Gattopardo Ristorante Di Mare
Partner Restaurant
Partner Restaurant
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Chef Lino Sauro’s contemporary Italian and Mediterranean cuisine Gattopardo Ristorante di Mare has made a comeback with its reopening of their restaurant at a brand new location – 34/36 Tras Street. Gattopardo’s new move has be accompanied with a slight change to their old identity: the ‘Italian Grill and Pizza Bar’ tagline will be replaced with ‘Ristorante di Mare’, which translates to “Seafood Restaurant”. This new identity goes back to the roots of Chef Lino’s culinary style with dishes inspired by South Italian seafood. “Seafood has always been the soul and life of South Italy. It is in our hands to preserve this way of life by using only sustainable seafood at Gattopardo. At the end of the day even the smallest things we do make a big difference.” – Chef Lino Sauro A key feature is a seafood counter located on the first floor which showcases a diverse range of Gattopardo’s sustainable seafood offerings, which are sourced from MSC Sustainable Seafood Certified fisheries. Fans of Gattopardo’s signature dishes won’t be disappointed as there will also be some of Chef Lino’s signature dishes from the old menu such as the ‘Risone Pasta with Braised Octopus and Bone Marrow’, Gattopardo Signature Seafood Stew and the ‘Mediterranean Salt baked Sea Bass.’ |
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| Address: | 34 Tras Street, Singapore 079026 |
| Tel: | +65 6338 5498 |
| Email: | reservations@gattopardo.com.sg |
| Website: | Click here to view |
| Cuisine: | Italian |
| Resident Chef: |
Lino Sauro |
| Hosted Guest: |
Earl Giuseppe Tasca d'Almerita |
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Events Information Tuesday 14 April 2015 Awards of Excellence Presentation Ceremony & World Gourmet Summit Opening Reception Wednesday 22 April 2015 WGS Apero at Bowers & Wilkins @ Millenia Walk Grand Hall Featured Activities Friday 10 April 2015, 7:00pm - 11:00pm A Classic Gastronomic Journey across the Italic Peninsula $158++ per person
a classic gastronomic journey across the italic peninsula 2010 brut almerita tasca d’almerita sardegna fondo di carciofo con tartare di scampi, bottarga e pane carasau scampi tartare with artichokes, bottarga and carasau bread 2012 regaleali bianco tasca d’almerita *** puglia polipo glassato agli agrumi con burrata di andria citrus glazed octopus with burrata cheese 2012 chardonnay tasca d’almerita *** sicilia bucatini con le sarde e finocchietto selvatico traditional sicilian noodles with fresh sardines, wild fennel, raisins and pine nuts *** toscana il caciucco di pesce traditional tuscan seafood stew 2011 tascante ghiaia nera tasca d’almerita *** campania orata in crosta di olive e pomodoro mediterranean sea bream fillet with an olive and tomato crust *** lombardia brasato di fassona al barolo con gnocchi alla bava barolo braised beef with creamy potato gnocchi 1998 : 1999 rosso del conte tasca d’almerita *** sorbetto di sambuco elderflower sorbet *** veneto deconstructed tiramisu 2010 diamante passito tasca d’almerita *** sicilia il cannolo di ricotta crispy espresso-infused wafer filled with ricotta cheese, bergamot sauce and pistachio ice cream   |
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