This is for the steak lovers.
Boeuf (which is the French word for “beef”) at Telok Ayer Street is quite simply a meat-lovers paradise wherein the highlight is BEEF.
The emphasis on beef encompasses every aspect of the meat, from the breed, cut, to the cooking method.
Fans of beef can indulge in prime ribs that have been aged for 21 to 60 days, and can choose from grass- and grain-fed options.
Additionally, the menu features a variety of steaks and premium cuts, some of which are only available in limited quantities, with different marbling scores to suit individual preferences.
These are sourced seasonally from renowned producers in Wales, Scotland, Argentina, Australia and Japan, guaranteeing the best meat in the business.
The in-house dry-aged cuts goes through the process of grilling on charcoal to render the fat, followed by baking in the oven till the meat is satisfactorily tender.
Prices are reasonable at this steakhouse too.
The Charcoal-grilled Signature Prime Ribs start with $18 per 100g, with various dry-aged options available.
Superior options include Rib Eye ($32 for 200g), Picanha ($34 for 200g), Sirloin ($36 for 200g), Tenderloin ($39 for 200g); while Premium feature F1 Sirloin ($78 for 200g), Signature Dry-Aged Ribeye ($98 for 400g), A5 Sirloin ($118 for 200g) and Ribeye Roast ($139 for 600g).
Looking for a good dining deal? Boeuf has also introduced a 4-course “Special Wagyu Promotion Set for 2 Pax” at $99++ (exclusive deal which starts from 15 May 2023). Here’s more:
Burratina di Puglia
The Burratina di Puglia is an excellent way to start your meal with something light before indulging in the appetising flavours of the beef.
The signature preparation comprises creamy burrata cheese, juicy red roasted cherry tomatoes, and toasted pine nuts drizzled with a truffle balsamic reduction.
Escorting the salad is chutney crostini which brought a pleasant crunch to the salad.
I found the burrata to be classically stringy and soft with a rich and creamy taste. In contrast, the tomatoes had a lovely sweet pop to them.
Aus Wagyu Beef Bourguignon
This hearty French stew came with melt-in-your-mouth slow-cooked beef cheek with a marbling score of 6.
Tender and oh-so-delicious, it went so brilliantly with the robustly flavoursome sauce.
Accompanying the meat are carrots, smooth-as-silk potato puree, and Swiss brown mushrooms.
And there was the quintessential baguette toast, slightly crisp outside, and I found myself using it to soak up every last drop of that rich sauce.
Aus Stockyard F1 Wagyu Picanha
For the main beef choice, it would be the AUS Wagyu Sirloin Cap MB6.
This Aus Stockyard F1 Wagyu Picanha of a sirloin cap with a marbling score of 6, served a wooden chopping board.
Of course, due credit also goes to the roasted garlic and burned rosemary.
The chefs would torch them a little before serving, complementing the beef with an alluringly smokey aroma.
If you prefer something with a deep beefy taste, then this Picanha cut which comes from the top of the rump, is good for you – particularly flavourful and rich.
Option 1: Jap Iwate F1 Wagyu Sirloin (+$39)
Diners can also top up $39 for the Iwate F1 Wagyu Sirloin; or $69 for Miyazaki A5 Wagyu Sirloin.
“Iwate” refers to a Northern province in Japan where the Wagyu cattle are raised, and I would recommend this cut if you prefer higher level of marbling and tenderness.
The meat came with sauteed greens, celeriac puree, and a Kampot pepper jus. The latter was quite a revelation, enhancing the meat’s flavour with its subtle notes of spiciness.
The celeriac puree is another balancing element, adding a nice nutty-like flavour.
Option 2: Jap Miyazaki A5 Wagyu Sirloin (+$69)
Miyazaki A5 Wagyu beef is known for its exceptional marbling, tenderness, and flavour – considered one of the best types of beef in the world.
Boasting intricately gorgeous marbling, this Miyazaki Sirloin has this delightful spring to it that helps melt the meat instantly upon eating.
Derived from Kuroge Wagu, meaning “Japanese Black,” the meat has a trademark cherry red colour and a strong beefy taste.
Boeuf Dessert Platter
The dessert platter at Boeuf celebrates French desserts with much fanfare. Included in the platter are classic French Crème Brûlée, Dark Chocolate Mini Brownie, and Assorted Macarons.
The Crème Brûlée was the satisfying highlight to me.
Its caramelised top crackled perfectly, while the cream layer infused with pure Madagascan Vanilla was subtly sweet and deliciously-smooth.
And this is for you only.
By ordering the Special Wagyu Set, you will gain exclusive access to “The Secret Wine List”.
This curated selection offers a wide range of old and new world varieties, each carefully selected to perfectly complement the exceptional meats served.
In addition to access to this special wine list, you can enjoy exclusive discounts on select wines, as well as the opportunity to purchase limited bottles not available elsewhere.
Boeuf
159 Telok Ayer Street, Singapore 068614
Opening Hours: 12pm – 10:30pm (Mon – Sun)
* This entry is brought to you in partnership with Boeuf.
