This October, LUCE by Davide Giacomelli launches an Italian Bistronomic Champagne Brunch featuring free-flow Seafood and Sashimi on Ice, theatrical live stations and exciting live music. Along with this delightful addition is a refreshed À la carte menu that will leave guests spoilt for choice.
From 9 October 2022, LUCE by Davide Giacomelli presents its first Italian Bistronomic Champagne Brunch that features an extensive buffet line of Cold Starters, Hot Specialities, Pinsas, desserts and thrilling live stations. Guests can look forward to a theatrical experience of roasting chestnuts over flaming firewood and freshly-made pasta delicately twirled inside a cheese wheel with the Mafaldine Cacio e Pepe in Parmesan Cheese Wheel.
An all-time favourite, be treated to unlimited Seafood and Sashimi on Ice which features freshly- shucked oysters, Boston lobster, snow crab leg, tuna sashimi and tiger prawns. Indulge in some of Chef Davide’s Italian delicacies - Gazpacho Di Pomodori - a savoury cold soup and one of chef's favourite summer recipes, as well as the refreshing Mozzarella and Tomato Skewers.
Another chef’s favourite is the Eggs a l’ Amatriciana – the ultimate brunch item featuring a sunny-side up with a perfectly runny yolk smothered in an amazing tomato sauce accented with pancetta and red onions.
A wide selection of imported cheese and cold cuts from Italy such as Grana Padano, Mozzarella, Taleggio, Mortadella, Cured Ham and Soppressata are also available.
Typically called “elephant ear” and the signature dish of Lombardy, Chef Davide presents the stunning Orecchia di Elefante, a bone-in, thinly sliced tender veal meat that is breaded and fried in clarified butter, resulting in an irresistible flavour that is sure to have you coming back for more.
Another speciality would be the Pasta al Forno, or as they like to call it – “Pasta baked the Italian way”. At first glance, it looks like a Lasagna, but dig in, and you will see that, unlike the layered flat lasagne pasta, it features the use of Penne – a differentiating ingredient that is key to beautifully trapping the rich flavours of the Bolognese and silky, creamy béchamel sauce, resulting a full-bodied flavour with every bite.
Other highlights include a variety of hand-tossed Italian Pinsas that features a delicious cloud-like crisp crust - the result of an age-old careful practice of hand-pressing dough. Indulge in classic flavours such as the Margherita and Four Cheese; or fancier creations including the Rustica Pinsa, topped with Scamorza – an Italian cow’s milk cheese with a smokier and nuttier flavour profile that goes perfectly with Bacon, Zucchini and Potato.
Complete the experience with a plethora of desserts handcrafted by Executive Pastry Chef Desmond Lee. Highlights include the well-loved LUCE-misu, a sweet treat made with Mascarpone cream, espresso syrup, lady finger sponge and crunchy feuilletine, Crunchy Choux Pastries, Baked Cheesecake, Crostata Pistachio Strawberry Frangipane and a live dessert station serving up freshly made Crêpes Suzette topped with Caramel Orange Sauce.
In celebration of this new launch, LUCE by Davide Giacomelli will be offering an exclusive 30% discount for its Italian Bistronomic Champagne Brunch on 9 and 16 October 2022.
Chef Davide refreshed À la carte menu features new additions including the Burrata di Putignano e Pomodori Colorati, Pollo al forno con Patate and Artisanal Homemade Gelato with Balsamic Vinegar
Riding into October with a refreshed À la carte menu, from 19 October 2022, guests can continue to enjoy LUCE’s signatures - the Acquerello Lobster and Tagliere di Affettati Misti; while indulging in a wider variety of Italian delicacies.
Adding a pop of excitement to LUCE’s new offerings is undoubtedly the wide selection of Pinsas and Pizzas, all hand tossed by Pizza Chef, Edward Low. Chef Edward brings a wealth of experience in pizza-making including the famed Jamie’s Italian by Jamie Oliver as well as Publico Ristorante.
Highlights include the 'Nduja Pizza - a savoury delight with smoked scamorza cream base topped with ‘nduja pork sausage and roasted capsicum and Burrata D.O.P. Pinsa, which features a generously topped pizza with burrata cheese, datterino confit and basil. Be sure not to miss out on Stracchino, Mortadella e Pistacchio Focaccina, a classic Italian sandwich featuring perfectly leavened bread made from pizza dough.
Turning the spotlight on Chef Davide’s new creations – the Pancia di Maiale ‘Duroc’ e Insalata di Lenticchie is surely one not to be missed. Adopting a time-intensive curing process - first cured in a salt brine and then seasoned with spices and herbs for an elevated flavour, Chef Davide takes it one step further - slow cooking the pork belly for 24 hours to a meltingly tender texture that goes perfectly well with a bed of lentils and fresh salad.
The refreshed menu also comes with an exciting new segment where upon request, Chef de Cuisine, Davide Giacomelli will customise an exclusive 4-Course “Carte Blanche”. Inspired by the concept of a “blank check”, guests can choose a specific ingredient and have it cooked as they prefer after discussion with Chef Davide. “It’s a clever little concept where they empower guests to take charge of their dining experience - achieving gourmet pleasure while satisfying their cravings,” says Chef Davide.
a. 80 Middle Rd, Singapore 188966
e. Intercontinental.Dining@ihg.com
w. singapore.intercontinental.com/dine-drink/luce-davide-giacomelli
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