WHERE FIRE MEETS FLAVOR

One of a Kind Steakhouse

SKIRT's expansive open-fire kitchen is the heart of our craft, powered by a range of specialized equipment that allows us to bring distinct smoke profiles, textures, and flavors to life. The centrepiece is the Josper Basque Grill—a traditional open grill developed with the guidance of Bittor Arginzoniz, chef of the globally acclaimed Asador Etxebarri, ranked among the world's best restaurants. Its versatility, combination of charcoal and wood, and exceptional heat control allow us to grill with precision and depth.

Our grilling approach is tailored by cut and origin. Australian and USDA beef are cooked on the Josper Basque Grill, where charcoal and almond wood create a smoky, subtly sweet finish. Japanese Wagyu is grilled over binchotan, creating a pronounced crust and a gentle bitterness that balances its natural richness.

The Art of Dry-Aging

SKIRT offers a wide selection of dry-aged beef ranging from 14 to 45 days, each duration revealing a different expression of flavor and texture. Beyond beef, we also apply dry-aging techniques to seafood and poultry, such as Japanese Hamachi and Australian Murray Cod aged for up to 7 days, and duck aged for up to 14 days, enhancing natural umami and complexity. Signature dishes like Dry-Aged Hamachi and Dry-Aged Duck showcase the nuance that aging brings to open-fire cooking

Thoughtfully Sourced, From Paddock to Plate

By sourcing whole carcasses directly from trusted farmers, SKIRT showcases exceptional cuts including Skirt, Tri-tip, Picanha, and the exclusive Rohnes from David Blackmore, alongside the refined elegance of Hokkaido A4 Wagyu. Our commitment to provenance ensures sustainability, traceability, and a menu that evolves with each harvest.

With rotating limited-edition cuts available daily, every visit offers a new discovery—making SKIRT one of Singapore's most dynamic destinations for premium steak, Wagyu, and open-fire cuisine.