Morton's New Spring Selections - Alvinology

Morton’s New Spring Selections

One of Singapore’s favourite steak specialty restaurant, Morton’s The Steakhouse has just launched their new seasonal menu, available for a limited time only. This consists of two new steak dishes as well as light salad and fish dishes alongside a new seasonal side.

A welcome drink from the bar to start the meal
A welcome drink from the bar to start the meal

You can read our previous reviews about Morton’s here and here.

Starting with a new steak dish, the American Wagyu Filet with herbed Tallow Butter (S$118) is a 7 oz of the finest Wagyu from Snake River Farms, a family owned and operated ranch, dedicated to producing the highest quality beef and pork in the United States. The steak is of marbling comparable to the top Japanese Wagyu grading of A5, 100% natural with no added hormones and is served topped with a homemade buttery sauce of garlic, shallots, thyme and parsley.

This slideshow requires JavaScript.

Next up is the USDA Prime Dry Aged Bone-In Strip Steak (S$148), an 18 oz centre cut which has been dry-aged for up to 45 days. Dry aging is the process by which large cuts of beef are aged from several weeks to several months before being trimmed and cut into steaks, helping the steak develop flavour and leading to a tender and extremely tasty cut of beef.

This slideshow requires JavaScript.

Both cuts are impression, but if you like your steak with a little more texture like me, go for the dry aged strip which has an extra crunch on the outside, while still pink and tender on the inside. For those who like their steaks to be tender through and through, the wagyu would be the choice.

To provide variety for regulars and those who may want something other than steak, Morton’s introduced a new light signature fish dish, the Seared Halibut with Herb Pistou (S$68). Pistou – similar to pestos but without pine nuts – originates from the Provence region of France. The lean fish has a mild and sweet flavour with tender and large flakes. The dish is served in a meaty, 8 oz centre cut portion slab, sitting on a a bed of edamame beans, oyster mushrooms, spinach and garlic with herb Pistou (made from arugula, basil, spinach and thyme).

Morton's New Spring Selections - Alvinology

Personally, I would not order a fish dish at a steak specialty restaurant. However, the halibut serves as an excellent steak alternative for diners who do not take beef or just want to try something different for the day. It is thick, meaty and pretty like a piece of steak from the sea.

For the starter and side, a large portioned salad but leafy and light in form, the Burrata, Mango & Heirloom Tomato Salad (S$38) comes with sliced heirloom tomatoes, shaved fennel, sliced mango and prosciutto on a bed of fresh arugula, topped off with toasted pine nuts and fennel frond then dressed with a zesty citrus vinaigrette. The burrata cheese sits atop it all.

Morton's New Spring Selections - Alvinology

An additional new side is the Roasted Cipollini Onions with Citrus Glaze (S$23). These Italian onions (Cipollini meaning ‘little onions’) are sweet and mild in flavour, the perfect accompaniment to the steaks on the menu.

Morton's New Spring Selections - Alvinology

The onions may look ordinary, but they pack a punch in flavours and I ended up eating five of them, probably the most number of onions I ever gobbled in one meal. They are a perfect side to a heavy steak dinner, offering a different assault on the tastebuds.

For those who like to down their steak with some paired wines, Morton’s offer a fine selection of imported wines including the 2013 Artemis Cabernet Sauvignon from Stag’s Leap Wine Cellars in Napa Valley which was recommended during our dinner tasting:

Morton's New Spring Selections - Alvinology

Bon appetit! 

Morton’s The Steakhouse

Mandarin Oriental Singapore, Fourth Storey
5 Raffles Avenue
Marina Square, Singapore

Phone: 65-6339-3740
Fax: 65-6337-3763

Operation Hours:

Monday – Saturday 5pm – 11pm
Sunday 12pm – 9pm

Dining Room:
Monday – Saturday 5:30pm – 11pm
Sunday 12pm – 9pm

1 comment

Leave a Reply

Related Posts