影片
更多
2015-11-04
138 瀏覽
The restaurant is located at the going to open National Gallery Singapore. It is opened by Beppe de Vito who is the one behind il Lido in Sentosa. The restaurant offers Italian cuisine in posh style. The main restaurant is located at the level 5, the sky lounge is located at level 6. With a restaurant week reservation, it is interesting to find that I am being showed to a table at the sky lounge. The place has both aircon and alfresco dining areas, overlooking the The Padang, with a great view o
The restaurant is located at the going to open National Gallery Singapore. It is opened by Beppe de Vito who is the one behind il Lido in Sentosa. The restaurant offers Italian cuisine in posh style. The main restaurant is located at the level 5, the sky lounge is located at level 6. With a restaurant week reservation, it is interesting to find that I am being showed to a table at the sky lounge. The place has both aircon and alfresco dining areas, overlooking the The Padang, with a great view of Marina Bay Sands. Today we are having the restaurant week lunch which costs $40++ per person and consists of a starter, a pasta, a main and a dessert, with bread and coffee or tea included.
We start the meal with some breads, served with olive oil dip. While the bread is not served hot, it is soft and fluffy inside.
Hokkiado Scallops Crudo with Truffle ($25)The raw scallops are lightly seasoned, and goes quite well with the tangy sweet pomegranate arils (seeds) and puree sauce. The dish is served in a colorful and playful, which looks very appetizing. The smoked quail egg is like mini version of the lava egg which is usually found in ramens.
Whole Wheat Stracci with Duck & Foie Gras ($32)We are surprised with the chunks of foie gras, which tastes buttery smooth. Although the dish is filled with minced duck meat, the gamey taste of duck is not overwhelming here.
For mains, there is 2 choices available.
Black Cod with Beetroot and Porcini Mushrooms The cod is juicy and chunky, served a richly colorful bed of beetroot puree.
Beef Sirloin with Asparagus and Red Wine SauceThe serving is rather small, about half the size when compared to the cod. Although cooked medium, the texture is a bit tough than preferred. There is barely any sauce.
Lastly for dessert, we have
Strawberry, Pistachio & Chocolate Profiteroles ($18)Although the dessert is simply profiteroles, they are distinct in their own taste, especially the pistachio - strong in flavour and light without feeling too creamy.
We end the meal with a selection of Fine Teas and Coffee.Overall the food is not bad. Service is not bad too, although it would be better if the staff has made a better job of clearing the bread crumbs on the table. It is not often to see staff using the metal ruler like stuff to clear the table. The restaurant is such a relaxing place that 2.5 hours of lunching has gone in a blink.
張貼
