A BIT OF SKIRT - AT THE W, SENTOSA

8/6/2013

The W Hotel at Sentosa Cove, is practically on our door step now that we are happily ensconced in our construction free apartment here on Sentosa.

Having been a few times to Skirt with colleagues, hubby would come back and say how much he had enjoyed his meal. His Birthday rolled around, so it was a good excuse to head back with me in tow.

W Hotels are always so interesting with their modern vibe, funky furnishings, "hip" music and lighting. This restaurant had a cozy feel to it though, at least from our cozy booth near the bar, it felt like it. Leather placemats, horn salt and pepper pots and an interesting chandelier over the bar were interesting touches.

But never mind the decor, let's get to the food. Skirt bills itself as a Grill and indeed meat features heavily on the menu. There are a wide range of steaks (in a wide range of prices) as well as a good range of fish and meat dishes to choose from too.

Roasted Tomato Basil Soup

We also got to share a complimentary appetizer as the kitchen were experiencing a few hiccups with my Beef Wellington. They brought us the Skirt Made Blackmore Charcuterie for 2, "to nibble on" they said, while we waited. It was fantastic!

My appetizer was the Roasted Tomato Basil Soup which I really enjoyed. Hubby had the Iberico Pork Belly, White Bean Cassoulet (not pictured).

Skirt Made Blackmore Charcuterie for 2

Yummy duck pate, pork pate, cured meats with a big hunk of bread and some pickled thinly sliced vegetables. Next time that will be our first choice for a shared appetizer.

After some great attentive but not intrusive service, and the nice touch of giving us a complimentary appetizer which came right out of the blue, we got to the mains.

Creekstone Farms Premium USDA Corn Fed Black Angus. 25 Day Dry Aged Rib Eye Steak

Roasted Onion, Endive and Red Pepper

SKIRT Beef Wellington

My Beef Wellington was really fabulous, well worth the wait. Husband enjoyed his steak, and the interesting side of Roasted Onion, Endive and Red Pepper was a great addition.

After we were done with our mains, Chef Andrew came out to have a chat with us which was great.

Originally from Brisbane, Chef Andrew has worked all over the World, including a stint with Gordon Ramsey no less. (Yes, Gordon is just like that in real life apparently. First thing I asked ha ha!). We asked the Chef to tell us one of his favorite restaurants in Singapore - Pollen at Gardens By The Bay was one of his picks.

The whole evening was lovely, we really enjoyed the ambiance, service and food. A winner in our book, and so close to home.

To finish of the evening, la pièce de résistance, a nice little surprise for hubby. It was so delicious. A perfect end to a perfect evening.