Page Last Updated: Fri, 8th May 2020
Located high on the 68th floor, Prime68 presents a new generation of steakhouse, where supreme quality ingredients are served in elegant style.
Panoramic views and a breathtaking urban skyline make Prime68 an experience to remember, evoking the glamour of times gone by with elegant art deco interior.
Prime68’s premium suppliers have been carefully selected for their artisan produce, cultivated with passion and consideration for the environment.
Featuring the finest heritage breed beef from farms around the globe, Prime68 is true boutique steakhouse – tailored to perfection.
The white Charolais cattle are a hallmark of the Burgundy landscape, particularly in the south around
Charolles and St-Christophe-en-Brionnais.
Here, surrounded by gently undulating hills, the small farms nestling in the valleys continue as they have for centuries.
Blackmore/Livingstone Wagyu Beef
An award winning and internationally recognised producer of 100 percent Full blood Wagyu beef. Our cattle are raised at Alexandra, Victoria, Australia.
The Creekstone Farms
Legacy began over a decade ago with one simple idea: provide superior beef products to satisfy the most discerning of palates. Upon this vision, we began a beef program based on Black Angus cattle.
Think French! The name of this cut translates as tenderloin and is the tapered, fork-tender end of the short loin.
New York Strip
A steak by many other names…(such as shell steak, Kansas City strip or Sirloin Club Steak) The marbled, larger end of the short loin.
A rib steak prized among steak lovers for its marbling and flavour. Also known as Scotch Filet in Australia when bone removed.
Cote de Boeuf
A rib steak that is fine-grained and juicy. Rich, beefy flavour and generous marbling throughout. One of the most tender beef cuts.
This one steak brings more questions than any other. Originally a California cut, this steak (and roast) has become increasingly popular because of the superior flavour.