Your favorite Steakhouse from Down Under has made another move in Quezon City! From it's mighty structure along Libis, Outback Steakhouse has now moved to Eastwood City, making it more accessible to it's customers! But is the food still top notch? I recently visited to see for myself, and I was more than satisfied!
Moving to a mall area made a lot more sense. The stand alone location along Libis was undoubtedly impressive, but it logistically made more sense to move to a mall where diners can get some shopping done as well. The new location in Eastwood is a magnificent two storey area that is spacious and comfy, with the Aussie feel that you've come to know and love!
APPETIZERS AND SIGNATURE SALADS
I honestly find salads a waste of stomach space, so forgive me for skipping the Ahi Tuna Chopped Salad (P549). This was made with Fresh Iceberg and Spring mixed lettuce, finely chopped slices of cucumber, tossed in Outback's signature Wasabi Vinaigrette, and sprinkled with crispy wontons for added texture. The salad is then topped with their sashimi style, pan seared tuna, which I must admit, was cooked beautifully.
Two dishes that are synonymous with Outback Steakhouse, has been the Kookaburra Wings (P469 Full Order/P299 Half Order), and of course, the legendary Typhoon Bloom (P399). Rina loves the blend of spices that the wings are bathed in, as it perfectly matches the creamy blue cheese dressing, which she also loves with the the side of celery sticks. I, on the other hand, can never get enough of the hand-cut, onions, dusted with Outback's secret seasoning, and deep fried to a beautiful crisp. The care the kitchen has taken to stack it so ornately is also commendable, but truth be told, they could have dumped it messily on a plate and I would eat it just the same.
BURGERS, SEAFOOD AND FAVORITES
Something I discovered in this trip to Outback, was their No Rules Pasta (P399, Add Vegetables/Chicken/Shrimp/Combination P499). I'm a fan of simple, cream based pastas, so this was right up my alley. Al Dente Fettucine noodles are tossed in a creamy parmesan cheese sauce, that is seasoned remarkably. I could eat this without meat, however it's nice that there's an option to add Chicken, Shrimp or even a combination of both! I was kicking myself for not trying this earlier!
I think this is the first time I saw the Typhoon Burger (P449) of Outback in person, and I must say, it was a sight to behold. This was a thick, juicy, all beef burger patty blanketed by a slice of American Cheese, and dressed with Lettuce, tomato, and Typhoon Bloom Sauce. What takes this burger to the next level, is the layering of Typhoon Bloom Onion Petals on top of the burger, giving it the trademark Outback treatment.
If you're looking for lighter fare, you can opt for the Grilled Salmon (P779), which is served with seasonal vegetables and a rice pilaf.
You may also opt for the Aussie Chicken Tacos (P345). You get Two grilled chicken tacos topped with crispy slaw, fresh pico de gallo, melted cheese and herb aioli, and Served with their signature house side salad 345.00
SIGNATURE STEAKS AND SPECIALTY COMBOS
Outback's menu is one of those wherein you want to try every single item on it, however, due to
financial biological constraints, it's impossible for one person to do so in one sitting. What's awesome is how it has Outback has combo meals, that allow you to try different so you get more value for money!
A popular choice is the Sirloin and Baby Back Ribs (1,399). Outback's 6oz. Signature Sirloin Steak cooked to the temperature of your liking, and paired with half rack of Smoked Baby Back ribs. Not for light eaters. Served wih Aussie Fries.
What I had my eyes on, was of course, the Ribeye Steak (P1,469), which I hav ementioned in the past, is my favorite cut of steak. The marbling was stunning, and the seasoning was on point, and the cook (medium), was spot on. What helped make the natural flavor of the beef come alive was the secret seventeen blend, as well as the meat being grilled over an open flame.
For Dessert, I went with the Creme Brulee (P199), which is made in the Outback Kitchen from scratch everyday. The creamy vanilla custard has just the perfect amount of sweetness, and the sugar crust on top was torched just right, with the cherry and whipped cream topping proving to be the perfect finishing touch.
After the heavy meal, I still found room to polish off the remaining "No Rules Pasta". Cuz you know us bad boys are. Pati Pasta namin No Rules. #MedyoBadBoy
Eastwood Citywalk 1,
Libis, Quezon City