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2015-11-23 242 views
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 be
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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 Meringue
Garibaldi 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!~

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$40 (Lunch)
Level4
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
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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.
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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.
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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
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2014-03-30 114 views
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 Sala
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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.
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Hokkaido Scallop with Potato Salad, Avocado Mousse & Avruga Caviar Dressing
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Pappardelle Pasta with Iberico Pork Ragout and Black Truffle
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Chocolate & Rum Cake with Salted Caramel & Orange Sorbet
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2013-11-04 74 views
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
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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 =)
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2013-10-12
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2012-08-08 48 views
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 exp
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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. After
meeting 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 we
did 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?

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2012-07-23 20 views
For pictures and reviews, pls visit:http://madamechewy.wordpress.com/2012/07/22/garibaldi/Lunch at Garibaldi with W during restaurant week, which cost us $40++ per pax. Garibaldi is a stylish and elegant Italian restaurant, using ingredients imported directly from Italy.The entrée and dessert was fixed and there were 2 choices for the mains. I felt that it would be better be more flexible and have another selection for both the entrée and dessert. The Italian manager was very friendly and chatt
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For pictures and reviews, pls visit:

http://madamechewy.wordpress.com/2012/07/22/garibaldi/

Lunch at Garibaldi with W during restaurant week, which cost us $40++ per pax. Garibaldi is a stylish and elegant Italian restaurant, using ingredients imported directly from Italy.

The entrée and dessert was fixed and there were 2 choices for the mains. I felt that it would be better be more flexible and have another selection for both the entrée and dessert. The Italian manager was very friendly and chatty, checking on us after every course of the meal.

I was impressed with the manager’s personalised service and restaurant’s food, as I didn’t have high expectations from Garibaldi after reading a couple of negative reviews from Hungrygowhere.
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2012-03-22 23 views
This was my 3rd visit to Garibaldi. I first visited this Italian gem when they opened many years ago & I was impressed. But slowly, I soon forgotten about this eatery as I've been busy trying new restaurants that kept springing up.This visit was an invited event by P&G & guests were served a three-course lunch menuur first course began with the Wagyu Beef ‘Carpaccio’ with Rocket Salad & it was totally out of this world. I love Carpaccio & this was served with generous toppings of Wild Rocket & S
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This was my 3rd visit to Garibaldi. I first visited this Italian gem when they opened many years ago & I was impressed. But slowly, I soon forgotten about this eatery as I've been busy trying new restaurants that kept springing up.

This visit was an invited event by P&G & guests were served a three-course lunch menu:
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Our first course began with the Wagyu Beef ‘Carpaccio’ with Rocket Salad & it was totally out of this world. I love Carpaccio & this was served with generous toppings of Wild Rocket & Shredded Cheese.

The appetizer was paired with Penne cooked with Prawns, Zucchini in Light Tomato Sauce. It was a delightful start.
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You don't get thick pieces of Pork Tenderloin here. Instead, thin & tender Pork ‘Scaloppini’ was served with Parma Ham, Sage in ‘Marsala’ Wine Sauce. The dish was well-executed & the aroma of Sage enveloped your mouth with every bite.
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I'm real fussy about Tiramisu & I wasn't fully satisfied with their Signature ‘Garibaldi Tiramisu’. I couldn't taste much of the coffee liqueur & it was a little too mushy for my liking.

