When cows are fed top notch and organic feed or grass, they produce the best steaks and rumps when butchered. That is why most premium farmers use only the best grass or feed to feed their cows. Similarly, Barossa's Australian Beef Buffet adopts the same concept and buys only the prime meats that the market has to offer to be called one of the best buffets in Singapore for 2012.
Continued from our previous post, Country Reviews said that Barossa contains one of the best steak in Singapore. Their cow cheeks are no difference. The Braised Beef Cheeks at Barossa is covered with a brown sauce. Having absorbed the brown sauce, the cheeks combined tenderness with flavour to present to the diner a wonderful beefy experience. Fats will cover the top of the beef cheek for maximum pleasure. However, the diner will need to note that the braised beef cheeks contain bones, meaning he will be wise to avoid them while consuming the cheek.
What is better than to dine like a king? Barossa's Australian Beef Buffet offers just that. Their unlimited beef buffet gives you a King Island T-Bone which is essentially a big slab of beef with a T shaped bone. Fats surround the triangle shaped king meat and anyone with a voracious appetite should only attempt as lest having no space for Barossa's other steaks. However, be warned that the King Island T-Bone steak could be tough, so be prepared to cut your way through it or have the chef cook it much more tenderized.
If you want a side dish that would quench your thirst, why not try the Barossa's Roasted Tomato with Cheese. Barossa placed cheese on top of a tomato that is roasted perfectly. The cheese doesn't cover the whole of the tomato which means that it does not cloud the overall taste of the tomato. The tomato itself was also very fresh with a bright reddish colour to its skin and interior. Even though the taste is flat due to it being only tomatoes and cheese, it is refreshing after a full carnivore's meal at the Barossa.
Another great dish for a carnivorous man will be Barossa's own Australian Ribeye steak. They will present a huge slab of ribeye onto your plate with apparent signs of it being cooked right. The Australian Ribeye is also peppered with Barossa's own spices and herbs, giving it an unique taste compared to just regular ribeye.
Barossa also serves up to customers their sautéed mushrooms, which is basically just mushrooms being cooked in a pan with minimal oil over hot fires. When it was served up, the chewy button mushrooms was evidently piping hot with steam lines forming above the bowl. Even though they are lacking in presentation points, they were yummy on their own, tasting very natural.
As said before, Barossa's Australian Beef Buffet has 2 branches, one in Holland Village, which is visibly smaller and another in the Esplanade Mall. You will need to wait longer for dining in Holland Village as there are more expatriates chunking down on beer there. Be warned that the beef buffet at Holland Village is only available on two days, Wednesdays and Sundays, so be sure to plan your trip before heading down.
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