being the crazy high end marbled kinds, I liked that the steak was dry aged which helped develop the deep beefy flavour and made the meat super tender.

The thick cut of 420 days grain fed F1 kuroge washu bred wagyu with a marble score of 6 from Australia ($198) is a really flavourful and sure to be a crowd pleaser. The 1.1kg steak that is cooked on the bone can easily be shared amongst 2 - 4 people depending on your appetite. This place is one of my favourite steakhouses to go to on special occasions.

1 Like

Will eat even on a full stomach

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