Situated in the heart of Singapore's Arts District and also a ground floor tenant of Hotel G Singapore is Ginett Restaurant & Wine Bar which houses a contemporary all-day dining concept, offering superb french wines and hearty European fare since February 2017. Helmed by the acclaimed chef Sylvain Royer and also sister to the popular Scarlett Restaurant & Wine Bar in Bangkok and Hong Kong, expectations were naturally high.
Their delicious gourmet offerings are constantly refreshed to excite taste buds, and this November, an all new Fizzy Citrus Fiesta menu was introduced, rolling out a variety of exquisitely curated citrus infused dishes and mixes. Available till 2 January 2018, the new citrus menu features new appetisers, mains and desserts, not just gorgeously plated in a burst of refreshing, zesty flavours and vibrant colors, but also a boost to the nutritious well-being of diners as well.
Burrata Cheese 4/5
For starters, we had the Burrata Cheese ($32) which comes with green salad and mixed citrus garnish. While the burrata cheese boasts a soft, creamy texture, the beetroots added a nice crunch to the dish and the watermelon cubes had a subtle sweetness which balances the citrusy dressing.
Smoked Salmon Celeriac salad 4/5
The Smoked Salmon Celeriac Salad ($30) features smoked salmon and blood orange slices sitting on a bed of celeriac salad. Most may not be familiar with the celeriac, which is actually the root portion of the celery. It has a crunchy texture with a subtle sweetness and juiciness that goes well with the smoky, slightly salty smoked salmon, and sourness of the orange slices.
Pork Belly with Kaffir Lime Leaves 4.2/5
Moving on the mains, we had the Pork Belly with Kaffir Lime Leaves ($36) which comes with a side of pumpkin mash. With a thin layer of crisp skin on the outside, the tender pork belly had a nice ratio of fats and meat, albeit slightly tough when biten into. Perhaps the flavour of the pumpkin mash is too light to add any distinct dimensions to the taste of the pork belly but the kaffir leaves and little buds of plums lends a nice citrusy flavour to the dish.
Pan Seared Scallops 4.5/5
The Pan Seared Scallops ($36) comes in huge juicy pieces of scallops, perfectly seared to bring out its freshness. A classic yet ingenious combination with a bed of soft velvety mashed potatoes, the addition of pomelo salad further lifted the entire dish with a citrusy flavour that is a perfect complement to the rest of the ingredients.
Citrus Lemon Tart 4.2/5
To end off the meal, we had the Citrus Lemon Tart ($12) for desserts which comes in the form of a deconstructed lemon tart. A huge dollop of meringue sits centerpiece on lemon curd with smaller dollops of meringue nicely piped around. Pieces of crisp and buttery tart shells are placed around the dish for a “deconstructed” feel. The meringue – almost similar to the taste of fresh cream, light, soft and airy with a subtle sweetness. It was a well balance of flavours when paired with the tangy lemon curd. The sourness is non too cloying as well.
Grapefruit Sour Sangria 4/5
Besides the delectable mains, you can also indulge in cocktails specially concocted with a fizzy kick by mixology talents. We had the Grapefruit Sour Sangria ($16/gls) which boasts a strong citrusy flavour with a slight bitter aftertaste. A few orange slices are added to balance out the tartness of the grapefruit, making this drink a refreshing one.
Gin Fizz 4/5
The other cocktail on the citrus is the Ginz Fizz ($16/gls) is a classic mixed drink with a very light, sour citrusy note that settles well on the palate.
Australian Angus Beef Ribeye 4/5
Apart from the new citrus menu, we also had the Australian Angus Beef Ribeye ($42/300g) from the Charcoal Grill signature selections, served with crispy and fluffy potato wedges. Done medium rare, the steak was seasoned simply with salt and pepper, and grilled to a nice succulent texture on apple wood charcoal, delivering an excellent tenderness and juiciness in every bite. While the accompanying sauce may be a tad too salty, having the well-seasoned steak by itself already suffices as an enjoyment on its own.
The Profiteroles ($12) features light chewy choux pastry shells, encasing huge dollops of creamy vanilla ice cream in between and complete with a generous drizzle of rich chocolate sauce from an accompanying small jug. A simple platter of desserts, yet well-executed and impressionable. Probably one of the most popular desserts in the restaurant. There were quite a number of tables ordering the same dish as well.
The restaurant also features an extensive menu for their weekdays’ lunch set, ladies night on Tuesdays where every group of 4 ladies gets a free bottle of rose or sparkling wine, as well as their weekends ala carte T.U.F. (Till U’re Full) brunch at only $42 per pax, where diners can choose from their wide selection of eggs, roasted meats and vegetables. Do note that their ongoing Fizzy Citrus Fiesta menu is only available till 2 January 2018. With so many menu options and dishes available, diners will be spoilt for choices over at Ginett.
Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.
Ginett Restaurant & Wine Bar
Hotel G Singapore
200 Middle Road
Tel: +65 68097989
Nearest MRT: Bencoolen (DT Line)
Breakfast: 8am - 11am Daily
Lunch: 11am - 3pm (Mon-Fri)
Brunch: 11am - 4pm (Sat-Sun)
Dinner: 6pm - 12midnight (Sun-Thu), 6pm - 1am (Fri-Sat)
1) Alight at Bencoolen MRT station. Take Exit A. Walk to junction of Middle Road and Bencoolen Street. Cross the road. Turn left and walk down Middle Road. Walk to destination. Journey time about 5 minutes. [Map]