Boeuf has free-flow Argentinian ribeye roast for $48++
Carnivores, you might want to pay attention to this: Boeuf, a Telok Ayer restaurant and steakhouse, has announced that they’re offering free-flow Argentinian ribeye roasts every Saturday and Sunday.
Get all-you-can-eat servings of their Argentinian Ribeye Roast, starring tender grass-fed beef that’s grilled over charcoal fire and sliced to order.
Diners can opt for the promo at 11:30am, 1:30pm, 5:30pm and 7:30pm, with each session lasting 90 minutes. Make sure you book a table to enjoy this promotion!
Do note that you’re only allowed to order one serving per diner at a time. Each steak is a whopping 250g to 300g, and so far the most anyone has had is about three to four slices—if you can beat that, you can definitely bag yourself some bragging rights.
Argentinian beef is derived from grass-fed, free-ranging cattle, which gives it its rich flavour. It’s also a leaner beef, prized for its meaty flavour, with the ribeye roast, which is what’s served at Boeuf, being one of the most flavourful cuts. It’s cooked to medium-rare doneness, though you can request for it to be more well done—they’ll cook the slice to your preferred doneness.
Every serving of roast beef is accompanied by a side of smooth potato puree as well as sauteed vegetables, which on our visit were garden peas. Gravy-wise, you’ll get a peppery beef jus that you can ask for more of.
For some variety, you’ll also be served toasty hot bread rolls and a generous slab of cold butter. Boeuf has a wide selection of wines and beverages which you can order on the side, too! Of course, if you have the stomach for it, the a la carte menu is not off-limits.
For more eateries in the area, check out our Telok Ayer cafe guide. Else, we also have a guide to the best steak restaurants in Singapore.
Address: 159 Telok Ayer Street, Singapore 068614
Opening hours: Daily 12pm to 10:30pm
Tel: 8950 5975
Website
Boeuf is not a halal-certified eatery.
26 Best Steak Restaurants In Singapore, Including Halal Options
Photos taken by Michelle P and edited by Kaedynce Chew.
This was a media tasting at Boeuf.
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