Feather Blade Steakhouse Opens New Outlet In East Coast With Seafood Bar & Outlet Exclusive Menu

Opening in East Coast, Feather Blade Steakhouse’s second outlet features their speciality Feather Blade cuts along with some outlet-exclusive dishes. 

Cosy, Dark Interior

The restaurant had a cosy, intimate vibe with its dimly lit ambience and dark wooden furnishings.

Right at the entrance, there’s a bar where you can watch the bartender crafting up drinks. Plus,  their neon signage was quite the statement piece!

Feather Blade Steakhouse Menu

Enjoy a surf and turf experience with a menu that included carefully curated dishes such as Jumbo Crab Cocktail ($18) and the standout Feather Blade Steak ($24).

Choose from their rice bowl offerings, in iterations like Beef ($28) and Seafood ($24)!

Seafood Bar

They offered fresh classic seafood like the Norwegian Salmon Carpaccio ($14) which had a notable lemon taste. It had a smooth and buttery texture.

The Hokkaido Scallop Carpaccio ($14) was naturally sweet and had a light herbal essence to it. 

Combining a refreshing, creamy sauce with the oysters’ natural brininess was the Oyster Salsa ($7.80), with onions adding an extra crunch to the mix. 

In the Oyster Ponzu ($12), savoury and sweet flavours came together harmoniously. The ponzu sauce added a tangy, citrusy flavour that was refreshingly perfect for starting the meal!

The plumpness and snappy texture of the Shrimp ($18.50), made every bite satisfying. Our favourite part of this was the house cocktail sauce! It had a mildly addictive wasabi flavour, perfectly complementing the shrimp.

Sando

The Cheesy Egg Sando ($21) featured a tamago egg that’s just right in sweetness, and those crispy fried edges add a crispy surprise! Packed with smoky cheese, you’re in for a satisfying cheese pull. 

Another option is the Swordfish Belly Sando ($32) which we recommend ordering. The fish was juicy, and the smoked katsu sauce added just the right amount of creamy kick, similar to BBQ sauce but with a twist of its own.

Steak

Grilled in a sweet and savoury house glaze, the Binchotan Steak ($28) had a distinct smoky flavour. It was cooked to a perfect medium rare and was tender, complemented by an irresistible Miso Mustard Sauce ($2.50)!

We also tried the Swordfish Belly “Steak” ($28), which turned out to be one of our favourites! Juicy with a delightful, slightly flaky texture, it hit the sweet spot between being tender and just firm enough.

There are other sauces you can try: Truffle Mushroom ($3.50), Sansho Peppercorn ($3.50) and Wasabi Cream. If you want something with a kick, the Wasabi Cream ($2.50) would be a good choice!

Sides

The Charred White Corn served with Taragon Cream Sauce ($8.50) leaned on the sweeter side. It was cut into smaller sizes, making it a convenient and tasty choice!

The Miso Aubergine ($7.50) was topped with feta cheese and toasted cashews. The eggplant’s soft texture paired well with the toppings, but we felt that the eggplant by itself could have used a tad more seasoning for extra flavour.

For a light and milder flavour, opt for the Mushroom ($9) which was soft and juicy.

The Triple-cooked Beef Fat Fries ($7.50) were best dipped into a Dill Sour Cream & Ikura Sauce (+$4), providing a pleasant burst of flavour in each bite that was light and refreshing, though we wished that the sauce could be thicker! 

Desserts

There was only one dessert, the Tiramisu ($14) topped with pistachio crumble. It had a unique cream cheese that cascaded down, making it incredibly Instagram-worthy!

Feather Blade Steakhouse Opening Promotion

To celebrate the opening of their second outlet, Feather Blade Steakhouse is giving diners free steaks starting at 6pm for all who dine in on the 28th of November!

You can expect a series of promotions like 15% off lunch from the à la carte menu and child-friendly deals such as Toddler Thursdays.

Feather Blade Steakhouse
225 E Coast Rd, Singapore 428922
Mon, 5:30 – 11pm
Tues – Fri, 12 – 3:30pm, 5:30 – 11pm
Sat – Sun, 11:30am – 11pm

*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.

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