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2024-10-11
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Wooloomooloo was well known for steaks, while we had also tried their salmon, duck breast and pasta this time for the restaurant week’s menu.Both the view and the service were quite nice. To my surprise, the beef tenderloin steak in the beef steak salad was warm, which was very tender and nicely flavoured. The cream of forest mushroom soup with croutons and parmesan cheese was also nice.All the mains were great. The grilled New Zealand grain-fed tenderloin was of great texture and enough mari
Both the view and the service were quite nice.
To my surprise, the beef tenderloin steak in the beef steak salad was warm, which was very tender and nicely flavoured.
The cream of forest mushroom soup with croutons and parmesan cheese was also nice.
All the mains were great. The grilled New Zealand grain-fed tenderloin was of great texture and enough marination. I was surprised that they didn’t require a supplement cost when choosing the steak, which was of 170g, unlike other restaurants in the restaurant week.
I really liked the pesto sauce and the sundried tomatoes in the salmon fillet. I’ve asked for medium rare, which they delivered according to my request for the inside, while for the outside, some areas got too cooked.
The pan seared duck breast was good and tasted a bit like BBQ pork; perhaps due to its honey spiced beef sauce and the texture.
The linguine Carbonara was also nice with great Parmesan cheese flavour.
The cheesecake in the dessert was much softer than I thought, while it’s very creamy. The blueberry as garnishes was very sweet.
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