The restaurant and lounge comprise 6,300sq ft of wining and dining space. The main dining area can seat 140 pax and the bar can host another 40. It’s speciality is the restaurant’s premium steak selection from Australia and US as well as a wide range of wines and cocktails.
At the restaurant entrance, you will immediately notice the display of it’s signature beef products in a deep freezer. This is followed by a gleaming showcase of wines lining the passage way. The restaurant is decorated with neat wood piles – a design synonymous with all Wooloomooloo restaurants.
The restaurant offers many personalised services like the engraved steak knife above as well as personal wine cellar space for customers who spend above a certain amount. These are all very clever ways of adding personal touch and would be a huge draw to diners who value excellent services.
I was invited to a tasting session and got to sample a selection of their finest offerings:
Flurry, warm bread to get the meal going.
This starter comes with a base of avocado cubes, orange slices, diced shallots and coriander, and is topped with lightly seasoned Australian spanner crab and sashimi-grade yellow fin tuna. The dish is finished off with a dollop of crème fraiche and salmon roe for a balance of sweet and savoury.
This dish is a hot favourite at Wooloomooloo restaurants in Hong Kong. It is made using chilled and shelled jumbo prawns, accompanied by a homemade cocktail sauce peppered with horseradish, sweet chilli and Worchester sauce.
The selection includes aged ham of different years, served with assorted cheese. I was expecting the ham to taste a bit more gamey, but they were pleasantly pungent with a soft, chewy texture. Not too bad.
Next up was the meal’s highlight – steak of course.
Each cut of steak at Wooloomooloo is handpicked, prepared and cut in-house by Head Chef Gerard Lewis and his team. Each slab is flavoured with seasoned sea salt and broiled at 980 degrees Celsius inside Southbend broilers from USA to attain the ideal medium-rare doneness which the chef recommends.
Every steak is served with four homemade sauces – Red Wine Madeira, Au Jus, Peppercorn and Mushroom as well as a choice of four gourmet mustards (Dijon, English, Granary and Green Peppercorn).
We sampled the Australian Black Angus Tomahawk – a 70-day grain-fed, wet-aged, young Black Angus cut, thus named for its resemblance to a Native American Indian battle axe or tomahawk. Suitable for two, this massive whole rib steak weighs between 1.1kg to 1.3kg with bone in and is served medium rare after 20 minutes in the broiler.
Lovely. I can wolf one whole piece down alone.
We also sampled the USDA Prime Beef Selection comprising the 150-day grain-fed, wet-aged Rib-Eye steak. This was really tender and melts in the mouth. Love it too.
For side dishes, Wooloomooloo offers a line-up consisting of Baked Idaho Potatoes with all the trimmings, Lyonnais Potatoes, Sautéed Kipfler Potatoes, Sautéed Onions, Steamed Broccoli, Creamy Corn, Sautéed Spinach with Mushrooms and Steamed or Grilled Asparagus. Sides’ prices range from $12 to $16 each.
To round up the meal, we sampled three different desserts.
First up was the signature Apple Crumble which consists of a light buttery crumble sitting atop slices of Granny Smith apples. It is served with a large scoop of vanilla ice cream and homemade custard sauce on the side.
Ending the day, we tried Wooloomooloo’s classic Bread & Butter Pudding and Pavlova with Chantilly Cream:
I love steak.
Wooloomooloo is definitely my kind of restaurant for a lush night-out.
It’s a pity I don’t really fancy drinking. The restaurant has a fine selection of wine to choose from and offers an interesting range of cocktails.
Wooloomooloo Group has served sizzling premium steaks and time-honoured grill favourites with the freshest ingredients and passion since 2004. An established member of Hong Kong’s grill house circle, Wooloomooloo Prime headlines a series of Wooloomooloo Steakhouses (three outlets) in some of the most popular districts such as Lan Kwai Fong, Wan Chai and Tsim Sha Tsui. With the Group’s first international outlet now open in Singapore, Wooloomooloo is set to make its presence felt in greater Asia in the near future.
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Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.