Walking into Uluru, it immediately strikes you as an upscale steakhouse. The décor is impressive to say the least. Dark wood panels line the walls as we walked in and the parquet flooring echoes our presence with its soft thuds with our every step. Our entry was immediately brought to the attention of the waiting staff.

The nearest waiter took no hesitation in walking briskly towards us and showed us to a table in a cosy corner. Andre and I felt most at home immediately. After bring us our menus, our waiter gave us a reassuring nod that he’ll be back to take our orders and left us to ponder over the selection of exquisite meats.

It was our first time here so I decided to kick dinner off with a safe bet, the three-course set dinner. Dinner at Uluru started off well with Wild Mushroom Soup. Now, Mushroom soup is pretty much an item that’s overused too many times in many restaurants in Singapore. So my expectations are high when it comes to this particular item. If you want to make mushroom soup memorable in an island where more than half of the restaurants around serve it, it had better be really good. Uluru does not disappoint. A creamy and full bodied blend of Shiitake, Portobello, button and Chanterelle mushrooms was well balanced with a slight hint of the mushrooms being seared before they were added into the soup. Every mouthful was filled with chewy, generous pieces of mushrooms. They have somehow also had the perfect portion sized down for the both of us. You know, the right amount that gets the appetite going and leaves you wanting more.

When the main course of red wine braised lamb rump came, we were all over it. The lamb was simply incredible. It was tender and every time you chew into it, the natural juices from the lamb mixed with a hint of the red wine gently spreads itself all over your taste buds.

Andre, being the bigger eater between us both, just had to have the Angus beef tenderloin steak. $44 gets you a generous portion of beef with 2 sides and of course, prepared to your choice. Steak lovers will be glad to know that Uluru is pretty good at what it does, being a steakhouse. He ordered it medium rare and it came as requested. Nice and slightly charred on the outside yet pink at the centers, sealing the flavors inside making each piece tender and juicy.

The evening ended off well with a Gingerbread Cheesecake. The sharp, tangy gingerbread really cuts through all that creamy cheese, giving it a lighter and less overwhelming flavor to it.

Andre’s Bread Pudding with Vanilla Ice Cream was a sinful combination of warm and smooth bread pudding topped of with a cold dollop of vanilla ice cream. Each spoon of the warm pudding was just absolutely delicious when mixed with the ice cream. This is something I’ll want to come back for.

The meal amounted to just under $150 for two and I’m glad to admit that although it’s probably not something most people can afford to have on a weekly basis, it’s very much value for money given the ambience, the service and the quality of the food.

An important note to all you Flavor readers out there is that this restaurant seats about only 20 people so if you have intentions to dine here over the weekends or a Friday, I suggest you call early to make reservations.

Uluru Aussie Bar & Steakhouse
40 Duxton Hill, Singapore
Telephone: +65 6223 3654
Monday to Friday : 12pm – 11pm Saturday : 06pm – 12pm Sunday: Closed.
http://www.uluru.com.sg/