For years, diners have returned time and again for Lawry’s The Prime Rib unique dining experience and time-honoured classics including the sumptuous Lawry’s Signature Slow-Roast Prime Beef – aged for 21 days and marinated for two days before a 4-hour slow roast – and The Famous Original Spinning Bowl Salad. This September, you can look forward to more excitement on the menu, with the introduction of over 10 new dishes and a touch of Japanese flavours by the restaurant’s new Executive Chef Sherwin Sim.
Chef Sherwin has worked alongside veterans and Michelin Star chefs across various cuisines including Japanese, French, Italian, Mediterranean and Asian for over 13 years. It was during this time when he discovered his passion for Japanese culinary methods and harnessed the nuances and subtlety of Japanese cooking, which he has introduced to the new menu at Lawry’s.
Lawry’s The Prime Rib Singapore – From the Sea
The new menu sees the debut of the Appetizer Sampler which includes foie gras served with a unique blend of reduced red wine with Lawry’s specialty sauce, crab cake, and of course, beef bruschetta made with Lawry’s Signature Slow-Roast Prime Beef. The trio is set to tantalise the taste buds with its amalgamation of flavours and texture to kick off a splendid meal at Lawry’s.
Harnessing the natural sweetness of the ocean, Miso Cod with Roasted Oyster Mushroom comes delicately paired with Salmon Roe, served atop Asparagus and Baby Carrots cooked with Truffle Red Pepper Emulsion for a light yet refreshing melody of flavours.
The Grilled New Zealand King Salmon brings the perfect balance between sweet and savoury with the fish gently grilled in Kabayaki Sauce to retain its juiciness and served with Mushroom Risotto, Baby Carrots and Asparagus.
For guests who prefer western classics, Chef Sherwin has invented his own rendition of the Fish & Chips, with crispy golden-brown batter enveloping the fresh and flaky Cajun-Marinated Bocourti Fillet within, served with a side of fries and salad.
Lawry’s The Prime Rib Singapore – From the Land
The Oven Baked Spring Chicken is a dish not to be missed. The chicken is brined for 48 hours followed by a slow roast to lock in all the juices and its Citrus and Herbal marinade and served with herbed Idaho Potatoes, assorted Vegetables and Truffle Mushroom Sauce to satiate the appetite.
If red meat is more of your thing, the Truffle Rosemary Crusted Lamb paired with Mushroom Mint Jelly, Baby Carrot Puree and Polenta with Black Pepper Sauce is a hearty alternative Lawry’s delectable roast beef.