A few weeks ago, we were exclusively invited by the award winning Italian restaurant Bice Mare and Chef Leonardo Maltese from Italy to sample the Degustation Truffle Menu from “then and now” to kick off the Truffle Season.
Truffle as an ingredient by itself is rare and possesses a very high value in the food industry. When we discovered that each of our courses in our menu would contain Truffle in it, we knew this would be a rare opportunity than only few are blessed with, and we were among the lucky few.
It was indeed a pleasure to meet and interact with Chef Leonardo. He created this special Truffle Menu to showcase his expertise on Italian cooking and to take us on a journey from classical to contemporary cooking; to present to us a taste of his native land with a modern touch.
Before we could get our scrumptious off to a start, we were treated to a small ravioli masterclass where Chef Leonardo prepared the most beautiful smoked aubergine and parmesan ravioli!
Our six course included the Capesante prosciutto D’oca con insalatina di pere which in simpler terms are Scallops wrapped in goose ham, pears, pea shoots salad and black truffle. Ofcourse truffle makes everything taste delicious, but we felt it necessary to make a mention of how perfectly well those scallops were cooked. Neatly presented, this dish is definitely one of those which are packed with flavor and texture.
Our next course was one of our favourites! Chef Leonardo presented us with a decadent serving of Burrato with a dollop of buffalo mozzarella cream topped with shavings of black truffle and drizzled of Lorenzo No 5 which is what chef considers the “Chanel No 5” of virgin olive oil
We also had the Risotto Al Tartufo Invernale which is Carnaroli rice with Parmesan cream and not to forget, black truffle. This dish was prepared at the table itself using a giant Parmesan wheel to cool down and coat the risotto. The Parmesan wheel definitely helped elevate the flavor and richness of the dish and went perfectly well with the truffle shavings.
For our third course we sampled the Filetto di Rombo, verdurine croccanti, Tartufo Invernale which is Grilled Turbot fillet served with artichoke, zucchini, carrots, black truffle. The fish was cooked decently however lacked overall flavor, and the truffle felt forced onto the dish.
We also had the Medaglioni di Wagyu con Porcini e Tartufo which is a Wagyu Medallion with wild Italian porcini and black truffle. Safe to say that we cleaned the plates spotless. The Wagyu was perfectly cooked as we asked – Medium Rare and the mushrooms added a nice earthiness to the dish. The truffles definitely gave the entire dish that oomph to make us want a second serving of it.
Ofcourse like all good tastings, we ended this one of a sweet note with a delectable sample of some classic Italian desserts and Christmas sweets. The semi freddo stood out for us as we enjoyed the texture and flavor.
When we were done with our dinner, we were left in awe with how Chef Leonardo passionately demonstrated to us how vital the ingredient of Truffle is to elevate simple dishes. We were also in awe of how he showcased simple Italian cooking and refined it into fine dining caliber, without stealing the essence of the dishes.
Ambience – 4/5
Food – 4/5
Service – 3.5/5
Value – N/A