The Astor Grill presents a selection of dining experiences designed to captivate the senses. Helmed by Chef de Cuisine Angelo Sergio, The Astor Grill is reminiscent of the original great chophouses of early century New York, where the first St. Regis was established. With decades of mastery in butchery, dry ageing, curing and grilling, Chef Angelo delivers a bespoke dining experience for you that reflects the storied legacy and rituals from Astor Grill’s Steakhouse.
Chef Angelo’s Cut of the Month
Featuring Chef Angelo’s recommended pick of the month, The Astor Grill presents exclusive premium cuts monthly prepared over a custom-built parrilla oven of charcoal and Vulcan stones introducing new flavour compounds. Beyond the meticulously sourced and selected cuts of steaks, The Astor Grill also presents an array of non-steak alternatives to personalise every diner’s journey.
For the month of March, Chef Angelo spotlights an exquisite dish of Duck Breast, Endive and Orange Reduction (500g, $56). This off-the-menu cut is served with a side of grilled mushrooms and Chef’s Signature Sauce, and promises unparalleled quality and taste that ensures a gastronomic experience like no other. Handpicked to pair with the decadent Duck main course, complement your meal with the Maison Saint AIX Aix Rosé to bring out the distinctive nuances of the dish.
For the month of April, Chef Angelo will be serving the John Stone Ribeye Bone-in (500g, $156), renowned to be one of the finest dry aged beef worldwide. The distinctive flavour and the succulent meat is further elevated when served with grilled mushrooms, smoke coffee veal juice sauce and Chef’s Signature sauce. Complementing this exquisite dish is the Masi Brolo Campofiorin Oro Rosso Del Veronese, known for its long finish characterised by ripe fruit notes intertwined with sweet spices.
Chef Angelo’s Cut of the Month for March is available from now till 31 March 2024, and Cut of the Month for April will commence 1 April 2024. Cut of the Month menus are available for both lunch and dinner service, and all prices are subject to 10% service charge and prevailing government taxes.
The Astor Grill Set Lunch
For a midday dining experience with The Astor Grill’s artisanal cuts, opt for the delectable 3-course set lunch menu that is befitting of any lunchtime dining occasions.
Select from an ensemble of appetisers, such as the signature Traditional Beef Tartare or Grilled Pacific King Prawns ‘A La Plancha’, followed by a selection of steak and non-steak main courses served with a choice of side dish.
The 200 days barley-fed Bavette Australia Angus and Butterflied Half Spring Chicken dressed in Dijon Mustard as a non-steak option are the must-try dishes with unforgettable flavours. Conclude your dining experience with an assemblage of specialty desserts, including the sinful Toffee Creme Brulee with 55% Chocolate Chip and Crunchy Pecan Nuts.
As part of the steakhouse’s bespoke dining experience, each order will be presented with a choice of specialty salt, house mustard, choice of sauce as well as a selection of house steak knives to dine with.
The Astor Grill Set Lunch is available during lunch service at $58. All prices are subject to 10% service charge and prevailing government taxes.
