For the festivities this year, why not indulge in a Chef's Christmas Tasting Menu? Each course in this set menu from Grissini was a treat, for the visuals as well as for the tastebuds.
One could opt for the 8-course, or the 6-course menu at $98++ or $78++ per pax. Book 3-days in advance to enjoy 10% off.
Come during dinner time and guests will be served with complimentary bread basket comprising of foccacia and multigrain breads. A trolley of olive oils and balsamic will presented to diners, and one could choose the dip of their liking. I had the house-infused olive oil with black balsamic.
 |
| of balsamic and olive oils |
 |
| bread basket (served warm) |
I enjoyed the warm breads and preferred the soft foccacia. The first course was served fairly quickly. One of the item from the 8-course menu is the Fresh Oysters, served in trios (yay!). The oysters were good. Served in red wine vinaigrette, shallot, chive and lemon juice. High tangy.
 |
| Fresh Oysters (part of the 8-course menu) |
 |
| plump, juicy and saucy, no need for extra lemon |
Next, we had the tuna tartare. I had two variations of tuna tartare from Grissini before and this would be version 3.0. This version was the daintiest of all.
 |
| Tuna Tartare |
Not sure if I should mixed the tuna tartare but did that anyway. End result, was a genteel taste and loved the extra crunchy savoury lift that the croutons provided.
 |
| lovely starters |
Next came the hot starter; Pumpkin soup. Sweetness was prominent, and liked the addition of orange in it. If you are worried if the soup will make you very full, the verdict was, it didn't.
 |
| Pumpkin Soup |
Then, we had the Eggplant Parmigiana. Now, I've had this before and looking forward to enjoying it again in this tasting menu.
 |
| Eggplant Parmigiana |
Look at that. So so cute. Was fairly impressed when I started on the eggplant parmigiana. Maybe because of its smaller portion, the parmesan and mozzarella cheese became more pronounced. Loved the chewy, smokiness from the cheese and the softer texture of the aubergine.
For the next course, Gamberi e Caviale was served, on a bed of orange celeriac purée. This is part of the 8-course menu. Enjoyable and finished in a few bites.
 |
| Gamberi e Caviale (part of the 8-course menu) |
Before we dived into the main course, we were served the Lime Sorbet.
 |
| Lime Sorbet |
For main course, one could opt for the Josper-grilled Ribeye Steak or Kurobuta Pork Collar. I'd choose Ribeye Steak. Loved the smokey flavours and texture of the beef.
 |
| Josper-grilled Ribeye Steak |
 |
| gorgeous |
 |
| Kurobuta Pork Collar |
 |
| go for the ones with fatty bits |
And for the finale, we must have dessert and we're getting baked Alaska. If you loved the baked Alaska version served at the alfresco dining, you will be impressed by this special version served as part of the Chef's Christmas Tasting Menu. Tableside service to flambe this dessert, so get your camera ready.
 |
| Baked Alaska (before flambe) |
 |
| light it up~ |
Chocolate ice-cream with passion mango compote and a marshmallow-like texture of the outer layer.
 |
| dig in |
For reservations, please call 8168 1539, email dining.gcw@millenniumhotels.com or click here
Book 3 days in advance for 10% off, and do enquire by contacting the hotel/restaurant directly.
Have a Tasty Christmas, my friends!
Special thanks to Gilbert Ong, Lee Ji Cheng for the invite, and team Grissini at Grand Copthorne Waterfront for feeding us.
Grissini
Location: G/F Grand Copthorne Waterfront Hotel, 392 Havelock Rd, 169663
Website: http://www.celebrateatgcw.com/xmas2020
Business Hours:
Daily - 12.00pm to 2.30pm, 6.30pm to 10.30pm
Posts
