Il Crudo – Sicilian Tuna Loin tossed with Bronte Pistachio; Sea Bass Fillet cured with Amalfi Lemon; Cured Salmon marinated with Wild Fennel
A change of season sparks new inventive flavours at Regent Singapore’s flagship Italian restaurant, Basilico. “Savour the Seasons”, a seasonally driven Basilissimo menu, features seasonal produce and ingredients at their peak, rendered exquisitely and beguilingly.
The set dinner is available daily at $82++ per person, comprising a choice of a la carte main course and a buffet spread of antipasti and dessert. Here’s a peek at the choices of mains that will be available in the spring and winter menus.
Check out my previous post for more pictures of the buffet spread: http://melicacy.com/?p=5528
Risotto ai Porcini
Risotto with Porcini Mushroom, Braised Young Leek and Cured Venison Tenderloin with Juniper Berries in a Gaia Barbaresco Wine Reduction –this is an exemplar of elevated comfort food.
The Inverno (Winter: January to March) menu showcases ingredients such as Sicilia’s globe, violet and spiny Artichokes, Chioggia Beetroot, Violet Potatoes, game meats such as wild boar, venison and quail, as well as Piemonte’s famous Tartufo Nero (black truffles). Drool-inducing dishes include Risotto with Porcini and Leeks with Cured Venison in a Barbaresco Wine Reduction, handmade Winter Herb Riminesi Pasta with Tuscan-style Pork Ragout and Pecorino Cheese, and Roasted Quail stuffed with Chestnuts and Black Truffle.
Agnello Sardo – Grilled Lamb Chops with Castello Artichokes Violet Potato Puree and Thyme Jus
Marinated for 36 hours in an amalgam of red wine, black peppercorn, garlic, rosemary, bay eaves, extra virgin olive oil, black olives and dried tomatoes, this Sardinia-style lamb has irrefutably reached the pinnacle in the flavour department.
The Primavera (Spring: April to June) menu highlights the wholesome flavours and freshness of seasonal flourishes from Sicily and Sardegna such as Zucchini Flowers, Heirloom Carrots, wild and white Asparagus, tender Fava Beans, crisp Tardivo Radicchio, meats like Spring Lamb and Suckling Pig, and fresh herbs such as dill, chervil, chives and Affilla and Scarlet cress.
Slow-Roasted Suckling Pig with Radicchio and Pecorino in Cartoccio Peach and Basil Sauce
Depending on market availability, the Chargrilled Spring Lamb Chops with Castello Artichokes on a bed of Blue Vitellotte Potato Puree could be the star of April’s menu, or it could also be the Slow-roasted Suckling Pig (for 8 hours) with Radicchio and Roman Pecorino in a Yellow Peach and Basil sauce.
Conclude the meal with the restaurant’s impressive spread of dessert and freshly made gelato that remain consistently excellent.
While you’re at Regent Singapore, pop by Dolcetto by Basilico for the stunning La Sfera al Pistachio –luscious pistachio cream encased in a chocolate sphere.
The painstakingly and meticulously crafted La Sfera al Pistachio is limited to 12 pieces a day. A must-try!
For reservations, book online at Chope for instant confirmation anytime of the day and any day of the week.
Savour The Seasons, Monday to Sunday, 6.30pm to 10pm, $82++ per guest
Basilico, Level 2
1 Cuscaden Road, Singapore 249715
Tel: (65) 5725 3232/3