Grissini by night, transforms into a cosy, romantic place. Lovely flower decor on the table too. Was invited to try the Grissini Menu Degustazione , curated by new Head Chef Kenny Huang.
The menu is available at $128++ per pax, and likely to be refreshed on a quarterly basis.
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| cosy ambiance |
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| bread, baked inhouse |
AMUSE BOUCHE
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| amuse bouche of prosciutto con tartufo e mascarpone and roselle pomodorino |
Hmm, must have been too engrossed and must had misheard the sequence of which to eat first. Hence, I tried the prosciutto con tartufo first. Strong truffle savoury taste. Chased that with a pop of roselle pomodorino. Oooh, tasted sweet with hint of sour plum.
Appetite opened, and ready for more!
GAMBERO DI MAZARA
Paired with Ruinart Blanc de Blanc Reims Champagne France NV.
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| cheers to friendship with Ruinart Blanc de Blanc |
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| Gambero Di Mazara |
The Italian Mazara red prawn, comes from the waters around Mazara del Vallo, a small town on the south-western coast of Sicily in the Mediterranean Sea.
For the Gambero Di Mazara dish, one could devour the head as Chef had cleaned it, coated it with semolina flour and deep fried till crunchy. Love the bright colour of the green pea puree. That squid ink cracker was so good. Umami with a crunch. The prawn itself was very tasty with savoury sweet briny taste.
Having this with Ruinart Blanc de Blanc, was a luxury I didn't know I needed. The wine was smooth, creamy with a touch of honey.
RISOTTO CON FEGATO GRASSO
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| Risotto Con Fegato Grasso |
Oh my! Risotto with foie gras. If that doesn't scream rich, how about adding a 24K gold leaf onto the foie gras? Well, this dish has it all!
I thought I had tasted enough risotto but this one, was an eye-opener, or rather, tastebud opener! That first spoonful without the foie gras was already so, so good.
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| golden |
With the foie gras, it was pure decadence.
Capon consomme, white truffle oil, sweet onion confit melded so well together. Kudos to Chef Kenny and team. This is now my current favourite risotto.
TORTELLI DI ZUCCA
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| Tortelli Di Zucca |
Truth be told, I was starting to feel full midway through the risotto. But finished all, because it was just too good. Next, was this tiny parcels of bright yellow tortelli. This dish is only available via the Degustation Menu.
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| Marques de Caceres Gran Reserva DOC Rioja Spain RV |
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| handmade tortelli, butternut squash, parmesan fondue |
So easy to pop these into the mouth. Loved the burst of gentle sweetness from the butternut squash, and countered by that salty-crunchy cheese. Then, complement it with the deliciously red Marques de Caceres Grand Reserva.
YUZU SORBETTO
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| yuzu sorbet with champagne konnyaku, lemon confit |
Palate cleanser of refreshingly sweet yuzu sorbet.
For the main course, one could choose either the fish or the beef. I went for the A4 Wagyu but that bite of Branzino, almost had me converted. Almost.
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| Farina Amarone Classico della Valpolicella DOCG Veneto Italy RV |
BRANZINO
Paired with Farina Amarone Classico della Valpolicella DOCG Veneto Italy RV
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| Branzino - European seabass, wild mushrooms, spinach and thyme jus |
A4 WAGYU
Paired with Farina Amarone Classico della Valpolicella DOCG Veneto Italy RV
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| A4 Wagyu, purple artichoke, celeriac puree, veal bone marrow jus |
The seabass has a crispy skin that tasted of fish oil, which I liked. Lovely. A4 Wagyu was good as expected. Amarone wine was full bodied, juicy and tasted of cherries and spicy hints.
FRAGOLE ALL'ACETO BALSAMICO
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| dessert - lavender gelato, strawberries, aged balsamic, rumble |
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| Huber Riesling Eiswein Traisental Austria 2018 |
It was a lovely dinner. I had enjoyed all dishes and all glasses of wine that night. Food portion was good and the wines complemented the dishes. Kudos to Chef Kenny, Sommelier Uzair Yaacob, and team.
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| Petit Four, cr to handmodel |
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| mini treats |
Grissini
Address: G/F Grand Copthorne Waterfront Hotel, 392 Havelock Rd, 169663
Website: http://celebrateatgcw.com/grissini
Contact: 8168 1539 or email: dining.gcw@millenniumhotels.com
Business Hours:
Lunch: 12pm to 2.30pm (last order at 2pm)
Dinner: 6pm to 10pm (last order at 9.30pm)
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