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The 6-course menu (S$198++) highlighting late Summer seasonal ingredients from land and sea of the region on the Mediterranean coast.
Rooted in traditional recipes and influenced by the regionâs rich culinary culture and the seasonâs bounty, every course is also the expression of a unique creativity, articulated through innovative techniques and artful plating.
My fav will be MelĂł amb pernil.
This soup is very special, made form Summer melon soup with cava sparkling wine, topped with JamĂłn IbĂŠrico ice cream
The flavour is refreshing ,balance well, between sweet and savoury.
đ°$198++
đGaig
16 Stanley St
Singapore, 068735
Feature The Lamb series :
đAmuse bouche
đHomemade Raviolis
Roasted lamb shoulder with scampi broth
đFrit Menorqui
Lobster, egg and potatoes
đGlazed Sweetbreads
Artichoke purĂŠe and chips
đLamb rack
Idiazabal cheese sauce and lamb jus
đPalate cleanser
Smoked chocolate, strawberry and basil
đOrange dessert
Mandarine, carrot, mango, kumquat, orange, pumpkin ,egg yolk ice cream
đPetit fours
My fav will be Homemade raviolis roasted lamb shoulder & scampi broth.
The homemade Ravioli stuffed with roasted minced lamb leg shoulder for 3 hours and combine with vegetable, served with delicious langoustine consommĂŠ
đ°$180 per person
đGaig.
16 Stanley Street
It was my first time at Restaurant Gaig, and I would say the food here is simply amazing!
Restaurant Gaigâs menu showcases Catalan dishes with traditional recipes dating back to the 19th century through Chef Martiâs innovative interpretations. They also have a really good selection of wines that you can consider going with the meal.
Highlight from the new Chefâs Menu ($180++ per diner) focus on the no wastage nose-to-tail Gastronomy â Lamb
Homemade Ravioli stuffed with minced lamb leg shoulder served with langoustine consommĂŠ.
Anchovies over a sweetened jam with crusty toast , burst of flavours in your mouth
This new seasonal five-course chefâs menu ($158++) celebrates the suckling pig, starting with a trio of canapes of salmorejo sandwich, lobster salpicon tart and a surf & turf one-biter of suckling pig and carabinero prawn. The latter has a textural bite of crispy and creamy sensations of the roasted offal of suckling pig with tempura bits paired with binchotan-grilled prawn. Following up to the snacks are the starters of duck foie gras terrine and multi-spherical anchovy, and Gaigâs traditional cannelloni, a signature dish since 1869. The foie gras is a French duck liver paired with LâEscala anchovy served green apple and confit onion purees. Rounding it up is the cannelloni stuffed with beef and pork, served with a rich and creamy truffle sauce that you can mop it up with some bread.
The meal follows up with Chefâs Martiâs squid ink rice and floral silken, perhaps one of the highlights of the evening and pays homage on the Spanish paella. Bomba rice and diced squid are sauteed with sofrito before being cooked in squid ink and a seafood broth. Japanese firefly squid is then added just before the broth has been reduced and absorbed by the rice. Draped over the rice like a blanket is a silken cuttlefish decorated with locally grown flowers from Edible Garden City.
We proceeded with the main course of the meal, the nose-to-tail gastronomy that pays respect to the suckling pig with an array of applications. Fat is rendered with bacon and transformed in a tealight candle which when melted is a dip for bread, loin is oven-baked till skin is crispy and lastly, the tail is deep fried for a contrasting texture of sticky collagen and soft tendon. To cut through the richness, a mango chutney that contains lime juice and vinegar is served to offer the acidity element into the dish. The other parts of the suckling pig such as trotters and bones are reduced with butter to get an accompany jus. There is also a supplementary dish of pigâs head ($25 per half portion) that you can top-up, which has been deboned and you can enjoy the crunchy ears and tender jowl.
A palate cleanser of pomade is given next, which is a sphere made with Xoriguer Mahon Gin and lemon juice, reminiscent of a Pomada cocktail. Finally, the beautifully plated dessert of lactic and guava with a bed of white chocolate sand, sphere of goatâs milk mousse covered in guava glaze and topped with a cotton candy. The meal ends with petit fours.
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⨠Restaurant Gaig
đ 16 Stanley Street, Singapore 068735
đ´ [Media Invite]
Fresh cottage cheese and milk cheese ice cream served with honey and thyme