Jack’s Place Tenderloin Fest Returns with Two New Seasonal Specials

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Jack’s Place presents 10 feast-worthy ways to enjoy a tenderloin steak this September and October, with the reintroduction of the Jack’s Place Tenderloin Fest! Featuring the restaurant chain’s signature tenderloin steaks served on sizzling hotplates with special Jack’s Place sauces and toppings, along with specially-priced premium appetisers, Jack’s Place stakes its eminence as one of Singapore’s most well-loved steakhouses since 1966.

Jack’s Place Signature Tenderloin is a cut that most steakhouses do not sell, making it a unique offering among steakhouses in Singapore. Jack’s Place uses the pinnacle of premium grass-fed New Zealand beef for their tenderloin steaks. These are the most tender cuts of beef being both lean yet succulent with a buttery texture and a blend of subtle beefy undernotes. Shipped chilled directly from farms in New Zealand with a process and temperature-controlled environment that has been fine-tuned and perfected over almost 6 decades, Jack’s Place ensures that only the most succulent beef from the farms are selected to be made into sensational steaks for the table. Jack’s Place steaks are also aged for at least 60 days to draw out the best natural flavours from each cut.

This year, the Jack’s Place Tenderloin Fest introduces 10 feast-worthy ways for diners to enjoy
their Signature Tenderloin steaks. From classic grill specialities including Jack’s Special Steak (a tenderloin fillet topped with white asparagus and black mushroom sauce), Fire Steak (flamed with brandy), Tenderloin with Escargots (served in garlic and herbs butter), Sambal Steak (served with Jack’s spicy sambal sauce), to 2 new seasonal flavoursCajun Steak (tender fillet steak served with Cajun-style chunky tomato and capsicum sauce) and Carpetbag Steak (succulent oyster stuffed in tenderloin fillet), there is a tenderloin for every appetite!

All Tenderloin Fest steaks are served on a sizzling hotplate, accompanied with a signature baked potato and complimentary condiments of sour dressing, turkey bacon and chives – served the Jack’s Place way. During the fest, diners will also receive a Tenderloin Fest stamp card, where they will receive a stamp for every Tenderloin Steak order – 4 stamps will allow diners to redeem a S$10 off their next meal at Jack’s Place
In addition, Jack’s Place is offering a special price for 1 premium appetiser at only S$8.80 with every purchase of a tenderloin steak during the fest. Appetisers include mouthwatering delights such as the Lobster and Crab Stuffed Mushrooms (usual price S$12.50), Escargots in Shells with Garlic Butter (6 pieces) (usual price S$11.50), Scallops Bienville (usual price S$12), Meat-free Chargrilled Pieces Salad (usual price S$11.50) and the Crispy Sampler Platter(usual price S$16.50).

Diners may complete their tenderloin meals with a refreshing Mango Peach Cooler (October’s Beverage of the Month) at S$9.80 for 2 glasses or a glass of Chianti Classico DOCG or Pinot Grigio from the Wine of the Month selection at S$8.80.

The Tenderloin Fest menu is available at all 13 Jack’s Place outlets island-wide.

For more information, visit www.jacksplace.com.sg.

Images: Jack’s Place 

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