Eating out: SW Steakhouse Wynn Palace

Another option for great value, great quality cuts and a very reasonable wine list too. We went for dinner on their first night and I was back for a tasting of their seafood, and can’t wait to return to try the other sides of Mac n Cheese and the corn mash that I have heard wonderful things about.

Apart from the steak, they take alot of pride in the seafood offerings here.

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Again the interior design is gorgeous – high ceilings, a neutral backdrop of muted colours with a masculine but elegant vibe.

The liquor programme is interesting and definitely worth the exploration. Ask the bartender for special barrel-aged cocktails made in-house, rested in American Oak barrels for up to give weeks.Whiskey fans would take joy in perusing their menu of some of America’s finest whiskies, including cult distilleries like Willet and Pappy Van Winkle. Or take your pick of digestives from a selection of brandy, Cognac to Armagnac.

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A stage specially built for quirky vignettes performances which I have been told is a creative collaboration between Mr Steve Wynn and Michael Curry, themed around a waking dream, combining their life passions of food, music and entertainment.

sw steakhouse wynn palace

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The menu is simple and the focus on our meats and fresh seafood. The menu offers a range and selection of grain-fed and grass-fed animals from American USDA prime steaks, certified Japanese Wagyu and exclusive Australian Rangers Valley Black Market beef.

 

And then there is a live lobster cart, quite special in a steakhouse. Chef Khan took me through the process and selection of wild caught seafood line caught, packed and shipped over here within hours.

Khan recommends the raw snapper served with preserved lemon salsa. “The pink/red snapper are line caught and killed straight away. They practice the Japanese method of Ikigimi killing on the spot and here you have this dish as fresh as you can get.”

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They cook their meats with an American broiler and there is an aging cabinet where they run an aging programme aging their meats ranging from 14-30days.

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Looking forward to come back and try out the rest of the items on the menu. The prices are fair and the food is good. Our bill for three came up to 5800MOP+, but we started with a bottle of champagne (Gosset) and then moved on with a bottle of Burgundy red. I had a filet mignon and the guys shared a 850g dry aged bone rib eye. And two desserts to share, a cheese cake and chocolate fondant.  For appetisers, we had a seafood soup, crabcake and prawn cocktail.

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SW steakhouse

 

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