Overall, the atmosphere is cozy & fills with rich & warm Italian taste. Food is still good though the dessert was a disappointment.
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  • Wagyu Beef ‘Carpaccio’ with Rocket Salad
Level4
2012-01-18 21 views
Located in the middle (almost) of Purvis Street which is teeming with eateries, you might just miss out on Garibaldi if you are unaware because the exterior is rather plain and discreet, save for the vertical signboard hanging by the side of the building. Now this is the first time that I've been to a restaurant which utilizes heavy sliding doors in favour of push/pull doors and that really says something about their target market - well heeled individuals/executives. The sliding doors act as a
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Located in the middle (almost) of Purvis Street which is teeming with eateries, you might just miss out on Garibaldi if you are unaware because the exterior is rather plain and discreet, save for the vertical signboard hanging by the side of the building. Now this is the first time that I've been to a restaurant which utilizes heavy sliding doors in favour of push/pull doors and that really says something about their target market - well heeled individuals/executives. The sliding doors act as a natural filter to "sieve" out your average Joe. Well lets just leave it at that. As you are being ushered into the small main dining area, which can probably seat about 30 people or so, the solemness of the interior weighs down on you. Decor is sombre and minimalistic, with racks of wine displayed prominently in the foreground. Seats are plush and comfortable, but can be taxing on your back if you don't lean backwards.

I certainly feel that the complimentary servings of bread warrant a section all by itself. The bread was fragrant with a slightly crispy exterior that belied its soft and fluffy interior. However, what sets it apart from other breads is its taste. It had this slightly cheesy aftertaste which would melt the hearts of even the most ardent detractors. I attribute this great taste to the bits of Mozzarella cheese that I noticed on the bread crust. It would be a shame if you visit Garibaldi and not have second or third servings of this bread.

Compared to the veal I had at PaPi, which was laden with sauce, Garibaldi's Roast Veal in Tuna Sauce exercised more constrain and the tuna sauce was used sparingly. The result A much better tasting veal with more bite which didn't look lost in a sea of sauce. However, having said that, I find it rather sad because tuna was the dominant flavour instead of veal.

Its funny how you order chicken in an Italian restaurant and wonder how its going to turn out. Well, my Chicken Breast with Zucchini Smoked Cheese and Spicy Tomato turned out just fine. The chicken breast was extremely tender and had some sort of buoyancy in it, which tasted a wee bit unnatural. Come to think of it, the chicken was so smooth and tender that I couldn't detect any fibrous shreds. Work of a master or something else Taste wise, it was great, with the chicken absorbing the smoky flavours perfectly and with lots of succulent juices to boot. But it did tend towards the salty side. The zucchini with cheese was done right, as evidenced by the grill marks on the zucchini.

There wasn't a choice with the desserts, so everyone had the same thing, which was a scoop of Pistachio ice cream and one of Hazelnut. Personally I prefered the Hazelnut ice cream as it tasted familiarly like Ferraro Roche chocolates. The Pistachio ice cream, on the other hand, didn't taste quite like Pistachio and had a slightly creamy taste. Both ice creams were quite smooth, but I detected ice chips in them, which might have been due to poor handling.

Honestly, we wouldn't have been full if not for the multiple servings of the wonderful bread. Quality wise, it is commendable and I find it comparable to Senso. However there is a sense that Garibaldi's food offers more finesse, albeit in smaller portions. Service is very professional and attentive but lacks friendliness.
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2011-11-26 24 views
mojitoa Mojito is not very strong alcohol and made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. It was kinda special for me coz this is my first time trying this. When preparing a Mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. So the mint flavour will be released to the drink. Worth a try.
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mojito

a Mojito is not very strong alcohol and made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. It was kinda special for me coz this is my first time trying this. When preparing a Mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. So the mint flavour will be released to the drink. Worth a try.
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2011-11-18
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10
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2011-04-22 33 views
We had the weekend brunch at Garibaldi on boxing day, the restaurant is serving their usual brunch with a free-flow of soft-drinks at $58 or free-flow of Italian Prosecco at $88.The brunch consists of a selection of antipasti, fresh pasta, fish & meat that is refillable upon request. The pastas are great and is a must try, seafood such as fish and oysters served are frsh and succulent. There is also variety of appetisers presented to us that were interesting and good. We wanted to have a 2nd ser
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We had the weekend brunch at Garibaldi on boxing day, the restaurant is serving their usual brunch with a free-flow of soft-drinks at $58 or free-flow of Italian Prosecco at $88.

