The Prime Society is “Dedicated to the Upper Cut”, and so it rings true. Chef Peter Rollinson, Head Chef, hailing from Australia, introduces a brand new menu and brunch to the modern Australian steakhouse. Rollinson has made headlines in the Land of Oz by receiving one Chef’s Hat in the 2008 edition of Australian Good Food and Accommodation Guide, “Australia’s most respected rating authority”. Also, featured on arguably Victoria’s most reputable newspaper, Rollinson was shortlisted as Young Chef of the Year 2007 on The Age. Not to be outdone in Singapore, the up and coming chef is no stranger to media attention by the local newspapers and prestigious magazines since 2008.
What: With Chef Rollinson in-charge of the kitchen, the restaurant and new menu lives by its calling to “providing the best quality meats and freshest market produce for an exceptional dining experience”. In case you're not already familiar to this four-year-old joint, Prime Society was once a British army barracks that has since transformed into a charming respite for beef aficionados. The high-ceilinged dining area, open-concept kitchen and alfresco bar blends old-world architecture with modern chic settings with a dash of quirkiness -- not to mention the envelope on each place setting waiting to be opened to reveal choice cutlery, the anatomy of a cow on each placemat, complete with detailed labelling, and the 10 “Districtus Commandments” found in every menu including one that says “Thou shalt not leave leftovers”.
The food: Serving only “prime quality steaks and ribs”, some directly imported from Australia, here’s some meaty recommendations, and meatless ones as well. Beef Carpaccio (S$16) is laid out prettily on a plate using blackmore wagyu, truffle, Jerusalem artichoke and a sprinkling of parmesan cheese. Satisfyingly rich is Bone Marrow (S$16) best savoured with celeriac remoulade and parsley on pieces of toast. Thick stems of Steamed Asparagus (S$16) is partially covered by a poached egg, drizzled with hollandaise sauce, and generous pieces of crisp pancetta.
And now for the kill. Cape Grim’s Sirloin (300gm/S$58) which is 100% natural pasture fed black angus from North Western Tasmania, free of hormones and GMO’s. The tender cut is naturally succulent without any accompanying sauces, perfect to taste with its natural jus. The tenderloin (200gm/S$64) from the same farmers in Tasmania, also known as an eye fillet, fares well in taste and looks as well. Depending on personal preference, a dab of earthy mushroom sauce with the cut adds another dimension to flavour.
What was a pleasant surprise was Skirt Steak (250gm/S$46). Probably the first and only steakhouse in Singapore to have it on the regular menu, the 450-day grain-fed F1 wagyu from Victoria is a long piece of meat which is the diaphragm of the cow that is juicy and extremely flavourful.
Complementing the mains equally well are chunky cut fried potatoes with rosemary and garlic aioli which takes the kitchen three days to dry the cut potatoes thoroughly before frying for optimal crispiness (this delectable vegetable accompanies every main); And of course red and green Heirloom Tomatoes (S$12.50) which claims a firm bite, tossed with basil and olive salad, with chunks of buffalo mozzarella.
With so much on the table, savour every bite and flavour fully. This is probably an exceptional dining experience that requires no dessert. But if you must, do chance upon the Crumble ($10) – the combination of apple and pear chunks topped with salted caramel ice-cream and crumbly bits.
The Prime Society, 10 Dempsey Road, #01-20, +65 6474 7427