Grissini, the Italian restaurant at Grand Copthorne Waterfront Singapore, has reopened to the public after closing for a few months following the circuit breaker. For now, the restaurant will be open for lunch on Fridays and for both lunch and dinner on Saturdays and Sundays.
In line with the reopening, Grissini has changed about 80% of its menu to showcase new dishes for the discerning diner. Highlights include pasta prepared a la minute by the culinary team, a condiments cart for your bread, pasta or pizza as well as fresh bread that is made inhouse.
For cheese lovers, the Burrata Pugliese (S$24) delights with its creamy and soft interior.
Grissini prides itself with using actual mushrooms for its Mushroom Soup (S$12) rather than some concentrate and it shows with mushroom bits adding a bit of texture and substance to the broth.
The Whole Seabream (S$98) brings to mind holidays along the Italian coast, where seabream (known as Orata in Italian) heavily features in the menus of those seaside restaurants. Here, it is cooked in the same way – baked, surrounded by vegetables and topped with lemon. The meat within was delightfully tender.
The Lobster Linguine (S$38) was a highlight – mainly due to the pasta and the tomato sauce and lobster bisque mixture. Extremely chewy and al dente, the pasta reminded me of a firmness that I only witnessed in Italy itself. I would imagine the other pasta dishes in Grissini to be just as good. The lobster was adequate. I couldn’t help but scrape off whatever that remained of the lobster bisque + tomato sauce combo.
If you want to generate some excitement in your table, go for the rather intimidating Australian Tajima Wagyu Tomahawk M5 (S$188 per kg). While it can be argued that steak can feature heavily in just about any cuisine, for Grissini they truly do it the Italian way. The beef comes generously flavored with rosemary giving the meat that extra fragrance. Grissini’s meats are grilled over the Josper oven with apple wood.
I personally have fond memories of the tiramisu at Grissini so the Chef’s Freshly Made Signature Tiramisu (S$16) certainly did not disappoint. It possessed just the right balance of bitterness from the coffee liqueur. This is actually one of the few things they retained in the menu. For something more theatrical, there is the 65% Chocolate Mousse in Chocolate Sphere (S$26) which melts as the staff member pours over hot chocolate over the sphere.
Grand Copthorne Waterfront Singapore
392 Havelock Road
Friday, 6 to 10PM
Saturday and Sunday, 12 to 2:30PM; 6 to 10PM