The Astor Grill by St. Regis

The restaurant showcases an ensemble of various cuts from America, Australia and United Kingdom including bone-in, shell loin and dry aged. With the extraordinary cuts presented at The Astor Grill, Chef de Cuisine Angelo recommends the Full Blood Autumn Wagyu from the collection of primary cuts with cattle grazing by the beach in Tasmania, Australia, the MB 9+ cut brings about a natural saltiness and with a 500-days grain fed diet, the cut provides a tender finish. 

From the secondary cuts, the Hanger Steak is an exclusive Black Angus cut from Victoria, Australia with a subtle sweet aftertaste. 

The steak menu is highlighted by a signature sharing cut - Dry Aged Bone-in Shell Loin from the United Kingdom presented on a steak trolley and carved tableside. 100% grass fed and dry aged for 45 days for a distinctive flavour, the 800g serving is a masterpiece of three diverse cuts - Bone-in Striploin, Bone-in Ribeye and the T-Bone. 

Indulge in tailored ceremonies for each course; starting with an assortment of signature homemade bread with fragrant herbs, accompanied with premium extra virgin olive oil, a welcome Martini highlighting classic recipes. The Astor Grill journey extends to a presentation of specially curated amuse bouche, concluded by an assemblage of specialty desserts perfect for sharing, including the Baked Alaska with a harmony of Pistachio Gelato and Raspberry Sorbet in Chocolate Sponge wrapped in Italian Meringue.