Wooloomooloo Prime

It was a Christmas Eve night and we would still fortunately walked in around 7:30pm. We ordered Australian Angus Beef Filet Mignon and Grilled Kingfish fillet. Both were so good!Definitely couldn't have this dinner with no wine. The service was nice too …Read More

男友最近見我辛苦，壓力大，所以說想好好替我減壓! 前一天還特地叫我穿漂亮一點哩!原來，他預訂了我想試很久的餐廳- Wooloomooloo!! 說真的，其實他有這顆心我已經很滿足，無論去那裏吃，我也很開心! 當然，來到這麼高級的餐廳，心情難免會比較興奮餐廳分室外、室內，以及上下兩層的! 但我們去的時候，上層並沒有開放，聽說是有特別EVENT 才開放的! 另外由於室外位置偏小，而且天氣有點熱，所以我們還是選擇了室內! 香港人嘛，還是喜歡嘆冷氣其實室內還有人即場演奏，但我們坐的位置較遠，根本看不到他們的表演，所以只能聽其聲而不見其人!先上場的當然是餐包，一個是原味，另一個則加進了一些粗糧，比較有口感! 但兩個包也沒有加熱，而且味道實屬普通; 牛油仍只是一般牛油，沒有特別香特別滑的感覺。有一點點失望的!再來的是Jumbo Crab Cake , $198 只有一小塊，價錢略有點貴! 雖然用料十足，但外層不夠香脆，沒有外脆內軟的感覺! 有點失望...終於到主角牛扒了! 我們點了16oz 200days 的Rib Eye ($680),  要五成熟! 牛扒煎得非常漂亮，每一個位置都受熱均勻，就算是旁邊位置，也是五成熟! 讚!牛扒很重牛味，而且很JUICY，若外層再煎香一點點，效果會更好!其實他們有另外附送4個醬汁的，有紅酒、磨菇和另外2個SAUCE ( 不記得什麼口味了)! 但因為我們喜歡吃原汁原味的牛扒，所以這4 個SAUCE 慘被成為了裝飾品!另外，我們還點了一個Wild Mushroom ($80), 是另一個失望的地方! 因為...實在太咸了! 是不是廚師將鹽看作了胡椒? 所以瘋狂加!?  我們吃了幾口便放棄了! 雖說服務好，裝潢漂亮，但食物的質素還需提升! …Read More

We have booked a private room for drinking on a Friday night. We requested to have few more tables outside the Terence as the room only can cater 15-16 people with seating, we are a group of 26 and they confirmed in the email.Only few tables were set in the room without any chairs when we arrived. No tables were reserved for us in the Terence! Cut cake fee was charged by pounds....They said they closed at 2am, but all lights were on at 130am.Ridiculous!!!…Read More

