Sunday, 13 October 2019

AquaMarine – Sizzlin’ Special [MEDIA INVITE]

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.

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!!

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. 

Salt Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta Toast.

Salt Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta Toast.

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

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.

Roasted Baby Lamb 

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.

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.

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

90 Days Dry Aged T-bone Steak

90 Days Dry Aged T-bone Steak - Cooked

90 Days Dry Aged T-bone Steak - Cooked Medium Rare

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.

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.

Seafood Brochette on Himalaya Pink Salt.
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.

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.

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

AquaMarine
6 Raffles Boulevard
Level 4, Marina Mandarin Hotel
Singapore 039594

T: +65 6845 1111
IG: @marinamandarinsg
OH:
Breakfast: Daily 06.30 – 10.30
Lunch: Mon to Fri, 12.00 – 14.30
Lunch: Sat, Sun & PH, 12.00 – 15.00
Dinner: Daily 18.30 – 22.00

No comments:

Post a Comment

Our Popular Reviews: