Snippets: Basilico at Regent Singapore | Brand new Basilissimo menu for the year

Posted on February 16, 2016 by theRantingPanda in Snippets

What’s new: We have seen through Basilico’s gastronomic year-long dining menu previously, and we are excited that the brand new dining offerings has started this year. Executive Sous-chef Angelo Ciccone and Basilico Head Chef Luca Beccalli draw their inspiration this year from the mountains and seas of Italy to showcase a diverse menu in each quarter of the year.

What to expect: This three-course Basilissimo (The Best of Basilico) dinner includes an appetiser and dessert buffet, and an à la carte main course. A list of fine Italian wines has also been selected to perfectly complement the dishes on the menu.

The highlights: From January 25 to April 3, the focus is on the flavours from the mountains (Appennini – Apennine Mountains), showcasing characteristic regional specialities of the Italian peninsula, covering Central Italy from the northernmost to southernmost parts. Mains choices include the squid ink risotto with cuttlefish and green pea ragout with shallot sauce; or the roasted pigeon in parchment paper with seasonal roast-baked vegetable, and more.

The presentation of the squid ink risotto has a strong visual appeal.

Similar to the squid ink risotto, it is not hard to notice the use of greens by the chef in the execution of the roasted pigeon dish to create a well-balanced flavour.

For dessert, we love the crispy chestnut honey bignè – deep-fried choux pastry.

In the second quarter from April 4 to July 3, diners can expect a menu line-up highlighting flavours from the East coast of the Italian peninsula (Adriatico – Adriatic Sea). Chef’s homemade beetroot gnocchi with Boston lobster and asparagus cream; and the grilled sea bass and octopus with crispy squid ink risotto cake, roasted green olive and spicy Datterini tomato sauce.

The grilled sea bass and octopus has a strong ocean theme in its presentation.

Dessert selection include the likes of the Almond tartlet with homemade cherry compote and lemon meringue.

The buffet spread: You can’t miss out on the wide spread of the appetiser and dessert buffet, which I always look forward to having while waiting for the mains. From a wide range of salads, dry meats, cheese selection, smoked meats, to the home-made pastries and gelato, you are bound to find a favorite here.

The three-course Basilissimo is available at S$88++ per person, or S$123++ per person inclusive of two glasses of house wine (* wine pairing option is also available).