Arriving by Bus: #57, 100, 107, 961, 980.Bus-Stop No. 014621 Bus-Stop Name; Nopp Shaw Tower Nearest Train Station; Bugis Station continue reading
6837 1468
Garibaldi is a stylish restaurant that serves meticulously prepared Italian food based on quality ingredients, executed with explicitness and taste and served with flair, care and attention continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2021)
Opening Hours
12:00 - 14:30
18:00 - 23:00
Mon - Sun
12:00 - 14:30
18:00 - 23:00
Payment Methods
Visa Master AMEX Cash
Other Info
Alcoholic Drinks Available
Delivery Details
Takes Reservations Details
Michelin Guide
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Cold Angel Hair with Oysters & Carelian Caviar Seared Hokkaido Scallops with Braised Spring Onions & Truffle Sauce Wagyu Beef Carpaccio with Parmigiano Cheese & Rocket Salad Tiramisù with Lady-Finger Biscuits, Chocolate Chips & Mascarpone Cream Scented with Amaretto Liqueur
Review (12)
Level2 2015-11-23
Read my full review with more pictures at http://www.eatdreamlove.com/garibaldi-italian-restaurant-bar/We have tried the following:- Deep-Fried Prawn in Semolina Crust- Spiral Pasta with Roasted & Braised Lamb Shoulder- Pan Seared Seabass with Rosemary Hokkaido Scallop Skewer- Yoghurt Tart with Dark Sweet Cherries and Blood Orange Sorbert- Chocolate Chip MeringueGaribaldi Italian Restaurant & Bar is a elegant restaurant with flora inspired ambience. They also serves intriguingly delicious and beautiful dishes. A wonderful restaurant that excels in service, taste, ambience and presentation. I will definitely be back!~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Restaurant week rolled on by again but unfortunately we were pretty packed and only managed to squeeze in a lunch at Garibaldi on a Saturday afternoon.While my last visit to Garibaldi was over 7 years ago, the interior looked like it hadn't changed much; sombre and minimalistic with the wine racks featuring prominently in the background. A window table was offered and gladly accepted. Tables are fairly large albeit placed a little too close to each other and the place is a hot bed for noise when operating at full capacity so we had to raise our voices to carry out a conversation.Complimentary Bread - Served warm, the foccacia was crusty with a soft and airy center. We had seconds.Seasonal Seafood Salad With Cold Angel's Hair, Smoked Caviar & Chilled Spicy Tomato Soup - A mildly spicy, tart and chilled broth coupled with fresh seafood (shrimp, octopus, fish etc) and a little less than al dente angel hair pasta. Topped with a small spoonful of rather inferior caviar (can't complain for the price though!). Still a pretty decent eat though and I particularly liked how the coldness of the pasta and soup gave it a mildly refreshing spin from the norm.Fettuccine With Hokkaido Scallop, Truffled Cream Sauce & Chives - The fettuccine was al dente whilst the truffle cream sauce gave it a nice creamy taste that didn't threaten to overwhelm the senses. The scallop slices, though relatively generous, were a little bland and on the soft side, which highlighted the lack of contrast in both texture and taste of this dish. Still a decent eat nonetheless.Valrhona Chocolate & Extra Virgin Olive Oil Mousse With Crispy Caramelized Hazelnut & Macadamia Nuts Sauce - I quite enjoyed this sweet ending to our meal. Smooth valrhona chocolate mousse sitting atop a thin slice of limp sponge and topped with a crisp caramelised hazelnut crumble that threatened to stick to my teeth at every possible instance. Couldn't quite make out the olive oil though.As with alot of the more "upclass" restaurants, Garibaldi charges an additional fee for their restaurant week meals (for lunch it's $15++/pax more), which works out to be almost $95 for 2 pax. Not too expensive but food quality, though above average, seems to have gone down a few notches since my last visit (maybe comparatively the competition has improved/intensified since then). Service this time round was friendlier though and that is definitely a good thing!See all my pictures at http://www.timelessfacade.com/2015/01/garibaldi-part-ii-restaurant-week-lunch.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-03-30
