Dinning in Wooloomooloo was an impulsive decision, we did not make any reservations nor research on the menu ahead of visit. There was vacant tables on a normal weekday, but the nice spots - window seats and the roof top was fully reserved. Since the purpose wasn't for a romantic dine out as I was with my family, I decided to focus more on other aspects e.g. services and their dishes.
The ambiance is unrivalled, dark wooden interior with modern furnishing, a extravagant wine rack next to the entrance, lively Jazz Music(would be great if its live) but most of all - a panoramic view of Victoria Harbour! All the servers in view were English speakers, seemingly no Chinese employee at all. Most of servers had an attitude and some were rather unknowledgable on Wooloomooloo's dishes, which you could read on to the later paragraph 'Steak Chapter' for details.
1) Wooloomooloo Salad $165
We had the house salad for starters. It consisted of Char-grilled beef filet mignon, romaine leaves, baby spinach, button mushroom, heart of palm, cherry tomato served with truffle oil dressing. Char-grilled steak is always my favourite simply because of its char scent and taste. The Beef loin was nicely marinated but was slightly overcook resulting in rough texture. The heart of palm plus the dressing were very appetising. Despite the button mushroom, there were some truffle-liked mushroom was something new to me, the surface texture was like raspberry but the inside was like normal mushroom, yet more juicy and tasteful. The salad was overall pretty nice, the sourness was great to whet the appetite.
Steaks Chapter
For a person who is going to the steakhouse, it is pretty normal they will get some nice steaks. I am no expert in steak, so I tried to seek some opinion from the presumably-knowledgeable waitress for the differences between the Aussie Black Angus and the US Angus. She said one was grain-fed and the other was not which was mentioned on the menu, so I asked more specifically about the texture. Her answer kind of shocked me as she showed no expertise in the food they are offering. This is what she said - "I could not explain what is the difference between the texture of the steaks.' Okay...I will just take the Aussie Angus then. I think I should research them up when I have time.
2) Australian Angus Rib Eye - 12-ounce $380
The full description of the dish is Certified Australian Black Angus Beef, 150 Days Grain Fed, 2-3 weeks Wet Aged, Hormone & Antibiotic Free T&R Pastroal Farms. Clare Valley, Adelaide.
I had my Rib Eye in medium rare but it came out looking only 30% cooked. The steak was SO red and the rawness kind of freak us out! We thought of sending it back to the kitchen, but we found there was no watery blood upon cutting the rib eye, we decided to taste it first. Well, surprisingly the steak turned out to be pretty acceptable. The texture was best at the edge, where the meat were more tender with a scent and tint taste of charcoal! The beef taste wasn't strong enough too.
The best part of the steak was not the flesh but the fat! The fat was grilled to solid form and the texture was magically like mozzarella cheese! The taste was butter like, from the hollandaise sauce I guess. The hollandaise sauce was okay, it was creamy enough but slightly too sweet.
3) Roasted Half Spatchcock Chicken $310
The spatchcock chicken was in medium size with a huge chicken thigh. The meat was made average - wasn't particularly tender and it wasn't rough either. The menu said it was served with demi-glace mushroom sauce, but the sauce was creamy yellow in colour, which the taste suggested butter cream sauce instead? - Very average dish, could try other main course instead.
4) Side Dishes
Steamed Broccoli $60 - The steamed broccoli was flavoured with salt which was such a relieve since the exact same dish that I had in the Craft Steak did not put on any salt and thus tasted horrible. The broccoli was streamed just right and was very chewable.
Sauteed Spinach with Mushrooms $70 - The Sauteed Spinach was more tasteful than the steamed broccoli but it was rather oily and salty. The combined texture was better with the mushroom. So if you are craving for a veggie side dishes, ask for this with less salt.
TO CONCLUDE...
Service was disappointing, which I did not expect in Wooloomooloo. Please do train up your staff just in case customer are trying to seek for a professional opinion. The Australian Angus Beef's was okay, the fat parts was amazing. The game bird was just average, not really special at all. I reckon you should not visit Wooloomooloo in Wanchai unless you could reserve a window seat or roof top seat, otherwise don't! The service, food and the price just do not worth it.
