Skirt is famous for its steaks, but the concept has evolved to include modern European dishes with an Asian accent. Resist the urge of snacking on the addictive breads and save space for grilled king prawns, topped with zesty chimichurri sauce that enhances the prawns, rather than overpowering them. The Hokkaido scallops, browned on the outside and juicy inside, are perched on an earthy sprout purée, paired with pickled seaweed for an acerbic finish. Meats should still be on the agenda, and the deftly prepared full-blood wagyu steak is lean and succulent, served with a side of garlic purée. Service is up to standard, with the staff intuitive to diners’ needs and surprisingly quick on their feet. The wine list comprises the usual suspects from the old and new worlds, but with a few surprises, including selections from Slovenia.
Do check the restaurant’s wine-of-the-month offerings. Also note that the corkage fee from Sunday to Thursday is $45; on Fridays, Saturdays and the eves of public holidays, it’s $75.
1. Pressed laksa octopus 2. Sher Skirt steak 3. Seared salmon 4. Hokkaido scallop