04 May 2015
I have been to Gattopardo, back when they were at Fort Canning. They have since shifted to Tras Street and have been here for more than a year.
At their current restaurant, they have changed their menu focus to feature seafood across all parts of the menu, excluding the desserts, of course. This is unlike most Italian restaurants, which make Gattopardo stand out.
Here are the highlights of my meal:
- Deep Fried Truffle Pasta: The tube pasta were made inhouse. It’s infused with truffle oil and deep fried. Served with halved tomatoes and drizzled with Japanese mayonnaise. The deep fried pasta reminds me of crunchy pork crackling. Its perfect with the Japanese mayonnaise which lent a mildly sweet taste to the dish.
- Bread Fritters with soft Burrata Cheese and Jabugo Ham: $26. The burrata cheese sits at the bottom of the plate and topped with Jabugo ham and bread fritter. The cheese is fresh and complemented the saltiness of the Jabugo ham. My first time trying Jabugo ham and it has a different texture to the usual Parma ham. Its of much better quality. Must-order!
- Polipo: $29. This dish was octopus that has been marinated and then sous-vide. It is served julienned celery root with whole Sicilian olives and sun dried tomatoes. I loved the octopus which were tasty. The celery root was also good. High-recommended!
- Crudo di Spigola, Colatura di Alici, Caviale: $34. Raw wild Seabass freshly prepared and tossed with imported Italian anchovy essence (much like fish sauce), served atop apple and beetroot ‘salad’ (apple bits in beetroot jelly) in a glass, and topped with Oscetra Caviar.
The fish has a mild salty taste and its flavorful thanks to the anchovy essence. Mix all the items together and dig in. The caviar lent a 5-star touch to the dish.
- Spaghetti al Nero e Gambero: $32. Fresh squid ink spaghetti with a mild spicy Nduja pork sausage. It’s served with Argentinian prawns and spring onions. I liked the pasta, which looks like soba noodles. The Argentinian prawn was cooked but it had a texture of sashimi prawns. It had a unique texture. Try it!
- Dentice in Foglia di Vite: $44. A decent piece of grilled wild snapper marinated and wrapped in Vine Leaves with Sicilian Caponata. The fish is nicely done and sat atop Italian vegetables stewed in a tomato sauce. The olive oil on the side is also flavoured which lent a nice touch to the dish. Its good.
- Baba al Rhum e Sorbetto al Limone: Dessert to end the meal. This is a special that is not part of the regular menu. Rhum baba is like a mini round sponge cake cut in half like a burger and in between is a scoop of lemon sorbet. The rhum baba sits on a raspberry reduction, which give it a nice ‘tart’ flavour, with grounded pistachio. The lemon sorbet is refreshing.
The meal was good and my dining partner and I enjoyed the food we had.
I think the restaurant has found a nice niche amongst the many Italian restaurants all over Singapore, and will do well.