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2010-09-05
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A typical lunch/ dinner at Gunther’s does not come cheap, it can easily cost you $100 without even having wines but it all depends what you order, especially the seasonal items that would be showcased to you on a trolley.However, a $38 ++ 3 course set lunch (menu changes weekly) doesn’t hurt the pockets!Warm and extremely crusty mini baguetteI was having a bad flu and cough for the past week and it doesn’t get any better even after taking medication and thus I stay away from the cold dessert. T
However, a $38 ++ 3 course set lunch (menu changes weekly) doesn’t hurt the pockets!
Warm and extremely crusty mini baguette
I was having a bad flu and cough for the past week and it doesn’t get any better even after taking medication and thus I stay away from the cold dessert. The restaurant manager, Alexander kindly obliged to subsitute a light salad in replacement of the dessert offered .
Dessert of the day: Panna Cotta / Profiterols
A lovely Salad….
The salad looks pleasing to the eye and couldn’t bear to even eat it! When we hear the word ” salad’‘, some of us would start to groan and thought it was just salad leaves, tomatoes and perhaps some olives tossed in balsamic vinaigrette, so borrring…! But this salad may change your perspective. The use of different colours managed to catch my attention and whet my appetite.The platter of mixed grilled vegetables consist of grilled corn, mushrooms, segments of grapefruit, Scamorza cheese with some salad leaves .
Everything was well-executed but in particular, I like the Momotaro tomato ( in the center ) which was super sweet and juicy. The grilled corn also has a smoky flavour which is my second favourite .
Scrambled eggs, smoked salmon
This looks like baby food or porridge? The scrambled eggs were mixed with minimal cheese and milk. There were generous smoked salmon which has a smoked flavour to it but some may find it a little fishy .I ate it together with the crispy slices of baguette and I must admit that the baguette has a nice crunch to it! It’s the season of summer truffles and I’m sure it goes pretty well with the scrambled eggs.
Seafood pasta ( Capellini)
The seafood pasta came recommended by Alexander (The restaurant manager) . He assured that the seafood just arrived this morning and was very fresh.
When the pasta was presented , the fragrant aroma of the seafood stock stimulated my appetite . There were generous little neck clams, a fresh prawn and a small cod fish fillet that was well seasoned.The capellini was smooth and Chef Gunther loves to use Chives and chilli in his capellini pasta ( Check out one of the dish- Capellini with kombu, chives, dried shrimps ,chilli). The capellini pasta has a hint of spiciness but not too overpowering. Next time I shall try the version with dried shrimps to compare.
Verdict: No doubt it is one of the top French restaurant in Singapore ( other than Les Amis ). The 3 course lunch menu is reasonably-priced and would tempt you to visit them again!
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