Boeuf, the celebrated steakhouse in the heart of the Telok Ayer business district, is a must-visit for all discerning steak lovers in Singapore. Boeuf is a haven for foodies who crave premium dry-aged beef and fine wines. The restaurant sources its meats from countries such as Wales, Scotland, Argentina, Australia, and Japan and dry-aged in-house between 30 to 45 days, ensuring unique flavours and tenderness.
The menu at Boeuf showcases a remarkable selection of grass- and grain-fed prime ribs, steaks, and cuts, each boasting unique marbling scores, textures, and flavour profiles. Expertly prepared by the restaurant's renowned young chef, Carlos, these exceptional cuts are grilled on lava stones to perfection and finished in the oven for maximum juiciness and flavour. The menu is a feast for the senses, featuring many steak dishes ranging from raw and cured options to grilled and roasted steak cuts.
The signature dry-aged prime rib bone-in and charcoal grilled is available in various options starting from $18/100g, and is a must-try for serious beef lovers. The premium list of cuts is equally impressive, featuring the Japanese F1 Wagyu Iwate Sirloin 200g ($78), the USDA Prime Black Angus Signature Dry-Aged Ribeye 400g ($98), and the Japanese Wagyu Miyazaki A5 Sirloin 200g ($118), among other exceptional choices. Sides such as Hand Cut Fries, Kenya Beans, Potato Gratin, and Potato Mash can be added to the meal.
Boeuf offers a range of in-house promotions to suit all budgets, including the 2-Hour All You Can Eat Free-Flow Argentinian Ribeye for only $48++ on weekends and the 3-Course Set Menus from $29.90++ on weekdays.
I had the Black Angus grass-fed rib eye. A beautiful piece of medium-rare steak. Tender and delicious, accompanied by celeriac puree and grilled zucchini. The accompanying Kampot pepper sauce is laced with pickled yellow mustard seeds. A genius combination and literally flavours popping in your mouth. I chose to pair a 2020 Austrian Pinot, the Butcher. Good choice! My starter was Boeuf’s signature Beef Carpaccio, thinly sliced Australian F1 Wagyu MB tenderloin with a truffle vinaigrette, pine nuts and grated Parmigiano-Reggiano. Delicious says it all.
At Boeuf, a perfect piece of meat needs little else than a great bottle of wine. The restaurant offers a carefully curated collection of boutique and fine wines, each selected to complement the best of its meats.
Your dining experience is elevated with many old and new-world varieties. By the way, Boeuf does not charge corkage on any wines you wish to bring along. Instead, a 1:1 policy is in place, meaning that for every bottle you bring, you must buy one from the restaurant. Pretty fair, I reckon.
The restaurant's atmosphere is relaxed and unpretentious, with warm red walls and dark wood floors providing a perfect backdrop for the indulgent dining experience. There is outdoor seating and an equally well-furnished second floor which is fantastic for company events and private dinner meetings.
Overall, Boeuf is a culinary gem that balances flavour and satiation and is an excellent restaurant for beef lovers looking for a great dining experience that is both accessible and affordable. With its exceptional dry-aged beef and expertly curated wine list, the restaurant is a must-visit destination for an exceptional dining experience in Singapore. Bring your friends, bring your family, and have a great night out at Bouef.
a. 159 Telok Ayer St, Singapore 068614
w. www.boeuf.sg
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