| Bread |
The Marinated Scottish Salmon ‘Carpaccio’ with Yellow Frisee Salad & Salmon Roe is an excellent antipasti to begin with. The salmon is house-marinated in herbs, sugar and salt, and sliced with a medium thickenss, which results in a nice, satisfying bite to the flesh. The briny salmon roe contrasted well with the sweetness of the salad.
| Carpaccio di Salmone Marinato, Insalata Riccia e le sue Uova / Marinated Scottish Salmon ‘Carpaccio’ with Yellow Frisee Salad & Salmon Roe |
The Handclosed Pumpkin ‘Casoncelli’ with ‘Taleggio’ Cheese Fondue & Veal Jus is a unique pasta dish, only available here. A house speciality hand-made by executive chef Marco Guccio based on a family recipe, this pasta dish has a delicate touch of savoury and sweet, and well balanced with no flavours overpowering the others, yet still distinct enough that you can taste each one.
| Casoncelli di Zucca, Fonduta di Taleggio e Ristretto di Vitello / Handclosed Pumpkin ‘Casoncelli’ with ‘Taleggio’ Cheese Fondue & Veal Jus |
The US Prime Beef Short Rib with Potatoes ‘Charlotte’ & Chestnuts Fondant features fork tender slow cooked beef, braised for over 8 hours. The meat just falls apart when cut. The sticky, savoury chestnuts were well cooked till soft, as were the potatoes. I did feel the sauce was a little too salty though.
| Punta di Manzo a Cottura Lenta, Patate Charlotte e Castagne / US Prime Beef Short Rib with Potatoes ‘Charlotte’ & Chestnuts Fondant |
The Slow Cooked Suckling Pig with Celery Root & Wild Berries Sauce has a nice layer of fat, which can be easily removed if you’re not inclined to eating it. The skin is beautifully crisp, but executive chef Marco Guccio has gone beyond to also ensure that a nice, firm cut of pork meat comes with each piece. The meat is juicy, not dry, and quite fragrant. The wild berries sauce (mainly blueberries) pairs well with the meat, although I felt the asparagus did little to enhance to overall dish beyond making it look pretty.
| Maialino a Bassa Temperatura, Sedano Rapa e Frutti di Bosco / Slow Cooked Suckling Pig with Celery Root & Wild Berries Sauce |
Gamey taste is quite a common problem with lamb, but fortunately, the Oven Baked Lamb Rack from England with Glazed Pearl Onions & Grain Mustard Sauce here doesn’t have that strong and overwhelming gamey taste. I like the well portioned cut of meat on the bone, which was tasty enough to eat on its own, even without any sauce.
| Carre’ d’Agnello al Forno, Cipolline Glassate al Balsamico e Mostarda in Grani / Oven Baked Lamb Rack from England with Glazed Pearl Onions & Grain Mustard Sauce |
The classic Italian dessert of Semifreddo is interpreted here as a White Chocolate & Coffee ‘Parfait’ with Espresso Sauce & Hazelnut Meringue. Beautiful artistic plating that demands the diner to be playful and whimsical in consuming it. Should I eat it alone, combine it with the sauce, or pair it with the raspberries? Decisions, decisions!
| Semifreddo al Cioccolato Bianco e Caffe / White Chocolate & Coffee ‘Parfait’ with Espresso Sauce & Hazelnut Meringue |
The rich, thick, dark chocolate within the Valrhona Chocolate Cake with Vanilla Ice Cream & Caramel Sauce prevents it from flowing out when cut. But it’s absolutely lovely, the soft, moist cake and the warm gooey chocolate heightened by the sweet caramel sauce and cold vanilla ice cream.
| Tortino al Cioccolato, Gelato alla Vaniglia e Caramello / Valrhona Chocolate Cake with Vanilla Ice Cream & Caramel Sauce |
The Homemade Tiramisu’ with ‘Savoiardi & Mascarpone’ Cream comes plated with a beautiful design that looks suitable for a stained glass window. The Tiramisu itself is authentic, using Savoiardi Ladyfinger biscuits soaked in espresso, as well as a rich mascarpone and eggs mixture. Excellent dessert!
| Alkaff Mansion Ristorante Tiramisu / Homemade Tiramisu’ with ‘Savoiardi & Mascarpone’ Cream |
Executive Chef Marco Guccio regales us with tales of growing up on his family farm, and helping his parents and grandparents to cook / prepare everything from scratch because they were poor as a result of World War II. Looking on is marketing manager of LHN Culinary Concepts and our host for the tasting session, Jasmine.
| Executive Chef Marco Guccio |
Authentic, Fine Italian Dining With An Old World Charm.
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Disclosure: This was an invited media review.
Attended with representatives from HungryGoWhere, and The Hungry Bunny.
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