Singapore – After being closed for months, Grissini is finally back in business with a change of chef. The nosh was greatly different from our previously visited Grissini.
Condiment Cart and Inhouse-made bread
We started with an inhouse made sun-dried tomatoes and sourdough bread, interestingly these are paired up with a choice of condiments from a cart offering an array of extra virgin olive oil, balsamic vinegar, truffle sea salt served tableside.
Starters
The Fresh Premium Irish Oyster with Tetsuya’s vinaigrette, shallot, chive was a delight to slurp up as the freshness of the oyster is extenuated by the sourness of the vinaigrette and fragrance from the shallot and chives.
Zappa Di Funghi – Porcini, button, oyster mushroom($12++)
The deep mushroom taste of the soup had a velvety texture however we felt that it was alright and nothing too mind-blowing. It might have benefited from more layers of contrasting and complementary flavours.
Capreese Di Mozzarella Di Bufala($20++)
The winning appetizer needs no introduction, traditionally Italian and put together executively, we appreciated the mild soft buffalo mozzarella together with vine-ripened tomatoes and brought together with basil. No further consideration required.
Home Made Pasta
You will be glad to know that all the pasta is made in house and the Linguine All’Astice($38++) comes with a generous chunk of lobster with a sauce of white wine, garlic and cherry tomatoes. We felt that it was a good pasta but and the lobster was fresh, however, it was not a signature dish.
Grissini Josper Grill Signature
Whole Seabream($98++) – The farmed dorade royale was sweet and cooked to perfection and was delightfully browned at specific spots. The fish, light and delicate was lemony coupled with fragrance of thyme. The brownie points also went to the well baked summer vegetables that were seasoned perfectly.
Tomahawk Steak($188++ per KG, average size 1 – 1.4KG) – My mouth is still watering, as I reminisce about this Australian Tajima Wagyu MS 5. It is truly the BOMB! paired with vine tomatoes, garlic confit and roasted peppers. The beef was packed full of beefy flavour and extremely tender with the right amount of marbling. Pricy as it seems I would argue that it was worth its price in weight for the quality.
Deserts
Chef’s freshly made Signature Tiramisu($16++) – Made with Savoiardi, espresso, mascarpone cream and coffee liqueur. The rich and creamy dessert is a pleasant finish to the meal. Again the classic Italian flavours shine here.
If you are sharing go for the 64% CHOCOLATE MOUSSE IN CHOCOLATE SPHERE ($26++). It was a visually inviting desert with red fruit compote, sweet crumble and a hot dark chocolate sauce. Watch as the smoke and the dome of chocolate slowly disappear.
In closing
Did we like it? the change was refreshing and some dishes deserved a little more attention such as the Tomahawk steak and whole sea bream. The traditional Italian flavors stayed truth and shined but there is still room for refinement to reach that elusive food nirvana.
GRISSINI
G/F Grand Copthorne Waterfront Hotel,
392 Havelock Rd, Singapore 169663
Lunch: 12pm to 2.30pm (Mondays to Sundays)*
Dinner: 6.30pm to 10.30pm (Mondays to Sundays)
Reservation:
6233 1100
dining.gcw@millenniumhotels.com
This was an invited tasting, though all opinions expressed are our own.
