Posts Tagged Gaddi’s

Since our last review, we’re back for C+R’s 13th Anniversary. Who’s C+R? Well R is my “owner” and the golfer. C is his wife and the creative mind responsible for my existence. No more white truffle this time, so we went à la carte.

We started with an amuse-bouche that consisted of chopped squid in a cucumber foam. Then the highlight…Balik salmon with Oscietra caviar. Heavenly…just melts in your mouth. We were longing for this for a long time. Another appetizer was a lobster and black truffle raviolo. Wow, this was excellent. Full of flavors and I guess you know by now that we love truffles.

Main course was a bit disappointing, however. The slow cooked veal shank was juicy but we expected it to be more tender. In hindsight, we should have ordered two Balik salmons and had the raviolo as the main course.

It was C+R’s anniversary and they were married in 1996. So we started off with a Salon ‘96. Very smooth and elegant. Different from the Dom that we like, which is more powerful. Then we had a ‘96 Araujo, Eisele Vineyard from Napa. This cab was bought on our last trip to Napa in April. It is known to us as the 3am wine as R came back one night at 3am and woke up C to tell her about this amazing wine that he drank. But of course, he did not bring her back any! Naturally, later he had to open a bottle for C to try as she was wondering what wine was worth waking her up at 3am. And ever since, it’s been a favorite of ours. The ‘96 is a powerful wine with lots of blackberry flavor and hints of vanilla. Two more bottles to add to our 1996 collection.

For dessert, we ordered an off the menu pear tart…the thin type. To top it off, we finished the bottle of ‘66 Warre’s Vintage Port that was left behind from our last visit. The bottle is cool, so we took that too.

– 18/20

Gaddi’s
Peninsula Hotel Hong Kong
Salisbury Road, Kowloon
Hong Kong
T: +852 2315 3171
W: www.peninsula.com

090917 Gaddi's - Amuse-bouche, squid in cucumber foam

090917 Gaddi's - 1996 Salon Champagne

090917 Gaddi's - 1996 Salon Champagne

Ahhh, Gaddi’s…The Pen…always our favorite. Dependable, reliable great food and excellent service. All our celebrations are held here…and we never leave disappointed. At the entrance, we glanced at a Black Truffle Dinner Menu! Hmmmm. Let’s see what else is on the menu first. The Balik Salmon was very tempting…but we can always get that. So it was confirmed that we’ll try the eight course Black Truffle Menu.

We were told these were from Tasmania. The first dish, foie gras rolled in black truffle – like a giant Ferrero Rocher chocolate – was very good, but lacked the strong signature taste of black truffles. We were told that no truffle oil was used, due to the foie gras, which explains why. The second dish, an artichoke custard and cappuccino had plenty of truffle oil. Served inside an egg shell, we scooped up every last drop. The remaining dishes were also very generous on the truffle oil. The best and most memorable dish was the next dish, oven-baked hand dived sea scallops, which was served in the whole shell and opened at the table. The only set back was the black truffle dessert sampler. Call us conservative, but ice-cream should be sweet. Don’t mess with Mother Nature! No black truffle ice-cream please. Not our cup of tea. Nevertheless, this was another memorable dinner by chef David Goodridge. We’ll be back for the Balik Salmon…next month

– 18.5/20 (not including the dessert)

Gaddi’s
Peninsula Hotel Hong Kong
Salisbury Road, Kowloon
Hong Kong
T: +852 2315 3171
W: www.peninsula.com

090821 Gaddi's

090821 Gaddi's

090821 Gaddi's - Black Truffle