I had always wanted to go to Gattopardo since this is the only place to get Sicilian food, and it is always exciting and sometimes very rewarding to try out a new type of cuisine. Since Sicily is an autonomous island near Italy, the cuisine has noticeable Italian and Mediterranean influences, okay, this looks really promising. After a Sicilian Journey here, I can say I'm now a fan of Sicilian cuisine.
A taste of Sea Scallop Ceviche, Smoked Caviar makes one feels like he or she is dining in a beautiful seaside town. This is such a beautiful dish, in terms of both aesthetic and taste. The fresh, plump, juicy scallops is so full of briny sweetness, accentuated by the intense umami of smoked caviar, zest of the tomato and clear sauce. I love this so much.
Bunny Kombucha of Passion Fruit flavour is very refreshing, slightly sweet and sour. Great for the health of the guts and really whets the appetite. Very good recommendation by the friendly and helpful service staff.
Amuse Bouche of Truffle with Ricotta Cheese has the super creaminess and mild nutty flavour of ricotta cheese paired with the earthy aroma of truffle. The thin wafer adds a nice crunch to the dish. A well-executed starter that explores the combination of various tastes and textures.
Sourdough bread is served warm and has a nice fluffy texture Very wholesome treat, and the olive is very interesting in taste, having a slight astringent bitter taste with planty notes. I like this unique taste.
Sicilian Rice Balls, Fresh Black Truffle, Ragusano Cheese Fondue comes after Scallop Ceviche, and this is like trip from the seaside to the deep woods. More mellow, features the nuanced flavours of the earth and woods, this dish is a nice transition in taste profile. The fluffy, starchy rice packed with molten cheese, peppered with truffle, is so wholesome in taste.
Risone Pasta, Baby Octopus, Bone Marrow Butter is another great surprise served. The baby octopus is springy in texture and yet easy to bite, I definitely prefer this over the regular tough octopus. I love the Risone Pasta. It has the wholesomeness of quality rice, and its grain-like shape allows the rich sauce to fully coat each grain, so each bite of this is bursting with flavours. The texture of this paste is unique and unbelievably good, having smooth exterior with starchy interior. First time ti try to kind of pasta, and I'm lovin' it already.
The service staff is very nice to change my mains to Citrus Glazed Iberico Pork Belly, Parsnip, Wild Spinach from the lunch menu since I prefer pork and seafood over beef, lamb and fish. This has nice tender pork with rich gamey flavours, and mustard and special sauce to cut through the gamey flavours for the balance in taste. Very favourful and hearty.
Tiramisu, Noto Almonds, Amaretti Crumble is a indulgent treat with lots of creaminess, hints of alcohol and nutty goodness of almonds. This nicely round up the whole exciting trip of a meal.
The place is so beautiful. The exterior looks like a well-furnished bungalow with a courtyard. The first floor is seeped in idyllic theme, like the backyard patio of a mansion, perfect to chill out. The second floor is posh and fancy, like the main dining hall of the very same mansion. Lots of instagram-worthy pictures can be taken of the place. The service is excellent, being friendly, enthusiastic and attentive, and they have very good knowledge of the food. Now I can add another favourite type of cuisine into my Favourites List, and it is Sicilian. Since it is in my Favourites List, of course, I will come back for more.
Thoughts: I love all dishes here. Must-try for foodies.
zero efficiency. decided to fill myself wth nutrition and ordered the 'calamari and white bean' stew at @gattopardoristorantedimare. It tastes 100 times better than it sounds and looks! (need to look into the menu copy to give the dish more justice). Felt 20% better. Food heals. #sgeats #pokemongo #seafood #seefood #burpple #yelpsg #hgwsg
Loving this presentation we did for a media shoot today. #burpple #citynomads #hungrygowhere
freshly made ravioli stuffed wth sicilian red prawn and a bed of tomato sauce....and more. U can trust an italian chef with pastab
Granted, this is no fault of the restaurant as it is not a great year for truffles, but these are pitiful -- and expensive. Save your money.
I would have been perfectly content to order just the pasta as the texture of the fresh egg pasta was amazing and the brown butter sauce was earthy as it coated each strand of pasta evenly leading to a wonderful flavor.
Don't get me wrong, this was great pasta dish. But after paying $70, you would really hope for a life changing dish and unfortunately this wasn't it.
