You’ve probably heard of SW Steakhouse at Wynn Palace as the restaurant to choose for a special occasion, especially if you’re craving the perfect steak. Elegant design, prime cuts made to your liking, a mesmerizing show on the side, and flawless service always does the trick. So it might even be hard to get a table at this famous steakhouse during festive seasons if you don’t make a reservation in advance. However, only a few people in Macau are aware that you don’t need to wait for an anniversary or a significant bonus at work to enjoy another excellent side of this establishment. We are talking about SW Steakhouse’s bar with its own drinks and bites menu where the local bartenders work their magic to surprise the guests. Read on to find out why you shouldn’t delay a visit to SW Steakhouse and check out their bar!
About the bar
With a contemporary and sophisticated design, dimmed lights, and pleasant music, SW Steakhouse requires guests to be somewhat dressed up. Not necessarily black tie, but put on something smart casual and elegant. As you enter this stylish space, the welcoming hostess will escort you towards the bar counter decorated with two beautiful art pieces inspired by indigenous American patterns. To entertain and amuse the diners, every 30 minutes, SW Steakhouse performs theatrical animation with 3D mapping, a show that guarantees to capture your attention.
As for the collection of liquors, SW Steakhouse offers a wide range of brown spirits, such as whiskey, bourbon, brandy, Cognac, and Armagnac, with some rare bottles too. Don’t be afraid to ask the bartenders for help. They will be happy to guide you through their menu, whether you are a whiskey aficionado or more interested in the cocktail section. If you love conversing with bartenders, this is the right spot for you–their bartender Richard not only can mix you with a spot-on drink but will also surprise you with his knowledge of mixology and liquors.
Twists on familiar classics
When it comes to mixology, the bar menu at SW Steakhouse features two main chapters, “The art of barrel aging” and “The art of fine cocktails.” The latter is their signature cocktails inspired by classic recipes. Every drink interprets familiar flavors, focusing on the American ones, but with an innovative and creative approach. If you are into citrusy, gin-based drinks, try their Fly Me to the Moon, a twist on Aviation. While the classic Aviation has gin, maraschino liqueur, crème de violette, and lemon juice, SW’s version features lavender-infused lilet blanc with yellow chartreuse instead of maraschino, and yuzu and cox’s apple juices instead of lemon.
Fans of all things tropical and fruity should order Dawn of the Walking inspired by Zombie, a Tiki cocktail with juices and rums. SW’s recipe is a more sophisticated version of it with black peppercorn-infused grenadine, rum, calvados, and bitters. It takes you straight to your favorite exotic resort from the first sip!
Should you wish to taste something savory, don’t miss their mind-blowing twist on the Bloody Mary. The Bone Doctor’s presentation is nothing but awe-inspiring. The cocktail is served in a custom-made glass that resembles a can, garnished with cherry tomatoes and mint, and comes with the side of beef jerky on a bone-shaped plate. It features spicy notes provided by tomato and jalapeno reduction, a hint of homemade Worcestershire sauce, and a non-conventional ingredient that makes this drink so unique–a roasted bone marrow. Needless to say, this cocktail goes perfect with some grilled beef as well.
Also read: Shaken or Stirred: Macau’s Best Cocktails
Hands down, SW Steakhouse bar’s forte is barrel-aged cocktails, a theme that Richard enjoys talking about the most. It’s easy to explain why once you try one of their creations. What is the deal with barrel-aging, though? Barrel-aged cocktails tend to be smoother and easier to drink, even strong ones like Negronis. The process adds some mellowness and takes the edge off liquors. So be careful with how much you order!
Aging cocktails in barrels is the science that requires knowledge and precision to make it right. First, a batch of 100 portions is put in an American oak barrel for several weeks, depending on the recipe. Each barrel at SW is infused with different liquors and meant for a particular cocktail. For example, our favorite Mezcal Negroni with a bold flavor and a smoky note comes from the sherry-infused barrel. When the maturation process is done, cocktails are put in air-tight bottles and then the freezer. From that moment, they are just waiting for someone to order one. This sequence might sound straightforward, but there is a myriad of secrets and tricks to be aware of to achieve that smooth flavor of a well-mixed and aged cocktail.
Each recipe on the menu was created by an award-winning mixologist–Emil Åreng, Mark Alvarez, aka Negroniman–or a renowned bar–28 HongKong Street in Singapore, COA in Hong Kong.
If you are not moving to the dining area later or have arrived too early and feel ravenous, check the SW Steakhouse bar food menu. When in a steakhouse, opt for something meat-based as the culinary team’s expertise is undoubtfully profound. The Snake River Farms beef sliders are out of this world, with a juicy beef patty cooked to your liking, served with tiny Tobasco bottles on the side. Other meat essentials at SW are the Wagyu pastrami reuben on a pretzel roll and flavorsome pulled pork sandwich with coleslaw and chicharron.
Photo credits: Ksenia Kuzmina