Food Nomads •
03 Jul 2013 • 168 reviews • 11 followers
For the complete review with uploaded pictures and quoted prices, please view:http://www.thefoodnomads.com/2013/07/03/labrezza-st-regis-hotel/
Following several pivotal changes in LaBrezza’s culinary team, the signature restaurant is offering a new refurbished menu for her diners. Other than an extensive selection of classic Italian creations that is available for ala- carte orders, the fine restaurant offers weekday daily business set lunches and their popular Prosecco brunch buffet during the weekend.
Pan- seared Hokkaido Scallop Wrapped in Pancetta with Truffled Angel Hair Pasta and Caviar Sauce; an elegant yet soul- satisfying appetizer, the Pancetta bacon (as wrapped around the pan- seared Hokkaido scallop) lent a slightly smoky after- taste to the main highlight of the dish which was delightfully fresh and succulent. When had all together with the other ingredients as featured on the plate, the differing contrasting textures and flavours hit the right spot.
Serving decent if not, show- stopping bites to quell one’s craving for thin- crusted pizzas, the incredibly tasty and moreish Prosciutto Pizza comprised red caramelised onions, sun- dried tomatoes, stracciatella, mozzarella cheese, tomato sauce and the favourite parma- ham. An interesting noteworthy point was that the rendition was a tad on the sweeter side than most of the pizzas served elsewhere.
The Barolo Wine and Pecorino Risotto Sous Vide Oxtail and Sweet Saba Reduction was the clear winner of the night and is a must- order for all who pay a visit to LaBrezza. Conquering both our hearts and stomachs, the decidedly Italian delicacy delivered a wonderful balance of tangy sweet, slightly sourish and salty notes. In addition, the rice grains fared just as well in the textural department and the shredded oxtail, as done sous vide- style- was gratifying tender.
Tagliolini with Boston Lobster, Sun- Dried Tomato, Italian Basil, served with White Wine and Tomato Sauce; tossed in a delectable sauce and laced with a zing of basil, the strands of Tagliolini were cooked to the degree of al dente and were quite well coated with flavour. It was not a particularly heavy dish such that it did not get monotonous after a few mouthfuls. On another note, what really did impress was the Boston Lobster, juicy and delicious meat that provided for a nice firm bite.
he Italian classic was not bad for me. Heaving with lush cream (a little less would be good), the ingredients were fortunately well- concocted to bring out the familiar flavours one would take pleasure in. A very generous portion served with aplenty nicely soaked sponge fingers, a comforting after- work dessert choice I would think.
For more dishes reviewed, please view the link above.