make your calories count •
05 Apr 2014 • 145 reviews • 3 followers
For the review in full, please visit us at http://www.makeyourcaloriescount.com/2014/03/sg-restaurant-week-gaia-ristorante-bar.html
The specially designed menu during the Restaurant Week was particularly tempting and we visited with highly anticipative spirits. Greeted by excellent service upon arrival and guided right till we got our seats, it was quite an impression made from the start. We were then welcomed with these crackers and bread before our dishes were served.
I would have preferred it more if the bread were slightly toasted prior to serving, in order to retain the crispness and soft warm insides. It was a tad stale by the time we'd tried it but I enjoyed the bread crust that was slightly more toasted and remained crisp.Veal tenderloin with warm tuna sauce and crispy capers
Coming as a starter, I found the tuna sauce too overpowering that it masked the veal tenderloin that was supposed to be the star of the dish. It was a tad too strong to start with, though the celery slices helped add a refreshing touch to it.
This wasn't exactly to our liking but we were impressed with their staff's service in noting that and took the initiative in making special arrangements for us. Grilled Hokkaido scallops in saffron cream with a dash of coffee powder
Off the original menu, their manager Ian arranged for this as a replacement. I'm a fan of scallops and this certainly won me over. Grilled to perfection with a viscous saffron cream, the savouriness was enhanced by the coffee powder that gave just a slight bitter edge to it, yet a heavenly combination. This was one that I could not get enough of for sure!
For the rest of the review, please visit us at http://www.makeyourcaloriescount.com/2014/03/sg-restaurant-week-gaia-ristorante-bar.html