Savour classic tartares at Ginett ! The trendy restaurant and wine bar set in Singapore’s arts district will be presenting their rendition of 8 different tartares; each presented with Ginett’s stylistic touch.
First of all, you might be wondering what istartare ? It is chopped up raw meats or fish that is marinated with other herb and spices. The name is a shortening of the original “à la tartare” or “served with tartar sauce”, a dish popular in the 19th and early 20th centuries. Some of you might be familiar with Steak tartare served with a raw egg yolk. Let’s look at the new offerings at Ginett.
We started our meal with the Lobster Bisque(15SGD),the soup has an interesting foam on top providing a slight bubbly sensation in the mouth. Each spoon full was packed with a rich seafood punch and the delicate lobster was fresh plus cooked just right. A good way to warm the stomach before the mains.
We also got to try Ginett’s Pumpkin RicottaGnocchi(26SGD), poached egg with basil. The fluffy pockets of Pumpkin ricotta cheese were slightly chewy like a mochi with a slightly browned surfaced from pan-frying(I suspect). The poached egg added a richness to the sauce and basil complimented the overall favors well.
For the main attraction with got to try a combination of four tartare, starting with theBeef Tartare à la
Montmartre ($28). Featuring fresh beef tenderloin mixed in with mustard, Cognac, capers, pickles, Tabasco, tomato sauce and egg yolk; guests can also opt for the alternative Beef Tartare à la Aller-Retour which is pan-seared for a modern finish.
Tuna Tartare ($24)is a mix of wasabi, ginger, and coconut for an extra punch. We thought that the tune was quite refreshing and fresh.
We also tried theHamachi Tartare ($26) which borrows Japanese culinary influences. The Hamachi reminded us of the Japanese Donburi rice bowl and was our favourite of the night.
Other fresh catches included theSalmon Tartare ($20) of Scottish Salmon back with young ginger, lime and a dash of olive oil. We felt that the ginger was slightly overpowering and the combination of flavors did not marry that well together for the salmon dish.
For those seeking more options, you can choose the Scallop Tartare($30)Using Hokkaido Scallops, this tartare marries the citrus flavors of lime zest with heirloom tomato and mango. Another delectable pick is the King Crab Tartare ($34); fresh Alaskan King Crab prepared with Granny Smith apples that lend a light fruity crunch alongside guacamole, anchovies and mayonnaise. The King Crab Tartare is best enjoyed with a glass of Chablis, where its crisp flavors further bring out the sweet undertones.
Noteworthy is also the Veal Tartare ($32) where milk-fed veal tenderloin is tossed with sun-dried tomatoes and Japanese cucumber – a combination that matches up perfectly with a glass of Saumur-Champigny.
If you are visiting in a group we would recommend getting 2-3 of the Tartare for sharing as a starter or if you prefer having a light meal. The tartares are served with bread and wedges on the side providing a little textural dimension to the raw fish and meats.
With these eight tartares, Ginett has also curated a Tartare Meter Board at $80 for diners to savour five different tartares of their choice. Alternatively, the Tartare G Board offers three tartares at $55; a great introductory to the art of the quintessential dish. Ginett Restaurant and Wine Bar’s Tartare menu is available until 28 February 2018.
Tartares at GINETT
Till 28 February
Ginett Restaurant & Wine Bar
Hotel G Singapore,
200 Middle Road, 188980
+65 6809 7989
This was an invited tasting, though all opinions expressed are our own.