We are back at Monte Risaia, an Omakase restaurant serving Japanese inspired Italian cuisine. Helming the kitchen is Executive Chef Taizo Yamada, a creative chef with an avid passion for Italian cuisine that has been at Monte Risaia since its opening in 2019.
This time, we get to try their $98++ Omakase Menu, which consists of 3 Antipasti, Pasta, Carne and Dolce.
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| The Menu |
Most of the cooking during dinner service is done by Chef Taizo. If you are seated at the Chef’s Table, you will be able to see him preparing all the savoury culinary delights from start to finish (except for dolce / dessert). To set the mood, our dining experience is serenade with light jazz music in the background.
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| Executive Chef Taizo Yamada |
We started our omakase with Wagyu ham with Burrata Cheese appetizer. A nicely plated dish, with burrata cheese as a base, topped with sliced wagyu ham and finished with shaved parmesan and celery leaves. The dish has a creamy texture, followed by lightly salted wagyu ham and umami parmesan cheese. A nice start to the meal.
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| Wagyu Ham with Burrata Cheese appetizer |
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| Wagyu Ham with Burrata Cheese appetizer |
Served together with the 1st appetizer are homemade bread, olives and olive oil. The bread is soft and bouncy, while the green olive is light and not overly salty.
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| Homemade Bread, Olives and Olive Oil |
The next appetizer is Lobster Bisque Cartoccio Style. I’ve just learned that Caroccio means wrapped in baking paper and baked in the oven. While the lobster bisque base is prepared in a pot or saucepan, the clams and finishing touch are done, wrapped in the baking paper. The lobster bisque is delicate and smooth but not overly creamy. Most of the lobster bisque that I tried has that bitter end from the sherry when you sip the soup. However, I don’t taste that bitterness here.
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| Lobster Bisque Cartoccio Style |
While the flavour is delicate, it is still packed with lobster flavour. The clams add sweetness and chewy texture to the bisque. I use half of my bread to soak up the soup and polish off the broth. Delicious!
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| Lobster Bisque Cartoccio Style |
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| Lobster Bisque Cartoccio Style with Homemade Bread |
The final appetizer is Japanese Chiayu Confit. Chiayu also known as a sweet fish, looks like shishamo fish. It is cooked in oil and topped with chives. When you bit into the fish, the flesh tasted sweet. However, once you bit into the bones (yes, you can eat the bones), there is a touch of bitterness coming from the fish. Not something that I will order separately.
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| Japanese Chiayu Confit |
Our pasta dish is Signature Triple Dashi with Shiso Leaves Pasta. This simple looking pasta is definitely not simple at all. The sauce base uses three types of dashi: hamaguri dashi, Kani dashi and konbu dashi. Once the pasta is boiled almost reaching the al-dente point, it is transferred for the second part of the cooking with the triple dashi base.
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| Signature Triple Dashi with Shiso Leaves Pasta |
The al-dente pasta absorbs the sweet, umami and tangy stock and is packed with the robust tomato flavour. The Shiso leaves provided a refreshing finish to the pasta. I just wish there was more or even portion can be doubled.
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| Signature Triple Dashi with Shiso Leaves Pasta |
Carne is Roasted Beef Tenderloin. The beef tenderloin is roasted to the point of rare. It is then sliced thinly and plated with tomato base sauce cooked with chicken cartilage. Balsamic vinegar is drizzled across the plate, to introduce a sweet tangy flavour, while the shaved parmesan added the umami finishing.
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| Roasted Beef Tenderloin |
The beef is juicy and succulent, while the chicken cartilage adds a crunchy texture to the dish. Since the plate is heated before serving, my last few pieces of the sliced beef become medium rare.
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| Roasted Beef Tenderloin |
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| Roasted Beef Tenderloin |
Dolce / dessert is Genmaicha Gelato topped with blueberries, strawberries and gooseberry. A lovely rice tea flavour sorbet. It is light, refreshing and not overly sweet. The acidity from the berries helps to counter the heavy dishes in the omakase.
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| Genmaicha Gelato topped with Blueberries, Strawberries and Gooseberry |
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| Genmaicha Gelato topped with Blueberries, Strawberries and Gooseberry |
To accompany your dinner, you can also choose Free Flow alcohol pairings consisting of Italian Beer, Italian Prosecco, Italian red wine and Italian white wine. Price starting from $48++ for 90 mins / $60++ for 120 mins / $70++ for 150 mins.
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| Free Flow Alcohol Pairing |
LD started with the bubbly prosecco as the 1st glass followed by the Italian red wine for the carne.
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| Italian Prosecco |
Overall, we are glad to return to Monte Risaia. The dishes are well executed and watching Executive Chef Taizo Yamada preparing our meal is part of the wholesome experience. Saluti!! Kanpai!! Cheers!!
Thank you Jennifer Yeo Consultancy and Team Monte Risaia for hosting us.
Food: 8/10
Value: 7/10
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $81 and Above
Monte Risaia
59 Duxton Road
Singapore 089523
T: +65 6970 0067
IG: @Monte.risaia.sg
OH:
Mon – Sat: 12.00 – 14.30; 18.00 – 22.30
Closed on Sunday
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