Transport yourself to the food streets of Catalonia with the new Chef’s Menu artfully crafted by Executive Chef Marti Carlos Martinez at Restaurant Gaig! For lamb enthusiasts, savour the nose-to-tail cultural lamb dishes of Catalonia.
An homage to Catalan’s iconic treats and Sunday fun, you will enjoy the trio of canapes available on the tasting menu. Reminiscent of Chef Marti’s favourite sandwich, marvel at the thinnest fuet sandwich, paper thin filo pastry with a pork cold cut and grated tomatoes to have a refreshing start. A burst of flavour, this unique take on combining bustling Catalan weekend catch-ups over vermouth, chips, olive and shellfish into one crispy bite is definitely worth looking forward to! The Sunday’s Vermut is a potato cone-shaped shell packed with cockle purée, vermouth and olive pearls. As for the third and final canape, bite into the Surf and Turf Taco, made from Ossobuco, a less common cut of lamb.
Paying homage to mar i muntanya, start your meal off with the Lamb Leg Ravioli & Scampi Broth. For main courses, dig into the Lamb Rack with Idiazábal Cheese Sauce. The sizzling roasted lamb rack is further elevated by the tangy and smoky farmhouse sheep cheese.
Ending your meal with a bang is Orange Dessert, a creative approach towards presenting oranges in multiple ways, from a sorbet to pearls to candied bits. Coupled with a mandarin carrot sorbet, carrot sabayon and egg yolk ice cream, you are sure to enjoy an indulgent and satisfying meal!
For reservations and enquiries, visit singapur.restaurantgaig.com.
