Morton's Singapore Introduces Fall Menu

Morton's The Steakhouse is well known for keeping to its traditional steakhouse menu that its regulars love and can reliably come back for. But this November, Morton's is bringing on six new items in a Fall seasonal menu that will last til Feb 2016.

Seared Sea Scallops Rossini (above, S$56) are a quartet of plump sweet scallops grilled just right with nicely caramelised edges but still rare in the middle. The scallops are drizzled with foie gras butter and sit atop black truffle leeks. Rossini dishes typically involve foie gras and truffle; it's named after an Italian composer who was a noted gourmand.




Another decadent starter is the Lobster Stuffed Roasted Mushrooms (S$39). Large mushroom caps seasoned with garlic butter are roasted and stuffed generously with lobster meat filling. It is full-on umami!





Of course we had to start with this too. The gigantic but pillowy soft Onion Loaf still has that crisp crust and madly enticing aroma.

They always say don't eat too much bread. But I don't need to save stomach space; some people have a separate stomach for desserts, but I have a separate stomach for bread.

But let's see the mains!



The Bone-in Filet Mignon (S$122) is 14 ounces of premium US beef. Yes, thank god they lifted the ban on bone-in meats from the US. The lean and tender double filet is broiled to order.




Seared perfectly still pink in the middle.




But what really stole the show was Nueske's Bacon Steak. Really, now two of my favourite words in one dish - how could you go wrong?

This is 12 ounces of thick cut slab bacon coated with honey bourbon glaze. The piquant cracked pepper adds light spicy heat.



The bacon steak is so deliciously and intensely savoury in every bite, it is best savoured slowly. I really hope this becomes part of the regular menu; it's just too good not to have.




If you feel you need some healthy greens, go for the steamed jumbo asparagus. But don't miss the Fall Menu's Mashed Black Truffle Cauliflower (S$22) - creamy cauliflower puree with black truffles and parmesan cheese, lightly sprinkled with chives. This is SO GOOD!

I know that low-carb followers have been using cauliflower mash as an alternative to mashed potato, but this version with black truffle and cheese is enough to convert even carb lovers.





If you'd like more greens, the Spinach with Bacon salad (regular menu) is fabulous. You'll be reaching out for second and third helpings.




The Fall menu dessert is this gorgeous White Chocolate Bread Pudding (S$25). Homemade bread pudding with white chocolate chips and pecans, served atop a zingy bourbon caramel sauce, crowned by a giant scoop of vanilla ice cream with white chocolate confetti.




They have quite a few good desserts here. The Carrot Cake is based on Morton's CEO's mother's recipe. It's so rich, dense and decadent with walnuts, coconut and pineapple.




Chocolate Mousse, probably one of the lightest desserts you can have here.

The Fall menu is the start of seasonal menus to come. It's based on what the US branches are offering. While I love the traditional menu, I do like the new dishes very much too. I can't wait to see what they will roll out next. It gives diners more reason to come back, and not just for steak.

By the way, if you haven't been back in a while, Morton's has changed its interiors quite a bit.



After Landry's Restaurant Group acquired it, Morton's underwent a renovation, swapping the dark wood panels and heavy masculine air for a more contemporary look. It now has actually has windows! The atmosphere is still very romantic and relaxing, with soft glow lighting.



Even the bar within is much more open; you can see it from the outside now through glass panels.

It used to look like this:


I had to brighten this picture a lot, as it would be too dark to see much if I didn't.

You can see my previous experience here (I still remember the ribeye fondly as one of my best steaks in Singapore):
http://www.camemberu.com/2013/11/mortons-is-still-steakhouse-to-beat.html

One of the things they have (sadly) discontinued is the steak cuts show-and-tell. It was such a great tradition that everyone talked about. The huge platter of all the steak cuts is still available for viewing upon request, but I guess these days most people already know what the cuts are.



They also still have the dessert tray, useful for deciding which (HUGE) dessert you'd still have space for. It probably will make me order more than I can eat.

As usual the service is excellent, and they have knowledgeable sommeliers on hand too, to advise on wines.

Giveaway

Morton's Singapore has kindly given me vouchers I can share with you: four martini drink vouchers valid at the Singapore, Hong Kong, Macau, Shanghai and Beijing outlets (until Feb 2016), and two bar bite vouchers valid at the Singapore branch only (no expiry listed).

Just share this post on your preferred social media platforms and leave me the link in the comments below. If you're not sure how to get the link, just link your accounts. Do make the posts public so I can view them!

You can also share/repost (and tag the friends you'd like to bring) on my Facebook Fanpage post or my Instagram post, for more chances to win. Winners will be chosen by random draw, and contacted via those social media platforms.

Deadline is 21 Nov 2015 at 23:59hrs.

So good luck sharing and start thinking about who you'd like to bring along!



MORTON'S THE STEAKHOUSE
Mandarin Oriental Singapore
Fourth storey, 5 Raffles Avenue
Singapore 039797
Tel: +65 63393740

Open daily

Bar
Monday to Saturday 5pm to 11pm
Sunday 5pm to 10pm

Dining room
Monday to Saturday 5.30pm to 11pm
Sunday 5pm to 10pm





Thanks to Morton's Singapore for the warm hospitality and the prize sponsorship

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