Steak spot Skirt Restaurant brings more to the grill — from pork belly to Fremantle octopus
Not all steakhouses are built equal. Skirt Restaurant at W Singapore – Sentosa Cove has always had a slightly rebellious streak — dry-ageing not just beef, but also fish and poultry, sourcing whole carcasses, and rotating cuts daily.
The waterfront restaurant, which opened in 2012 at Sentosa Cove, has just refreshed its menu, and it continues in that spirit — familiar in its philosophy, but with enough new additions to warrant a closer look.
At the heart of it is open-fire cooking, with the kitchen working across charcoal, almond wood, and hickory smoke — each chosen for the distinct character it lends to a dish.
Dry-ageing remains just as central, applied broadly enough that even the fish on the menu has been through the process.
It’s a level of technique that goes a little further than your average steakhouse, and the new menu leans into that fully.
A fire-led menu, refined
The headline return is the A5 Omi wagyu, one of Japan’s oldest and most revered wagyu breeds from Shiga Prefecture, prized for its fine marbling and rich, slightly nutty flavour.
Alongside it, Skirt Restaurant continues its whole-carcass sourcing from David Blackmore Rohnes in Australia and Hokkaido A4 wagyu in Japan — meaning the cuts on offer rotate daily, which keeps things interesting (and gives you a very good excuse to keep going back).
Elsewhere, there are notable new additions to the menu, such as the smoked Jeju Island pork belly (S$36), hickory-smoked in-house with a paprika, porcini, and Szechuan peppercorn spice blend, and the Cubano iberico pluma (S$48).
This is a 100% Iberian-breed, acorn-fed pig marinated in citrus, grilled over charcoal, and finished with mojo rojo sauce and fermented garlic.
Even while Skirt Restaurant prides itself in its meats, there’s something for everyone — that includes a newly introduced grilled Fremantle octopus (S$38). This sustainably sourced seafood is charcoal-grilled for a crisp exterior, with spicy ‘nduja aioli, green goddess dressing, and squid ink sauce.
From starters to steaks
Before even thinking about what to order, consider experiencing Skirt’s caviar service (S$188) at least once. It might burn a small hole in your pocket, but we feel it’s a worthy spend for a special occasion — because every now and then, a little indulgence is justified.
The presentation comes with 30g of Kaluga hybrid caviar, potato rosti, and parmesan custard — alongside a brief tableside caviar bump for that extra pizzazz. Briny, sweet, and with just a touch of indulgence, this is the way to start a meal here at Skirt Restaurant.
To properly ease into dinner, we had the dry-aged hamachi ceviche (S$26). Made with leche de tigre (also known as tiger’s milk, a citrus-based marinade used to cure seafood), avocado, and burnt buttermilk, it opened up the palate beautifully.
With hamachi dry-aged for three days, the dish is fresh and zesty, with just enough depth from the ageing. It’s a clean, considered start — and a gentle lead-in before the heavier, meat-forward courses.
Next, the grilled Fremantle octopus (S$38) arrived, cooked over a binchotan and glossed with an ‘nduja aioli, green goddess dressing — typically made with mayonnaise, sour cream, chives, anchovy, tarragon, lemon juice, and pepper — and squid ink sauce.
The octopus retains a satisfying bounce, while carrying a distinct smokiness from the grill. The squid ink sauce adds an earthy depth, while the green goddess dressing lifts the dish with a welcome brightness and touch of acidity.
We then moved on to the Cubano iberico pluma (S$48), the first meat dish of our evening at Skirt Restaurant. This is served with mojo rojo (a vibrant, smoky, slightly spicy red pepper sauce), cordyceps, and smoked eggplant, and proved to be one of the table’s favourites of the night.
The cut is tender with a slight chew, while the mojo rojo amplifies the smokiness, drawing out the binchotan’s char without overpowering the meat’s natural flavour.
Soon after, it was time for the highlight of the dinner, complete with an interactive element: Picking our preferred steak knives. Presented in a large wooden box, diners can take their pick of handcrafted steak knives, with handles from a range of materials, including wood, marble, carbon, and even cement.
Naturally, we went straight for the heaviest option — the cement handle — for its weight and solid grip (and, admittedly, the novelty of it).
What sets Skirt Restaurant apart from other steak restaurants in Singapore is its steak board selection, a curated range of in-house dry-aged steak cuts tailored to the number of diners at the table. As the selection changes daily, depending on availability, prices vary by cut and portion.
On our visit, we enjoyed a great line-up of dry-aged T-bone from David Blackmore Rohnes (S$36/100g), Skirt steak from David Blackmore Rohnes (S$88/200g), and the picanha from Sanchoku wagyu (S$78), which also happens to be the restaurant’s butcher’s cut of the day.
Of the three, the tenderloin from the T-bone stood out — the most tender, with a well-balanced fat-to-meat ratio that kept us going back for more. The picanha was a pleasant surprise, too; if we had to pick just one cut to order again, this would be it for its flavour and juiciness.
To pair with the steaks, the charred hispi cabbage (S$18) is a must-order. We heard it’s received high praise from guests and staff alike, so you know it’s got to be good.
And yes, it does live up to the hype. Gently cooked in seaweed butter until tender, then charred over binchotan, it delivers a satisfying contrast between smoky bitterness and the cabbage’s natural sweetness.
Finished with onion soubise (a French sauce of butter, onions, and cream) and shaved pecorino, it’s rich, savoury, and quietly addictive.
It’s the kind of side you might find yourself guarding — or ordering a second portion of.
Even with full bellies, we made room for dessert: Pistachio kunafa (S$24) and smoked cheesecake (S$18). The former dessert is presented cake-style, with layers of pistachio kunafa, whipped mascarpone, and pistachio ganache, while the latter is a classic cheesecake kissed by the grill, topped with roasted pineapple and smoked whipped cream.
If we had to choose just one, the smoked cheesecake takes it. It’s rich yet balanced, with the smoky notes and tangy sweetness of the pineapple cutting through the creaminess.
A satisfying way to round off the meal — without tipping into cloying territory.
More than just meat on the grill
The new menu at Skirt Restaurant stays true to its strengths — bold, fire-led cooking and a serious approach to ageing — while adding enough variety to keep things fresh. It’s still a place you come for a good steak, but one where the supporting cast holds its own.
And with cuts rotating regularly, it’s the kind of restaurant that discreetly gives you a reason to return to Sentosa sooner than later.
This was a hosted tasting.
For more ideas on what to eat, check out Sabana Coffehouse, a drinks stall at Mei Ling Food Centre that sells black sesame kopi and chef Pang’s return to the cafe scene with Error 404 cafe.
Tue 6pm - 10.30pm
Wed 6pm - 10.30pm
Thu 6pm - 10.30pm
Fri 6pm - 10.30pm
Sat 12pm - 3pm, 6pm - 10.30pm
Sun 6pm - 10.30pm
- Harbourfront
Wani is a cat lady who loves a good sweat session in the gym, and is still tracking the lead to the elusive cure for wanderlust.
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