Outback Steakhouse – World’s Largest Steakhouse Chain Unveils 2nd Outlet and New Menu in Singapore

About Outback Steakhouse

After opening their first outlet at Millenia Walk back in 2000, Outback Steakhouse has finally opened its second outlet. Tucked in the corner of the fourth floor at the newly opened Orchard Gateway, the restaurant overlooks the bustling Orchard Road.

Outback Steakhouse has also revamped their menu, and we tried out some of their new dishes and old classics.

Appetizers & Cocktails

The Spinach Artichoke Dip ($13.90) is a great appetizer to share. New on the menu, it is served with a plate of freshly baked tortilla chips in a very generous portion. The dip was a creamy mix of Monterey Jack and Parmesan Cheese – a definite recommendation for all cheese lovers.

A classic favourite is the Typhoon Bloom ($14.90). Hand-cut fresh onion rings deep fried to perfection, it is stacked into a massive cyclone-like structure that you just can’t get enough of. The Bloom Sauce is a slightly spicy mayonnaise dressing.

The new menu also included a whole host of new cocktails! Each cocktail is made using fresh fruits and juice, in line with Outback’s commitment to freshness. The Strawberry Basil Lemonade ($13.90) is a mixture of Absolut Citron Vodka, fresh basil, strawberries, and is slightly fizzy. The Watermelon Margarita ($14.90) is a tequila cocktail with fresh watermelon and citrus juice, served in a sugar-rimmed glass.

My personal favorite was the Apple Mojito ($12.90). Sweet and minty, the Apple Mojito is a rum cocktail with diced red apples, lime and mint leaves. It was absolutely refreshing after a long day. I felt that the cocktails were reasonably priced and came in a large glass with an adequate amount of alcohol.

Mains

Marinated with Outback’s secret 17-spices seasoning blend and jazzed up with two orders per sides, I had very high expectations for the steak. Disappointingly, the thick-cut New York Strip ($36.90/10oz) was average at best. Although it was served medium rare, I felt that the doneness of the steak was inconsistent and was too rare for my liking at some parts.

I was more impressed with the other mains. My favourite was the Tilapia with Pure Lump Crab Meat ($27.90), also new on the menu. A grilled Tilapia fillet crowned with crab stuffing and sautéed mushrooms, it is garnished with a generous lump of crabmeat and house-made lemon butter Chablis sauce, with a side of seasonal vegetables. The meat was soft and tasty, and was definitely the best dish I had there.

The Baby Back Ribs ($19.90/half, $32.90/full) is fork tender and laced with a tangy house-made BBQ sauce. Served with fries, the meat was well worth the price.

Our last main course was the Alice Springs Chicken ($25.90) – another must try for cheese lovers! Flame-grilled chicken breast dressed with sautéed mushrooms and crispy bacon strips, it is covered with melted Monterey Jack and Cheddar cheese. It was also served with fries and a delectable house-made honey mustard sauce.

Desserts

Do save space for dessert because their portions are huge! We had the Carrot Cake ($9.90) and the Chocolate Thunder from Down Under ($14.90), which I found very affordable for the serving size. The Chocolate Thunder is a chocolate extravaganza – vanilla ice-cream and a pecan chocolate brownie, all topped with warm chocolate sauce, chocolate shavings and whipped cream! A delightful dessert to have at the end of a filling meal.

Verdict

Outback Steakhouse’s food was generally good, although the steak was disappointing to me. Fortunately, the other main courses exceeded our expectations. The service was good and the staff were friendly, making our experience very enjoyable.