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Strategically located in one of the new high rises in Wan Chai, Australian steakhouse Wooloomooloo makes the most of its top-floor location, allowing for compelling views of Victoria Harbour, from Wan Chai, stretching all the way to Causeway Bay and Happy Valley.
Heavy wood dominates the interiors – from the ceiling, to the floors. Heavy, velour chairs – as befits a steakhouse— complement the wood furnishings. Lighting is subdued, allowing you to take in the views. Seating can be pretty snug, so aim to get a seating good for four, closer to the windows.
The rooftop bar is a must-see, and is great for a round of drinks with friends after office hours.
Familiar selections preside over the salad and starter choices. We started off with seared smoked breast of duck with poached pears and foie gras. Not particularly memorable, though the foie gras was of considerable size, and can be shared by two people. While the foie gras may not have aroused much interest, the sautéed garlic prawns certainly hit the spot, with well-seasoned Tiger prawns finished with Gewürztraminer in a smooth and creamy lobster bisque.
On to the main course – the steaks. The 12.5-ounce rib-eye Wooloomooloo Steak looked promising as it arrived medium-rare, swimming in its own juices and just waiting to be cut. The restaurant offers a variety of sauces with the steak, from spicy to sweet. Would advise diners to go easy on the peppercorn sauce, as it is on the upper end of the spiciness scale. Was expecting to be offered a variety of salts too, but the only kind available was table salt. The meat is described as marinated in Cajun spices, but that didn’t really come out. The lack of Cajun flavour didn’t really matter though as the steak was expertly charred, with a slight smoky taste and juicy, tender and flavourful meat, enough to satisfy one’s carnivorous senses. Meat was on the lean side, with the bit of fat concentrated on the edges.
The Filet Oscar, an 8-ounce centre-cut beef filet with crab meat, croutons, asparagus and Bearnaise sauce, delivered on tenderness and flavour. The dish is a good option for people who want a variety of textures and eat a bit of greens too. The crab meat was fresh and lightly salted.
A preponderance of Australian and New Zealand wine is available, as expected. There’s more than a dozen by-the-glass choices, so you have the liberty to go for wine-pairing. Bottle prices range from HK$500 to upwards of HK$1,000. Billecart and Cristal also highlight their champagne selection.
Service was fast and unobtrusive. The wait staff was knowledgeable about their menu, and could be relied on for recommendations.
For meat lovers, Wooloomooloo certainly will not disappoint. The value for the quality of meat.