2016 Basilissimo Series at Basilico (Regent Singapore)

We embarked on a "Viaggio Italiano" journey last year at one of my favourite Italian restaurants in Singapore, Basilico. For the year of 2016, Executive Sous-chef Angelo Ciccone and Basilico Head Chef Luca Beccalli draw inspiration for the picturesque mountains and seas of Italy and create dishes that are reflective of the beautiful geography, local produce and culture. This year-long dining experience will feature a different menu each quarter and the three-course Basilissimo (The Best of Basilico) dinner will include an appetiser and dessert buffet, as well as an à la carte main course. Do note that most of the images photographed here are tasting portions and they are in no way representative of the actual portions you receive at the restaurant. 

Squid Ink Burrata with Smoked Salmon and Caviar - 2016 Basilissimo Basilico - Regent Singapore

Squid Ink Burrata with Smoked Salmon and Caviar - 2016 Basilissimo
Basilico - Regent Singapore

One of the newest introduction to the extensive range of antipasti is this Squid Ink Burrata with Smoked Salmon and Caviar. Even though I am not usually a fan of cheese, i finished this one up completely with an appetite for more. I love the use of squid ink with burrata to bring a different taste and texture but more importantly, the saltiness from the caviar and smoked salmon really made this dish a perfect one to start the evening with. 

Squid Ink Risotto with Cuttlefish and Green Pea Ragout with Shallot Sauce - 2016 Basilissimo Basilico - Regent Singapore

Squid Ink Risotto with Cuttlefish and Green Pea Ragout with Shallot Sauce - 2016 Basilissimo
Basilico - Regent Singapore

My favourite dish during that whole evening of feasting and drinking has to be the Squid Ink Risotto with Cuttlefish and Green Pea Ragout with Shallot Sauce. In fact, I think I would be returning to Basilico very soon since this dish is only available until 03 April 2016 on the Basilissimo menu. Firstly, presentation wise, the dish is just stunning - I love the use of black and gold as well as the intelligent addition of green peas to make the colours pop. What really makes this dish a winning dish however is the flavours and how the different components come together. Maybe I am biased because I love perfectly-executed seafood but if you are like me, you probably wouldn't want to give this a miss. 

Homemade Beetroot Gnocchi with Boston Lobster and Asparagus Cream- 2016 Basilissimo Basilico - Regent Singapore

Homemade Beetroot Gnocchi with Boston Lobster and Asparagus Cream- 2016 Basilissimo
Basilico - Regent Singapore

The next dish sampled is from the Adriatico menu for the second quarter of this year (04 April 2016 to 03 July 2016). The Homemade Beetroot Gnocchi with Boston Lobster and Asparagus Cream.

Roasted Pigeon in Parchment Paper with Seasonal Roast-baked Vegetable - 2016 Basilissimo Basilico - Regent Singapore

Roasted Pigeon in Parchment Paper with Seasonal Roast-baked Vegetable - 2016 Basilissimo
Basilico - Regent Singapore

Also featured this quarter in the Apennine menu is the Roasted Pigeon in Parchment Paper with Seasonal Roast-baked Vegetable. If you aren't a seafood lover (or if you are allergic), this is the dish to go for! I love how tender and beautifully cooked the pigeon is. Also, those roast-baked seasonal vegetables are a delight to look at and consume. 

Grilled Sea Bass and Octopus with Crispy Squid Ink Risotto Cake, Roasted Green Olive - 2016 Basilissimo Basilico - Regent Singapore

Grilled Sea Bass and Octopus with Crispy Squid Ink Risotto Cake, Roasted Green Olive - 2016 Basilissimo
Basilico - Regent Singapore

The Grilled Sea Bass and Octopus with Crispy Squid Ink Risotto Cake, Roasted Green Olive from the next quarter's menu is almost like (very edible) art on a plate. The deliciously-seasoned octopus goes really well with the risotto cake and the sea bass itself is cooked to the right done-ness with plenty of moisture locked in. 

Crispy Chestnut Honey Bigne and Almond Tartlet with Homemade Cherry Compote and Lemon Meringue - 2016 Basilissimo Basilico - Regent Singapore

Crispy Chestnut Honey Bigne and Almond Tartlet with Homemade Cherry Compote and Lemon Meringue - 2016 Basilissimo
Basilico - Regent Singapore

If you have a sweet tooth, you definitely would not want skip dinner at Basilico (Regent Singapore) - that Crispy Chestnut Honey Bigne (in the foreground) is so incredibly delicious! When you enjoy the Basilissimo menu at Basilico, you will also have access to the dessert buffet spread (which is extensive!) so definitely remember to leave some room for that. 

Selection of Antipasti - 2016 Basilissimo Basilico - Regent Singapore

Selection of Antipasti - 2016 Basilissimo
Basilico - Regent Singapore

2016 Basilissimo Calendar

Apennine Mountains
(January to March 2016)

Known for fresh vegetable crops, locally raised meats such as pork and beef, and wild poultry like pigeon. 

Adriatic Sea
(April to June 2016)

Offers a selection of seafood (especially shellfish) and known for classic ingredients such as olives, beetroot, green peas, duck leg and lamb.  

Mediterranean Sea
(July to September 2016) 

A Mediterranean harvest of fresh seafood, artichokes, bottarga and citrus among other agricultural produce.

Alps
(October to December 2016)

Northern Italy sees some of the best saffron risotto, white truffles, polenta, Piedmont cheese, ossobuco, Ligurian pesto and wild mushrooms. 


PRICES

Basilissimo Dinner
(630PM to 10PM)

S$88++ | S$123++
per Adult | Inclusive of 2 Glasses of House Wine

For reservations, please contact the restaurant via phone (+65 6725 3232/3) or email - Basilicogrm.rsn@fourseasons.com.