G I F T
Last Friday evening, T.H. and I got to feast on a wonderful dinner, thanks to @mamayeowdevito as she’d sent over one of the newly-launched set menus from @gemmasteakhouse.sg - the “Mediterranean summer steakhouse” opened by Michelin Chef-Owner Beppe De Vito at the National Gallery.
Although they are most noted for their bistecca Fiorentina and prime meats, GEMMA’s menu also encompasses many other fine-dining dishes showcasing fish, seafood and vegetables too. Thus, it was a lovely trio of appetisers from the restaurant’s Curing Room that we kicked dinner off with. I had to take a moment to admire the presentation of the gorgeous Tea-Smoked Atlantic Salmon with Shaved Zucchini Trombetta, Sheep Panna Acida and Arugula before digging in. Equally stunning was the 12-Spices Swordfish Belly presented with Grilled Green Asparagus, Romanesco, Baby Artichoke Aioli and Smoked Paprika. Both were light yet flavourful - delicious. The Challans Duck Prosciutto, accompanied by Burrata Campana, Medley of Beetroots and Taggiasche Olives, exuded just as breezy a vibe on the palate.
It’s apparent GEMMA takes great pride in their carbs - the loaf of Altamura Bread and Hand-rolled Trofie Pasta were the evidence we had. The former was a little crisp and chewy on the outside yet pillowy within, and when slathered in the housemade Whipped Alpine Butter with Tarragon, even more divine. Resistance was no less futile for the latter as the dish of al dente pasta in cream sauce punched above its weight in the flavour department, thanks to the use of Smoked Scamorza Cheese and meaty Roasted Maitake.
As impressive as everything that preceded it was, @gemmasteakhouse.sg’s Signature T-Bone Fiorentina Steak showed us who’s the real star of the show. Weighing about 700gms with bone-in, the meat was smooth, buttery and rich. Do note this cut of meat requires a top up of $80 as the default steak in the set menu is a duo of a Jack’s Creek Black Angus Tenderloin (140g) and F1 Wagyu Ribeye (140g).
The sides were classic favourites done with a touch of Italian pizzazz. So while the Whipped Agria Potato was enhanced with Purple Sage and Fermented Parsnip, the Charred Broccolini arrived dressed in Garlic Salmoriglio and Pecorino.
We had Gelato for dessert but again, it wasn’t straightforward. Instead, it was spoonfuls of cold creaminess in unexpected flavours of “Truffle” and “Smoke” that slipped down our throats.

If you are keen to order, please tap on @gemmasteakhouse.sg’s link-in-bio on Instagram.