Grill 582 is not the place to study the latest contortions of molecular haute cuisine. But it is exactly the place for anybody who needs to recharge by plugging straight into a nice, juicy steak or straight-out-of-the-ocean-fresh seafood.
With an open concept kitchen, manned by just two staff, it is a marvel that Chef Siti Arini Darsom kitchen reliably bangs out solid, flavorful food that casually integrates fresh ingredients with Western ideas.
It wasn’t a terribly packed night, and so the service was prompt and the sommelier was extremely helpful, choosing the right wine-food pairs for us that night. Perhaps that’s why there wasn’t that many staff in the kitchen either.
With a contemporary, minimalistic design, polished tiles and hardwood floors one can opt to sit in the main dining area, or for a more cosy setting, you can opt for the private dining room ensconced in a corner, with gorgeous shelves running up the side walls, holding wine bottles and glittering glassware.
We quickly selected several dishes for dinner, and since Grill 582 had recently launched its first Wine Program, featuring a variety of wines from regions across the globe, we decided to give their wine pairing a go.
the ever so talented Chef Siti Arini Darsini
Apparently the restaurant’s cellar had 130 selections under a single roof, and for the first dish, the Pan Seared Scallops, was chosen to be paired with the 2012 Penfolds Private Release Chardonnay.
These U.S Scallops were succulent specimens and exceptionally fresh, and might have even been good enough to eat raw. They were deliciously sautéed and tossed with an invigorating citrus dressing and each had a different topping – Tomato Salsa, Mango Salsa and Chili Salsa. The wine that had aromas of melon and a rather creamy palate was a great match for this seafood starter.
Next up, Pan Fried Foie Gras on toasted bread, Puree of Cranberries, Crème Fraiche, paired with the 2010 Dr Loosen Riesling Qualitatswein.
The tart and tangy Cranberries foiled the richness of Foie Gras to fabulous effect in this luxurious second starter. I love it when the Foie is sliced into a respectably thick slab, and seared in a hot skillet to a perfect medium rare. What goes into your mouth semi-solid ends up slowly melting away, coating your tongue in a wash of flavor and fat, only to be tempered by a quick sip of the fresh, fruity Dr Loosen Riesling Qualitatswein. Another well executed food-wine pair.
Top marks for presentation of this dish – the Scottish Smoked Salmon, Toasted Muesli Bread served with Grated Egg, Chopped Shallots and Gherkins. Deep smooth flavours, and a lingering smoky taste brought back memories of past travels to ye ole Scottish smokehouses – super tasty stuff.
Steaks are really the highlight of dining at Grill 582, and something like this Wagyu Tenderloin right here, is why, I could never be a vegetarian! The steak was absolutely, positively, the most unctuous & buttery-textured meat on earth. Served with Sauteed Spinach, Cream and Bubble and Squeak, it was simply divine.
Our Wagyu Tenderloin was paired with the Concha Y Toro Casilolero del Diablo Merlot, and this big, structured red did our mains from the grill justice. It had luscious fruit flavours of cherries, soft tannins and an oaky finish.
The selection of Reds for that night
Grilled Yellowtail King Fish served Sicilienne Style with Kalamata Olives and Capers and Whipped Potato, paired with the 2009 Ohau Wines Ohau River Pinot Nior
The next dish was not one of my favourites. I found the fish overcooked and too salty. The Kalamata olives made it all the more salty and I had trouble finishing the Grilled Yellowtail King Fish. The wine pair was just so-so for me – I felt it exacerbated the fishiness of this dish.
Then there was the Grilled King Prawn paired with the 2009 Lamole Di Lamole Chianti Classico DOCG
Loved the presentation of this dish and the fresh salad that came with it was ever so pretty! The King Prawns, cooked al dente, and served with Ginger, Mango Salsa, Rocket Leaves & Parmesan Shavings, were a definite winner. However, though this wine was a classic from Tuscany, I wasn’t crazy about how it paired with the King Prawns. The 2009 Lamole Di Lamole Chianti Classico DOCG possessed dusky graphite shaving bitterness which just didn’t complement this seafood dish at all. A shame really, because the dish was so good on its own.
Whether you’re craving for Wagyu Steak, air-flown New Zealand sole, or succulent scallops, Grill 582 as the name suggests, is a great place to visit for the grill. It all adds up to a worthwhile restaurant to visit for a great steak, fresh seafood as well as exciting international wines.Follow me on Instagram : @agentcikay
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