This restaurant is one of our visits during Restaurant Week this March. It is basically a week where usually higher-end restaurants serve a 3-5 course meal at fixed and more affordable prices. Lunches go for $25++ and dinners at $35++. For restaurants marked as "premium", lunches are at $40++ and dinners at $55++. For Gaia Ristorante & Bar, their usual 5-course set meal cost $98++, so I felt it was a rather good deal.
The restaurant interior was dark, romantic, and we got the cushion seats as we were a bigger group of 4. The space was rather close to other diners so in a way, we had to keep our voices down.
We were greeted (or rather, my dinner companions were, since I was late) with these crackers and bread. The crackers were like thin keropok, and it was interesting that they had squid ink crackers! The taste was very subtle though. It would have been better if the bread was toasted before served, though with another experience to other Italian restaurants, it seemed to be a common practice not to serve it warm and toasted, pity.
1st course: Veal tenderloin with warm tuna sauce, crispy Sicilian capers
I neglected that one of my dinner companions does not take meat, and another doesn't take beef, so when this arrived, the 4 of us were whispering to one another about offering these servings to the other two of us instead. The waiter apparently caught on, and shortly after, the manager appeared and informed they would try to see if they could serve up something else. Subsequently, the following arrived. We were impressed by the service and initiative.
Hokkaido scallops in saffron cream with a dash of coffee powder
I'm more a seafood-lover so naturally preferred the scallops.
2nd course: Deep fried egg yolk with Parmesan cheese and spinach
Oh look how the egg yolk burst forth! We were intrigued at how this is done.
3rd course: Double-filled ravioli with Parma ham and Parmesan, with white balsamic reduction and white balsamic foam
I generally like all versions of dumplings - Chinese (dumplings), Italian (ravioli), Polish (pierogi), Japanese (gyoza)... You know what I mean. This was more interesting than the usual ravioli as it is double-filled, with Parma ham on one side, and cheese in the other.
Similarly, G doesn't take this, and this time we took the initiative to request for an alternative, and she got this instead: Ravioli filled with cheese
4th course: Roasted black cod with sundried tomatoes, capers and olives sauce, and potato puree
The black cod was nicely done and rolled down your tongue into your throat, and the potato puree was like smoother mashed potato, easy on the palate.
Slow-cooked lamb rack, celeraic puree and sauteed bok-choy
My friend thoroughly enjoyed the lamb rack.
5th course: Tiramisu cloud
This is basically a deconstructed tiramisu.
Poached pear in red wine, yoghurt and star anise sauce, gingerbread chocolate ice cream
The items on the usual ala carte menu look reasonably priced, so I should be back again!
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: 6735 9937
Lunch: Mon - Fri 12pm - 2.30pm
Dinner: Mon - Sat & Public Holidays 6.30pm & Public Holidays
www.gaia.sg