Wooloomooloo集團建立了 "Wooloomooloo Prime"、"Wooloomooloo Steakhouse" 及 "The Chop House" 三個以澳洲安格斯黑牛扒而聞名的品牌。在香港多個地方設有分店：尖沙咀，灣仔和銅鑼灣。最近到過位於Midtown的 “Wooloomooloo Prime” 。餐廳門口以黑色x紅色作主色調，非常時尚又型格。甫入餐廳，排列整齊的dry aged，wet aged  的牛扒、羊扒的肉櫃吸引筆者的眼球。這些熟成牛扒都是自家製，誠意十足。熟成牛扒可讓其水分流失，令肉味更濃郁，而肉中的天然酵素亦會將纖維分解，令肉質變得鬆軟。餐廳佔去兩層，下層已經放置好餐枱，餐枱被落地大玻璃包圍，陽光射入室內是多麼的和暖。午餐時段只有兩、三枱，部分位置可以眺望維港景色，餐廳環境相當舒適。Fine dining 的話，美酒絕不能少。門口有個大酒櫃，放了每式各樣的酒。以牛扒作招徠，紅酒當然不能少，在當眼位置放了幾支得獎紅酒，推介客人。可惜筆者不愛杯中物，只吃食。更加不太願意花錢在酒上。經過一條長木梯到達上層是個function room，可以讓客人包場搞party。用上不少木頭作裝飾，再用紅色的櫈襯托，效果出奇地好。餐廳的正中央有個非常開揚的open kitchen。每張枱都可以看到師傅預備食物。枱之間的距離足夠，用餐環境舒適，加上店員服務有善，fine dining 的格局及氣氛兼備。午餐有五款。款式不多，但有pasta、魚、雞及牛扒，每款都吸引。一份午餐雖然要二、三百元，但當食完回頭再看，依然覺得物有所值。下單後，店員呈上麵包盤，一人一個。麵包微暖，外脆內軟，略嫌款式不多。老公點了《mushroom soup》。湯面有層松露油，呈上時已經聞到那獨特的味道濃郁的磨菇味，稀洁度也是筆者的喜好。可惜少了份碎磨菇粒的質感。老公揀了磨菇湯作前菜，筆者就食蠔D，加 $38有3隻新鮮即開的澳洲生蠔，抵食！雖然抵食，但賣相絕不馬虎。3隻蠔雖然體積不太大，但是下面放了大量碎冰，令生蠔看起來不失禮。平時食生蠔只是簡單的唧些檸檬汁，可是感受到生蠔的鮮甜及海水的咸味。餐廳用上新鮮的西柚粒及橙粒配上生蠔，除了色彩鮮豔外，味道都多了一份甜，味道提升不少。《Grilled Australian Rib eye $258》澳洲牛永不及美國牛，因此沒有太大的期待。但是來到扒房不點份牛扒就說不過去Wet Aged是把牛肉放入真空袋，在攝氏零至三度中吊干，期間肉類會自行產生酵素，就像天然鬆肉粉，使肉身軟嫩，卻仍能保留肉汁，但要肉味香濃，則靠Dry Aged。這種方法不會用真空袋，而是將牛肉直接吊在攝氏零至三度的環境中十六天，因為水分流失了，味道反而更濃郁。雖然澳洲牛扒肉味不夠濃郁，餐廳正是以此兩法處理牛扒，所以這個牛扒有肉汁，肉味也不錯，質感都夠嫩滑。牛扒下放了不少磨菇片，牛扒跟磨菇是絕配，當磨菇吸盡牛肉汁非常美味！《Pan fried yellow chicken $228》食物的擺放見心思，顏色、份量、食材都十分balance。賣相給人一份平和、簡潔的感覺。原以為這個雞胸肉肉質嚡口，但事實完全相反。首先雞胸肉的表面煎到金黃香口。切下去雞肉容易切開，中間釀了由芝士及紅辣椒打成的饀料，味道不太濃味，似creamy的白汁沒有半分的辣味， 口感juicy令雞肉味道提升不少。另外雞肉下放了不少green spatzle，由麵粉做成，染上蔬菜汁，有些似菠菜意料。除此以外，一串三粒的紅卜卜蕃茄仔同樣搶眼，輕輕燒烤後蕃茄的甜度增加不少。甜品四選一，每款都不馬虎。單看這個tiramisu 的賣相已經相當吸引。通過玻璃杯可以看到mascarpone cheese 及 手指餅浸溶後的餅碎梅花間竹的效果。濕潤的質感，香濃的咖啡酒味道，味道不俗。另一款揀了雪糕拼雪芭， 見到送上來的雪糕，竟然有兩個雪糕球，以午市套餐的標準來說，簡直是喜出望外。 據餐廳侍應介紹，雪糕品牌是《i-scream》， 即是在金鐘太古廣場地庫的高級超市內的那間雪糕店。 兩款口味分別是 mixed berries 及 almond caramel。 其實餐廳揀選雪糕也很有心思， 一球雪糕加一球雪葩，不會太過 heavy。Mixed berries sorbet 微微帶酸，極配合夏日炎炎的季節。本來一向不太喜愛 almond caramel，因為很多品牌的這種口味雪糕的焦糖味道非常甜漏； 但今次卻覺得甜度適中， 焦糖的甜及杏仁的香味非常平衡。 除了兩球雪糕雪葩之外， 還有幾粒脆糖果仁， 整個甜品更加豐富。最後的餐飲也不馬虎，熱檸檬茶呈上的賣相有如酒店般的質素。環境、食物、服務都不錯，整個用餐經驗都不錯。…Read More

