Since its opening, Gattopardo has always thrived comfortably in Sicilian-style cuisine lead by multiple award winning chef Lino Sauro and his capable kitchen team. To this day any new additions to Gattopardo’s menu are no different, reflecting exciting new inspirations from chef Lino’s bevy of culinary experiences while holding true to his roots in Sicily, showcasing the flavours and freshness of the produce in every dish. It is no wonder why Gattopardo’s loyal following of regular diners have been increasing year on year. Housed in a elegantly furnished pre-historic pre-war shophouse, with sittings over two floors making Gattopardo the choice destination for both corporate and private dining.
Gattopardo 2nd Floor Dining Hall
An amazing starter is Yellow Fin Tuna from sustainable sources marinated in anchovy essence with fresh creamy Uni (Japanese sea urchin), adorned with dehydrated raspberries and caper leaf. A delectable dish that taste like the sea, with umami added well balanced with the raspberries’ dry sweetness and caper leaf muted sourness.
Yellow Fin Tuna, Japanese sea urchin, raspberries, caper leaf
The Calamari from Japan that followed is perfectly grilled topped with a luscious and refreshing mix of chopped tomato, onions and coriander salad. Sweet fennel is added for that aromatic herb finish. A simple yet thoroughly enjoyable dish.
Calamari, sweet fennel, tomato, coriander salad
Next comes a true test of an Italian restaurant, it’s pasta course and Gattopardo sets the bar high in this regard with home made Tagliolini pasta mixed in a rich bottarga sauce made traditionally from salted, cured grey mullet fish roe. A generous serving of Japanese sea urchin accompanies this dish further enhancing the deep tantalising flavours.
Tagliolini, Japanese sea urchin, bottarga sauce
Outstanding mains is Barramundi, grilled Kuhlbarra barramundi fillet on a bed of Sicilian caponata (slow cooked zucchini, onion, tomato along with other vegetables) and nutty pistachio sauce. The fish is well cooked yet ultra moist and tender to the bite with a nice crunch coming from the crushed pistachios. Simply divine.
Barramundi, Sicilian caponata, pistachio sauce
For that sweet ending try Cannolo, crispy wafer with coffee infused ricotta cream filling and prickly pear pearls, best eaten with the scoop of pistachio ice cream. A truly authentic Sicilian dessert.
Cannolo, ricotta cream, prickly pear pearls, pistachio ice cream
If you are one who prefer to leave it to the chef to decide and surprise you with a bespoke menu, choose from the four or six course degustation menu that comes with optional wine pairing. Gattopardo serves an extensive list of fine wines, spirits, Italian beers and cocktails to match many of the dishes served.
ADDRESS:
34 Tras Street, 079026
PHONE: 9325 8843
WEBSITE: https://www.gattopardo.com.sg/