SKIRT presents: Making the cut ·

SKIRT presents: Making the cut

It’s a brilliant year ahead for W Singapore – Sentosa Cove, as we religiously roll out exciting new offerings – this time, for the renowned SKIRT. Along with a refurbished terrace and a new head honcho, SKIRT has upped the ante and is shifting away from being your regular steakhouse.

Led by Justin Dingle-Garciyya, Director of Culinary who has earned his stripes in various Michelin-starred restaurants, guests can expect to indulge in the decadent with a new and unabashed menu of modern European cuisine with distinct Asian overtone.

The philosophy remains as sourcing only the finest to present the season’s best produce in brazen platters and impeccable mains carefully curated by our chefs. Ditching the stereotype of paying hefty prices for quality cuts, guests can expect to enjoy ‘Grazing Around’, a grazing menu of top-notch grub – an extensive repertoire of offerings along with a choice of a prime cut or a fresh catch as your main for only SGD68++* per person at SKIRT’s revamped terrace. If it doesn’t already sound like a buck for your dime, fret not as this is merely the tip of the tongue of SKIRT’s new offerings.

For those looking to pander to cravings for an evening of opulent dining, delight in our signature classics – Pressed Laksa Octopus, Sher SKIRT Steak, Grilled Wagyu Sirloin, Slow Cooked Lamb Belly, Whole Cape Grim Butchers Cut SKIRT Steak, Baby Blunts and Beats, Cape Grim Beef Tomahawk and Iberico Pork Chop to name a few


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