Since the new Openrice interface is too hard to use, I can't be bothered re-ordering the sequence of the photos as well as the captions. So let's get this straight right away. Wooloomooloo used to be a restaurant that I avoided, since my friends have decided to come to this Prime restaurant, might as well just give it another go. The first fish dish was surprisingly amazing! As a person who don't eat fish and tomato, I found this dish not fishy at all, and the cherry tomatoes sitting on top was at the right sweet and sour point! Then it comes to some oysters. We have ordered a few different kind of freshly shucked oysters and they were all unique and delicious with different level of sea water taste and creaminess. I personally liked to enjoy it as it is without adding any sauce to it, or just a tiny little bit of fresh lemon juice to bring out the extra sweetness. Mango smooth, didn't try it but my friend said it's not bad! Ravioli was creamy, still al denti with a very thin pasta skin which I really liked. I also preferred that the sauce was not overly thickened. As I said I can't be bothered putting the photos in order again because Openrice is not user-friendly anymore after they changed the interface, so there are some more photos of the juicy fatty oysters as well as their sexy steak counter! Moving on to some steak, their sirloin was over the top with its very powerful beef flavour! The aroma of the beef just rushed through directly to my nose once the dish was brought in front of us in this big table. The steak was cooked just right with a pink centre and almost crispy on the outside. Wooloomooloo is famous for its steak and oysters so you must order them!Creamy spinach was not bad also as a side dish, again, it was not overly creamy which made me not feeling too guilty about it. The caesar salad was just basic but still had a lot of work to it. Every ingredient was fresh, the savouriness, sweetness and smokiness from the bacon complimented in the dish beautifully. It's been a long time since we last met so it is a nice catching up with my old friends surrounded by good food, good drinks and tons of laughter! …Read More

good food. niceview. reasonable price. friendly staffordered onion soup to start with, had the fish with lemonand butter sauce for main, and a lemon tart for dessert. Onion soup was superbin terms of taste and it really does come with a whole of onion if not two. Fishwas alright, sauce was unexpectedly tasty. The lemon tart comes with morecitrus food than I thought and it was very refreshing, one might complain thattheres too much alcohol in it but I was fine with thatgood view of a little bit of the harbour because its locatedon the 27th floor of midtownabout 700hkd for 2 peronstips: ask for window seats when making your reservation…Read More

今晚和老公一起吃個晚飯, 想到小蝶, 但可惜關了門, 便到這裡吃個扒吧~ 小妹上年老公(當時還是男友) 在灣仔分店和慶祝我的生日, 食物質素高, 今晚再來到訪~ 這裡分兩層, 下層是食飯, 有LIVE BAND, 上層是供客人搞FUNCTION, 所以可供客人食飯的面積比灣仔分店小, 而且窗外景色亦比較遜色店自製餐飽, 左: 芝麻, 右: 無餡, 兩個飽其實味道無太分別, 麵粉味比較重, 不過溫度相當夠, 令牛油一放即溶~正! 我點了個蘑菇湯, 忌廉味太重, 搶了菇味, 湯有點結, 比較像汁多於湯....這個有點失望老公點了洋葱湯, 洋葱味香濃, 味道清新, 這個湯相對較為出色 WoolooMooloo Steak ($435) , 聲稱有辣汁, 不過一點也不夠辣, 肉質腍, 較厚身和多汁~Rib Eye ($410) , 沒有一般GRILL的苦味, 脂肪較多, 油份充足, 牛味濃, I LIKE IT! 食牛扒, 這裡是一個好選擇~…Read More

