Meadesmoore, the modern steakhouse in Telok Ayer, presents a special menu just for Father’s Day. From 12 June to 18 June, treat Papa to an indulgent meat feast created by Executive Chef Victor Loy.
Meadesmoore’s Father’s Day menu this year is also an extremely personal one for Chef Victor. It’s what the father of two would want on his special day — something messy and satisfying for lunch, and a steakhouse classic with a twist for dinner.
“As a Dad myself, I know firsthand what we like — a delicious meal that's hearty, satisfying, and full of flavour. At Meadesmoore, we've created a Father's Day menu that's exactly that,” he says.
For lunch, Chef Victor introduces the Dirty Rossini Burger ($48++), inspired by the classic Beef Rossini that showcases a succulent steak crowned with a slice of pan-seared foie gras. At Meadesmoore, Chef Victor has riffed on this dish to showcase a maximalist burger — cutlery optional. “Personally, I'm a big fan of eating with my hands. It’s something I think many dads would love as much as I do," he says.
The Dirty Rossini Burger stars a 150g Australian Wagyu beef patty that is a mix of minced underblade and chuck in the perfect 20/80 fat to beef ratio. Each hand-formed patty is seared to crusty perfection, then slathered in a layer of truffle cheese fondue and topped with sweet balsamic caramelised onions and fresh spinach.
This is crowned with a slice of perfectly pan-seared foie gras. This messy deliciousness is sandwiched within a toasted housemade potato bun. On the side are lightly dressed butterhead lettuce and confit potato wedges that have been slow-cooked in beef fat infused with garlic and thyme, then flash fried a la minute. Just before it arrives tableside, the finished burger is doused in Meadesmoore’s classic Bordelaise sauce.
To go with your Dirty Rossini Burger, Meadesmoore has included a complimentary glass of your choice of wine. The Terrazas Malbec offers intense floral and fruity notes including ripe black cherry and fresh plum, with toasty and spicy black pepper and chocolate. For an unexpected but equally gratifying pairing, the Terrazas Chardonnay is a fresh and fruity white that holds its own against the rich burger. Savour notes of white peach, pear and pineapple alongside beguiling aromas of white roses, brioche, hazelnut and vanilla.
With the charcoal grilled Scarlet King Prawn & Pure Black T-Bone Steak ($268++), Chef Victor has created a sumptuous dinner for two that brings together land and sea. The T-bone offers two distinct cuts — the opulent tenderloin and the toothsome strip steak — while the briny coral-rich Gambero Rosso prawns are served shell-on for maximum juiciness and flavour. The dish is accompanied by garlic potato mousseline in which fluffy mashed potato is folded with confit garlic and generous lashings of butter, and sauce périgourdine — a combination of madeira, chicken jus and chopped truffle that lends a subtly heady touch.
Every order of this dish also comes with two complimentary glasses of Terrazas Malbec or Chardonnay.
a. 21A Boon Tat St, Singapore 069620
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