Taking its name from a bay side town in Sydney, Australia, Wooloomooloo Steakhouse is situated in a stunning locale with impressive views of the city. Comprising 6,300 square feet of wining & dining space, the spacious restaurant features an illuminated aboriginal Australian dot-painting mural and a gleaming showcase of wines with a comprehensive list of over 150 labels. Helmed by executive chef Kent Ho, each dish is executed to perfection and showcases a modern take on traditional appetisers to pique the palate for an extensive range of cuts, from Wooloomooloo’s signature Australian Black Angus beef to USDA prime beef. At Wooloomooloo, diners are spoilt for choice and promised an exquisite dining experience!

WGS SPECIAL LUNCH MENU
17 to 26 April

1st Course
Crab Tower served with Grilled Asparagus, Poached Egg & Hollandaise

2nd Course
Forest Mushroom
Creamy & Smooth served with Garlic Croutons & Truffle Oil

3rd Course
Filet Mignon, Roasted Cajun Potato, Watercress Salad & topped with Salsa Verde with Au Jus

4th Course
Chocolate Marquise served with Custard Sauce & Toasted Pistachios

S$48++


WGS SPECIAL DINNER MENU
17 to 26 April

1st Course
Beetroot Carpaccio served with Smoked Goat Cheese & A-la Greogue Dressing

2nd Course
Foie Gras served with Homemade brioche, Apple Compote, Assorted Seasoning Salt & Pepper

3rd Course
Sea Scallops wrapped with Applewood Smoked Bacon, Served with Mango Chutney & topped with Caviar

4th Course
Prime Striploin served with Baby Root Vegetables, Garlic Chive Mashed Potato & Red Wine Madeira Sauce

5th Course
Wooloomooloo Hot Chocolate Lava Cake served with Vanilla Gelato

S$108 ++

Citibank Cardmembers receive 10% off with every WGS set menu

FEATURE ACTIVITY

Wine Pairing Dinner at Wooloomooloo Steakhouse 
with Vasse Felix Winery and Aaron Carr

Venue: Wooloomooloo Steakhouse
Date: Saturday 20 April 2013
Time: 7.30pm

MENU

1st Course
Kingfish Crudo served with avocado, black squid ink rice & pomelo vinaigrette dressing

2011 Vasse Felix Sauvignon Blanc Semillon

2nd Course
Sea Scallops wrapped in apple wood smoked bacon, served with mango chutney & Avruga Caviar

2011 Vasse Felix Chardonnay

3rd Course
Wagyu Carpaccio
Served with Shaved Parmesan Cheese, Fresh Herbs & Truffle Oil

2011 Vasse Felix Cabernet Merlot

4th Course
Prime Rib Eye served with baby root vegetables, garlic chive mashed potato & red wine Madeira sauce

2010 Vasse Felix Cabernet Sauvignon

5th Course
Chocolate & Champagne 
White & dark chocolate ganache with Champagne grapes

S$168++

*Menu updated as of 7 April