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2022-11-23
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If you’re looking for an exquisite dining experience, look no further than The Italian Club Seafood Wine Bar in Soho, Central. Behind the aquamarine doors, you’re introduced to a beautiful yet sophisticated dining area, with a maximum capacity of 24, the restaurant embodies exclusivity and class, as you’re greeted by attentive staff the moment you enter its locked doors.The restaurant opens at 7 at night, as the kitchen spends the whole morning and afternoon preparing for your own of a kind mea
The restaurant opens at 7 at night, as the kitchen spends the whole morning and afternoon preparing for your own of a kind meal. The menu even changes every 60 days, giving a refreshed experience to returning customers. When you arrive, expect to enjoy first-class food and services for the next three or four hours. When you scan the QR code for your menu of the night, you’re even greeted with a personalized message with your name on it.
12-Couse Tasting Menu ($1580/pp)
▶️Amuse Bouche
Amuse Bouche
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It’s not an Italian meal without balsamic vinegar - the traditional type to say the least. The head chef, Stefano, introduces a 12-year, 25-year, and 40-year-old balsamic vinegar paired with a delicious cheese foam that when combined, is incredibly appetizing. It was difficult to even describe the joy and surprise I felt that balsamic vinegar could taste so rich and aromatic.
Amuse Bouche
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Following the balsamic vinegar, you also have Focaccia dipped in olive oil, as well as a little Japanese fusion in the form of Japanese Uni, Hokkaido Scallops, and Caviar Oscietra Imperial with Pure Gold Flakes on top. The freshness of the sashimi is brought out even further when contrasting it with the balsamic vinegar that was just served. Just this alone was enough to wow me from my seat.
Amuse Bouche
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▶️Lobster Carpaccio
Lobster Carpaccio
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We had a lot of good dishes throughout the night, but I think this lobster carpaccio takes the top spot for me. The lobster is delivered every morning, fresh from Italy, and kept on ice to keep the meat fresh and tender. A sauce made from red bell pepper extract is then poured on top, giving the meat a sweet and sour flavor. It was absolutely delicious and I found myself scooping the bottoms of the plate, not letting the sauce go to waste.
▶️Sicilian Red Prawn Carpaccio
Sicilian Red Prawn Carpaccio
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This Sicilian red prawn was served on top of a dried tarocco orange, paired with droplets of chili mayonnaise. The Orange provided a unique citrusy taste, with hints of bitterness that complemented the freshness of the red prawn.
Sicilian Red Prawn Carpaccio
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▶️Blue Fin Tuna Belly Ceviche
Blue Fin Tuna Belly Ceviche
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This is a fusion made in heaven! Originally inspired by Mexican cuisine, the talented chefs have transformed this dish into something decadent. Instead of normal taco skin, the outside is made of bread, which is then filled with Sicilian chickpea Hummus and then topped with Blue Fin Tuna from Peru. This combination was unexpected, but I applaud its creativity, and it was one of the best dishes of the night!
▶️Mediterranean Anchovies
Mediterranean Anchovies
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Anchovies are not always everybody’s cup of tea as they can taste quite ‘fishy’ if it’s not done right. But here at TIC, the anchovies are marinated with vinegar, which makes it extremely appetizing, coupled with the honey emulsion, giving it a sweet and sour mix!
▶️Whitebait
Whitebait
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The way that this whitebait is served is kind of like a palate cleanser. After the intense flavors you just witnessed, the whitebait helps to calm your taste buds with its fresh fennel, agrimony sauce, and grapefruit mint leaves. All in preparation for the main meal to come!
▶️Skewers of Blue Fin Tuna Loin
Skewers of Blue Fin Tuna Loin
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Have you ever had slow-cooked watermelon? I sure hadn’t, as I normally don’t even eat watermelon. However, this skewer had my mind completely blown away by how it balanced the savory, soft, oily blue tuna loin with the fresh and sweet watermelon!
▶️Mussels
Mussels
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These mussels are served in a fondue of Gorgonzola cheese, which in itself can be quite strong, but when paired together with the mussels and black truffle, it’s a wonderful match.
▶️Sicilian Baby Octopus, Baby Squid, Clams
Sicilian Baby Octopus, Baby Squid, Clams
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You can clearly taste the effort that goes into this dish, as the broth is made from an assortment of seafood, brewed over long periods of time. The seafood has soaked in all of the flavors of this rich broth and it takes remarkable.
▶️Lobster Spaghetti Carbonara
Lobster Spaghetti Carbonara
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The lobster carbonara is separated into three parts - the lobster head, the pasta itself, and the lobster claw. As Stefano explained, a carbonara is never complete without the cheese, pepper, and pork cheek fat. However, instead of actually including something like bacon, they instead used pork cheek fat to cook the spaghetti.
The pasta is cooked perfectly and topped with more caviar, but the real hero of this dish is the exquisite lobster claw, which is so, so tender and oozing with lobster juice.
▶️Monkfish Cheek
Monkfish Cheek
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Last but not least, before the dessert, the monkfish cheek was served in Japanese Tare Sauce. It takes inspiration from Japanese teriyaki but uses balsamic vinegar, which provides an incredibly unique flair to this dish. The skin is also very chewy and complements the tender meat. This is one of the best seafood dishes I’ve ever had the delight to experience. What a way to finish the main meal!
▶️Dessert
Dessert
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The dessert offers a wide variety of choices, including Cherry tart, Apple tart, Tiramisu tart, Walnut tart, and Homemade chocolate.
▶️ Wine Pairing and Dessert Cocktails (+$680)
Wine Pairing
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Throughout the night, we were served incredibly well-thought-out wine, that paired perfectly with each and every dish.
Wine Pairing
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However, if wine pairing is not your thing, you may even choose from their wide selection of champagnes, cocktails, and Italian wine to pop open and share with friends!
Wine Pairing
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Overall, what an incredible experience at The Italian Club. The entire night was a combination of good food, service, and ambiance. Grazie!
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