My youngest brother invited mum and me to join him and cousin for luncheon at Boeuf, located at the restored shophouse in Telok Ayer. Mum declined the offer, so I went downtown with my cousin to meet him. From the blue entrance, I would never suspect this place to be housing a modern bistro and bar. The inside is painted burgundy red with the lightings on the dim side which makes photography challenging.
Boeuf or ‘beef’ in French serves different breeds and cuts of beef 🥩 - from Grass Fed Australian Sirloin to Argentinian Aberdeen Black Angus to Miyazaki Wagyu from Japan. Beef 🥩 is featured prominently in many of the dishes with limited chicken and seafood items. Side dishes, however, are all vegetables like fries, gratin, mash, mushroom and garden greens. Since it is my first time here, I let my brother do the recommendation and ordering.
For starters, we had the Pan Seared Foie Gras (S$18) with a pinch of fleur de sel (flower of salt) on the side. It is a premium, hand-harvested sea salt 🧂 known for its delicate, flaky crystals that form on the surface of evaporating seawater. The French duck liver is incredibly rich, buttery, and smooth that melts on the tongue. The three dark dots are balsamic glaze that adds a complex blend of sweetness and tanginess. Paired with crisp greens and a small piece of toasted bread. Sinfully good!
Served on a long wooden plate, the BBQ Meat Platter (S$99) comprises 200g each of Argentinian Ribeye MB2, Australian Short Ribs and Australian Sirloin MB2. We also added 200g of IWATE F1 Wagyu Sirloin (S$39) to the above platter. It is accompanied by Blood Orange 🍊 Glazed BBQ Sauce, roasted capsicums 🫑 and garlic 🧄 cloves. A sprig of rosemary 🌿 rested against the stack of roasted beef. The doneness ranges from medium to medium rare with each cut of the meat offering their own fat marbling, beefiness and chewiness.
The Hand Cut Fries (S$9) is served with skin on and homemade mayonnaise on the side. The fries 🍟 are lightly seasoned with salt, and each stick is crispy on the outside and fluffy inside. The crispy potato 🥔 sticks are good on its own but levelled up in taste just by dipping them into the mayo.
This 200g of Sirloin (S$36) comes from Australian Black Angus MB2, 150 days grain fed cattle. The grilling is rather uneven, so you get medium to medium rare doneness. The sirloin 🥩 offers a robust, intense beefy flavour that is savoury and slightly leaner than fatty ribeye and short ribs we had in the meat platter. Served with roasted cloves of garlic 🧄 and a sprig of rosemary. 🌿
I love the Sauteed Mushrooms (S$9) topped with grated parmesan cheese 🧀 and parsley 🌿. These chunky fungi 🍄🟫 are juicy and bursting with flavours. I don’t mind just chomping down on the mushrooms, they are that good. 😋
To end the satisfying and sumptuous meal, we ordered desserts. The menu only has three selections; my cousin and I unanimously went for the Tiramisu (S$13). Originating in northeastern Italy, the name roughly translates to "pick me up" or "cheer me up," likely due to the caffeine and sugar content. Our sweet treats came with a generous dusting of cocoa 🍫 powder on the surface over the creamy mascarpone 🧀 and coffee-soaked ☕ ladyfingers at the bottom. It isn’t a bad dessert, but I do wish they flavoured it with a little of the alcohol since there are shelves of them at the bar. Maybe they are also catering it to children, I supposed.
A big thank you to my brother for the lunch treat. The food was incredible and I had such a wonderful afternoon.