Finally Friday and a beautiful summer night...was craving two things - steak, and a patio.  Always wanted to try this restaurant and thought tonight would be the night.   Made reservations before hand. It was quiet when we got there around 7, but picked up later.  We sat on the terrace. View was ok, but really you're essentially surrounded by buildings and see only rooftops.  It was dinner for two tonight, and we wanted to try a few dishes, so we ordered a crab cake (HKD190) and half dozen oysters (HKD210) to share.  Both weren't bad, but pretty on-par with what I had before.  Then came our mains, which we also intended to share - 12 oz rib eye (HKD490) and a cobb salad (HKD160).   Meat was cooked to order, but my fault for carelessly ordering medium well.  Red meat should generally be eaten at least medium rare, so it was a waste in my opinion.  With that said, it was still pretty tasty needless to say.  The steak came with four kinds of sauces and mustards, but surprisingly no horseradish.  Steak with no horseradish?  Our friends came to join us later, and they both ordered fish.  The salmon was AMAZING, so it was described to me.  Not flaky, not dry...juicy!! Probably the highlight dish of the night.  Sorry, no pic....cellphone forgot to eat first before the person!Had two beers and a gin and tonic.  Wouldn't recommend the gin and tonic, mine was a bit "light".  Friend ordered a mojito, which she asked for a new one because it was also not quite well made.  Positive thing to say was that they happily made one, which was more to friend's liking.  Service was not bad, will give it 2 thumbs up.It was a good evening, overall, but other than going up for a drink or two on the terrace, its probably a one-time try for me.     I got to shout out to the live band though, good choice of songs!…Read More

開業多年，未曾光顧，皆因選店多在旺區高廈頂層位置，印象是吃環境之地！今時今日只為美食而環境可以遷就的我，自然未有誘因專訪。連續數年，Wooloomooloo皆有參加餐廳周，選擇者又不少，好奇下今年決定一試，想不到，改觀了，屹立不倒，成功自有道。銅鑼灣店，位於新開數月的金朝陽，年初亦光顧了數家食肆，而Wooloomooloo作風依然，位於高層。沿路走進接待處，先令人垂涎欲滴的就是牛扒房，林林總總的dry aged / wet aged steak ，盡入眼廉！接待處後，就是紅酒區！得奬名酒展示眼前，心水推薦以作擺設，慕求令客人慷慨解囊，大肆花費！幸好，我們的午餐已包紅白酒一杯，二人各選其一，紅白酒皆可試到。Penfolds Koonunga Hill 76 Siraz Cabernet and Penfolds Koonunga Hill Autumn Hill Riestling紅酒白酒皆香醇順口，當然並非名貴佳釀，但以一般house wine相比，已經不錯。餐廳周午餐，每位$198，環境食品配合，十分化算。餐廳有室外坐位，觀景開揚，我倆非煙民，還是選擇坐在更舒適的室內。正欲點菜之時，餐廳經理熱情地走到面前，閒聊片刻，以示歡迎。之後由另一位女侍應紀錄我們的選擇，留意到，年輕南亞藉女侍應同樣笑容滿臉，愉快感覺喧染，我倆亦心情特別興鬆。新鮮麵包，暖身有質素，外脆內軟，配合硬身牛油一小磚，簡單美味。Jumbo Lump Crab Cake with Coleslaw, Mixed Greens & Lime (+$38)喜歡蟹餅，中西式做法皆合胃口，各有特色。頂底外層煎至金黃色略焦，蟹肉份量不少，而非滿囗薯蓉，非常對辦。配以coleslaw 沙律，酸味爽脆，開胃醒神，符合身份的前菜。Brandade of House Salted Cod with Fennel Salad, Poached Egg, Salmon Pearls & Roasted Brioche另一道前菜是鹹魚烚蛋沙律，配一片脆多士，賣相吸引，就是西菜的味道。Grilled Toulouse Sasuage with Puy Lentils, Diced Root Vegetables, Tomato Jam and Red Wine Jus肥胖的香腸煎至微焦，但肉質有些嚡口，配以豆蓉，用紅酒烹調的番茄蓉有特色，不過不失。Linguini Pasta with Prawn, Scallop, Mussel, Crab & Spicy Tomoto Coulis海鮮天使麵美味，有蝦球、帶子丶青口及蟹肉，微辣的番茄醬汁濃郁水份足，滋味有水準。Apple Crumble with Custard Sauce & Vanilla Gelato蘋果橽焗至十分酥脆熱騰，甜度適中，跟雲呢拿雪糕是絕配。Farmhouse Cheese Selection with Green Apple, Cherry Jam & Toasted Baguette芝士拼盤品質上乘，三款芝士香味軟滑度各有特色，配以青蘋果及黑莓果占，伴以香脆多士同吃，就是完美的配合。Fresh Brewed Coffee飽餐一頓，正好以一抔熱咖啡作完結，即磨咖啡亦出色，不酸不苦。此時，餐廳經理又再到訪，例牌問句＂is anything all right?" 及查詢我們對食物之意見，我們當然亦禮貌地回覆一句＂wonderful＂。就此一番對話，確令身為客人的我倆感覺良好，西方一套管理學，實有學習之處，在此用膳，享受到的不只是食物及環境，更重要是受到熱情照待之喜悅，就是星級酒店亦未必做到，成功自有道，終於明白，Wooloomooloo分店幾年來不斷增加的原因。…Read More

