Asado Steakhouse has undergone a culinary facelift, having re-vamped its menu to focus on all-things-meat and seafood.
Specialising in steaks, Asado’s new menu offers a range of classics, signatures and contemporaries.
“The speciality at Asado is the 48-hour slow cooked beef ribs. It’s a very slow process of cooking where we take a great piece of beef seared with salt and pepper and fresh thyme and add it into a vegetable broth. We let it cook slowly and once ready, the meat is so soft and tender that it melts in your mouth like butter. ” – Adil Sheikh, Executive Sous Chef.
Asado’s new menu offers chilled seafood tower which comes served in a colourful ice bowl packed with petals, herbs and fruits for dramatic effect; with extra dry-ice for that extra wow factor.
The Porterhouse Steak for Two is a magnificent 1000-gram prime cut beef entrecote, which has been dry-aged for 21 days.
“We like to consider Asado as the home of great steak. With unparalled cooking methods and succulent seafood options for those that love the flavour of a great flame.” – Panagiotis Merketis, Director of Food & Beverage.
Asado’s wood-crafted interiors present a contemporary design with stylish cow hides adorning the walls. Together with bull-horn light fixtures and a larger-than-life fire cylinder to admire, whilst guests can absorb the steakhouse ambiance whilst listening to live music all evening long.
For those who prefer weekend dining, each Friday welcomes the signature Brunch at Asado; an afternoon of exquisite dishes served directly to your table from Sheraton’s culinary chefs. Enjoy live music and your choice of unlimited beverages to suit with endless dishes to sample, savour and experience.