Am a supporter of Restaurant Week organised by DiningCity for a while now and recently made reservations for their Chef's Signature event at Guccio. It is actually within 2 minutes walking distance from The Clan Hotel, which I was staying for that weekend. Events such as this, would be a nice opportunity to try new places without having to think too much about what to choose as the set menu is usually pretty limited choice and is meant to showcase the specialty cuisine of the selected restaurant.
I arrived on time for the 1.30pm slot, which I think would be pretty late for lunch? A quick look revealed that most diners were nearing the end of their meal.
Was given a choice of sparkling or still, but I am with Bernice and the choice is clear, because why pay for still when you could get sparkling? Hahaa!
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| sparkling @$10++ |
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| Chef's Signature Lunch Menu |
Wendy arrived shortly after I had quenched my thirst, with refreshing taste of sparkling with a slice of lemon.
Bread was served after we placed our orders. Requested for balsamic as it was not offered by default. The bread was cold when served.
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| Calamari |
Next, was the Gamberi - New Zealand prawns 'tartare'. I think this would be my first time having any prawns 'tartare'. The sprouts on it was rather cute. The green pea puree was fragrant (because I do like green peas~). Not sure why but there was a light hint of citrus on this dish and it was a refreshing taste with mild sweetness.
Didn't enjoy the trout roe as much because it was of an awkward size. Was bothersome (for me, not sure if anyone else shared the same sentiment) because it was not big enough to 'pop' nor was it small enough to ignore and swallow.
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| Gamberi (supplement $10++) |
Next, was our main course. Pork and fish.
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| Salmone |
The pan-fried Norwegian salmon was Wendy's choice. The blobs of red that I thought was tomato, was actually beetroot cream. The seasonal greens on the plate was tasty. Fish was good although we would have preferred it to be slightly more pink.
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| Salmone - side view |
I had the Maialino, slow-cooked Spanish suckling pig belly. Lovely plating. There's red apple compote and berry sauce.
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| Maialino (supplement $10++) |
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| lovely layers |
The skin was not of the crispy crackling kind, but the meat inside was lovely. The downside, was that the meat had stronger flavours of pork, hence a glass of wine would help. Nevertheless, I enjoyed the flavourful meat with lovely textured layers of lean and fats.
And then, we were at dessert. The choice was obvious. Of course, we got to try Chef Marco's mom's signature Tiramisu.
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| Tiramisu |
Just be careful not to inhale while trying to get that spoonful in. I was careless and choked a bit on the cocoa powder. Both of us thoroughly enjoyed the tiramisu.
The Chef's Signature event menu is a good way to try some of the signature dishes on their regular menu without doing too much damage to the wallet. Guccio's Set Lunch Menu @$38++ had similar mains offered as well.
The Chef's Signature lunch set was good value and portions were adequate. Compliments to Chef Marco and his team.
Spent about $68 per pax.
Guccio Ristorante
Address: 20 Gemmill Ln, Singapore 069256
Website: https://www.guccioristorante.com/
Contact: 6224 1684
Business Hours:
Tues to Sun: 11:30am–2:30pm, 5:30–11pm
Closed on Mondays
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