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Mariah Carey has called it, and Christmas is upon us. One of the best things about this time of year is the unadulterated feasting, yes, time for the buffet pants with the drawstring waist. For a Christmas meal you can’t forget, look no further than Wooloomooloo Steakhouse’s Festive 3-course set lunch menu (S$48++ per pax) carefully crafted with indomitable Maker’s Mark.
As you know, Maker’s Mark is no ordinary whisky. Maker’s Mark has soft red winter wheat as part of its mash bill, resulting in a gentler and sweeter taste. By ageing the whisky in charred American Oak barrels, the caramelised wood sugars allow for a smooth, full-flavoured bourbon with enhanced notes of vanilla and caramel.
With such a complex flavour profile, you’ll be surprised how versatile Maker’s Mark is in your favourite dishes. For the first course, it’s a choice between the Roasted Carrot & Parsnip Soup, Flammekueche, or Wooloomooloo Salad.
To feel exceptionally cosy, I would recommend the Roasted Carrot & Parsnip Soup. This is a robust number that’s topped with gossamer strands of crab floss for a little crustacean-y kick; you never thought soup could be so satisfying.
If not, the classic Wooloomooloo Salad with tender pieces of filet mignon and sliced aromatic black truffles will set you up nicely for the main course.
Wooloomooloo Steakhouse goes all out for their mains. So, it’s a toss-up between the Tiger Prawn Fettuccine, Maple-Glazed Salmon, Snake River Farms Pork Chop, Great Southern Pinnacle Australian Grass Fed Sirloin or the Morgan Ranch 300-day Grain Fed USDA Prime Rib Eye (+S$20++).
While all of them are excellent choices, I suggest opting for the steak that comes with Maker’s Mark peppercorn sauce. As we know, the steaks at Wooloomooloo Steakhouse are bar none, we had the Morgan Ranch 300-day Grain Fed USDA Prime Rib Eye (+S$20++) and can’t help but dream of just how buttery the steak was. It’s even better when drizzled with a liberal serving of Maker’s Mark peppercorn sauce.
The Maker’s Mark Whisky adds further complexity to an already tasty peppercorn sauce. Since it’s simmered for quite some time, you get stronger, more well-rounded flavours with little hints of caramel peeking through.
Otherwise, the Tiger Prawn Fettuccine that came with homemade pesto and showered with parmesan is always an easy favourite and never disappoints.
The best part of any course meal is the dessert, and it’s usually the part I look forward to the most. At Wooloomooloo Steakhouse, they spoil you with either the Pecan Pie or the Apple Frangipane Tart.
If you’ve never had pecan pie, then now’s the time to dip your toes into this gloriously sticky dessert. With a sea salt tuile, gooey pecans and a dollop of cream infused with Maker’s Mark, you’ll never want for anything more.
It’s not the best time of the year if we don’t imbibe a little. The refreshing and crisp Make it Mine (S$20) comes with a hit of Maker’s Mark, orange marmalade, lemon, angostura bitters and cinnamon. Perfectly balanced with the festive cinnamon, you’ll be sipping on this all night.
For something a little more indulgent and twice as comforting, the Warm Christmas Chocolate (S$19) is a creamy concoction of vanilla ice cream, Maker’s Mark, cinnamon and Bailey’s. Indeed, this is the pinnacle of the hot chocolate you’ll drink. A rather potent kick of bourbon that sure makes the night sparkle a lot more, the toasted marshmallows are just the icing on an already drink.
This Maker’s Mark 3-course lunch set will be available at Wooloomooloo Steakhouse on weekdays from now till 30 December 2020 (excluding 24 & 25 December 2020) and given the calibre of dishes, it’ll be a celebration alright.
Date & Time: Maker’s Mark 3-course festive lunch set available from 26 November 2020 to 30 December 2020 on weekdays (excluding 24 & 25 December 2020)
Prices: S$48++ per pax
*This post is brought to you in partnership with Maker’s Mark Whisky.
