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2023-02-12
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Quality 3-course lunch at Grissini, the classy Italian restaurant in Grant Hyatt. It’s very reasonable priced and generous lunch at this caliber. They did charge extra for many of their signature dishes, but still it’s just ard $700pp. The open seaview and elegant decor also make this an ideal spot for celebratory dining. Their most famous item is arguably their complimentary breadstick, freshly baked served warm with house blended balsamic and extra virgin olive oil. It does live up to all the
Quality 3-course lunch at Grissini, the classy Italian restaurant in Grant Hyatt. It’s very reasonable priced and generous lunch at this caliber. They did charge extra for many of their signature dishes, but still it’s just ard $700pp. The open seaview and elegant decor also make this an ideal spot for celebratory dining. 
Breadstick
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Their most famous item is arguably their complimentary breadstick, freshly baked served warm with house blended balsamic and extra virgin olive oil. It does live up to all the hype, super crispy crust with a very stretchy and strong bread texture within. It’s absolutely addictive, when staff offers to refill, it’s a no brainer, I literally ate 5 myself 🤭
Yellowtail carpaccio
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Beef tartare
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Yellowtail carpaccio is very generous, fatty melty tuna with a citrusy vibrant dressing to freshen up. Beef tartare on the other hand is relatively mundane and not as flavorful as I would’ve liked so might skip that extra dollars for other starters.
Tagliatelle
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I was most looking forward to try their homemade pasta. The tagliatelle doesn’t disappoint, perfectly al dente with just the right thickness for chew. The rocket leaf provides the dramatic green color but doesn’t deliver much in flavor. The pasta sauce though is a little blend, personally would prefer a deeper richer sauce.
Wagyu short rib
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Braised wagyu short rib is extremely tender and gelatinous, you can shred the meat with a spoon. Rich sticky sauce with lovely pumpkin puree and mushroom. A simple but beautiful beef main.
Tiramisu
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Many restaurants tend to give different twists to tiramisu, it sometimes feels great to just back to basic, the traditional version of tiramisu, scooping directly from the bowl. Foamy mascarpone very light and creamy. Intense hit of espresso in the ladyfinger, but amaretto isn’t as strong. I wish a more balanced proportion of mascarpone to ladyfinger, it’s now too overwhelmingly soft and creamy. Nevertheless, it’s extremely satisfying sweet delight.
Orange blossom semifreddo
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The other dessert is a orange semi-freddo covered by cinnamon tuile served with vanilla ice cream. I find the orange blossom and cinnamon combo fighting against each other rather than complementing. It’s a shame the beautiful presentation gets sunk by busy patterns of the plate.
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