This is the Grass-fed Australian Ribeye (500gm) at S$65 per serving found on the Main Course Category of the Menu 2015 of 31 Bar & Kitchen located at 31 Keong Saik Road.
31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with 27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.
31 Bar & Kitchen Menu 2015
This dish is made using Core Ingredients - Grass fed Australian beef ribeye 500gm per serving, cherry tomatoes, straight cut french fries.
How it is prepared - Executive Chef Tan Chee Leong uses grass-fed Australian beef ribeye cut of about 500 gm. He first pan-sears the ribeye in the saucepan for about 3-5 minutes on each side to seal in the juices. Then he bakes it in the oven at medium high heat for another 10 minutes.
To serve Chef Tan Chee Leong carves the ribeye into 0.5 inch thickness, and serve it with freshly fried straight cut French fries seasoned with sea-salt, cherry tomatoes drizzled in EVOO, homemade dressing.
Tasting Notes - I love it that the ribeye has been beautifully seared on the outside to lend a moist juicy firm bite, with a lightly raw tenderness on the inside. The ribeye needs no or little marination - you can savour the original rustic flavor of the beef.
The straight cut fries on their own lends a sweetness, with a tinge of mild salty savoury flavor from the sea-salt. I love it that the cherry tomatoes burst with light tarty flavor when you bite into it.
The portion is enough to feed 3 sharing pax. They say the food always taste great when you have a cheerful Chef who cooks with genuine passion. No wonder this grass-fed Australian ribeye tastes so delicious!
31 Bar & Kitchen's Executive Chef Tan Chee Leong demonstrates the steps to making a great tasting Ribeye below :
31 Bar & Kitchen is located at :
31 Keong Saik Road, Singapore (089138)
Tel : 62249141
www.facebook.com/31BarandKitchen
www.31barandkitchen.com
Email : andre@estima.com.sg
Opening Hours :
Mondays to Saturdays 3pm till 1am
Sunday Closed
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