Elevated Italian affair at d’ Alti Gusti

Elevated Italian affair at d’ Alti Gusti

Forging new friendships, celebrating October birthdays and an excuse to enjoy Chef Simon Philips wonderful food!

(From left) Jonathan and Simon

The Chef’s Table featured at d ‘Alti Gusti (which means elevated taste in Italian) showcased a menu par excellence, a culinary journey exploring the Italian palate. Dishes weren’t just pretty platters but a party of flavours and textures in the mouth. 

  • Aperitivo: Carpaccio of charred polpo dressed with Tuscan olive oil, limoncello, roasted garlic emulsion, smoked paprika and herbs – amazing textures, sublime, with layers of flavours lingering on the tongue – I’m spoilt for life as I’ll never enjoy octopus the same way again as nothing else comes close.  
  • Antipasto Freddo: AG Agustus Caesar – salad but not salad, with Panna Cotta of Parmigiano reggiano, anchovy emulsion, crostino, crisped pecorino and salami, romaine lettuce. The one time you’ll be begging Please sir, may I have some more salad?
  • Antipasto Caldo: Sorrento herbed crabcake of blue swimmer crab, lightly fried in butter, and served with caviar and limoncello aioli. Such a luxurious crabcake – I’ve never had one that had so much crab meat in each bite – boasting a myriad of flavours with every mouthful.
  • Primo: Grilled fillet of Newfoundland turbot between handcut sheets of lasagne on a spinach vellutata, with a pour of gorgonzola-taleggio besciamella and a dusting of grated nutmeg – Silky thin pasta you wouldn’t imagine possible paired with the freshest turbot, exuding natural sweetness. This has to be one of my favourite.
  • Secondo: Caccio – cacao seared tenderloin of Berkshire pork, foie gras pomegranate crema. This was marriage in heaven, foie gras and pork, beautifully executed. 
  • Dolci: Chef Simon’s tiramisu – Zabaglione of marsala wine and Tia Maria folded into mascarpone cheese, layered with espresso- dipped savioiardi, but of course, any true blue Italian meal must have this – sweet, luscious, rich and alcoholic! 
  • Il Diavolo: Sweet ending of Chambord Raspberry sorbet on chill chocolate soil, shards of dark chocolate and a pour of hot milk chocolate. A lovely fitting sweet note to a truly impeccable dinner. 
Before the hot choc pour

We also enjoyed a Kulfi cake from @fatboybakes created specially for the occasion (now on his order menu).

This is about the closest you’ll get to fine dining without busting your budget to enjoy a cosy, intimate affair, boojie Italian cuisine and nobody asks you to leave by 10pm! 

The Dante Degustation menu is available at RM390/pax for Nov. Make early reservations (011-10200380) for a Christmas to remember. Thank you chef Simon for an incomparable evening!