Basilico Italian restaurant at Regent Singapore, A Four Seasons Hotel brings diners on a real Italian culinary journey in the heart of Singapore.
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No matter where you are, an Italian restaurant is always a great and comfortable option for a dining night out. One in particular is Basilico, where you have the privilege of choosing from the à la carte menu or the extensive buffet. The latter has become a favourite among Basilico’s patrons, thanks to the delectable array of the finest Italian cuisine – from the antipasti to desserts. With Italian Chef Luca Beccalli at the helm, you can be sure you’ll get the authentic culinary experience dining here.
This year, under Chef Luca’s guidance, Basilico steps the game up a notch by presenting the Basilissimo menu, which is inspired by the four seasons of Italy. This latest concept uses only the freshest seasonally driven ingredients and traditional recipes to bring the ultimate Italian atmosphere to the restaurant.
From 10th January to 20th March the restaurant serves hearty flavours that showcase winter’s finest ingredients. The spotlight falls on the persimmon carnaroli risotto with mascarpone cheese and pan-seared foie gras – a dish, nay, a parade of flavours, which includes a unique fruity hint of persimmon. Go all out with the chef’s slow-cooked lamb shank with Nebbiolo wine for a suitably warming sensation.
The spring menu falls between 21st March and 20th June, and it presents the freshest spring flourishes that hit the right note when served with top-quality proteins. The grilled lobster, octopus and prawns are served with steamed spring zucchini flowers filled with salmon and dill. Meanwhile the slow-roasted pork tenderloin is enhanced with spring red garlic, green asparagus and robiola gratin, and sweet parsnip puree.
From 2nd June till 21st September, the summer menu awaits to refresh diners with some light and subtle selections and a special focus on Italy’s best seafood produce. While there is a lot to choose from, there are a couple of dishes that stand out among the rest: chittara-style spaghetti with tiger prawns served over a basil emulsion, and green peas and marjoram risotto with cured cod fish cream and Taggiasche olive powder.
Wrapping up the year is the autumn selection from 22nd September till January 1st, which presents the earthy richness of the season. The season produces tantalising delicacies like pumpkins, chestnuts and truffles, which guests can enjoy in the form of chestnut gnocchi sautéed in butter and sage with pumpkin veloute and shredded duck leg, among others.
www.regenthotels.com/regent-singapore/dining/basilico
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BARI-STYLE PAPA’S ROASTED RACK OF LAMB
Ingredients:
- 200g lamb rack (boned)
Marinade
- 10g sundried tomatoes
- 10g garlic (with skin)
- 10g green olives
- 10g extra virgin olive oil
- 5g basil
- 5g thyme
- 5g rosemary
- 5g lemon skin
- 2g juniper berries
- 20g Amarone red wine
Side Dish
- 20g green asparagus
- 20g cherry tomatoes
- 5g garlic (with skin, crushed)
- 30g new potatoes
- 20g pickled artichokes
- 10g fresh thyme
- 10g fresh sage
- 20g extra virgin olive oil
- Salt and pepper to taste
Method:
- Clean excess fat from rack of lamb.
- Put lamb and all marinade ingredients in a plastic bowl and cover with plastic film. Leave in fridge for 24 hours to blend.
- Next day, pan-fry green asparagus with extra virgin olive oil and herbs, together with pickled artichokes until golden.
- Bake whole cherry tomatoes with some crushed garlic (with skin) at 180°C for 10 minutes.
- Boil new potatoes (with skin) for 15 minutes, roast with garlic and herbs.
- In a hot pan, roast lamb with marinade until crispy, move to a tray and bake at 165°C for 8 minutes (for medium, longer for well done).
- On a plate, assemble lamb with rest of vegetables, season to taste.
- Ready to serve.
