Restaurant Gaig: New Five-Course Menu At Michelin-Starred Spanish Restaurant

Savour vibrant Catalan fare with a refreshed five-course menu at restaurant Gaig.

Originating in Barcelona by Carles Gaig whose name is synonymous with Catalan cuisine, the Michelin-starred Spanish restaurant's new outlet on Stanley street is currently being¬†operated by his daughter N√ļria Gibert, and helmed by executive chef Marti Carlos. Let's take a look at what the new menu has to offer.¬†

The Brilliance Of Barcelona

The five-course menu ($158++ per pax) will feature three Canapés (appetisers), two starters, a main course, along with a palate cleanser, and of course, desserts. 


Begin your meal with the Salmorejo Sandwich, a Cordoba chilled tomato soup in the form of an ice cream sandwich, before moving onto the Lobster Salpicón Tart, a pie tee shelled tart made with lobster, diced vegetables and Escabeche Espuma. And, let's not forget the last Canapé, the Suckling Pig and Carabinero Prawn which features deep fried suckling pig brains paired with grilled Carabinero prawns and a dressing of tempura bits.

Duck Foie Gras Terrine

After the Canapés comes two starters before the main course. The first being the Duck Foie Gras Terrine and Multi-Spherical Anchovy. Here, the duck liver itself is encased in a spiral of anchovies, with green apple and confit onion puree adding on a heightened dimension to the flavour of the dish. 

Gaig's Traditional Cannelloni & Squid Ink Rice

Another menu offering is the Squid Ink Rice and Floral Silken. The classic Spanish Paella is made with Bomba rice and diced squid that has been sautéed with sofrito and cooked in a squid ink and seafood broth. The dish is then topped with Japanese firefly squid, a delicate silken cuttlefish, and edible flowers. 

Suckling Pig

The main course is a Spanish suckling pig made to highlight their no wastage, "nose-to-tail" approach. As they have made it a point to use every part of the pig, diners will get a rendered bacon fat tealight candle with bread, along with oven-baked loin and deep fried pigs tail served with mango chutney, and a thin gravy made by reducing the suckling pig's trotters and bones with butter. Half a suckling pig's head can also be ordered for an additional $25.

Palate Cleansers & Dessert

After that gastronomical journey, prepare yourself for the Lactic and Guava dessert by first cleansing your palate with a Pomada cocktail made with juniper-forward Xoriguer Mahón Gin and lemon juice. Then enjoy the incredibly intricate milk mousse and guava glazed dessert that is hidden under a small cloud of cotton candy and sweetened with dulche de leche. There are also petit fours to ensure your meal ends on the sweetest note possible.

Available Mondays to Saturdays

The Catalan fare will be available for lunch (12pm to 2pm) and dinner (6pm to 10pm) everyday of the week except on Sundays.¬† Bookings can be made by calling 97712674/6221 2134 or dropping Restaurant Gaig an email at [email protected]