Wooloomooloo PrimeRestaurant, $$$$, Australian, Steak House, Tsim Sha Tsui
Open now ( Close at: 00:00 )keyboard_arrow_down
Mon - Sun
- Mon - Sun 11:45-00:00
- +852 28700087
- 21/F, The One, 100 Nathan Road, Tsim Sha Tsui
- Private RoomYes
- Accept Credit CardYes
- Dress CodeSmart Casual
- Vegetarian DishMore than 10
- Bring Your Own BottleNo
- Smoking AreaYes
- Car ValetNo
Located on the 21st floor of Tsim Sha Tsui's famous high-rise, The One, Wooloomooloo Prime guarantees a mesmerising panorama of the Victoria Harbour. The space, with comes with a semi-open kitchen, has the standard décor of a steakhouse: the understated red leather chairs and black tables seem to let the view do all the talking. A few of the walls are created by stacking timber on top of each other — marking the only interesting design detail in the restaurant. The use of candlelight, while romantic, is slightly too dim for customers to properly peruse the menu.
As a restaurant renowned for its fine Australian steaks, Wooloomooloo Prime's appetisers are slightly underwhelming. The Wooloomooloo crab cake comes as an over-seasoned disc that calls to mind dry meat floss. However, the main courses make up for where the starters fall short. The Wooloomooloo steak, a signature item, is deservingly the star of the restaurant's black angus selection. Hailing from Grainge Farms in Gippsland, Victoria, the well-seasoned beef pairs best with the mushroom or pepper corn sauces, two of the four offered with the course. With a smokey skin and a moist and tender interior, the grilled Tasmanian salmon fillet is a trusty choice for those not in the mood for meat. Served with apple cider sauce and fennel, the zesty taste balances with the hefty slice of salmon. The mashed potatoes were a fragrant and buttery complement to the meal. For an indulgent end to the meal, the Wooloomooloo hot chocolate cake comes with a rich molten chocolate centre, countered by a refreshing scoop of vanilla ice cream.
Given Wooloomooloo’s Australian roots, it’s no surprise that the wine list has a heavy emphasis on wines hailing from down under. Kim Crawford’s merlot from Hawke's Bay, New Zealand is recommended to pair with steaks for its medium body and soft tannins.
Service is quick and efficient, but on a busy night, staffers can be less attentive: dishes are sometimes presented without explanation, and repeated signals are required for water refills.
Dinner for two was approximately HK $1,800, justified by the high quality steaks and a romantic ambience.