Burlamacco Ristorante (已結業)

Incidentally, the iconic Burlamacco is a carnival mask from the characteristic town of Viareggio in Tuscany where one of the most famous Italian carnival is celebrated. Bearing a red, white and black carnival mask, the Burlamacco is an icon of vivacity and one cannot help but sense the vibe with the line of suspended lampshades that front the restaurant.

136 瀏覽

Balsamic grilled octopus tentacles served with fine beans and orange

Like most Italian restaurants, Burlamacco serves some complimentary warm and fresh rolls baked in-house. With a nice crisp crust while remaining fluffy on the inside, it went well with the olive oil and balsamic vinegar dip served on the side.

148 瀏覽

Duck foie gras with caramelised onions and green tomato jam

This was a perfect summer dish with the vibrant colours of the tomatoes, oranges, sliced radish and fine beans complementing the tan of the octopus tentacles. If presentation was not enough to wow, the flavours and textures were spot on. The octopus tentacles had a nice crisp texture from the caramelisation formed on the surface though it was slightly rubbery on the inside. While most chefs would tenderise their octopus before service, apparently Gabriele intended the texture to be so to bring out the contrast.

In terms of flavours, the sweetness from the caramelisation of the balsamic vinegar coating the octopus tentacles were harmonized by the freshness of the tomatoes before a refreshing burst of tang from the orange pieces.

164 瀏覽

Stewed beef tripe with vegetables, tomatoes and Parmesan cheese

While most foie gras are served pan-seared, the Chef ingeniously introduced a layer of thin batter that crusted the delicate foie gras. The crispness of the golden-brown batter juxtaposes the melt-in-your-mouth foie gras, giving a much desired balance in texture.

When it comes to flavours, there was much complexity in the dish with sweetness from the balsamic vinegar reduction, caramelised onions and the luscious home-made green tomato chutney. It was perfectly balanced by the crunch from the pomegranate seeds together with its sweet-tart juices. For those with an umami palate, this dish would bring oomph but for those with a preference for a lighter fare, the sweetness from the accompaniments and the richness of the dish might tip the scales and overwhelm.

139 瀏覽

Linguine with Boston Lobster in spicy ''Arrabbiata'' sauce

For those not familiar with beef tripe, it is the cow's stomach. Quite frankly, I am not a fan when it comes to innards but having told that this dish was regarded by I-S Magazine as one of the "50 things to eat before you die", it would seem only fair to give it a shot.

Much to our surprise, it was actually a really pleasant dish with the aroma of the melted Parmesan cheese whetting one's appetite before the chewiness of the beef tripe added a second dimension to the vegetable stew dominated by tomatoes. With more than 12 hours of cooking time before service, the richness and creaminess of the dish certainly made my dining partner swoon.

116 瀏覽

2 讚好

48 hours slow cooked beef short ribs with Marsala wine sauce

The Arrabbiata sauce is a classic Italian spicy sauce made from garlic, tomatoes and red chilli peppers cooked in olive oil. Arrabbiata literally means angry in Italian and owes the name to the heat of the chilli peppers. While the name of the dish and the colours looked intimidating, the heat would be a breeze for the palate of most Singaporeans.

With home-made pasta, you could taste the difference of the linguine compared to the commercially packed ones. Cooked al-dente, the flavours of that beautiful sauce were robust and when paired with that fresh Boston Lobster, this is easily a dish I call comfort food.

161 瀏覽

'Pannacotta' eggless custard cream with vanilla bean and berries

A simple dish executed perfectly, the beef short ribs were cooked sous vide for 48 hours at 62 degrees celsius to achieve this melt-in-your-mouth tenderness that was slightly pink and juicy. Precise temperature control and uniformity of temperature made possible with the sous vide preparation method ensures that the beef short ribs were evenly cooked.

The sauce was a careful reduction of Marsala wine where a sweet after taste lingers. While the potato mash and fine beans were good, they played complementing roles to the starred short ribs.

129 瀏覽

2 讚好

Playfully plated with summer colours, the panna cotta was beautifully done and easily one of the best I have tried. It set perfectly with a nice little wobble when you move the plate. The classic pudding-like dessert won us over with its creaminess and the flavours were elevated with the freshly scrapped vanilla pods.

It is quite impossible to go wrong pairing panna cotta with wild berries and this was simply the perfect ending to a very sumptuous lunch.

127 瀏覽

While all the dishes tried were executed to the highest level, what impressed us most was the dedicated customer service that Gabriele and his service team rendered to diners at each table. They took special efforts to speak to diners between service to make sure that the food was cooked to their liking and some intimate levels of interaction are no coincidence that most of the patrons are regulars.

117 瀏覽

Overall, the food was impressive and service immaculate. The ambience spots a rather relaxed setting yet elegant enough to host business lunches. With a wine cellar that carries in excess of 120 labels and conveniently located near the business district, Burlamacco would surely be a recommended place for an executive lunch or an intimate dinner date.

151 瀏覽

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食

用餐優惠

試食活動

推介美食

whitelotv

等級2

Booked this restaurant under Restaurant Week with no background knowledge and not knowing what to expect. To our delight, it turned out to be a great experience.Service was friendly and attentive (yet not overly so) and our server kept up light banter with us throughout the 3 courses, leaving a lasting impression.Food was impeccably well-executed, from the warm bread served, to the refreshing starters; from the lovingly prepared main courses to the delightful desserts.Especially loved the squid

Booked this restaurant under Restaurant Week with no background knowledge and not knowing what to expect. To our delight, it turned out to be a great experience.
Service was friendly and attentive (yet not overly so) and our server kept up light banter with us throughout the 3 courses, leaving a lasting impression.
Food was impeccably well-executed, from the warm bread served, to the refreshing starters; from the lovingly prepared main courses to the delightful desserts.
Especially loved the squid ink linguine which was al-dente and highly addictive, accompanied wih a small but very fresh Boston lobster.
Great service, great food, we will definitely be back!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2014-03-19

等候時間

1 分鐘 (堂食)

人均消費

$60 (晚餐)

用餐優惠

試食活動

推介美食

bsmint

等級4

411

The former exec chef at Alkaff Mansion has left to set up his own cosy restaurant in the Chinatown area.It was quiet on a Friday night and there was time to talk to the chef himself. So what's good to be ordered?This is an antipasti from the chef's own hometown in Tuscany. Trippa alla burlamacco. A signature of the restaurant and aptly so. This was my first time having beef tripe and it was just a happy burst of flavours. Stewed in tomato paste and an assortment of carrots and celery, this was s

170 瀏覽

This is an antipasti from the chef's own hometown in Tuscany. Trippa alla burlamacco. A signature of the restaurant and aptly so. This was my first time having beef tripe and it was just a happy burst of flavours. Stewed in tomato paste and an assortment of carrots and celery, this was savoury rich and simply perfect to start the dinner with. He also mentions that the beef tripe has been washed 5 times and cooked for 5 hours. I'm amazed it keeps a certain bite.

165 瀏覽