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A Mixed Heritage Hidden
I’ve always looked to Outback as an Australian brand, what with the suggestive moniker and kangaroo emblem. To discover that the steakhouse that locally competes with restaurants like TGI Fridays and Chili’s actually debuted in Tampa, Florida was an incongruous surprise.
The newly opened Outback at Orchard Gateway outlet is capitalizing on a casual decor to promulgate its standard and strictly controlled bar offerings of ribs, seafood, pasta, and the likes. Steak, as Outback’s namesake suggests, is its jewel and not to be forgotten.
My first impression of this homely setting, which plays host to a space-efficient bartop and features tables abutting the fourth-storey window view of Orchard Road, wavered between a bistro and a fast food restaurant. Maybe it was the unnaturally bright lights, or the absence of entertainment, but until I flipped to the beer selection on the menu, it was challenging to point out a distinctive Australian or American influence on the restaurant.
The steaks however are touted as being selected exclusively from quality Australian suppliers approved by the head office. Dry-aging also appears to be practiced at Outback, which has the potential to tenderize as well as increase flavour profile.
Watermelon Margarita ($14.90). Nonetheless, I went ahead with the first aperitif, a refreshing mix of watermelon and Jose Cuervo Silver Tequila that I appreciated for its potency.
Kookaburra Wings ($9.90 for 6; $16.90 for 12). A selection of mild, medium, and hot is available for these tender chicken wings that are served with Blue Cheese and celery. While its spiciness (I chose hot and it felt like mild) pales in comparison to the diverse hotness scale in authentic Buffalo wings, the finger-licking marinade of “secret spices” definitely won me over.
Spinach Artichoke Dip ($13.90). I thoroughly enjoyed the tortilla chips that were dipped in this creamy baked mixture of spinach, artichokes, and Parmesan cheeses. Its general hot-cold, crispy-soft contrasts make for a strong appetizer candidate.
Seasoned and Seared Prime Rib ($37.90 for 10 oz.; $39.90 for 12 oz.). How fares the steak? This slow-roasted prime rib, which was made medium-rare and comes with two sides and au jus gravy, looks a little dry at first glance. Deeper sampling would affirm my initial observation, but I did find the chewing of the slab of lean meat to be fairly easy.
Finish was fairly short and dry with slight earthy notes.
Ribeye ($37.90 for 10 oz.). I moved on to the more marbled ribeye, chargrilled over an open flame, that delighted me with its fattier meat and tendon presence as compared to the Prime Rib. Meat color-wise was more to a dark purple, but this is probably due to the fact that Outback ages its beef for more flavour.
Aside from it having been a little more well done than what I would have liked (medium-rare), there’s a good chance that fans of drier steaks will dig Outback’s steaks that are solely imported from Australia. The numerous white sinew within the meat also wasn’t helping its cause, making it chewy and almost exhausting to the jaw.
Mashed Potatoes. The homemade mash impressed me with the inclusion of bits of garlic and potato skin to altogether serve as a delicious side.
Aussie Fries. As another side that I picked, these long and massive fries are fried to a solid crisp and will be generously sprawled over your plate.
Carrot Cake ($9.90). Distinct layers of carrot cake and sweet vanilla cream cheese are visible in this dessert that is blended with coconut and pecans. Those familiar with the originally-Swiss dish are unlikely to be disappointed.
Chocolate Thunder from Down Under ($14.90). Interested in an icy relief of vanilla ice cream drizzled with warm chocolate sitting atop a pecan brownie? This chocolate-rich Australian invention should adequately please you.
The restaurant concept seems to have lost its original theme, making it more like another cookie cutter steakhouse.
The ice-cold alcoholic beverages and scrumptious appetizers at Outback Orchard Gateway appear to be the steakhouse’s saving grace. Steak quality wise (for the restaurant’s reputation and meat’s source), I thought that I was a little bought on the rumour and sold on the news. Perhaps the steaks would be better recommended if prices tended closer to a more budget value.
Expected damage: $60 – 70 per pax
