Beef is celebrated in all its glory at Boeuf, where its diversity in breed, cut, preparation method and flavour is cultivated for best enjoyment along with a carefully curated collection of boutique and fine wines. At Boeuf, look forward to discovering a great selection of grass- and grain-fed prime ribs, aged between 21 to 60 days, as well as steaks and cuts boasting varying marbling scores and available in limited quantities.
Sourced seasonally from Wales, Scotland, Argentina, Australia and Japan and dry aged in-house entirely, every choice pick is then grilled on lava stones to properly render the fat and finished in the oven for the perfect doneness.
Supporting acts of the main show feature a medley of other beef dishes, prepared raw, cured, served with fromage as well as in special and natural selections to amplify each meal. It’s a simple idea at Boeuf, where the simplicity of a perfect piece of meat needs little else than a great bottle of wine for the complete dining experience.
Founded on the simple want of an epicurean looking for tasty meats without breaking the bank, owner Sebestian Soh filled this gap for a straightforward steak-frites place great for business lunches and networking dinners with an accessible price point with his own steak house Boeuf.
He seeks to stand it out from the dining options aplenty in the Central Business District with meats stringently sourced from multiple farms to ensure variety of choices at different price points. Trained as an economist with a high-flying career in real estate, Soh has polished his eye as a rather proficient value-hunter, a skill he applies at Boeuf to sieve out the best deals available and increase the quality to price point ratio. The goal is to serve up a place that perfectly balances flavour and satiation, quality to price.
Caring, curing and cooking up the steaks to their deserving perfection is Chef Carlos, an industry expert in dry-aged beef who sees to all the curing of Boeuf’s prime ribs in-house. A keen understanding of flavour profiles and an undying curiosity to push the boundaries of his art sees him whipping up cuisine that stretches the potential of ingredients while respecting their core elements of taste and texture.
From a young age, Chef Carlos found inspiration in the kitchen, thanks to his mother who was an ardent cook. Chef Carlos would often join her in preparing food and helping with small tasks, which instilled in him a love for cooking as he grew older, armed with first-hand experience in analyzing flavors and ingredients to understand how dishes are made.
He applies this age-instilled love for cooking and feeding people to each dish that comes out of the kitchens of Boeuf, steadily garnering respect and revere among food enthusiasts and industry figures alike.
Beef headlines the menu at Boeuf, served in a variety of ways both classic and novel. The must-order is the Signature Dry-Aged Prime Rib Bone-In (from $18/100g), serving up a minimum of 1 kilogram of beefy goodness charcoal grilled to smoky tantalization. Choose your own dry-aged beef option that will then be grilled over charcoal on a lava stone to char the perfect bark before popped into the oven for juicy insides.
Steaks impress with the Premium List of cuts that serve up the best of Soh’s finds, like the Japanese F1 Wagyu Iwate Sirloin 200g ($78) served with sauteed greens, celeriac puree and a kampot pepper jus and the USDA Prime Black Angus Signature Dry-Aged Ribeye 400g ($98) served with one side of your choice.
Treat yourself with the Japanese Wagyu Miyazaki A5 Sirloin 200g ($118) that also comes with sauteed greens, celeriac puree and a kampot pepper jus. For unrivalled indulgence, opt for the USDA Prime Black Angus 14-Days Dry-Aged Ribeye Roast 600g ($138), served with a choice of two sides.
There’s also the Superior List of cuts that are more budget-friendly, ranging from the Argentinian Aberdeen Black Angus Rib Eye 200g ($32) that is grass-fed for 300+ days to the Australian F1 Wafty Sirloin Picanha 200g ($34) grain-fed for 300+ days and boasting a marble 6 cap to the USDA Prime Black Angus Sirloin 200g ($36) that’s grass- and corn-fed for 300+ days. Dress it up to your preference with sauce choices that include Steak Butter ($5), Pepper ($5), Mushroom ($5) or for the bolder hearted, Blue Cheese ($6).
More beefy goodness awaits in special main plates, like the Bone Marrow ($18 / $30) of a whole marrow served halved and fragranced with parsley, garlic and portobello mushrooms and Wagyu Tartare ($28) of raw Australian MB5 Wagyu, grass-fed for 400+ days and cut up to be served with capers, shallots and gherkin.
The Carpaccio ($24) slices Australian F1 Wagyu tenderloin into paper-thin strips and serves it with a truffle vinaigrette, pine nuts and parmigiano reggiano. Hot comfort can be found with the Beef Bourguignon ($42) of stewed Australian Wagyu cheek with seasonal vegetables, served with potato puree and baguette toast. For something refreshing, the Burratina Di Puglia ($28) is a crisp salad high on taste with roasted cherry tomatoes, chutney crostini and pine nuts, tossed in a truffle balsamic reduction.
