Rib Room & Bar Steakhouse

A premium cut of Wagyu beef known for its intense marbling and rich flavor. Dry-aged for six weeks to concentrate the taste and tenderize the meat. Grilled over charcoal for a smoky finish.

A fresh salad featuring peppery wild rocket leaves. Tossed with sweet semi-dried tomatoes, tart green apple, and savory Montasio cheese. Dressed with balsamic vinegar for a tangy finish.

A classic French appetizer consisting of a rich meat paste baked in a pastry crust. Contains duck, luxurious truffle, and smooth foie gras. Served with tangy homemade pickles to cut through the richness.

A traditional salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. Uniquely prepared tableside for a fresh and interactive experience.

French land snails cooked in a rich garlic and parsley butter sauce. Accompanied by sourdough bread, confit garlic, and bone marrow. A savory delicacy with an earthy flavor.

A savory cake made of crab meat, bread crumbs, and seasoning, fried until golden. Served with a refreshing salad of pickled and raw vegetables. Accompanied by two distinct sauces for dipping.

A slice of fattened duck liver, pan-seared to create a crisp exterior and creamy interior. Served atop an eryngii mushroom tart for earthy contrast. Finished with a rich duck jus reduction.

Large, sweet scallops from Hokkaido, Japan, seared until golden. Paired with crispy rice for texture. Served with a smooth and aromatic sauce made with Spanish saffron.

Raw beef minced and seasoned with onions, capers, pepper, Worcestershire sauce, and other seasonings. Prepared fresh at your table. Accompanied by crispy fries, salad, and toast.

Premium French oysters known for their delicate, salty flavor and firm flesh. Served chilled on a bed of ice to maintain freshness. Enjoy with provided condiments like lemon or mignonette sauce.

A rich, creamy soup highlighting the earthy and nutty flavor of porcini mushrooms. Enhanced with aromatic black truffle oil. Includes mushroom ravioli for added texture.

A smooth, creamy soup made from strained lobster broth. Intense seafood flavor with a velvety texture. Served with lobster remoulade for an extra touch of luxury.

A savory soup made with caramelized onions and beef broth. Topped with bread and a generous layer of melted, aged Comté cheese. A comforting classic with sweet and savory notes.

A classic French dish of chicken braised with wine, lardons, mushrooms, and garlic. Served with tender fondant potatoes and crispy enoki mushroom tempura. Rich red wine sauce ties the flavors together.

Tender duck breast, dry-aged to concentrate flavor and improve texture. Served with sweet orange-glazed carrots and kumquat confit. Finished with a Bigarade sauce made from bitter oranges.

A duo of lamb cuts featuring a rack and rump. Accompanied by a smooth celeriac puree infused with red wine. Served with miso-glazed elements and pickled chickpeas for a modern twist.

Premium salmon fillet from Scotland, pan-fried to perfection. Served with Fideua, a noodle-based seafood dish similar to paella. Accompanied by blue belly prawn and mild Padron peppers.

A delicate, white-fleshed fish fillet known for its buttery texture. Marinated or served with savory white miso paste and crunchy pistachios. Plated with pea puree and dusted with seaweed ash.

Whole Maine lobster, prized for its sweet and firm meat. Choose between simply grilled to highlight natural flavors or prepared Thermidor style with a rich creamy sauce and cheese crust. A luxurious seafood main.

A grand assortment of seafood treasures. Includes river prawns, lobster, scallops, sea snails, tiger prawns, and octopus. Prepared using various methods like grilling and baking to showcase each ingredient.

Fresh homemade fettuccine noodles tossed in a rich sauce. Features succulent lobster meat and Newburg sauce, a creamy seafood sauce made with butter, cream, and sherry. Decadent and satisfying.

A traditional Italian pasta dish with a creamy egg and cheese sauce. Made with savory pancetta (cured pork belly) and crispy parmesan cheese chips. Rich, salty, and comforting.

Tender beef tenderloin coated with crushed peppercorns and cooked in a creamy sauce. Prepared tableside for a theatrical dining experience. Spicy, creamy, and rich.

A classic steak dish featuring beef tenderloin pan-fried with a sauce made from mushrooms, brandy, and seasonings. Often flambéed tableside. Savory with a hint of sweetness from the brandy.

Sirloin steak served with the famous Café de Paris butter sauce, which is herb-heavy and savory. Accompanied by French fries and a fresh salad with walnut dressing. A bistro classic.