Made a last minute reservation for dinner an hour beforehand and was able to get a table for three. The service was fantastic. At first I was a bit reluctant as I had read previous reviews stating the service was not up to par but we had an amazing experience there. The staff was friendly and very tentative. We ordered a larger steak to share, salad, two sides and an entre. Two of us wanted to have the steak medium and one wanted it well done. Kitchen was very understanding and cut up the steak and cooked part of it medium and part of it well done so that everyone was happy.The steak was cooked perfectly. We ordered the wooloomooloo salad which we all enjoyed. The salad was huge and the truffle sauce was devine. The hash brown was so buttery and fluffy in the middle and crispy and golden on the outside.The seat we were allocated did not have the best view but I'm sure if we made a booking well in advance we would have been able to be allocated a better spot.Will definitely have to visit again and aim to make a booking in advance so that we would be able to enjoy the amazing view as well.…Read More

又到了Resturant Week，當然不能錯過一餐又一餐的美酒佳餚！今次來到試Wooloomooloo Prime於銅鑼灣金朝陽2期27及28樓分店 (就是在Jamie Oliver餐廳那棟)。Wooloomooloo Prime是高級澳州餐廳，餐廳地點和位置都很好，可安排室內或露天用膳，俯覽維銅鑼灣美景 餐廳特意為Resturant Week設計的5-course Lunch menu，有頭盤、主菜、紅酒、甜品、餐茶，以$198 (+10% service charge)，實在很吸引！若平時餐a la cart的話，這menu大概要5、6百元吧！著數得來也要求美味啊，今次又是相機先食！先端上熱烘烘的麵包，配上鮮牛油加海鹽。Starter: Brandade of House Salted Cod with Fennel Salad, Poached Quail Egg, Salmon Pearls & Toasted Brioche鱈魚、茴香及生菜也帶點酸酸咸咸很醒胃，流心蛋居然是鵪鶉蛋，連多士一起吃更好。Starter: Cream of Mushroom Soup with Garlic Croutons, Truffle Oil & Shaved Parmesan Cheese磨菇湯、黑松露油一定是絕配，磨菇湯很濃稠香滑，渴到尾有少許巴馬臣芝士，中和了creamy的膩感。Starter: Jumbo Lump Crab Cake with Coleslaw, Mixed Greens & Lime (Supplement HK$38)珍寶原粒蟹肉餅配涼拌卷心菜及青檸 鮮蟹肉餅是3款starter中最好吃的，蟹肉餅內的餡料全是新鮮蟹肉，非常鮮甜，脆口的香煎餅皮，加點青檸汁又有另一種fresh的味道，推介！Main: Australian Black Angus Tenderloin au Poivre with Truffle Potato Puree, Vine Cherry Tomatoes, Pancetta wrapped French Beans & Red Wine Jus (Supplement HK$60)來Wooloomooloo，牛扒是主角吧，大概8oz分量的黑安格斯牛扒厚切，單來賣相已相當吸引。