Gattopardo, not a fluke

Seems like we just can’t get enough of Chef Lino’s heavenly southern Italian cuisine. We were down at Gattopardo last Sunday to celebrate our friend M’s birthday and were once again full of praise for the charming chef from Sicily.

We started our evening at the restaurant’s adjacent cocktail bar where we were delighted with aperitifs and treated to a basket of super addictive Parmesan bread sticks and olives. The ultra hospitable barman Alessandro, just freshly flown in from Italy, did a wonderful job of keeping us girls very happy and spirited.

Adjourning for dinner at the restaurant proper, we once again elected to sit at the counter, in front of the large glass chiller teeming with the freshest catch of the day.

Service was like our previous visit, attentive but not intrusive, and Chef Lino played wonderful host to his ardent fans. Even Gunther Hubrechsen made an appearance. We spied him tucking heartily into his pizza and seafood stew – a very good sign!

For our starter, we shared the Mozzarella di Bufala e Cuore di Bue – “Campania” Buffalo Mozzarella Cheese with Italian “Ox Heart” Tomatoes and Fresh Salad. The Ox Heart tomatoes were plump and sweet, and paired superbly with the mild and creamy Buffalo Mozzarella Cheese both in taste and colour. The frisée salad added a nice bite to the dish and pesto dressing a touch of tartness. The freshness of the produce was overwhelming. The oohing and ahhing had begun.

Next, we shared two pasta dishes between the three of us. Unfortunately, they were out of the Bottarga and Sea Urchin Spaghetti we had intentionally come for but were happy to try his other creations and be surprised. Chef Lino very thoughtfully had the dishes portioned separately for us. The Spaghetti alla Chlorophylla con Baccala Dissalato e Capperi (Homemade Chlorophyll Spaghetti with Desalted Bacalao and Sicilian Caper Flowers) was a very simple but delicate dish which included dainty bits of Bacalao (dried salt cod), tomatoes and capers. It was very light and refined dish which we very much enjoyed.

Our other pasta, Tonnarelli Al Granchio (Homemade Squid Ink Spaghetti with King Crab and Cognac Sauce) had the same lightness as our first pasta but was accentuated in flavours by the Cognac sauce. We did feel that this dish could have fared slightly better with more robust flavours, possibly from the squid ink itself, which was nearly undetectable. The tomatoes were a tad too overpowering for our liking, we felt a stronger seafood base would really have upped the ante for this dish. Nevertheless, it was tasty, perhaps just not the way we are used to squid ink pasta.

This time, the star of the night went effortlessly to the Costata di Manzo alla Fiorentina, 800g of Char-grilled Cote De Boeuf. It was grilled to a medium-rare perfection and served on a gorgeous platter accompanied with a hock of bone (marrow intact!), grilled zucchinis and a bed of potato gratin, made lovingly over a four-hour period. The beef was marbled in finger-licking-good, melt-in-your-mouth fat which garnered more cooing all round. The serving was good for two, but was perfect for the three of us.

To complete our meal, we shared a dessert ‘Semifreddo di Cioccolato Bianco e Caffè (White Chocolate Parfait and Espresso Coffee)’, sang a birthday song, and downed a shot of espresso each – a perfectly bittersweet way to end another fabulous evening with friends and great food.


Filed under Restaurants, Singapore

11 responses to “Gattopardo, not a fluke

  1. The beef looks absolutely amazing!

  2. TML

    Love the great food and even better company. Dear friends do indeed complete the fabulous dining experience. Thanks!

  3. adel

    great intro to this restaurant i’ve been meaning to dine in, cheers!

  4. We love your review of this restaurant! We’re currently running a promotion on our website,, which offers online reservations with instant confirmation for many of Singapore’s best restaurants. Book a reservation at Gattopardo on our site for Saturday lunch and receive 20% off your next lunch visit there (see our site for more details).
    Bon Appetit,
    The Chope Team


    You’r quite right on this blog!!

  6. That was a frankly fun blog.

  7. I must have been there 6 or 7 times by now. And each time, superb! Do try their octopus carpaccio and suckling pig pizza.

    The carpaccio, stunning. Thin but firm slices of octopus plated beautifully with sprinkle of shaved bottarga and apple vinegar jelly. So yum! I ate it twice in the same week!

    The pizza was quite special. Don’t want to give it away. Go try yourself.


  8. If that’s not possible, you can take a section of your hair and wrap it around the band
    to hide it and tuck it under to hold the hair in place.

    If you have seen the movie ‘Curly Sue’, the little girl’s hair is very
    long and curly, but what many parents need to understand is that it can get tangled, knotted up,
    and very dirty. And if you already have long straight hair then I could say that you are lucky only you need to take
    care of your hair to keep it healthy and if it is curly then you
    may want to use a hair straightener like the popular CHI or GHD flat iron to make
    your hair straight.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s