Back to Gilda for dinner last night to celebrate a foodie friend’s birthday. Stellar cooking as always from owner-chef Ahmad Suffian Salim.
Caramelized onion mousse, with sourdough toast.
Tomato medley, lychee, pickled jalapenos, mung beans, and seasonal greens, with soy vinaigrette.
Grilled tiger prawns, XO bearnaise, Asian slaw, peanuts and tamarind dressing.
Snapper ceviche, butternut puree, nuoc cham, tiger’s milk, apple, crispy shallot, corn kernels, and Thai basil. Served with tempe chips.
Wagyu tartare, peanut butter-gochujang, jicama, shiso, egg bottarga and baguette chips.
Charred cabbage, cashew cream, capers-sultana butter, walnuts.
Lamb ragu penne rigate, kale, gremolata, almond and aged parmesan.
Prawn linguine, anchovy butter, cherry tomatoes, pangrattato, with prawn-chilli oil gremolata.
Grilled chicken, herb butter stuffing, braised leeks, orzo, cranberries and pinenuts.
Angus sirloin steak, burnt onion jus, rösti, and labneh, with beef fat vinaigrette.
Very good meal - one could actually sense that the chef is in his element today: a couple of the dishes actually tasted better than during our previous visit a week ago.
