SKIRT at W Singapore – Sentosa Cove has introduced a refreshed menu that continues its signature focus on open-fire cooking while expanding its selection of dry-aged meats, premium Wagyu cuts and charcoal-grilled seafood. Set against the Sentosa marina waterfront, the updated offering combines familiar steakhouse favourites with inventive techniques designed to deepen flavour and texture.

The latest menu evolution reinforces SKIRT’s identity as a contemporary steakhouse shaped by bold flavours, wood-fire cooking and ingredient-driven craftsmanship.

Grilled Aquna Murray Cod

A Contemporary Approach to Steakhouse Classics

Dry-aging remains central to SKIRT’s culinary philosophy, extending beyond beef to include seafood and poultry in order to enhance natural sweetness and improve texture. One example is the Grilled Aquna Murray Cod, dry-aged for several days before being cooked over almond wood and charcoal. The result is a dish layered with subtle smokiness and paired with Jerusalem artichoke purée, confit leeks and lobster bisque.

This approach reflects the restaurant’s continued effort to reinterpret traditional steakhouse expectations through refined technique and carefully sourced ingredients.

SKIRT Steak MB9+

Premium Wagyu and Personalised Steak Experiences

Beef continues to anchor the menu, highlighted by the return of A5 Omi Wagyu from Japan’s Shiga Prefecture. Known for its delicate marbling and rich flavour, the cut joins a rotating selection of limited-edition Wagyu sourced from producers in both Japan and Australia.

Guests can also rely on SKIRT’s Beef Sommeliers to guide their dining experience, offering recommendations tailored to individual preferences and introducing diners to a curated selection of specialty knives crafted by French artisan Roland Lannier.

Other standout beef dishes include the Beef Tartare served over onion and potato rösti with smoked egg yolk gel, pickled red onion and freshly grated horseradish.

Open-Fire Cooking with Smoke, Charcoal and Wood

Across the menu, different types of wood and embers are used to create distinct flavour profiles. The Smoked Jeju Island Pork Belly is prepared in-house with hickory smoke and finished with a paprika, porcini and Szechuan peppercorn spice blend, then paired with mustard cream and fennel kraut for balance.

Another highlight is the Cubano Iberico Pluma, made from field-fed Iberian pork and grilled over charcoal before being served with Mojo Rojo sauce, fermented garlic sauce and cordyceps mushrooms.

Seafood selections include the Grilled Fremantle Octopus, complemented by ’nduja aioli, green goddess dressing and squid ink sauce, while vegetarian diners can opt for the wood-oven-roasted cauliflower finished over charcoal and paired with black garlic sauce and salsa macha.

Together, the refreshed menu reflects SKIRT’s continued emphasis on fire-led cooking techniques that enhance both texture and depth across meat, seafood and vegetable dishes.

Venue: SKIRT
Location: W Singapore – Sentosa Cove
Address: 21 Ocean Way, Singapore 098374
Reservations: 6808 7278
Email: Skirt.Singapore@whotels.com

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Images: W Singapore – Sentosa Cove