|Charcoal Grill Steaks @ Ginett Singapore|
Ginett Singapore is a contemporary European restaurant and wine bar located Hotel G. Ginett is a concept by R&B Lab, a recognised restaurants and bar management company headed by Michelin-Starred Chef Sylvain Royer.
|Ginett Restaurant & Wine Bar|
In April 2019, Ginett Singapore introduced A Dry Ager Fridge usually found in a modern steakhouse and specialised butcher. With dry-ageing, the meat goes through a natural stage of tenderising itself with its own enzymes to reach the perfect texture and flavour. The optimum period of dry ageing is between four to six weeks.
|Dry Ager Fridge|
We tried 3 different types of steak to taste the difference between dry aged and non-dry aged steaks. Australian 30 to 36 months Pasture Fed Angus Beef Rib Eye MB3+ (Natural free range, antibiotic and hormone free, $36 for 250 gram); Australian Black Angus MB3+ Rib Eye dry aged for 3 weeks and 6 weeks ($48 for 250 gram)
|Top: Béarnaise, Pepper Sauce and Blue Cheese|
Bottom: Left to Right Australian Black Angus MB3+ Rib Eye dry aged for 6 weeks and 3 weeks;
and Australian 30 to 36 months Pasture Fed Angus Beef Rib Eye MB3+
All of the steaks are grilled on Mibrasa Charcoal Oven, where the steaks will have a nice seared and smoky flavour to it. We started with the non-dry aged beef. In each bite, you can taste the meaty texture of the beef and it has a slight chewiness as the steak is not that fatty. A very flavourful beef.
|Australian 30 to 36 months Pasture Fed Angus Beef Rib Eye MB3+|
For the 3 weeks dry aged Australian Black Angus MB3+, you can taste the juiciness of the steak. Although it is more tender compared to the non-aged steak, there is still a solid bite of meatiness on the steak. Meanwhile, 6 weeks dry aged Australian Black Angus MB3+ will make you go WOW. The meat is juicy and succulent, and as it slowly melts in your mouth the intense flavour of the beef will make you go MOO MOO. Awesome!!
|Australian Black Angus MB3+ Rib Eye dry aged for 6 weeks and 3 weeks|
The steaks come with 3 different sauces Blue Cheese Sauce, Pepper Sauce and Béarnaise. My personal preference is the béarnaise as I like the creaminess in the sauce.
Price includes choice of any 2 sides: Creamy Spinach, Mesclun Salad, Mashed Potatoes, Ratatouille, Mushroom Fricassée, Potato Wedges. We tried the Creamy Spinach, Ratatouille and Mushroom Fricassée. All three are equally good; however, the creamy just stands out for me. It was creamy, delicious and addictive.
Thursday night at Ginett is also known as Oyster Night. Each Fine de Claire oysters (regular price $26 for 6 pcs, $48 for 12 pcs) is selling for $1 on that night. It is juicy and brainy like you can taste the ocean in your mouth.
|12 pcs of Fine De Claire Oysters|
|Fine De Claire Oysters|
For another main, we ordered Scottish Salmon ($32). Nicely cooked thick cut of salmon fillet, the skin is seared until it is crispy, while the flesh remains moist and flaky. The creamy spinach paired nicely with the salmon.
While we are waiting for the main dishes, we were served the sourdough bread. It is crisp and chewy. I suggest trying to eat the bread with creamy spinach. I made it like canapes, the bread absorbs the cream nicely and softens the sourdough as well. Yummy.
|Sourdough Bread with Butter|
|Sourdough Bread with Creamy Spinach Canapes|
by Chubby Botak Koala
It is best to save some space for desserts, they are sublime. We tried Baba au Rhum ($14), Paris Brest ($18) and Chocolate Tart ($12).
Baba au Rhum is light and refreshing. The yeast-risen cake swimming in the middle of vanilla infused rum syrup. The combination of bread like cake with chilled syrup is just light and refreshing.
|Baba au Rhum|
Paris Brest has a nice crispy pastry, filled with delectable hazelnut cream. The nut on top is a bit strong, as the peanut butter taste slightly overpowered the hazelnut.
Meanwhile, the chocolate tart is made from solid dark chocolate. It has a rich chocolate bitterness and nicely balanced with the crunchiness from pecan ice cream. A must try for chocolate lovers.
The décor of Ginett is modern with the bar as the centre of the attention in the room. However, the new dry ager fridge steals some thunder from the bar. The combination of artistic photograph, plants and wine & cheese board made the dining feels like a European restaurant. The service is attentive and friendly.
|Part of the Dining Area|
Overall, it was nice to return to Ginett. The new dry aged steak menu is definitely something to look forward to. I am impressed with the overall dining experience in Ginett. The $1 oyster on Thursday night is indeed a lucrative offer. Cheers!!
Thank you very much to Ai Ling and Ginett Singapore team for the hosting us.
Food & Drinks: 8.5/10
Service: N/A (Tasting Invitation)
Budget per Person: $26 - $50, $51 - $80.
200 Middle Road
Ground Floor, Hotel G Singapore
T: +65 6809 7989
Sun – Thu: 07.00 – 23.30
Fri & Sat: 07.00 – 00.30
Menu is available online
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