Beautifully plated Spanish Iberico Pork Chop settled on a bed of mash potatoes with spice apple sauce, prunes and garden greens. The sliced Iberico pork chop lend a juiciness and flavour that is gone from usual white pork.
Oak Room Restaurant & Bar Signature: Spanish Iberico Pork Chop at S$38*.
This simple yet elegant pasta dish combines linguine with fresh crab meats finished off in 10 minutes. However, the fresh crab takes 6 hours of preparation work! The zesty crab is perfect with al dente pasta. It is so addictive that you feel like ordering another plate.
Pair it with Alta Vista Classic Argentina Torrontes 2011 with the aroma of fruits white wine with moderate acidity.
Oak Room Restaurant & Bar Signature: Fresh Crab Pasta (Linguine) in White Wine Sauce at S$36*.
Dry aged steak is awesomely delicious with very good texture and flavour. However its really hard to find in Singapore. Now, you can get your dry aged steak at Oak Room Restaurant! Another dish that requires lots of love and patience. The meat is dry aged for 28 days using Japan Technology. After 28 days, it comes down to the amount of meat that will be removed. About 30% outer will be trimmed as they have turned hard. Leaving the most exquisite beef cuts set on the plate at Oak Room Restaurant. Time honoured methods to ensure these are the best steaks you’ll ever taste.
Pair it with Reserve De La Comtesse Pauillac 2014 with a gentle sense of edgy, chalky tannin on the entry.
Oak Room Restaurant & Bar Signature: California Grain Fed Black Angus Ribeye Dry Aged 28 days (180g/ 220g) at S$45* / S$55*. Served with fries and veggies.