New Launches

Griglia brings a taste of Italian summer to Katong

Having created a haven of heartfelt Italian hospitality on Craig Road, Griglia Open Fire Italian Kitchen is set to unveil its second hearth in the heart of Katong’s lively district this April.

This second outpost sees the brand building on its commitment to reinvigorate affectionate moments between families and friends around ‘grigliata’, a traditional Italian summer-time gathering around the charcoal grill, to cook and to savour together.

Decked with soft, sensual lighting and rustic warm tones, the intimate 34-seater contemporary dining concept invites guests to breathe in the heady scent and aroma of premium ingredients kissed with fire, an exciting prelude to the evening’s communal dining.

Venturing in, guests are greeted by a distinct and welcoming bar before they are seated around the expansive open kitchen. Those seated in front of the open kitchen counter are offered unblocked views of the venue’s jewel: the pristine custom-made iron cast charcoal grill.

There, Executive Chef Andrea De Paolo serves a new menu brimming with treasured favourites from the Craig Road restaurant, and flavourful new additions, all of which are presented to guests sharing-style on striking blue Mediterranean plates.

The menu explores the myriad of regions and cuisines across Italy, guiding guests to discover the narratives of the country’s more elusive ingredients.

Starting with a selection of six finger-food snacks, the spotlight shines on Cantabrian Anchovies; native to the Cantabrian Sea’s Bay of Biscay, the sustainably sourced anchovies are renowned for their intense flavour and lush meatiness.

In Griglia, Chef Andrea puts these flavours to work, elevating this premium ingredient with house-made sourdough and smoked artisanal butter.

For a second bite, the skilfully layered Crispy Focaccia reels guests in with a medley of flavours including savoury cheese from Lombardy, paired succinctly with Umbria truffle in two ways: a truffle paste cooked down with Marsala wine and fresh thin shavings over the soft cheese.

Among favourite offerings, which include the Pappardelle and Gratinated Bone Marrow, the menu also presents fresh choices from the garden, land, and sea.

Heirloom Tomatoes Carpaccio, freshly sourced from Sicily, generously seasoned with Sicilian oregano and topped with Tarallo bread crumble, makes a stellar introduction from the garden by marrying elegant presentation with lavish flavours.

The saporous Ravioli Caciocavallo follows, spotlighting caved-smoked caciocavallo, which is then delicately wrapped into a ravioli. The dish is further uplifted with zucchini slices and tomatoes brined with actual Italian seawater.

Guests vying to try the latest offerings from the land will delight in slivers of 36 Months Aged Parma Ham.

Chef Andrea ventures into a more experimental twist on this dish with smoked pears instead of traditional rock melon, unearthing a tangy and crisp flavour profile that perfectly balances the savoury-sweet texture of the ham.

The Beef Tartare adds an eco-conscious touch to the menu, which endeavours to use every part of an animal to construct succulent dishes. Marinated diced beef is garnished with smoked quail egg and served alongside fresh romaine lettuce leaves for an interactive spin on Asian lettuce wrap.

Plump crab morsels are interwoven with Calabrian spice, ‘Nduja, and pasta to create an indulgent addition from the sea, Fusilli “Monograno Felicetti.” The fusion of these delectable ingredients are then singed over the charcoal for added smokiness.

The exploration into Italy’s culinary gastronomy continues as the grill offers a collection of savoury mains seared to perfection upon the natural heat. In addition to highlights such as the Tuscan-inspired 30 Days Dry Aged Porterhouse ‘Fiorentina’ and Whole Spanish Turbot, larger groups can choose the delightfully tender and juicy 200 Days Grain Fed Angus Beef Prime Rib ‘Costata,’ recommended for four to five people to share.

A plethora of fresh and crisp sides, such as Saute?ed Kale dressed with white balsamico and Potato Pure?e enveloped with horseradish and smoked caciocavallo bits, complete the experience.

Guests seeking a complement to their gastronomic journey will find a perfect selection within the 70 bottles of wines on hand at the venue. Among the carefully curated choices are 55 Red, White and Sweet wines, native to renowned Italian regions like Tuscany and Campania, and unsung regions such as Sardinia.

Behind the bar, bartenders put on a mesmerising performance as they shake up a slew of signature and classic cocktails inspired by the outpost’s proximity to Singapore’s sea.

Each cocktail endeavours to be eco-friendly by incorporating upcycled ingredients from the kitchen. Guests can begin with cocktails such as the refreshing Tropica Spritzer, which takes a local spin on renowned spritzers frequently enjoyed in Italy.

The more equatorial twist on the traditional offering sees a house-made infusion of green chilli and vodka, complete with dashes of Aperol, Prosecco, and soda. Alternatively, opt for Griglia Colada, a cheeky take on the Pina Colada, or Purple Linen, a fresh and light purple cocktail that pairs well with the variety of dishes.

A sweet bookend to the evening at Griglia is offered with four desserts that pay homage to some of Italy’s expansive confectionery. Guests looking for a light treat will find contentment in the tender tube shell pastry, Sicilian Cannoli, wrapped around soft, creamy ricotta and rich chocolate.

For larger sharing, the Upside-down Apple Cake, served with salted caramel ice cream, is highly recommended. This silken dessert offers an insight into Chef Andrea’s quintessential Italian family tradition, where he spent many summer afternoons with his mother, whisking this very cake to perfection.

On weekends, the venue presents Weekend Grigliata, a celebration of rustic flavours in the daytime, from 12pm to 3pm.

This unique offering, only available at Griglia’s Katong outpost, beckons guests to a convivial fireside feast which includes three appetisers, two types of free-flow pasta, two mains, and a dessert at $68++ per person. A myriad of cocktails, house wine selections, and non-alcoholic drinks wash down the hearty meal.

Griglia Open Fire Italian Kitchen’s new Katong venue is located at 139 East Coast Road, Singapore 428829 and is open for lunch from Fridays to Sundays, 12pm to 3pm, and open for dinner from Tuesdays to Sundays, from 5.30pm to 11 pm. Drinks at Griglia are available from 5pm. Closed on Mondays.

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