Celebrate the joys of Easter with a sumptuous spread of delights at The Gyu Bar. From 1 to 30 April 2022, the beef specialist presents an exclusive a la carte menu showcasing Hida wagyu and Okinawa eggs. The Easter menu is available for lunch and dinner for dine-in only.
Highlights of the menu include a starter of Wagyu Tamago Yaki ($12++ for 3 pieces) that features layers of omelette encasing sirloin slices that are slow-cooked in a sweet sujini sauce for 24 hours, and Wagyu Kushi Katsu with Egg Yolk Dip ($28++) – a skewer of deep-fried Hida wagyu sirloin katsu, paired with sukiyaki dip and a raw egg yolk.
Hearty one-bowl dishes comprise of Japanese curry rice and ochazuke. The Ishiyaki Wagyu Tamago Chazuke ($48++) brings forth the rich flavours of Hida wagyu in two styles. Steamed Hokkaido rice, sirloin slices, raw egg yolk, shio kombu, spring onions, nori, and sesame seeds are first mixed in a hot stone bowl. The flavoursome rice can be enjoyed on its own, or as a comforting chazuke with a generous pour of house-made dashi and oolong tea.
The Gyu Bar’s Easter specials are available daily for dine-in from 1 to 30 April 2022, during lunch (12pm to 3pm) and dinner (6pm to 10pm).
a. 30 Stevens Road, #01-08, Singapore 257840 (near the entrance of Mercure Hotel)
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t. +65 6732 0702 (Reservations)
t. +65 9150 3164 (Reservations)
