See my full reviews & photos at = http://chefquak.com/2015/07/31/fabulous-5-course-wine-dinner-da-luca-on-30jul2015/
went with wife for a wine dinner hosted by a bank on 30.7.2015^^
the menu looked fabulous..restaurant was filled up. there were 45 diners including quite many bank staff.
food was excellent. & we had great company, seated with the wine distributor & the CS banker. a most enjoyable evening dining & chatting! ^^
we were served a toasted bread. it was good. i finished all of it.
& we had a prosecco.
#1 first course was chef luca’s signature chilled capellini in wild truffle emulsion. chef luca hailed from garibaldi & gunther.
this was really good! it was so very flavourful, wonderful truffle aroma, with a japanese laver (seaweed) & ceviche of hokkaido scallops.
you can get decent even good chilled capellini at saveur
& also just as good ones at concetto
for S$7 but this here is the “real thing”.
we had the maculan bididi 2011, not that i know what it was. a pretty good, sweet white wine. wife liked it. ok for me too.
#2 the slow cooked spanish octopus was done very nicely too, very tender. ^^
the grilled flavours (server said it was braised then grilled) kind of masked by the tomato sauce. the best octopus i had was at alle darsene at bellaggio lake como
the roasted octopus tentacles at miky monterosso cinque terre was good too
the preparation at da cula was perhaps more fine i guess, but taste & overall experience wise, alle darsene was just heavenly, and i think i prefer miky monterosso too.
in singapore the best i had was the sous vide octopus tempura we had almost everytime at mikuni.
#3 & the porcini funghi risotto with black truffles was good, great texture, al dente, good taste.
i did not find it as intense & flavourful as the funghi risotto (sans the black truffles) which i had recently at tess bar & kitchen though.
not sure why. maybe the more expensive black truffles overwhelmed the mushrooms?
anyway it was a good risotto.
the red wine braised wagyu cheeks was very good too. very tender, a very good braise.
it was beefy but not very beefy so easier on the palate. portion was fairly generous, not totally satiated but almost there. :-)
for a good braise, i think my own spanish slow-braised beef ribs with a vegetable ratatouille gives a more balanced flavour. and i also prefer beef ribs to the beef cheek.
there was good wine pairing for each course, & i do enjoy just a little of the wine, though they were basically lost on me.
chef luca came to say a few words.
we all enjoyed his food very much, so chef luca was very popular man for the evening.
#5 & yes, the crispy apple tart was excellent!^^
maybe i will give this a try if i can find a good online recipe.
it was really a fabulous dinner & company.
P.S. i went with wife to an amarone wine dinner at american club last november. looking at the food picture again, that dinner would be a bit better by comparison.
still, this one was very good, and we enjoyed every bit of it.