Start off your meal with cheeses aplenty, complemented by quality cured meats and terrine. The Board Minnie ($48) offers two choices of cheeses alongside bresaola and veal rillette. The Board Rosette ($68) takes things up a notch with three choices of cheese with bresaola, veal rillette and beef terrine.
Go the full mile with the Board Margot ($108) of five cheeses, bresaola, pastrami, air-dried beef, veal rillette and beef terrine or create your own board mixed and matched from charcuterie, terrine, rillette and cheeses from $13 per selection.
Complement your dining experience with sides that satisfy and satiate with items like Hand Cut Fries ($9) served with a house-made mayonnaise, Kenya Beans ($9) cooked with olive oil and shallots, Potato Gratin ($12) fragrantly baked with rosemary and garlic, Potato Mash ($9) of silky smooth whipped potato steamed with garlic and Rock & Roll ($9) of mixed garden greens drizzled with classic French vinaigrette.
End things on a sweet note with desserts that meet the requirements of all types of sweet tooths. Chocolate-lovers will revel in the Choco De Coco ($13) made of 64% Weiss Li Chu dark chocolate and chestnut, while the coffee connoisseurs will find their kick with the Tiramisu ($13). Cream aficionados will delight in the Creme Brulee ($13) layered from cream infused with pure Madagascan Vanilla.
Wines at Boeuf get as much careful attention and curation as its beef with a wide range of old and new world varieties, each selected to complement the best of its meats. Champagnes and sparkling wines carry bruts, rosés, blanc de noir and blanc de blanc varietals, with pocket-friendly options like the NV Andreola ‘Verv’ Prosecco ($80) to premium vintaged options like a 2002 Drappier L’Oenotheque Brut ($315).
A good selection of rosés highlight Boeuf’s attention to detail with pinot noir while some natural wines are curated from pinots around the world, bolstered with a good representation of Burgundy appellations.
White wines traverse old world terroirs with prime selections like Bordeaux’s 2020 Chateau Castera ‘Anthoinette’ ($115), Burgundy’s 2011 Bzikot Pere et Fils Bourgogne Blanc ($156) and Loire Valley’s 2018 Domaine Le Fay D’Homme ‘Terre de Gneiss’ ($128) to new world productions like Yarra Valley, Australia, California, USA and Xinjiang, China.
Red wines pour the best from French Beaujolais, Burgundy, Bordeaux and Rhone Valley starting from $94 as well as Italian Tuscany, Veneto and Piedmont all the way to Australian, Spanish, Chilean, and Austrian options. For a pre- or post-dinner aperitif/digestif, look forward to a selection of gin, cognac, whisky and rum starting from $22 per peg.
On weekends, enjoy 2-Hour Free-Flow Argentinian Aberdeen Black Angus Ribeye for only $48++ per person. Eat all you can for 2 hours any time from 12pm-10.30pm (last order at 9.30pm). The promotion is available all-day.
On weekdays, look forward to a 3-Course Set Lunch for only $29.90. Available from 12pm-3pm, an appetizer teases with a Classic Wedges Salad before you pick a main course of choice from Wagyu Beef Burger, Boeuf’s Signature Steak Tartare or Black Angus Flank Steak. Lunch is accompanied by a choice of drink from Coffee or Tea with macarons, complete with a long list of value-for-money add-ons from only $15.
Also on weekdays, treat yourself to a 3-Course Set Dinner for only $59.90. Available from 5.30pm-9.30pm, choose your appetizer to start from Burratina Di Puglia or Signature Beef Carpaccio followed by a main that includes options of Australian MB2 Ribeye Steak, USDA Prime Sirloin Steak or a Chicken Roulade. Dessert sweetens things up with a Classic Crème Brulee. Dinner comes with options for add-ons from only $15.
From Tuesday to Saturday 3pm till late, enjoy all bottles of wine at 15% off with any cheese or charcuterie board ordered at Boeuf The Cellar, the wine lounge tucked exclusively away on the second floor. Boeuf The Cellar do not impose a corkage fee. Instead, a 1:1 policy is in place. If you decide to bring your own bottle, Boeuf requests for you to buy one from them.
Step into Boeuf and you will be first greeted with three dry-ageing chillers touting loud and proud the restaurant’s most prized ingredients. Warm red walls juxtaposed again dark wood floors are punctuated with casual wooden tables for an air of unpretentiousness, ringing home Boeuf’s promise for value-for-money beef offerings.
Settle in and start your evening with a bottle of wine, which pickings you may select from shelves of them lined up in plain sight on the wall. Pre- or post-meal, you are invited upstairs to Boeuf The Cellar, a more relaxed lounge space boasting leather couches and low tables perfect for sitting back and nibbling on your favourite cheese and charcuterie, alongside a recommendation of the best pairing of wine.
a. 159 Telok Ayer St, Singapore 068614
w. www.boeuf.sg
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