Rooftop Dining: SEAR Steakhouse Review

Mrs foodbuilicious chose SEAR Steakhouse for dinner during National Day rehearsals because it offers a great view of the evening fireworks. It is located at Singapore Land Tower in the heart of CBD area.

SEAR Steakhouse has a seating policy that if we chose the steak menu, we will be seated outside. They were having a steak promotion and it was very worthwhile to have the steak menu; hence, we took it.

Steak Special menu

SEAR Steakhouse belonged to a group called Hidden Door Concepts, which also owns the other establishments in the same premises as SEAR Steakhouse. The others are Angie’s Oyster Bar, LES (Lower East Side) and Empire.

What caught our eye is the wine promotion which offers us a bottle of wine for a $40 top up. We got the Merlot from Bellevie Pavillon, 2018 vintage.


Food

For starters, we added the Lump Crab Toasts and we ordered half a dozen of oysters even though the server did kind of mention it makes more sense to eat oyster over at Angie’s since it is way cheaper. For greens, we ordered Maple Brussel Sprouts, Bacon, Toasted Hazelnuts and Pistachio.

The Crab Toast is a tasty starter. Generous serving of crab meat with avocado on top of bread toast.

Lump Crab Toast

Oysters were big, fresh and juicy. As the server mentioned, it was quite pricey. For people who are used to going to oyster bars and going for oyster promotions, this is probably not something you will want to have at SEAR Steakhouse.

Oysters

We have recently started to eat Brussel Sprouts and this dish came together with mushrooms and bacon. Even though it was delicious, it weighed too much on the salty scale

Brussel Sprouts

Onward to the mains, we ordered both the steak items, Wagyu Rump Cap and USDA Prime Ribeye for our mains.

The Wagyu Rump Cap has an unabashed amount of fat which makes the steak so tender and succulent. The only problem was that after finishing three quarters of the steak, it felt very oily and we couldn’t finish it.

The USDA Prime Ribeye was done medium and it tasted well charred on the outside but still tender inside. There is no red juice oozing from the steak. Either the meat was done sous vide or it was properly rested.


Wine

As we mentioned earlier, the wine that came with the $40 top up was a 2018 Merlot from Bellevie Pavillon. It’s a very young wine and tannin is on the high side.

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