點了medium五成熟，切開後沒有血水，不過我可以接受再raw多少少的。Wooloomooloo自家的牛扒刀很鋒利。牛扒肉質幼嫩，那部份沒根和肥膏，略嫌肉味不夠。Menu內另一款main course：Linguini Pasta with Prawn, Scallop, Mussel, Crab & Spicy Tomato CoulisDeresst: Apple Crumble with Custard Sauce & Vanilla Gelato很喜歡apple crumble的肉桂味，蘋果是甜甜又酸酸，可減輕剛吃完main course的油膩感，熱烘烘的餡料配上vanilla籽雪糕及custard，perfect!Freshly Brewed Coffee or Tea套餐包了兩杯飲品－餐前可選penfod resting或penfod shaiaz。餐後－咖啡或茶。摸摸酒底不經不覺都坐了3小時，外籍店長經常前來招呼及說些笑話，用餐氣氛都很causal呢！環境、食物加上這個價錢，實在太太太超值喲～…Read More

Magnificent view, but the premium grade ribeye 12oz steak and the service both do not live up to the standard. The steak was overcooked, the server spilled the water (and forgot to refill afterward), and forgot to clean the table and dirty plates before serving the main course.…Read More

酒逢知己千杯少，話不投機半句多。說實話，你問我有多愛酒，我是很愛的，但，如果與不對的人喝，即使一支上萬元的酒，也會覺得淡而無味。這夜來到Wooloomooloo，享受意大利夜，位於Midtown的Wooloomooloo，的著這個維港景，怎能不心動呢?這夜，我們品嚐了兩個酒莊的酒，分別是Mormoraia和Bocale，兩者風格截然不同。Mormoraia Sangiovese Neitea IGT 2010 一來到，當然先品嚐白酒吧，用了 Vernaccia這款提子，味道上則是帶著輕輕的蘋果香，入口2清新，用來做table wine不錯的。Mormoraia Chianti Colli Senesi DOC 2012意大利酒，最常喝的便是Chianti，而這支Chianti，是100% sangiovese，不錯的果香，帶點spicy，Chianti很多時都無死的，easy drinking，又不用呼吸，開後10分鐘便可以喝，不過要快飲，壽命始終不長。Mormoraia Mytilus IGT Supertuscan 2009這支Supertuscan，用了cabernet sauvignon, cabernet franc & merlot，Bordeaux blend，帶著輕輕的Bordeaux風格，full body，帶著leather，輕輕的oak，blackcurrant，black pepper等的味道，入口亦順滑，不錯。Bocale Montefalco Rosso DOC 2011嚐完一個酒莊後，便嚐另一個了。先來Rosso，rosso是意大利文，解作紅酒，這支rosso用了Sangiovese, Merlot and Sagrantino，雖然只是普通的紅酒，但這支blend得不錯，帶著紅莓的香氣，味道上頗balance的，soft tannins，入口亦柔順。Bocale Montefalco Sagrantino DOCG 2010 另一支則是100%的 Sagrantino，用了Maceration fermentation，這種fermentation，可以令提子的tannin減低，味道亦更突出；在香氣上，這支酒充滿了blackcurrant的味道，帶點spicy，vanilla味；而在味道上，balance，smooth tannins，亦帶著blackcurrant的味道，length亦很長，很喜歡這支酒呢。Bocale Montefalco Sagrantino Passito DOCG 2008 ​最後便來一支甜酒，既似糖漿但又很清甜，用來配甜點不錯。想知更多關於這兩個酒莊的資料，請瀏覽: Mormoraia & Bocale。請支持一下小妹，給我一個like :) …Read More