An opulent French steak dish. Consists of a beef tenderloin filet topped with pan-fried foie gras (duck liver). Served on sliced potatoes with a rich truffle and Madeira wine sauce.

A combination dish featuring both red meat and seafood. Includes grilled grain-fed beef tenderloin paired with either lobster or prawn. Offers the best of both worlds—savory beef and sweet shellfish.

Grain-fed Angus beef rib eye steak. Known for its rich marbling and robust beef flavor due to the grain diet. Grilled to your preference.

A premium cut of Angus beef tenderloin, grain-fed for 120 days. Extremely tender with a subtle, refined flavor. Leaner than rib eye but very soft.

Australian sirloin steak from grass-fed cattle. Offers a natural, lean beef flavor with good marbling (Score 4+). Texture is firm yet tender.

Australian grass-fed rib eye with significant marbling (Score 4+). Juicy and flavorful with the distinct taste of grass-fed beef.

High-quality Wagyu beef from Sakon Nakhon, Thailand. Grain-fed for 600 days to achieve high marbling (MBS 8). Extremely tender with a buttery, melting texture.

Premium Wagyu rib eye steak, grain-fed for 400 days. Offers excellent tenderness and a rich, savory beef flavor.

Wagyu tenderloin, grain-fed for 400 days. Exceptionally tender cut of beef with the richness typical of Wagyu.

Premium Australian Wagyu from the award-winning Jack's Creek farm. The rib eye cut is known for its intense marbling and buttery texture.

Wagyu tenderloin from the prestigious Stockyard Black Label. F1 Wagyu combines the marbling of Wagyu with the robust flavor of Angus. Extremely tender.

World-renowned A5 Japanese Wagyu from Nagasaki. The highest grade of beef possible, offering unparalleled marbling that melts in the mouth. Rich, sweet, and incredibly tender.

A massive bone-in rib eye steak served on a long bone. Grain-fed for 270 days for superior marbling. Designed to be shared between two people.

Whole potato baked in its skin until fluffy. Often served with butter, sour cream, or chives.

Classic French potato dish. Sliced potatoes baked in milk or cream with garlic and sometimes cheese.

Fresh broccoli head, steamed or blanched to retain crunch and color.

Sweet and tender baby carrots, lightly cooked or glazed.

Slices of onion dipped in batter or breadcrumbs and deep-fried until golden and crispy.

Classic deep-fried potato strips. Crispy on the outside and soft inside.

Thick-cut potato wedges, often seasoned with herbs and baked or fried.

Spinach cooked in a rich cream sauce, sometimes with nutmeg or garlic.

Mushrooms pan-fried with butter, garlic, and herbs.

Creamy mashed potatoes infused with the earthy aroma and flavor of black truffles.

Classic mashed potatoes whipped until perfectly smooth and creamy.

A light salad made with young, tender salad leaves and a simple dressing.

Fresh green asparagus spears, usually steamed, grilled, or sautéed.

Fresh spinach leaves quickly cooked in a pan with a little oil or butter.

A gourmet twist on macaroni and cheese. Features pasta baked in a rich lobster sauce with prawns. Topped with a blend of Comté and Parmesan cheeses and gratinated until golden.

A refreshing non-alcoholic drink blending tart cranberry and sweet apple juices. Balanced with lime and syrup, then topped with fizzy soda.

A citrusy mocktail featuring grapefruit juice and lemon. Sweetened with floral elderflower syrup and finished with soda water.

A tropical and spicy mocktail. Made with guava juice, fresh mint, and zesty ginger. Topped with ginger ale for a bubbly kick.

An herbal mocktail with a striking color from butterfly pea flowers. Mixed with apple juice, lime, and aromatic rosemary syrup.

A fruity blend of orange and cranberry juices. Sweetened with peach syrup and topped with Sprite for fizz and sweetness.

A sunset-hued drink combining orange and pineapple juices. Sweetened with honey and fragrant jasmine syrup, balanced with lime.

A berry-forward mocktail made with raspberry and blackberry purees. Tart lime juice cuts the sweetness, topped with Sprite.

A colorful drink mixing orange juice and blue butterfly pea tea. Flavored with lemon and syrup, finished with ginger ale.

A calming floral mocktail with a chamomile tea base. Sweetened with elderflower syrup and topped with spicy ginger ale.