3.11.14

Garibaldi Italian Restaurant & Bar

It's white truffle season once again! To be honest, white truffle season coincides with my favourite season of the year, autumn. It's cool, crisp, and fleeting enough to not be tiresome. Fall also means (usually!) that things are winding down at work, and the pace becomes a lot more relaxed, in anticipation of the upcoming holiday season. To that end, we've just put up our Christmas tree, our first one yet in our new abode (we were too lazy to put it up last year because we were too shacked from all that moving in business)! It may seem excessively early, but hey, the Christmas lights are already up in Orchard! We're merely taking the cue from the neighbourhood.

This year, we partook of the white truffle season at Garibaldi, the premier Italian restaurant of the well-heeled. For a restaurant that's been around for more than a decade, it's managed to stay relevant and on top of the competition. This, despite the influx of Michellin-starred chefs from around the globe, is no mean feat.

The swanky sophisticated restaurant may seem, at first brush, intimidatingly posh and severely stiff, but the warm, inviting service immediately puts one at ease. Of course, imbibing an aperitif at the adjoining inky-clad bar may have been the key in putting us in a most accommodating mood. And, for a fine-dining spot, the food is portioned rustically. Exemplary cooking aside, such is the generous portioning that the pricing becomes so very value-for-money.

A seasonal must-try is the free-range Poached Eggs ($26) layered upon a pool of truffle potato cream and sauteed porcini mushrooms, and crowned with White Truffle shavings ($60 at $10 per gm). This was food at its orgasmic best, masterfully exquisite and beautifully executed.


A classic favourite of mine from the regular ala carte menu is the Prosciutto di Parma con Gnocco Fritto ($26), crisp battered and fried morsels of chewy romagna dough encircled by pink ribbons of the finest Italian Parma ham.

The Ravioli al Funghi Porcini ($30), bite-sized pockets of veal slathered in a velvety porcini mushroom cream, was nuanced and balanced. Hearty and comforting but so very refined.

The Acquerello Risotto Mare ($36), perfectly al dente (to be expected as the rolls royce of risotto rice is used here) and brimming with a rich lobster consomme, was dotted liberally with squid rings, fish, and fat bouncy prawns, all perfectly cooked as well.

The amuse bouche of aged ham was well matched with mango, balsamic and a pea mash.

The complimentary Cheese Bread Basket with an excellent EVOO for dipping, soft and fluffy and piping hot


Garibaldi Italian Restaurant & Bar
36 Purvis Street #01-02
Tel: 6837 1468
Open daily from 12noon to 2.30pm for lunch; 6.30pm to 10.30pm for dinner
Website: www.garibaldi.com.sg

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