Slices of iberico pork jowl was sous vide and then char grilled giving it a wonderful smoky aroma. The high fat content made it super tender and insanely delicious. The mashed potatoes were silky smooth and had just the right hint of butter and diary which combined with the pork for a wonderful flavour and texture explosion. The dish was rounded off with the addition of broccolini and carrots to temper out the richness of the dish.
For $39 this might a little pricey but its well worth it! also if you have the entertainer app, you get 1 for 1 mains so this could be potentially free!
Don't get me wrong though. The Parma ham had creamy layers of fat which gave it great flavor. The caponata was a nice contrast to the richness of it all, the pillows of bread were fluffy and aromatic and the burrata was great; mozzarella shreds in heavy cream stuffed into a tender mozzarella shell😛.. But it was so little🙁 There was way too much caponata and Parma harm and too little burrata.
For $28, we weren't really expecting the entire ball but maybe just a bit more balance in terms of portion sizing would have made the dish even better.
Normandy Oyster topped with crispy pork lard, the first course of Chef Lino Sauro's Valentine's Day menu ($148 per person).
You start with a base of fluffy and smooth ricotta cream which is airy yet rich, and then you sit a dense and extremely moist pistachio sponge atop it, and crown it all with an intensely indulgent scoop of dark chocolate ice cream. Yaas. But why stop there when you can stud everything with a shower of dried fruits (read: cranberries, raisins, et al) and crushed pistachio. Ok, that's all.
In Italian, it's known as lombatello while in French, it's the onglet. But in Hokkien, after you eat it, straight away ong. Anyway, this remains one of my favourite cuts because of it being the more flavourful and beefy part. A quick grill to medium rare and your life is complete. Hence, the accompaniment is as simple as it gets – charred asparagus and shallot, an elegant mount of mustard, should you wish, and a red wine reduction. Ok, that's all.
This one here is another fine exemplar. The soft creaminess of burrata hits it off immediately with the airy crunch of the bread fritters (think: fluffy pillows that Care Bears might use). And look at the gorgeous fat veins of the jabugo — made from the highly regarded pata negra, it abides to one of Spain's most restricted appellation — ham...I cannot even. Its nutty and sweet essence melds gorgeously with the cheese's subtle buttery notes. I'm in love. Ok, that's all.
And then of course biting into each of the plump and juicy mussels, and not forgetting slurping on the spicy tomato and white wine-spiked goodness. Here, it's a tad salty but the flavours pack a punch. Ok, that's all.
This charred specimen spiced with, I think, paprika is the perfect antidote for all cravings. Its beautiful, subtly burnt note plays off the Sicilian olives' salty undertones perfectly while the sun-dried tomatoes' intense tanginess and slight sweetness add further depth to complete the experience. The Italian white we chose had a glorious floral note that worked terribly well with this dish. Ok, that's all.
This glorious palate teaser features the inimitable creamy textures of uni and monkfish liver. Slices of the liver are first seared lightly to heighten its flavour thanks to the subtle caramelisation. The bisque-like broth which surrounds the mount of the sea's best is rich and intense yet light and airy. What a treat. Ok, that's all.
😋 heart-warming Zuppa di Pesce that was piping hot, deliciously flavourful and chock full of seafood. #burpple #foodspotting #foodporn #foodstamping
Pan seared Atlantic cod with romanesco purée, tomato and garlic confit. Serving size is quite inadequate for a main dish. But taste wise is okay, purée is quite bland and fish is slightly over cooked.
Signature Gattopardo seafood stew in a terracotta pot. Taste of the broth is good but found it a little too viscous for my liking. The seafood used for the soup comprises of mussels, salmon, tuna, squids and prawns. Very much prefer the same dish from Pete's place
One of those days where every dish ordered by my friends tasted good, but my carbonara. Waitresses asked "How was the food?" I told her the truth.
Gasp, can't believe I left out the best part of the Restaurant Week dinner nenu!! This had the freshest oyster ever on a bed of green apple mojito granita, topped with smoked caviar.
Lush bittersweet chocolate mousse with chunks of vanilla and chocolate sponge (not sure, but the look and texture seemed like molecular sponge cake to me), and honeycomb. The sprinkling of sea salt on top was the cherry on the sundae.
