Gunther’s dining room – white table linen, charcoal-grey walls and leather chairs with uncomfortably low armrests – is suitably gloomy, hinting at expense accounts, clandestine affairs and anniversary meals. The kitchen’s nouvelle leanings are especially evident when a creamy chunk of foie gras is encrusted with crushed toasted almonds and paired with stewed sweet cherries. Veal cheeks are braised in a dark mahogany-hued sauce till fork-tender, the richness of the meat an earthy foil for the smooth mash and baby peas sautéed with bacon bits. Desserts are crafted with the same attention to detail as mains: the sabayon, for instance, is a golden, liquid cloud of egg yolk, sugar and alcohol, pierced with macerated strawberries.
User Ratings Summary
User rating summary from: 1 user(s)
One of my all-time favourite restaurants
Gunther's has always been a favourite among me and my friends. The standard of the food is impeccable and never fails each time we visit the restaurant.
My favourite dish from Gunther's has got to be its signature cold angel hair pasta with Oscietra caviar (S$60). The chilled pasta is intense in flavour, tossed in truffle oil and chives. I have a feeling that the truffle oil used is infused with real truffles and not the fake kind sold commonly everywhere.
As this dish is not exactly part of the entree menu, you may ask the restaurant to divide the portions so that you and your dining partner may eat it as a starter, which was what I did. We found the portion to be still substantial even after it was halved.
I found no fault with the service of the staff. While this is a fine dining restaurant, I don't find the service as stuffy as many other fine dining restaurants are.