The ambiance is unrivalled, dark wooden interior with modern furnishing, a extravagant wine rack next to the entrance, lively Jazz Music(would be great if its live) but most of all - a panoramic view of Victoria Harbour! All the servers in view were English speakers, seemingly no Chinese employee at all. Most of servers had an attitude and some were rather unknowledgable on Wooloomooloo's dishes, which you could read on to the later paragraph 'Steak Chapter' for details.
1) Wooloomooloo Salad $165
We had the house salad for starters. It consisted of Char-grilled beef filet mignon, romaine leaves, baby spinach, button mushroom, heart of palm, cherry tomato served with truffle oil dressing. Char-grilled steak is always my favourite simply because of its char scent and taste. The Beef loin was nicely marinated but was slightly overcook resulting in rough texture. The heart of palm plus the dressing were very appetising. Despite the button mushroom, there were some truffle-liked mushroom was something new to me, the surface texture was like raspberry but the inside was like normal mushroom, yet more juicy and tasteful. The salad was overall pretty nice, the sourness was great to whet the appetite.
Steaks Chapter
For a person who is going to the steakhouse, it is pretty normal they will get some nice steaks. I am no expert in steak, so I tried to seek some opinion from the presumably-knowledgeable waitress for the differences between the Aussie Black Angus and the US Angus. She said one was grain-fed and the other was not which was mentioned on the menu, so I asked more specifically about the texture. Her answer kind of shocked me as she showed no expertise in the food they are offering. This is what she said - "I could not explain what is the difference between the texture of the steaks.' Okay...I will just take the Aussie Angus then. I think I should research them up when I have time.
2) Australian Angus Rib Eye - 12-ounce $380
The full description of the dish is Certified Australian Black Angus Beef, 150 Days Grain Fed, 2-3 weeks Wet Aged, Hormone & Antibiotic Free T&R Pastroal Farms. Clare Valley, Adelaide.
I had my Rib Eye in medium rare but it came out looking only 30% cooked. The steak was SO red and the rawness kind of freak us out! We thought of sending it back to the kitchen, but we found there was no watery blood upon cutting the rib eye, we decided to taste it first. Well, surprisingly the steak turned out to be pretty acceptable. The texture was best at the edge, where the meat were more tender with a scent and tint taste of charcoal! The beef taste wasn't strong enough too.
The best part of the steak was not the flesh but the fat! The fat was grilled to solid form and the texture was magically like mozzarella cheese! The taste was butter like, from the hollandaise sauce I guess. The hollandaise sauce was okay, it was creamy enough but slightly too sweet.
3) Roasted Half Spatchcock Chicken $310
The spatchcock chicken was in medium size with a huge chicken thigh. The meat was made average - wasn't particularly tender and it wasn't rough either. The menu said it was served with demi-glace mushroom sauce, but the sauce was creamy yellow in colour, which the taste suggested butter cream sauce instead? - Very average dish, could try other main course instead.
4) Side Dishes
Steamed Broccoli $60 - The steamed broccoli was flavoured with salt which was such a relieve since the exact same dish that I had in the Craft Steak did not put on any salt and thus tasted horrible. The broccoli was streamed just right and was very chewable.
Sauteed Spinach with Mushrooms $70 - The Sauteed Spinach was more tasteful than the steamed broccoli but it was rather oily and salty. The combined texture was better with the mushroom. So if you are craving for a veggie side dishes, ask for this with less salt.
TO CONCLUDE...
Service was disappointing, which I did not expect in Wooloomooloo. Please do train up your staff just in case customer are trying to seek for a professional opinion. The Australian Angus Beef's was okay, the fat parts was amazing. The game bird was just average, not really special at all. I reckon you should not visit Wooloomooloo in Wanchai unless you could reserve a window seat or roof top seat, otherwise don't! The service, food and the price just do not worth it.
Wooloomooloo Steakhouse
31/F & Rooftop, The Hennessy
256 Hennessy Road, Wan Chai
☏ 2893 6960
11:45-00:00(Mon-Sun)
Date of Dinning: 14 Jun 2011 (Tue)
Price: $300 - $400
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