9 Classic Side Dishes for Steak Singapore

Written By Creative Eateries

A great steak doesn’t stand alone. It deserves a lineup of sides that make the whole meal shine. The sear, the juices, the tenderness, all of it gets even better when paired with creamy potatoes, buttery greens, or something crisp and refreshing to reset the palate. These nine side dishes we will reveal aren’t afterthoughts.

They’re scene-stealers in their own right. From comfort-food classics to vibrant plates with a little edge, each one brings balance and flavor to your steak dinner. If you’re heading out for a good ribeye, these sides deliver.

What Are the 9 Classic and Delicious Side Dishes That Will Transform Your Steak Experience in Singapore?

In this guide, we reveal the top nine side dishes you need to try if you want to explore steak pairings beyond the usual. Let’s get to know these gems and where you can find them.

9 Classic Side Dishes for Steak in Singapore You Need to Try

Steak lovers know that the perfect cut is only half the story. The side dishes make the meal complete. At Barossa Steak & Grill, one of VivoCity Singapore’s most sought-after steakhouses, the classics are done right. Serving premium Australian beef prepared on a Josper grill oven. Barossa pairs each juicy steak with sides that add flavor, texture, and balance to the plate. In this guide, we reveal nine classic side dishes you need to try here. From creamy comfort food to crisp and refreshing bites, these sides turn a great steak dinner into an unforgettable experience.

1. Grilled US Asparagus (V)

Thick spears of asparagus are brushed with oil, seasoned simply, and grilled over high heat until the tips char and the stalks turn tender. A spoonful of béarnaise adds buttery depth and acidity, while a dusting of Japanese seven-spice brings warmth and citrusy spice. This creates a vibrant balance of smoky, creamy, and slightly piquant flavors. Light and fresh yet indulgent, the asparagus brightens the plate, cutting through steak’s richness without overshadowing its natural flavors.

2. Creamy Mashed Potato (V)

Fluffy Yukon Gold potatoes are boiled and passed through a ricer for a silky texture, then enriched with cream and butter until smooth. A swirl of wild mushroom cream deepens the flavor with earthy notes, while a drop of oil perfumes the mash. The result is velvety and aromatic, pairing seamlessly with grilled steak. It acts as a canvas, absorbing savory jus or sauces, while its luxurious mouthfeel contrasts the beef’s crisp charred crust.

3. Barossa Mac & Cheese

One of diners favorite. The pasta shells are cooked al dente, then folded into a cheese sauce made rich with cream and layered with smoky bacon. The dish is finished with a crunchy pangrattato of parsley, garlic, and breadcrumbs, then baked until golden. Each bite balances creamy, crunchy, and smoky elements. It’s hearty, bold, and indulgent, offering texture and intensity that stands up to grilled beef. The richness of the cheese complements steak’s juices, while the bacon brings an extra savory note.

4. Straight-Cut Fries (V)

Hand-cut from starchy potatoes, these fries are blanched, then fried twice for maximum crunch. The first fry softens the interior to a fluffy, almost creamy texture, while the second creates a crispy golden crust that stays crisp long after hitting the plate. A sprinkle of sea salt finishes them while hot, locking in flavor. Served alongside a grilled steak, their clean, starchy balance and satisfying crunch provide the perfect counterpoint to the beef’s juicy, fatty richness.

5. Truffle Parmesan Fries (V)

These fries start crisp and golden, fresh from the fryer. While still sizzling, they’re tossed with a drizzle of truffle oil that clings to their surface, releasing a signature earthy perfume. Freshly shaved Parmesan is scattered over the top, melting slightly into the heat for a salty, nutty finish. Each bite layers crunch, savoriness, and aroma. Served with grilled beef, the truffle amplifies the steak’s natural richness while Parmesan sharpens the flavors into a decadent pairing.

6. Fried Brussels Sprouts

Brussels sprouts are halved and flash-fried until their outer leaves crisp into delicate, nutty shreds while the centers remain tender. They’re tossed with lime juice and Kampot pepper, giving the sprouts a citrusy lift and gentle peppery heat. A final scatter of garlic crumbs adds crunch and depth. Smoky, tangy, and bright, they bring a refreshing counterbalance to a charred steak. Each bite resets the palate, cutting through richness while adding a hint of sharp, roasted sweetness.

7. Buffalo Cauliflower (V)

Cauliflower florets are battered and fried until the exterior turns golden crisp. They’re immediately tossed in a buffalo sauce that marries heat with vinegar tang, coating every crevice in a glossy glaze. Served with cooling ranch and pickled onions, the dish layers spicy, creamy, and sharp flavors in harmony. The crunch of the cauliflower’s coating combined with its tender core makes it satisfying and bold, offering a zesty, unexpected contrast that enlivens a steak-heavy meal.

