Sear serves an uncomplicated menu for lunch and dinner that is created by Executive Chef Claudio Sandri who promises to deliver what every discerning meat-lovers desire on their plate – a quality cut treated with respect. That promise is fulfilled by his team with their two huge imported charcoal ovens from the Barcelona-based PIRA that yields only the best ‘sear’ on the outside, while keeping a gorgeous rosy hue within; in other words, the ultimate steak. The 400kg Pira ovens are a combination of a charcoal barbecue and oven that ensures that the meat do not lose their intrinsic flavour as well as a juicy texture while enhancing it with authentic ‘charcoal-grilled’ nuances. Diners are highly recommended to enjoy their steaks rare, medium rare or medium at most to do justice to the high quality meats.
On the menu is the Canadian Western Countries Cross Angus which is relatively new in the Singapore market. This particular breed is a grass-fed cross of Angus, Hereford and other breeds and produces rich and flavorful lean meat. The Tenderloin is available at $66 (180g) and $78 (250g). Wagyu-lovers can enjoy the Sher Full Blood Wagyu and Australian Jacks Creek Wagyu.
The ultimate showstopper is definitely the $6000 Certified Kobe rib eye 2kg (A4) & 300g Sturia Vintage Caviar Surf & Turf whose sheer size will feed about 8-10 pax. For those hankering after a prized, buttery hunk of bona fide luxury, the Certified Kobe rib eye(S$340, 250g) is a kingly pick.
To go with such fine star steaks, Sear’s wine list is painstakingly put-together and features rare pours by the glass for diners’ pure indulgence.
50RP is the latest brainchild of fast-growing F&B and lifestyle specialist Hidden Door Concepts, which also owns and operates other noteworthy brands such as Nickeldime Drafthouse, Boathouse Restaurant, Lower East Side Taqueria, Pigsfly Kitchen Bar and Spathe Public House.
50 Raffles Place, #45-01/02, Singapore 048623
Phone: 6221 9555