Ginett is set to impress with a special Citrus menu, exquisitely created by Chef De Cuisine Sylvain Royer, Executive Chef Xu and team, and delectable cocktails, concocted by a team of passionate mixology talents.
We got to try the new menu and here is what we thought. We started our meal with Burrata Cheese, mixed Citrus garnish with green salad ($32++). At first glance, I was a little hesitant to try because I am not a beetroot fan due to the earthy taste. I was pleasantly surprised! The extremely soft texture of the Burrata cheese just melts in the mouth and the chef’s dressing has somehow altered the taste of beetroot minimizing the earthy flavor.
We continued with the distinguished Salmon Celeriac Salad ($30++) giving a touch of citrus goodness with a blend of blood orange and passion fruit coulis. The celeriac(celeriac is also called turnip-rooted celery, celery root, or knob celery, is a variety of celery cultivated for its edible roots.) was something that we had not tasted before and it was a delight. The citrus dressing made the crunchy root very appetizing with its crunchy bite. The salmon gave the dish a good salty and smoky taste and the slices of blood oranges gave it a slight sweetness.
Our mains consisted of the robust slow-cooked Pork Belly with kaffir lime leaves ($36), sided with hearty mashed pumpkin and topped with zesty finger lemon sauce, and the Pan-Seared Scallops with pomelos salad and mashed potato ($36)The slow-cooked Pork Belly is crisp and crunchy on the outside, however, we found the meat to be a little tough. The kaffir leaves lend a burst of citrus flavor to balance out this dish. We found the little buds of sour plum refreshing with an initial bosonic vinegar flavor and an aftertaste of the Chinese sour plum snack.
The Pan-seared scallops hit the mark of being cooked to perfection. The light citrus flavor brought out the freshness of the scallops while the mashed potato was fluffy. The pomelos salad was not overly bitter and gave a slight chewy element to the dish.
The Special Citrus Menu completes an exquisite meal with Ginett’s handcrafted Citrus Lemon Tart ($12). The Citrus Lemon Tart is surprisingly light on the tongue, the goodness of the lemon is hidden at the bottom of the dish so make sure to mix it up and not just have the meringues alone. The domes of meringues are touched giving the dish a nice browned finish. Our only complaint was that there was too little of the addictively yummy crust of the tart. A little less meringues and ALOT more crust, please.
We added the Le Coquelet De Ferme Rôti Aux Herbes De Provence – baby roasted chicken($34) to our meal. A good hearty roast with good flavor on the outside but the inside of the chicken is a little blend. I would prefer if the chicken had a more crispy skin and a jab of flavor to the inner parts.
In celebration of Citrus Fiesta, new Citrus spirits are also available – the Gin Fizz, the Grapefruit Sour and the Orange Lemon mocktail. The special Citrus cocktails are selling at $16++ per glass and mocktail is at $10++ per glass.
If you are looking for a kick without the sass, the refreshing Orange Lemon Mocktail is perfect for you. Combining a fresh minty flavor of cucumber and mint leaves with a zip of orange juice and lemon juice, this paradisiacal mocktail adds an amazing finishing touch to any evening.
Citurs Fiesta
1 Nov 2017 – 2 Jan 2018
Ginett Restaurant & Wine Bar
Hotel G Singapore,
200 Middle Road, 188980
+65 6809 7989
https://www.randblab.com/ginett-sg
This was an invited tasting, though all opinions expressed are our own.
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