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2022-08-21
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This is our second visit to Grissini after our amazing experience at their weekend brunch last month. We came for dinner this time, and instead of walking into a sunlight-infused room, we walked into a sumptuous hall with an intimate, candlelit setting. We were in awe with the shimmering night views of Victoria Harbour, with the myriad of lasers and lights illuminating the skyline. We savored several new seasonal dishes by Chef Valerio this time, and were pleasantly pleased with humble, unadulte
We savored several new seasonal dishes by Chef Valerio this time, and were pleasantly pleased with humble, unadulterated flavors from the premium ingredients and the delicate cooking techniques.
Marinated Octopus
First steamed, and then grilled, the chef precisely achieved the optimal texture, resulting in a tender yet slightly chewy flesh that does not lose its natural juices. The dish was the perfect whet for our meal with refreshing acidity from the lime mayonnaise and peppery kick from the nasturtium leaves. A layer of celery threads, which was previously soaked in an ice bath, gilded the dish and proffered some crispness and textural contrasts.
Artichoke Salad
I was slightly hesitant in trying artichoke, but was surprised to find its grassy flavor quite subtle and acceptable. The dollops of supple burrata were filled with lush, oozy, creamy curds, while the condensed juices from saraceno tomatoes from South Italy, and basils amped it up to the next level. Beef Tartare
This might be the most aesthetically-plated beef tartare I’ve ever had. The minced beef tenderloin was minimally seasoned with buffalo yogurt from Campania, giving way for the meat flavors to take the limelight. Bejeweled with briny oscietra caviar and paired with chicken conssome jelly, the dish was a party of umami on the palate.Squid Ink Trenette
Trenette, a pasta that resembles linguine but slightly thinner, was homemade. We got to enjoy squid ink’s briny flavors from the sea without the hassle of staining our lips and teeth. The perfectly al dente pasta was doused in a sauce made from seafood and south italian yellow datterino tomatoes, emanating a natural, distinct acidity and sweetness. The highlight of the dish goes to the parsley-infused cuttlefish with precise texture and salinity. Clay pot chicken
This is always a must-order dish here. Local Three Yellow Chicken was used. Chef Julien, Laloum and Vicky Cheng from Odette, Louise and Vea once did a blind experiment comparing different Chicken breeds from local and French farms, and it was a lopsided victory for the local three yellow chicken. Chef Valerio marinated the bird with sea salt, honey and pepper overnight, and baked it in an enclosed Italian clay pot, ensuring that all liquids within the chicken is retained. The plump, succulent chicken was served in a sauce with a concoction of shallots, anchovies colatura and Parma ham, with morels and potatoes soaking up all the unctuous essences. The dish also exuded some truffle nuances from the truffle-infused butter underneath the skin of the breast. Coppa Al Limone
The tanginess and acidity of this dessert fully tantalised our tastebuds. It was a revitalising refreshment, and served as a nice cleanser for the palate after all the food we had. The lemon shortbread was crumbly and gave the cream-based dessert some nice crunch.Tiramisu all'amaretto
The meal wouldn’t be complete without Grissini’s signature tiramisu, made with expresso coffee, lady finger biscuits, mascarpone and amaretto. The flavour of the almond liqueur was so distinct and prominent, that it gave me a slight burning sensation on the throat! It was an intense, divine dessert.Pastiera napoletana
Compared to the other desserts, I found this a little underwhelming probably as I have never been a fan of orange-flavoured desserts. The tart crust was also a little too dense and doughy for my liking.Grissini is the ultimate spot for an intimate and romantic date. Your dinner will be made perfect with authentic tastes of Italy, glamorous views and attentive hospitality.
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