il Lido Singapore: New Spring menu with a mirage of flavours
If you haven’t been to renown il Lido in Sentosa for awhile, do pay it a visit. There’s an interesting new Spring menu available till end June 2014. Founder and Chef Beppe De Vito, also one of the pioneers behind Garibaldi, is acclaimed by critics for his “creative Italian food with soul and substance”. For il Lido’s new Spring menu, Chef Beppe has re-interpreted familiar Italian classics using innovative cooking methods and freshest spring harvest ingredients. The food delights with its mirage of flavours, the dishes are creative though might not seem very ‘Italian’. Another highlight dining at this Italian restaurant is the service. Besides the helpful and attentive service staff, affable Chef Beppe or his six Italian chefs will personally serve and introduce the dishes to you.
Try the flavoursome bread basket with balsamic dip while you wait your food. Chef Beppe could come by and surprise you with some small amuse bouche treats too. The star starter is the Octopus, White Corn, Nduja ($29), a modern take of an age-old Venetian recipe. Savour the big juicy pieces of chewy octopus nicely paired with flavours of Nduja and white corn. Chef Beppe recommends the Crab, Sea Urchin & Sweet Peas ($35) as this being currently the best season to enjoy sea urchin and sweet peas at their finest flavours. This inspired pairing of Crab with Sea Urchin and sweet peas makes for a tempting dish, the strong taste of sea urchin is nicely balanced with the sweet crab and peas.
For the mains, the Veal Saltimbocca, Sweetbreads, Rice Polenta ($49) is a a updated famous Roman dish of contrasting flavours and textures. Juicy veal tenderloin with crispy deep-fried sweetbreads and savoury parma ham rounds served on a bed of light saffron risotto mousse. Though duck is more synonymous with French cooking, duck lovers will enjoy the Smoked Duck, Blood Orange, Artichokes ($48). The duck is smoked just perfectly that the meat is still juicy and flavoursome. If you’re craving for the unusual salt crusted Seabass you had in Italy, try iL Lido’s Salt Crust Baked Seabass, Lemon & Caper sauce ($45). The sea bass is exquisitely prepared, cooked fully crusted in sea salt then wheeled to your table where they break the salt and serve up the fish deskined and deboned for you. The sea bass is fresh and moist complimented by the refreshing Lemon and Caper sauce, a must-try for fish lovers.
Some interesting pastas creations include the Raviolone and White Asparagus ($38), where you’ll get a big piece of raviolone topped with an egg yolk. The rich flavours of the dumpling-like raviolone stuffed with delightful ricotta cheese is nicely paired with the crispy white asparagus. The Linguine, Sturgeon and Smoked Caviar ($45) is a real treat with its generous serving of caviar. The linguine is nicely coiled up and sits on a bed of squid ink sauce. Unlike most squid ink pasta dishes, the squid ink sauce here is not too overpowering, Chef Beppe uses the best pasta and you will find the linguine has a nice bite and doesn’t stuff you up.
It never ceases to amaze how many variations of Tiramisu, the most iconic Italian dessert, can have. Chef Bepp’s current version, Tiramisu Moderno ($18) is not to be missed. Served in a big martini glass on a generous bed of fragrant cocoa with crunchy cocoa beads inside, this ‘deconstructed’ tiramisu is an absolutely delicious mousse decadence. Dig all the way to the bottom to enjoy the ice cream delight.
Other new items include Green Asparagus and Truffle Casserole, Egg Confit ($28); Beef and Goose Liver Lasagna, Tomato Emulsion ($39); Truffle and Veal Ravioli, Carmigiano Cream ($38); Sole Fish and Lobster Knuckles, Trombette Zucchini, Hazelnuts ($49). There is also a degustation menu ($98) available with delights like Goose Liver, Bone Marrow Crusted Angus Beef Tenderloin, Black Cod with asparagus and sea urchin Sabayon. To sweeten the deal, il Lido is also a participating restaurant of the Palette card program.
Sentosa Golf Club, 27 Bukit Manis Road, Singapore 099892
Tel: 6866 1977
Opening Hours: 12pm to 2:30pm, 6:30pm to 10:30pm (Tue – Sun)
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