The brunch consists of a selection of antipasti, fresh pasta, fish & meat that is refillable upon request. The pastas are great and is a must try, seafood such as fish and oysters served are frsh and succulent. There is also variety of appetisers presented to us that were interesting and good. We wanted to have a 2nd serving of each but was too full from the 3 types of pastas earlier


The only slight disappointment comes from the dessert as there is only one selection. We were also informed by the restaurant that they are serving different dishes every week and hence we might want to come back to try more of these delicacies
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Date of Visit
2010-12-26
Spending Per Head
$68 (Other)
Level1
3
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So, my boss treated us to a Christmas Luncheon at Garibaldi Italian Restaurant & Bar - helmed by Executive Chef Roberto Galetti, both himself and the restaurant were awarded Restauranteur of the Year and Restaurant of the Year in 2009 at the World Gourmet Summit Awards of Excellence! We knew we were in for a good treat Located at 36 Purvis Street, Garibaldi Italian Restaurant & Bar is easily accessible via public transport as well! There are also other restaurants that look promising, Rachel al
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So, my boss treated us to a Christmas Luncheon at Garibaldi Italian Restaurant & Bar - helmed by Executive Chef Roberto Galetti, both himself and the restaurant were awarded Restauranteur of the Year and Restaurant of the Year in 2009 at the World Gourmet Summit Awards of Excellence! We knew we were in for a good treat Located at 36 Purvis Street, Garibaldi Italian Restaurant & Bar is easily accessible via public transport as well! There are also other restaurants that look promising, Rachel also recommended us a Chicken Rice stall down the street.

Upon reaching the restaurant, we were greeted by friendly staffs. Nice ambience albiet the noise level was pretty high which I guess it’s due to the echoes of everyone’s talking? We wanted to go for the UOB Promotion - S$68++ for 2pax, but in the end we all chose the Set Lunch at S$38++ per pax. You can view the Set Lunch menu at http://www.garibaldi.com.sg. It wasnt the Christmas menu yet, nonetheless we are agreed that the food is good

For a four course meal at an award-winning restaurant, I give it thumbs up! Go try their Set Lunches, I think it’s really worth the price! And thanks Boss and colleagues, for the wonderful company and enjoyable lunch. Cheers!

x.
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Date of Visit
2010-12-14
Spending Per Head
$38 (Lunch)
Celebration
Christmas
Recommended Dishes
  • Lunch Set
  • Gelato
  • Pasta
Level4
2010-10-06 27 views
The 5 course Gourmet Menu ($88++ with coffee/tea included) is a good starting point for those who want to have a taste of what Garibaldi has to offer.Amuse bouche was a small glass of baked pumpkin puree that’s literally a cheesy overkill.The first 2 starters were plated together: tuna tartare with orange and grey mullet roe on the right, and pan seared Hokkaido scallop with green asparagus and truffle emulsion on the left.Both dishes were prepared deftly, though nothing mind-blowing. The finel
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The 5 course Gourmet Menu ($88++ with coffee/tea included) is a good starting point for those who want to have a taste of what Garibaldi has to offer.

Amuse bouche was a small glass of baked pumpkin puree that’s literally a cheesy overkill.

The first 2 starters were plated together: tuna tartare with orange and grey mullet roe on the right, and pan seared Hokkaido scallop with green asparagus and truffle emulsion on the left.

Both dishes were prepared deftly, though nothing mind-blowing. The finely chopped raw tuna was fresh, the scallop tender with a slight firm bite in the center.

Main is either the roasted Atlantic cod in black olive crust and balsamic reduction or a pan fried lamb tenderloin with caramelised pearl onions. Of course, I went for the former. The oily fish was so tender and the classic combi of cod+olive is always a winning formula! Think Otto and Buko Nero.

Compared to the savoury, the sweets were definitely found to be wanting. The tiramisu had such a thick layer of licorice-scented (yiks!) mascarpone cream with minimal homemade ladyfinger biscuits in between. Better ones elsewhere, certainly.
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