Treats

The Velvet Cut: Vibey Steakhouse In Joo Chiat With Dry-Aged Meats & Live Oak Wood Fire

3 min read

The Velvet Cut is a modern steakhouse located in Joo Chiat, specialising in dry-aged beef grilled over oak wood. The menu focuses on classic steakhouse cuts with a sleek, elevated setting.

Modern Red Interior

You’re greeted with their dry aging fridge which features cuts like tomahawk and T-bone.

The live oak wood fire is open to the floor so you can see how their meats are grilled!

The space is themed in a rich, dark red colour; with a modern and sleek finish.

True to its name, The Velvet Cut has velvet-coated seats in the same shade that ties everything together.

It’s elevated but unpretentious, keeping it comfortable! There are communal and semi-private tables to cater to different group sizes.

The Velvet Cut Menu

The menu focuses on classic steakhouse cuts, including the Ribeye ($68) and Wagyu Rump ($49).

Check out their full menu here.

For sharing, there are large cuts like the Tomahawk ($15/100g, min 1.1kg) and the Grazing Board ($80) that features three cuts – Intercoastal, Delmonico and Eye of Rump.

Compliment your steaks with Beef Fat Potatoes ($10), Truffle Mac and Cheese ($12) and Grilled Corn Ribs ($10).

They even have pastas, appetizers and dessert! Check out their Hot Smoked Veal Mafaldine ($28) and Tiger Prawns ($18) with chimichurri and prawn bisque reduction.

The restaurant is Muslim-owned and offers non-alcoholic wines alongside a selection of mocktails.

What We Tried

To start, we had the Bone Marrow ($21). The bones were topped with pickled sumac onions and crispy chicken skin.

This was indulgent: fatty, beefy and melty, it spread like butter on bread.

We especially liked how the onions cut through the fat and made it less jelak!

The New York Strip ($54) is one of their signature cuts, served with a lemon wedge and salt.

It was cooked to a good medium-rare, but we had hoped for a more even crust on the outside for better texture and flavour.

However, every bite was tender with a clean beefiness from the dry ageing.

The side of Chimichurri ($5) added a tang to complement the meatiness.

There are other sauce option,s including a Morel ($6) and spicy Piri Piri ($6).

We want to shout out the Crispy Brussel Sprouts ($12), which were addictively crisp, sweet and savoury.

A standout for us was the Dry Aged Burger ($30).

The patty had a nice crust and deeper smokiness from the grill.

We highly recommend eating this hot to enjoy a juicy centre!

Paired with a housemade horseradish sauce, caramelised onions and cheese; it was a satisfying and balanced burger.

The meal ended with a Milo Tiramisu ($12).

While it was a tad dry for our liking, we liked the milo-infused mascarpone cream that was an enjoyable twist on the nostalgic drink.

Steakhouse In Joo Chiat

The Velvet Cut is a solid choice if you’re looking for a steakhouse! Between the smoky grilled beef and its refined setting, it offers a considerate dining experience perfect for date night.

Check out other steak speciality restaurants in Singapore: