Gaig & Gramona Oct 2017

On 17 Oct 2017 I attended the Gaig & Gramona dinner with the infamous Robert Rees of Wine Exchange Asia at Gaig Singapore. The dinner was a special event as Carles Gaig was in Singapore from Barcelona.

Carles Gaig’s family has been in the restaurant business with Taberna d’en Gaig since 1869, he took over the business in the 1970’s from his mother. In 1989, after a renovation of the restaurant, Taberna d’en Gaig was renamed Restaurant Gaig, which won a Michelin Star in 1993. Carles himself was named the Best Chef of 1999 by the Real Academia de Gastronomia. In 2004 they closed Restaurant Gaig and opened a new restaurant called Gaig within the Hotel Cram, they also found time in the same year to win the Academia Catalana de Gastronomia’s Best Restaurant of the Year award.

In 2015 Gaig decided to try their luck with a restaurant in Singapore called La Ventana, which I have enjoyed a number of great meals at. In 2017 they moved from La Ventana to Gaig Singapore in Stanley Street, which I really like, especially as it is 2 blocks from my office. The Singapore outpost of Gaig is run by Núria , Carles’ daughter, she does a fantastic job, ensuring that everyone who is lucky enough to dine at Gaig has a very enjoyable visit.

The Gaig & Gramona Menu

Homemade mild pickled oyster

Foie gras in terrine with crispy corn

Tuna and watermelon tartar with its dashi broth

Fresh scallop, cauliflower, radish and cornichon

Porcini mushroom cannelloni with truffle sauce

Deer loin with sweet potato and pepper sauce

Mint-chocolate

The Meal

First Course

Homemade mild pickled oysters. 

The pickle was light, enhancing the flavour of the oysters, but without any “fishyness”. Great start to the meal.

Foie gras in terrine with crispy corn.
The combination of the foie gras and corn was inspired, lots of flavour and I really liked the crunch and texture that the corn added. Probably the best foie gras I have had.

Second Course

Tuna Tuna and watermelon tartar with its dashi broth.
A very enjoyable combination. Cured tuna and watermelon pieces perched on top of a seaweed wafer, separating the tuna and watermelon from the dashi. To eat this you attack from the top mixing the pieces of tuna and watermelon with the dashi, great combo of flavours and textures. Amazing! This dinner just keeps getting better!

Third Course

Fresh scallop, cauliflower, radish and cornichon.
Another amazing dish, loved the mix of flavours. Dinner just keeps on improving.

Fourth Course

Porcini mushroom cannelloni with truffle sauce. 
More awesomeness. I usually have the cannelloni with meat, but might have to reconsider my choice the next time I am at Gaig. Another great mix of textures and mix. This was shaded by the scallops.

Main Course

Deer loin with sweet potato and pepper sauce.
This was the best dish of the lot, go the Kiwi deer in the headlights. I think that the pepper had been smoked, the deer was cooked perfectly, medium rare, on a bed of sweet potato mash.

Dessert

Mint-Chocolate
Another, very enjoyable, dish. A simple, tasty dish, a great way to finish off the dinner.

The Wine

wdt_ID Photo Wine
1 >
2012 Bass Philip Crown Prince Pinot Noir
Gippsland, Victoria, Australia

Opaque deep ruby red in colour. A bit of barnyard funk on the nose, just adds to it. On the palate is smooth and balanced, with savoury tannins and a medium long finish.

Great wine, drinking well now, IMHO, I don't believe this should be left much longer.
<
2 >
2000 Alión Ribera del Duero
Ribera del Duero, Castile and León, Spain
Varietal: Tinto Fino

Youthful crimson and red brick in colour. Perfume of burnt acetate, sounds bad but it was great. Smooth, balanced lush, amazing. Savoury tannins and a lovely long finish.

This is one the best wines I have ever tasted, and it was one from my own cellar, which added to my enjoyment
<

The Line Up

Whilst it was a shorter line up than usual, it was of the usual high quality.

Gaig, Gaig Singapore

 

Gaig Singapore

If you are in either Barcelona or Singapore and are looking for a great dinner, Gaig is the place, and when Carles is in town, it gets even better.

One of the nice touches is the restaurants use of game, I have no idea how they get their hands on rabbit, had a rabbit paella the previous time I dined there, or Kiwi deer in Singapore, but they do and the dishes that are created are tasty and enjoyable.

In the few months that Gaig Singapore has been opened it has become one of my favourite restaurants! Good service, great food, decent wine list and hostess with the mostess, Núria. Luckily for me it is less than two blocks from my office.

Gaig, Gaig Singapore
Carles, Roberto Rees, Núria

4 thoughts on “Gaig & Gramona Oct 2017

  • October 22, 2017 at 3:09 am
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    Sounds like we will have to plan a dinner there!

    Reply
    • October 22, 2017 at 9:35 am
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      Already on the list!

      Reply
  • October 23, 2017 at 7:18 am
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    Wish I could have been there to enjoy the Bass Phillip Pinot. I was fortunate to go to school with Phil Jones and help him in the vineyard in his early days!

    Reply
    • October 23, 2017 at 9:23 am
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      Cool, well if you are ever in this part of the world let me know, I am sure we can dig up another or three Bass Philip wines for you to enjoy!

      Reply

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