Newly opened Italian kitchen Griglia sits prime on the ground floor of a conservation shophouse in Craig Road. Stemming from the word Grigliata, the outdoor grill celebration that most Italians look forward to in summer, this contemporary Italian grill was born.
In true style of sipping Prosecco while bringing together seasonal produce and friendships, this is the time of year when tradition grounds itself in an idyllic spot for large groups of family to make merry.
Head Chef Federico was on hand to welcome me as I stepped in to this stylish restaurant where I was promised a seduction of fire, food and fraternity! Definitely something I could look forward to. Flame-grilled food – tasty and healthy living.
Griglia - House-made tagliolini with Sicilian Red Prawn
A much-loved Burratina (pictured below) garnished with herbs and olive oil started the night. Topped on grilled zucchini placed in a thin tart, pine nuts added to the fusion of creamy and smoky flavors.
Paired with a very chilled glass of Pinot Grigio this was an excellent choice of Kit, who manages Griglia. Oh by the way, he made a mention that the second “g” in Griglia is silent – pronounced as Grilia.
Head Chef Frederico appeared with a layered eggplant, tomato and basil slice accompanied by a smoked ‘Caciocavallo’ fondue. Wow! What a treat to the senses and this coming from someone who doesn’t take kindly to eggplant.
The tomato layer which took dominance, meshed well with the smoked fondue. Really a must have as it was not only different to anything I had tried before, it was also delicious.
At Griglia the cast iron charcoal grill is fueled by almond wood which augurs well for the light style of cooking. I much prefer this way of food preparation as it gives each individual ingredient a stage of its own, to shout out its authentic taste.
What I also love about Griglia is the portions that are made for sharing. In the spirit of Grigliata the idea of sharing aligns. As I went through the amazing fare that was served I loved that two of us were enjoying each plate and had the choice to order another, if we felt like.
It was not a typical Italian dinner where we fill up on a pizza and pasta. In fact this was quite the opposite. I only spotted four pastas on the menu and no pizza in sight. Totally loved the variety that small sharing plates offer.
My favourite dish of the night appeared – Hokkaido scallops with grilled white corn, Amalfi lemon and capers sauce. If I didn’t have so many dishes to try tonight I might have ordered another one of these. Simply scrumptious bursting with smoky flavours from lightly browned corn.
From the Sea Hokkaido Scallops
With more of a slant on seafood and vegetables, Griglia certainly brings authenticity to the table. I felt I was in Italy having fresh produce picked from the region where in fact much of the seafood was imported from Japan.
Ingredients flown in from Italy, this is definitely obvious, from the subtle tastes of each dish. Squid lovers here we go! Hiika squid with grilled Romanesco and Palermo peppers. I could almost taste the sea water as I had a bite of this.
While still on starters, I decided to change gears to a classic Chianti. This paired well with the simplest yellow tomato pasta that I had ever had. Tomatoes marinated in Italian sea water, you can just imagine. This is a must try!
So basic and yet probably one of the toughest dishes to make perfectly. The inherent taste of sea water was for the subtlest taste buds to enjoy.
Short Ribs Cannellone, Taleggio, San Marzano Tomatoes, Ligurian Basil - A classic rendition from Napoli, served with San Marzano tomatoes and basil cream.
And then of course the power house-made pappardelle with braised pork jowl, Chianti and crispy Guanciale (much like speck). If you like bolder flavours this would be the one to try.
I could tell the ragout had been cooked for hours. Its intense, deep tones gave it away. Again, the smaller tasting portions meant I could have a few mouthfuls and be happy that I didn’t have to do an overkill of carbo.
Chef Federico was checking in and out intermittently, knowing the prognosis would be stunning as he was obviously confident of his grill, cooking methodology and produce. What a great combo to have.
Not forgetting the ambience and space that could seat 40 pax without dining restrictions. Perfect for a special occasion where you would not have to do much planning and could most definitely leave it up to the team to put together.
It was time for mains where a whole Spanish turbot grilled to perfection sat prime on the platter served with an Amalfi lemon dressing. The simplest touch is the best I say. Fresh fish just melted in my mouth after Kit had a go, de-boning for our convenience.
If you are one who loves to chew on bones go for it. You have the option of a 400g fish if there are two diners or a standard size of 800g, if in a larger group. To accompany this was fresh baby romaine dressed lightly with olive oil and balsamic. Divine!
This went well with a Valpolicella Ripasso that was more full bodied than its predecessors. Ready for the king of the night, the grass fed Wagyu striploin MBS 3/4 this was truly something all diners wait for.
Sliced into thinner portions for all to have a piece or two, this was devoured so overwhelmingly well with a sip of wine. This makes all the difference actually, for foodies will tell you that food taste is amplified when had with the right pair.
The Italian Souffle Rosemary Souffle, Negroni Ice Cream – An Italian flavoured souffle served with a full-bodied Negroni ice cream.
Looking around at the décor – tiles of a typical Sicilian kitchen and gorgeous displays of alcohol as I walked in, I felt I had Italy on my doorstep. Top quality produce, great service and good value pricing, this would become my go-to anytime I was on the lookout for Italian.
If you prefer cocktails, Negroni amongst others are available and of course, traditional Italian digestives – grappa, limoncello and amaro. These will help you share a dessert which carefully curated and finely executed, is amazing to look at and definitely delicious to eat!
Capri in a cake – a classic Limoncello caprese served with Amalfi lemon cream and extra virgin olive oil ice cream. Wow what a stunning end to a smorgasbord of traditional Italian food at Griglio. I had to take a pic with Head Chef Federico to complete the experience.
Closed on Sundays and dinner only on Saturdays, you’d be wise to make a booking early, for the seduction at Griglia is real. I was blown away!
a. 37 Craig Road Singapore 089675
