WOOLOOMOOLOO IS A FAB AUSSIE STEAK RESTAURANT IN HONG KONG AND ITS SCARY NAME IS ACTUALLY EASY TO PRONOUNCE AND SPELL AS YOU JUST KEEP ADDING THE OO'S! AT RM 815 PER PERSON WITH WINE, WOOLOOMOOLOO IS FOR SERIOUS STEAK LOVERS! TRY WOOLOOMOOLOO WHEN NEXT IN HOONG KOONG!

KEE@FSWMAG.COM
But if you are poverty stricken or on a budget, just order their normal and delicious steak without wine!

WOOLOOMOOLOOPRIME Celebrates a Second Branch Openingwith Prestigious“Penfolds Wine Pairing Menu” Rare treat for serious steak & wine lovers, priced at HK$1,950 for groups of 4 to 14guests Premium steakhouse Wooloomooloo Prime is launching a “Penfolds Wine Pairing Menu”, only available at its new branch atop Causeway Bay landmark, Soundwill Plaza II – Midtown. Served from June 1,for 4 to 14 diners, the six-course setmenu is matched with six noble labels from the iconic South Australian winery, priced at HK$1,950 per head. Wooloomooloo Prime offers an extensive variety of wines, making it a great destination for Hong Kong’s wine devotees. It is also the only restaurant in Hong Kong that offers a Penfolds wine selection.The menu, styled for “serious steak lovers”,welcomes guests to a stunning newvenue with panoramic harbour views from Causeway Bay, and its own outdoor terrace.  The new Wooloomooloo Prime offers a 270-degree panoramic view of the harbour Wooloomooloo Prime presents the “Penfolds Wine Pairing Menu” A first course of Seared Hokkaido Scallop & Tuna Tataki with Avocado Salsa introduces the first wine pairing with Bin 144 Yattarna Chardonnay 2009, awarded 95 points by wine guru Robert Parker. This iconic wine was one of the most eagerly anticipated whites in Australian history when first released in 1995. Named after the indigenous word meaning “little by little”, it is perfect to enjoy with grilled seafood. The rare treat for wine lovers continues with Seared Duck Breast & Foie Gras with Confit Apple & Balsamic Reduction, twinned with the winery’s bold Bin 23 Pinot Noir 2009, with a rich, voluminous style of intense aromatics and plenty of fruit density, plus tannins perfect for game meats.   Duck Breast and Foie Gras with Confit Apple and Balsamic Reduction Australian Lamb Loin with Garlic Tomato, Saffron Fettuccini & Rosemary Jus is next paired with Bin 138 Grenache-Shiraz-Mourvedre 2009, from vintage vines of 40 to 110 years old. The popular blend is fragrant and minerally with musky plum, dark chocolate, star anise aromas and underlying spicy notes.   Australian Lamb Loin with Garlic Tomato, Saffron Fettuccini and Rosemary Jus The highlight of the menu is Wooloomooloo Prime’s signature Australian 200-Day Grain-Fed Black Angus Rib Eye served with Asparagus & Truffle Mashed Potato, paired with a truly great Australian red wine, St. Henri Shiraz 2009. Affectionately known as the “baby Grange”, after Penfolds’ famous Grange Hermitage, this match is big and bold, paired with sublime beef marbling, creating “an amazing combination of tastes and flavours on the palate”, saysWooloomooloo Group founder Colin Smith. With a unique stature and enduring quality, St. Henri Shiraz has enjoyed a devoted following as a sentimental favourite among collectors since it was first released in 1957, and the 2009 vintage earned a venerable Robert Parker rating of 93 points.   Australian 200-Day Grain-Fed Black Angus Rib Eye with Asparagus and Truffle Mashed Potato Rounding up the memorable menu, a dessert of Pear Crème Brulee with Meringue & Mixed Berries is paired with the Autumn Hill Riesling 2012, a quintessential South Australian Riesling with fresh lemon curd and lime aromas, giving a zesty acidity. The first vintage of this delicate wine was released in 2008, reclaiming its 1971 origins stylistically with retro packaging paying homage to its vintage predecessor. As with any reputable wine dinner, the Wooloomooloo Prime-Penfolds collaboration is completed with a cheeseboard – a Farmhouse Cheese Selection with Dried Fruits, Nuts, Apples & Crackers. Naturally, it is paired with Grandfather Rare Tawny Port. The price includes freshly brewed coffee or tea, with a 10% service charge. WooloomoolooPrime’ssecond branch on Hong Kong Island offers a two-storied,16,000 square-foot wining-and-dining space –perfect for “the serious steak lover”.Its “next level of fine beef” for steak aficionados includes the signature butcher’s block section, including exquisite 150-day grain-fed Australian steak and flavourful steak tartare. With a more elevated menu, the restaurant features elegant surroundings to match, with dark wood décor framing 270-degree views and a decadent wine rack.The use of red chairs brightens up the ambiance, while creating an elegant and chic environment.