While it’s not advisable to travel to America now due to the developing Covid-19 situation, one can still make your way down to Wolfgang’s Steakhouse Singapore at Robertson Quay if you have a craving for an American-style weekend treat.

Wolfgang’s Steakhouse Singapore is on a mission to reinvigorate weekends. Inspired by bustling international cities such as their native NYC and metropolitan London, the restaurant have unveiled a Prime Rib Sunday Roast, which will be available alongside their vibrant brunch menu every weekend.

Sunday Roast 

Available every Sunday from 11:30am – 11:30pm, the Sunday Roast set menu (S$188) includes a Caesar Salad with Sizzling Bacon and an entrée of signature Roasted Prime Rib (790g), served with the quintessential Yorkshire Pudding and Aus Jus.

Wolfgang’s Steakhouse serves only the choicest sub-primal cuts of prime USDA Black Angus meat, dry aged in a proprietary designed aging room for 28 days to give each piece an unique, deep and nutty flavour and the ultimate tenderness. Look at how beautiful cooked the steak is:

Yorkshire Pudding
Yorkshire Pudding
Caesar Salad with Sizzling Bacon
Caesar Salad with Sizzling Bacon

To go with the steak, you get a choice of two sides from options including Mashed Potatoes, Cream of Corn, German Potatoes and Sautéed Spinach. We opted for Mashed Potatoes and Sautéed Spinach:

Onion loaf and bread
Onion loaf and bread

The brunch menu is available every Saturday and Sunday from 11:00am – 4:30pm and features a variety of classic brunch staples and steakhouse favourites.

The serving is huge, as is all things American. Asher and I managed to finished the whole steak, but we packed some of the sides and the pudding to go. One serving is more than enough to go around for up to 4 pax for regular eaters and 2 pax for big eaters. The steak is really good though. Asher usually don’t eat much steak because he doesn’t like to chew his food, but this was so tender and succulent that he ate about 1/3 of the portion.

If you prefer something lighter, there are also the weekend brunch options which include red meat alternatives.

Weekend Brunch 

The brunch menu serves timeless favourites such as Eggs Benedict With Smoked Salmon (S$24) – English Muffin, Poached eggs, Smoked Salmon served with Hollandaise Sauce – and Buttermilk Pancakes (S$18) – served with maple syrup and fresh fruits.

Simpler options include a quintessential Bagel (S$22) – served with Smoked Salmon, Creamed Cheese, Capers and Shallot, whilst those looking for a heartier dish can opt for Wolfgang’s Eggs Benedict with Petit Filet Mignon (S$30) – USDA prime Petit Filet Mignon served over an English Muffin with Poached Eggs and Hollandaise Sauce – and Steak and Eggs (S$45) ­– Dry Aged New York Striploin with choice of Sunny Side up or Scrambled Eggs. 

For those who like to enjoy your meals with a drink or two, Wolfgang’s Steakhouse Singapore features a selection of classic and speciality mixes. Classic brunch staples such as ChampagneMimosas and Bloody Mary’s are on the menu, along with unique options such as Morning Glory (S$22) – Infused Chili Vodka, Lime, Mustard – and Sangria (S$22) with either red or white wine. An extensive wine list featuring over three hundred varieties is also available. 

Wolfgang’s Steakhouse Singapore is open from 11.30am to 11.30pm on Monday – Friday and 11:00am to 11:30pm on Saturday and Sunday. The restaurant offers lunch, happy hour and dinner daily. The brunch menu is available every Saturday and Sunday from 11am-4:30pm.