The Astor Grill by St. Regis

The pop-up restaurant will showcase cuts from America and Australia - US Harris Ranch Angus Prime, USDA certified and one of the longest standing premium Angus brands in the USA; Aberdeen Pure Black from Australia, where the cattle are on a 200 days barley-fed diet for a luxurious marbling; as well as Satsuma Gyu Presentation - created by 12 master Wagyu farmers with cattle's diet being 600 days of grain-fed from nutritious rice plants cultivated on the slope of Mt Aso in Japan, imparting an unique umami flavour, achieving an unparalleled level of meat quality and taste. 

The steak menu is highlighted by two signature sharing cuts - 1.4KG Australian Grass Fed Angus Tomahawk presented on a steak trolley and carved tableside, as well as a 650G Butcher's Platter of Striploin, Wagyu Skirt Steak and Rump Cap. 

For individual portions, The Astor Grill showcases customary cuts of tenderloin, striploin and ribeye served whole, as well as distinctive cuts of wagyu skirt steak, rump cap and bavette steak served thinly sliced against the grain to ensure optimal tenderness. 

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 Astor Tiramisu, a deconstructed interpretation of the classic.