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2022-07-29
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On entering the restaurant located on the first floor of The Peninsula Hotel (via Gaddis’ private lift), we were greeted by the attentive staff of Gaddis. The table where we were seated was within the raised area overlooking the main dining room. The European style decor, the opulent chandeliers hanging in the centre of the restaurant, coupled with the thick blue carpet and immaculate laid tables, the surroundings were nothing short of grandeur. We had been transported to the heyday of the colon
The European style decor, the opulent chandeliers hanging in the centre of the restaurant, coupled with the thick blue carpet and immaculate laid tables, the surroundings were nothing short of grandeur. We had been transported to the heyday of the colonial era!
I chose the Menu du Dejeuner (3 course lunch) priced at $688 + 10% service charge. We also ordered a bottle of sparkling water to share for two people (Evian $120 per bottle).
Here are my tasting notes:
Puff with Comte filling- the mini puffs were served warm, they were buttery with slight gluey cheese filling centre.
Bread - there was a selection of bread available and I opted for my favourite - mini baguette, and there was the mini sourdough as well. They were freshly baked, text book crunchy on the outside and with soft centres.
Amuse-bouche- Onion Mousse- the mousse was smooth, and there were other onion elements like caramelised onions and crispy onion bits on top to give texture. The dish was generally flavourful but lacked the wow factor.
1st course- Egg from Mont-St-Pere Farm- the dish was plated beautifully. The egg was soft boiled with egg yolk oozing out when cut open. Unfortunately, the seasoning was unusually dialled up and was way too salty. It was not possible to taste the grassy note of the nettles nor the earthly mushrooms due to the imbalance in seasoning. The chicken oysters came out rather tough too.
2nd course - Iberico Porc Pluma - I asked for the pork to be cooked well done as it’s my personal preference, otherwise, it would be cooked pink. Of course, the texture of the pork would be compromised by my own doing. The baby artichokes were cooked nicely with bits of sweetness coming through. However, the seasoning of the sauce was still aggressive.
3rd course - Caraibe Chocolate Panna Cotta -
the panna cotta was smooth and not too sweet which was balanced nicely by the acidity of the clementine compote.
Petit Fours - there were the raspberry financiers, macaroons and champagne chocolates - chocolates fared better than the other cakes.
The staff were attentive and helpful, though there were slight inconsistencies in terms of service by the senior and junior members of the staff team. The junior member who served our table dropped the Amuse- brouche on the floor whilst serving, and tea and coffee were served after the main but before our dessert course - not what one would expect in a fine dinning restaurant.
Average costs per head including 10% service charge came to about $823.
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