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| Charred Grain-fed Wagyu Tomahawk Ribeye |
For
the month of October 2019, AquaMarine at Marina Mandarin Singapore is having a
special menu targeted to the meat lovers out there. The Halal-certified buffet will
showcase the best of Riverine beef, produce from specially selected Australian
Riverina cattle.
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| The Meat Selctions |
The
exquisite meat selections are:
Hickory
Smoked Beef Karubi Plate. From my past dining experience here, AquaMarine
always produced amazing beef dishes. This time around, the Beef Karubi Plate is
perfectly mouth-watering. You can taste and smell the nice smoky aroma of the
hickory wood, followed with soft and tender meat, like a hot knife cutting
through butter. The fat to the meat ratio is just perfect and the sauce on top
nicely complement the meat. I have to admit, I had more than my fair share of
this delicious beef. Yummy!!
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| Hickory Smoked Beef Karubi Plate |
Salt
Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta
Toast. A 5* (star) steakhouse standard. Baked with salt and parsley, this soft
fatty tissue is aromatic but it comes with a strong beefy smell. To cover the
beefy smell, it is served with sautéed oyster mushrooms, veal jus and ciabatta
toast, You can also add a squeeze of lime to cut through the fats and smell. Those
who love Soup Tulang, you like this western version even more.
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| Salt Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta Toast. |
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| Salt Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta Toast. |
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| Salt Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta Toast. |
Charred
Grain-fed Wagyu Tomahawk Ribeye. Nicely charred Wagyu Tomahawk Ribeye,
cooked to medium-rare. The texture of the beef is succulent with a solid meaty
bite on it. I was expecting the meat to be more tender, probably it was due to
the way it’s been sliced.
|
| Charred Grain-fed Wagyu Tomahawk Ribeye. |
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| Charred Grain-fed Wagyu Tomahawk Ribeye. |
Roasted
Baby Lamb and its 1.5 metre-long housemade sausage. It is always an amazing
sight looking at a whole roasted baby lamb in a buffet line. The meat is tender
and the seasoning absorbs into the flesh nicely. The best part is the lamb is
almost absent of any gaminess.
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| Roasted Baby Lamb |
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| Roasted Baby Lamb |
Meanwhile,
the lamb sausage is firm and bouncy, filled with a strong spice seasoning.
Instead of eating the sausage plainly, it is better to eat it with bread or
maybe biryani rice.
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| 1.5 metre-long housemade sausage |
Instead
of gravy or specific sauce for the meat, the team at AquaMarine encouraged you
to enjoy the meat with 4 different types of salt: cumin, paprika, hazelnut and
lime salt. On top of that, you can also enjoy it with a squeeze of lime to
balance the richness of the meat.
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| Different types of Salt |
On
the weekends: 90 Days Dry Aged T-bone Steak with Beurre Noisette is not
to be missed. Instead of cooking it grilled like steak, the whole rack
of T-bone is roasted to medium-rare. It is then carved and sliced to smaller
slice for servings. The 90 days dry-aged allow the muscles in the meat to
breakdown, resulting in a tender and melt in your mouth beef. Best to be eaten
with the 4 different types of salt, lime or mustard. #Beefgasm
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| 90 Days Dry Aged T-bone Steak |
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| 90 Days Dry Aged T-bone Steak - Cooked |
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| 90 Days Dry Aged T-bone Steak - Cooked Medium Rare |
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| 90 Days Dry Aged T-bone Steak - sliced |
Although
the focus is on the beef and lamb, AquaMarine team also prepared other
delicious dishes such as:
Wok
Fried Crab with Salted Egg Yolk. Juicy and fresh medium size Sri-Lankan
crabs, evenly coated with thick salted egg yolk sauce. One of the best times to
enjoy the food with your fingers.
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| Wok Fried Crab with Salted Egg Yolk. |
Seafood
Brochette on Himalaya Pink Salt. A medley of grilled seafood on a stick.
The fish is firm yet flaky, while the prawn is fresh and springy. They are
lightly salted with Himalayan Pink Salt and topped with a creamy sauce.
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| Seafood Brochette on Himalaya Pink Salt. |
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| Seafood Brochette on Himalaya Pink Salt. |
Roasted
Cauliflower with Colby Cheese and Hazelnut. It looks awesome, unfortunately,
I did not manage to get around to try it.
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| Roasted Cauliflower with Colby Cheese and Hazelnut. |
Please note the regular International buffet offerings such as Cold Seafood, Salad, Local Dishes, Soup, Bread, Pasta, Desserts and their famous “Durian Pengat” remain available.
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| The Infamous Durian Pengat |
Overall,
the spread of Sizzlin’ Special by AquaMarine is too irresistible for meat
lovers. Instead of covering the meat with a different type of sauce, the team
at AquaMarine keep the seasonings and sauce to the minimum. Instead, they allow
the diners to experience the flavours of the meat, especially for the wagyu,
lamb and black Angus meat with seasoned salt, lime and mustard. Cheers!!
Thank
you very much to Marina Mandarin Singapore for hosting the tasting session.
Sizzlin’ Specials at AquaMarine
When:
Now till 27 October 2019
Where:
AquaMarine at Marina Mandarin Singapore
Time:
Lunch
Mon – Fri: 12.00 – 14.30.
Lunch
Sat, Sun and PH: 12.00 – 15.00.
Dinner
Daily: 18.30 – 22.00.
Price:
Lunch
Daily: $60++ per Adult, $30++ per Child;
Dinner
Weekdays: $73++ per Adult, $36.50++ per Child
Dinner
Weekends: $83++ per Adult, $41.50++ per Child
For
enquiries and reservations, visit www.meritushotels.com/marina,
call (65) 6845 1111 or email: aquamarine.marina@meritushotels.com.
Food & Drink: 8.25/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $51 -
$80, $81 & Above
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