Video
Read full review
2023-04-06
164 views
Giacomo Ristorante is a place I often pass by on my way home every single day. It was a special occasion and when asked where to have dinner, I said … let’s just stick close to home and support my neighbourhood business. A booking was done and we came for dinner.Giacomo is located as part of the Crowne Plaza Hotel. However, you can enter at a separate door from the hotel lobby. Interior is smaller than I thought. I always thought it was larger from all the times I walked by. Though it was small,
Giacomo is located as part of the Crowne Plaza Hotel. However, you can enter at a separate door from the hotel lobby.
Interior is smaller than I thought. I always thought it was larger from all the times I walked by. Though it was small, it was still spacious and diners are seated very far apart.
During dinner time, they offer a Desgustation menu ($1280 for 4 courses, $1580 for 5 courses). Menu is in English only. A wine pairing is also available at extra cost. Or you can also choose from their extensive wine menu.
When we were there, they gave us a complimentary prosecco to celebrate their 2nd year anniversary.
After a bit of thought, we decided on the 5 course degustation menu because since we’re here … we might as well go all out.They started us with a bread basket. They noted it was made in house. The basket included sourdough bread, pane carasau and grissini. Olive oil and balsamic vinegar was provided for dipping. But I always skip this part because bread is best savored without that and best used to mop up sauce.
The sourdough bread had a wonderful crisp crust, the interior was soft and tearable. This was the perfect vehicle for mopping up the sauces served. And that is exactly how I saved this piece for. To mop up the fantastic sauces that followed. There was also pane carasau. A crisp thin flatbread that I often buy myself. It’s better than chips and these were wonderful. Lightly seasoned and so thin and crispy.
Grissini is one of my favorite Italian breads and I was pleased they included this with the bread basket. A clear snap could be heard when I broke into it.
The first course is Abalone with Oscietra Caviar and Champagne Foam. The champagne foam had a pink color that is from the addition of beetroot juice. It was dotted with fennel emulsion which also provided a refreshing acidity to the dish. The abalone was cooked perfectly. Soft and sweet. Underneath were super thin slices of radish, zucchini and radicchio that provided the crispy element. Microgreens finished it off.
The second course is the Warm Asparagus with Sea Urchin and Black Olives. White asparagus was presented as it was a seasonal item. Perfectly cooked, soft with a bit of bite. There were dots of egg emulsion which I found absolutely fascinating. A clever take on the hollandaise. These dots of egg emulsion were topped with a salty black olive tapenade. Thin slices of lettuce were on top of the asparagus giving a crunchy texture to the soft asparagus. The addition of Hokkaido sea urchin gave this a creamy hint of umami. Microgreens again completed the plating.
The third course was Red Prawn Spaghetti Chitarra with Basil and Datterino Tomatoes (and additional $320). It was their signature dish and thus an extra additional cost. A whole Carabineros (Spanish Red Prawn) was presented to the side. It was purposely undercooked so the tomalley so when you rip off the head, nature’s butter creates a self sauce to the entire pasta. They instructed me to taste the pasta first before ripping into the shrimp to tell the difference. And yes, there was one! The tomato sauce was rich and sweet. But after the addition of the tomalley, it went next level. It became creamy like butter. Coating the pasta evenly. Leaving my lips like I had just applied a fresh coating of lip gloss. The use of chiatarra was the most interesting element. The squared shaped pasta clung to the sauce perfectly, leaving not a drop left. I can see why this is their signature dish.
The fourth course was the Kinmedai Fish with Japanese Squid, Zucchini, Fish Stock and Clam Jus. A generous addition of spring garden peas were also presented. Personally, I love this fish. I often order it if I see it on the menu. A delicate mild tasting fish. They seared it here so the skin was crisp. The fish meat was perfectly cooked, flaking away nicely. But the star of the show? The broth. The fish stock and clam jus was outstanding. Full of umami yet delicate to the tongue. Bits of squid were found giving it a bit of bite. I felt I loved this more than the fish itself. I used the rest of my bread to mop up every last drop.
The dessert course was the fifth course and that was the Apple Tatin with brown butter ice cream and caramel sauce. This was beautifully plated. Superiorly thin slices of pink apples were created into a tight circle on top of a crisp pate sablee. The apples were caramelized just before the bitter point, pushing it to the outer edge of sweetness and perfectly soft. Sliced in half to show the exquisite layering. It was served with a scoop of brown butter ice cream, giving it a salty butter taste to push the sweetness even further. A rich caramel sauce was dressed at the table. But the best of all? The beautifully thin crisp apple shaped tuile. So thin with a perfect snap. Buttery and delicate. This dessert was a showcase of craftsmanship.
A petit four was also presented on a bed of sea salt. This was a Passion Fruit Peanut Butter Tart with a crisp tiny meringue. This was possibly the most eye opening of all. I absolutely loved this and was my favorite of the entire evening. Popping it into your mouth, you are hit with a strong sour passion fruit taste set against a crispy tart shell. And then it hits you. Peanut butter. Slowly until it takes over everything. A challenge to the palate and a wonderful way to end it all.
But ending it all wasn’t complete. There was still a chocolate box. Like Willy Wonka, a box of homemade chocolates were presented forth for you to choose. They had four that day (from left to right): Sea Salt Caramel, Orange Chocolate Jelly, Gianduja and Dark Chocolate with Coffee.
I decided on Gianduja (on the left) and Dark chocolate with Coffee (on the right). Gianduja is my absolute favorite type of chocolate. A creamy rich hazelnut butter was coated with a smooth milk chocolate finish. The chocolate with coffee had an intense coffee flavour all with a subtle taste of chocolate.
The food here was impeccable. The staff were like a well oiled machine, knowing when to remove things, when to refill items and when to sweep off any crumbs left behind so the table was always pristine. The service staff also knew what the ingredients were when asked, showing they know the menu well. They were most notably, welcoming and made one feel at home. The mark of an excellent high end restaurant. The dishes were plated beautifully and with purpose. No silly additions like trendy flowers or other laughable plating mistakes I’ve seen in other places that claim to be fine dining could be found here. Each addition had balance and nothing was over done. The entire menu itself showcased seasonal ingredients instead of what was trendy. Food is not rushed out as well. There is plenty of time for you to chat in between courses. I think we ate for well over 2 hours. Definitely will return and try out their lunch course.
Post