Hong Kong is definitely a dining city, and every foodie in this city won't miss the good chance of Restaurant Week, when most of the fine dining restaurants offer their special tasting menu for lunch and dinner. This year, I picked up two restaurants, one is perfected explored through the first contact and the second invitation by the owner (Maya Cafe), the other one is introduced here by their Set Lunch Menu.Wooloo-mooloo Group has Prime, Steakhouse and Chop House in Hong Kong; to mention Wooloomooloo Prime, it is located in TST and Causeway Bay, both of them enjoy a bird-view of Hong Kong with a top-down crystal glass wall, giving a breath-taking view of Hong Kong's day and night. Causeway Bay restaurant, now has Jamie's kitchen as neighbor. On the 27th floor, there is a large and spacial dining place with classic wooden brown furnitures. On the 28th floor, it is more than a restaurant with a open-bar deck, more ideal for a night-drink.The welcome bread with butter and sea salt, is just normal standard without surprise. Bread is soft inside, fresh warm and slightly crispy outside; butter with the room-temperature softness. Very nice presentation with fresh cold seafoods, while it failed to woo me. As the lunch set standard, the taste and texture of salmon is above the average, the tiger prawn is even more outstanding for the super dense and 'alive' texture. But sour creamed cucumber is slightly over creamy and sour-cream flavored, which down-grade the overall freshness of this seafood appetizer.Wooloomooloo is famous of its 150-day Australian Black Angus, which I don't think to be presented in the less-charged Set Lunch. Compared to other pasta or seafood on the list, I still insist steak. Tenderloin overlaps with Australian Angus, is quite a good combination of power and softness. Medium steak is almost brown outside, but still keeps the lovely pinkness inside. With a thin layer of grilled hardness and roughness, all other part is juicy, tender and loose. The fat is only saw around the edge. Besides, different sauces are served from lightest to heaviest taste.Apart from the steak, I also recommend the confit tomato, which is perfectly grilled in a rich flavor, meanwhile contains the firmed texture as freshly boiled tomato, offering a little hardness. Another recommended item is the paring wine, Twinwoods Cabernet Merlot. This Australian wine has good harmony of tannins. It doesn't impress me a lot by smelling, but surprises me by its fruity and cherry-featured flavor in its dry way.I didn't want the ice-cream nor cheese platter, so I was only given the last chance of carrot cake, which actually is not bad. The carrot cake is quite good in the right density and sweetness; the jelly top is a little coconut-fragrant while the half-pudding-half-jelly taste makes a lot of fresh experience. Cranberry and orange sauce are over-sour but green-tea ice cream, which is made by Wooloomooloo itself, becomes the most outstanding part of the whole dessert dish for its strong but natural flavor.Tea or coffee are both freshly brewed and served; while don't worry, milk is always followed. The coffee tastes mild with a slightly sour and fruity aroma.…Read More

Just having a dinner with my hubby last night here and a little bit dissapointed. 1st the main come first than the salad. 2nd We have told the waitress that we dont eat pork (cause we are moslem) and the salad still contained bacon.. :( My hubby have his medium Wooloomooloo steak but according to him, not so special and sadly we can said for the price is not worthed at all. Next, the Lamb Cutlets I've ordered in well done form was coming with medium and I gave it back to the kitchen.Good one is they replaced the lamb with the new one. The bad things is, the replacement process took a time and I've lost my apetite..The Spinach with mushroom was over cooked but the taste is still quite good. The harsh brown too salty and oily.. and their cappucino was so so..So not worth the money..…Read More