It’s no secret that Garibaldi is one of our favorite Italian Restaurants.
And we were delighted when we found out that for Chinese New Year, there would be an exciting innovative menu too, for those who celebrate the auspicious year of the Snake. It’s been a long time since Italian Asian fusion cooking has promised thrills of this sort.
With a more Asian focus on Mandarins and scallops, Garibaldi’s Chinese New Year menu offers dishes like scallop and cherry tomato spiedino with sweet corn and wild trout caviar, seafood soup with prawns, clams, squid and octopus, angel hair pasta with scallops and butter fried pike fish on mushroom guazzetto and Mandarin flavoured roasted Belgian endive. I love the fact the the cuisine is always fresh and innovative. Though it is still Italian, it has a distinctive Chinese theme just for the Chinese New Year. And for dessert, folks who love Mandarin oranges, that symbolize luck, good fortune and positive energy will not be disappointed. The Mandarin yoghurt cake on crushed chocolate biscuits with roasted hazelnuts is a must not miss. These dishes can be ordered individually or as a five-course set menu, and is priced only at RM198. It will still run for this week, so have no fear, just head on down to Garibaldi for a spectacular meal of Mandarin and Scallops. This auspicious Chinese New Year Menu is priced individually at around RM25-RM129 per dish or, as a five-course meal, at RM198 per person, without wines. If you decide to have wines, add on another RM100-150 more, per head.
the amuse bouche of tomato gelatin with buffalo mozzarella, aged balsamic vinegar and basil paired with Prosecco
scallop and cherry tomato spiedino with sweet corn and wild trout caviar on a butter dill sauce paired with Prosecco
seafood soup with prawns, clams, squid and octopus served with garlic crouton and seared scallop paired with the Pinot Grigio Colterenzio
love the fresh scallops and octopus.. goes terrific with the buttery garlic – herb bread
Pinot Grigio Colterenzio
angel hair pasta with scallops on asparagus cream and shaved black truffles paired with the Pio Cesare Gavi
Pio Cesare Gavi
butter fried pike fish on mushroom guazzetto and mandarin flavoured Belgian endives and smoked caviar paired with the Pomino Bianco Frescobaldi
Pomino Bianco Frescobaldi
And with Valentine’s Day just round the corner, love and romance is in the air. At Garibaldi, a sexy vibe in the form of a 5 course menu, is what awaits you lovebirds out there for Valentines. Book now, for a cosy session where aphrodisiac ingredients take centre stage. The Valentine’s menu includes, Angel Hair with Tasmanian Osyter and Sevruga Caviar, Poached Eggs on Cannellini Bean Puree with Cheese Fondue & Black Truffle, to start off, then followed by Homemade noodles and Zucchini Flowers. As mains, choose between the Seared Mediterranean Seabass with almond crust on Chardonnay Stewed Green Apples and Rosemary Potatoes or Grilled Black Angus Beef Tenderloin on Truffle Cream Polenta and Porcini Gravy. End with the Raspberry Cobbler on Orange Cream with White Chocolate and Banana Mousse for dessert. This romantic Valentines menu is priced at RM238++ per person, without wines.
Poached Eggs on Cannellini Bean Puree with Cheese Fondue & Black Truffle that was paired with the Pinot Grigio Colterenzio
Sous Chef Andrea Genio shaves the truffle
Strong infusion of truffle flavour, from generous chunks of black truffle, over runny yolk .. wow. It doesn’t get better than this.
Grilled Black Angus Beef Tenderloin, Gorgonzola on Truffle Cream Polenta and Porcini Gravy that was paired with the Castello Banfi Belnero
medium rare.. bloody succulent!
Castello Banfi Belnero.. one of my favourite wines..
Made predominantly from Sangiovese, this wine pays hommage to it’s name .. Belnero means “beautiful dark one”. How sexy is that? The aroma of the wine is the first thing that strikes you – it has cherry flavours and a long finish, with ripe silky tannins. Perfect for the rich tasting gorgonzola upon the meaty steak. A great pairing, if I ever had one.
Chatting with Executive Chef Giuliano Berta who hails from the region of Garda Lake (Lago di Garda),a popular holiday destination in Nothern Italy
Chef says that Garibaldi’s philosophy is to bring something new and exciting to the table, that you don’t see in other restaurants, for both Chinese New Year and Valentines, but keeping the integrity and freshness of the ingredients at all times. Some items will only arrive on the day of Valentines, to keep up with the quality of the food.
G22, Bangsar Village 1,
Jalan Telawi Satu,
59100 Kuala Lumpur Tel: 03 2282 3457 Website: http://www.garibaldi.com.my/