Luxury dining experience is this posh restaurant at Purvis street, which was another great recommendation from my good friend. It is not that easy to locate this place and fortunately my friend has drove me here.Restaurant layout is simple and neat, which is also quite cooling and spacious here as well.  The service here is very friendly and prompt in assisting any request you have from them.  I had their $55 set lunch, which includes these 3 luxury fine cusines.Hokkaido Scallop with Potato Salad, Avocado Mousse & Avruga Caviar Dressing, was displaced so nicely that I almost don't even dare to eat it as is too beautiful.  Scallop is very thick and fresh, with the fresh firm potato salad to go along with it is really suitable and yummy.Pappardelle Pasta with Iberico Pork Ragout and Black Truffle looks simple with its presentation but taste great!  Pasta is very chewy and the pork meat is pan fried till very fragrant and the black truffle to go along with it, the taste is simply amazing and flavourful. Chocolate & Rum Cake with Salted Caramel & Orange Sorbet has another posh kind of feel, which the chocolate cake is really delicious by making use the dark chocolate in the making and is not too sweet and firm as well.  Caramel was also not too much that blend in well with the slight bitter chocolate cake. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-11-04
It was Restaurant Week 2013 and this time i only managed to go for only one restaurant - Garibaldi at Purvis Street. It was a good choice as my friend and i had a great lunch that day. Ambience was pretty good when i first entered but i thought they can arranged the tables in a better way. Some of us were like facing other diners opposite us! Now let's go to the food. We started off with bread which was nice and warm. I even had a second piece to go with my soup! For the starter, both my friend and i tried different items. I chose the Sweet Corn Soup with Extra Virgin Olive Oil and Spanner Crab Meat. Very flavorful in the right texture. Thumbs up! My friend had the talian Buffalo Mozzarella Salad with Tomatoes Avocado & Smoked Cavier and my first reaction was how pretty the whole thing looked. It was a great combination of different ingredients and flavors together. Very refreshing!We also opt for different items for main course. The Slow-Cooked Red Grouper with Green Asparagus & Cauliflower Puree was pleasing to the eye when it arrived at my table. Lovely colors and i felt like i was having a Christmas meal instead of Restaurant Week. This was perfect for me as i love fish and it was very fresh. The accompanying ingredients compliment it very well too. My friend opt for Pasta dish - Home-Made Thick Noodle "Bigoli" with Bacon, Broccolini, Onion Confit and Shaved Pecorino Cheese. I tried some and it felt a bit undercooked for my personal liking. But after a few more bites, i actually find it quite ok! After clearing our plates when we were done with the main course, tea and coffee were served to us, followed by dessert - Passion Fruit Meringue Tart with Vanilla Gelato. Nice way to end a great lunch. Personally i find the price of $40++ worth it for the service, the environment, the quality of food! Definitely will be back again =) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-08-08
It was my friend's birthday and I decided to give him a treat, a treat that he could remember as it was his 21th. Aftermeeting up with him, we walked along Bugis, trying to find the restaurant I had in mind. Unfortunately, we lost our way, even with my phone's gprs. (I have a bad sense of direction sometimes). We ended up entering this atas looking italian restaurant.We were not greeted well at first, partially due to our sloppy dressing. We were stunned when we were led inside, as wedid not expect this place to be so classy. After we were seated, we both picked the lunch set. We also ordered 2 bottles of sparkling water unknowingly which cost $9.00 each glass bottle (pure spring water, you can google for 'aqua panna', some water from Italy which tasted so refreshing). The environment was really comfortable and classy and we loved the atas feeling of fine-dining in such an awesome restaurant. After ordering the lunch set, we were served bread, olive oil and vinegar dip. The plain bread itself tasted excellent and crispy. The bread was free-flow and I asked for another slice. We both picked the crispy fish as our appetiser. It was crispy on the outside, fresh and tender inside. The mayonnaise dip made it less dry. My friend's main course was the slices of tender beef. He complained that the portion was too little as the meat was too addictive. For my main course, I tried the white tuna. Each bite from my tuna can feel the freshness. It was tender and broke down easily in my mouth. I really hope the piece would enlarge itself by 10 times!There were vegetables found below my tuna. At first, I stared at it as you know some vegetables teenager like me do not want to touch at all. Since I was paying for it, I just tried 1. Unknowingly, I loved the taste as it was really flavourful, full of herbs taste and I finished up all. While we both had tea, we watched the waiter pushed out a trolley of 3 different types of cake. He cut the cake on the spot and served us the cake of our choice. I had the tiramisu and I loved the creamy and smooth texture of it. My friend had the lemon cheese cake. There were jelly-like cubes within the cake itself. Maybe they were to enhance the lemon and cheese? continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)