8. Field Mushrooms (V)

Thick slices of field mushrooms are slowly sautéed in butter and rosemary, releasing their natural juices before caramelizing into a rich glaze. Covering the pan at first allows the mushrooms to soften, while uncovering later encourages browning for deeper umami. The butter enriches the mushrooms with a nutty aroma, while rosemary adds piney notes. Their earthy, meaty bite pairs seamlessly with a charred ribeye, intensifying the steak’s smoky flavor while introducing woodland depth to the plate.

9. Patata Asada (V)

Whole chat potatoes are roasted until their skins blister and their insides soften to a creamy center. A warm toss in garlic-infused noisette butter coats them in a nutty richness, while fresh herbs bring brightness to balance the flavors. Their light crisp edges contrast beautifully with the pillowy interior, making each bite satisfying without heaviness. Hearty yet elegant, they hold their own next to grilled Australian steak, soaking up juices while providing subtle earthiness and comfort.

Complete the Taste with Our Sauces

A great steak deserves more than precision grilling and classic sides. At Barossa Steak & Grill, the finishing touch comes in the form of sauces. Each crafted to highlight the beef in a different way. Whether you prefer bold spice, buttery richness, or refined acidity, these sauces let you tailor every bite to your palate.

Choice of Sauces (Additional order)

  1. Double Whiskey Mustard – $4
    A punchy blend of sharp mustard and smoky whiskey. This sauce delivers heat with a lingering warmth that enhances the steak’s charred crust.

  2. Chimichurri – $4
    Fresh parsley, garlic, vinegar, and olive oil combine in this Argentine favorite. It give steak combination of vibrant herbal lift with bright acidity and peppery bite.

  3. Tarragon Béarnaise – $4
    A French classic, this tasty butter-rich sauce is scented with tarragon and finished with shallots and vinegar, balancing creamy texture with fragrant sharpness.

  4. Black Pepper Butter Sauce – $4
    Bold black pepper cracked into a silky butter base creates a spicy, savory glaze that clings to the beef, adding depth without overpowering.

  5. Kombu Truffle Butter – $4
    Umami-rich kombu is infused into butter, then heightened with truffle essence. The result is deeply savory, earthy, and indulgent a true luxury pairing.

  6. Bordelaise Red Wine Sauce – $6
    Slow-reduced red wine creates a glossy sauce layered with complexity. This is the steakhouse classic for lovers of depth and refinement.

Steak Cuts at Barossa: From Individual Plates to Sharing Feasts

At Barossa, your taste buds meet a true steakhouse cuisine experience shaped by the skill of the chef. Known for serving some of the most popular steak dishes in Singapore, the Josper grill enhances every cut into a classic dish. From tender slices of beef to portions for sharing, the menu is bold and flavorful. Sauces bring extra flavor, while sides stay crunchy and fresh. Each plate is a nice addition, designed to go well with any culinary mood and take dining to the next level.

Also read:

Josper Grill: For Individual

Steak lovers get their own plate, cooked to order and paired with a sauce of choice.

  1. Australia Angus Grass-Fed Striploin (220g) – $31
    Lean and flavorful with a balanced bite.

  2. Australia Angus Grass-Fed Ribeye (250g) – $38
    Juicy marbling and bold beefy depth.

  3. Australia Angus Grass-Fed Tenderloin (200g) – $42
    Buttery, delicate, and tender.

  4. Sanchoku F1 Wagyu Coulotte MB4-5 (200g) – $56
    350-day grain fed, rich yet structured.

  5. Australia Wagyu Tri Tip MB6-7 (200g) – $66
    Intensely marbled, juicy, and hearty.

  6. Tasmania Grass-Fed Lamb Rump Cap (200g) – $42
    Savory, bold, with a grassy finish.

  7. Australia Pork Rack Shio Koji Dry Age (200g) – $36
    14-day aged, tender with umami depth.

  8. Japan A5 Wagyu Striploin (per 100g) – $54
    Luxurious, melt-in-your-mouth marbling.

  9. Grilled Australia Rock Lobster (per 100g) – $22
    Served with fries, salad, and béarnaise.

Josper Grill: For Sharing

Perfect for groups, with larger cuts served with two sauces.

  1. Australia Black Angus Porterhouse (1kg) – $105
    30-day dry aged, tenderloin and striploin in one. Serves 2–3.

  2. Australia Black Angus Tomahawk (1.2kg)
    Bone-in ribeye, dry aged 30 days. Serves 3–4.

  3. Trio Cuts of Grass-Fed Beef – $105
    Ribeye, striploin, and tenderloin platter. Serves 3–4.

So, What’s the Best Side Dish with Steak? Experience It at Barossa Steak & Grill

At Barossa Steak & Grill, every plate of steak shines brighter with the right sides like creamy potatoes, crisp greens, or gooey mac and cheese. These pairings bring balance and extra comfort, turning a simple meal into one of the most popular dining experiences in Singapore. If you crave bold flavors or light, refreshing bites, our menu offers a side that goes perfectly with your cut. Come taste, share, and decide your favorite.

Creative Eateries
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