[Review] SKIRT’s Refreshed Menu Brings Fire, Flavour and Finesse

We were invited to experience the refreshed menu at SKIRT, located within W Singapore – Sentosa Cove. Known for its open-fire cooking and dry-aging techniques, SKIRT’s new menu leans into steakhouse classics but with a lot more depth and intention.

We started with SKIRT’s Champagne and Caviar Experience, and this was quite an experience on its own. The caviar is freshly scooped and served directly onto your hand, which felt a bit shiok and lowkey atas at the same time. It adds a more tactile, almost playful element to the start of the meal. The caviar itself was buttery and smooth, with a clean finish that paired really nicely with the champagne.

We were also served house-made sourdough, warm and laid out on a flat plate with kombu butter. The bread had a nice chew with a slight tang, while the kombu butter brought this savoury, umami depth that made it quite addictive. We ended up going back for seconds without even thinking. Best eaten warm!

From there, we tried the Grilled Fremantle Octopus. The exterior had a nice char while still being tender inside, and the squid ink sauce added a deep savoury note. The ’nduja aioli brought a slight heat that lifted the dish without overpowering it, while the greens kept everything feeling balanced. It paired really well with the rosé, making it light and easy to enjoy.

Next, we got to try the Cubano Iberico Pluma, and this was where the richness started to come through more. The pork itself had a natural nuttiness and was very tender, but what made the dish interesting was how everything was layered. The mojo rojo added a bright, slightly tangy contrast, while the cordyceps and smoked eggplant brought in a deeper, more earthy flavour.

For the main, we got to experience SKIRT’s Steak Board Selection, where we tried a few different cuts including the picanha, skirt, and t-bone. Each cut had its own texture and flavour profile, but all were done really well over open fire, with a nice char on the outside and juicy, tender meat within. Some bites were so soft they almost melt in your mouth, especially the fattier cuts, which made it quite satisfying to eat.

What made this course even more memorable was the interactive knife experience. We got to choose from a lineup of specially crafted knives, ranging from lightweight carbon fibre to surprisingly hefty ones made from materials like pure concrete. It sounds like a small detail but it actually changes how you experience the steak. The weight and balance of the knife affects how you cut through the meat, and somehow makes you more conscious of each slice. It slowed things down in a good way, making the whole process feel more intentional and almost personal, instead of just rushing through the dish.

What surprised us though was actually the charred hispi cabbage. It sounds simple but there is a lot that goes into it, from the prep to how it is carefully cooked over fire to build layers of flavour. You get this smoky, slightly sweet, almost caramelised taste with a soft texture that still has a bit of bite. It is one of those dishes that you do not expect to stand out but ends up being one of the most memorable parts of the meal. The grilled padrón peppers helped to balance everything out with a lighter, slightly bitter note.

We ended with the Pistachio Kunafa, served with whipped mascarpone and pistachio ganache, which was a satisfying finish. It had a good mix of textures, crisp and creamy with a subtle nuttiness that was not too overwhelming. It leaned rich but still manageable, which made it a nice way to close the meal.

Overall, what stood out to us was how much thought and effort goes into the menu. If you are looking for a spot for a date night or to celebrate something special, SKIRT is one that delivers on both the food and the overall vibe.

For more information, visit SKIRT’s website here.

SKIRT Restaurant
Address: 21 Ocean Way, 098374
Operating Hours: 6pm – 10:30pm