Mosaic Bar and Grille – Italian Inspired Chef Tasting Menu

Chef Thomas Heinrich works his magic again on the latest Italian Chef Tasting Menu. This menu runs through till Sept 5th and is just $45 for 5 courses.

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We started off with some Grappa, and if you’ve never had it before, it is quite intense so be sure to sip between bites of your first course.

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Speaking of which, our first course is the Panzanella Insalata. It’s made with Bread affair ciabatta, heirloom tomatoes and the piece de resistance, bone marrow saltimbocca.

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Again, a very beautifully plated dish. I’ve never been a fan of bone marrow, but it’s quite nice here. It’s very rich and slightly sweet. The proscuitto pairs nicely while the heirloom tomatoes clean your palate after every bite.

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Up next is the Vialone Nano Truffle Risotto. Served with Truffle dwarf peaches and parmesan foam, a sous vide egg and a sprinkle of caviar. I was expecting that the dwarf peaches would be sweet but the peaches are pickled and added a great crunch and slightly acidity to this delicious dish.

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The sous vide egg yolk simply melted into the already beautifully flavoured truffle risotto. This was my favourite dish of the evening!

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The third dish off the tasting menu is the Hand Rolled Pasta served in a Cerignola olive broth with Bottarga. The Cerignola olive broth gave this in-house, hand rolled pasta a great but not too overbearing taste. Even if you aren’t a big fan of olives (like Brian for example), you can still really appreciate this dish. The Bottarga is similar to a caviar and gave the dish it’s salty flavour which balanced well with the broth. My favourite part was definitely the fresh chill added atop the pasta, tantalizing your tastebuds with a bit of heat.

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Our fourth dish is the meat portion of this great Italian menu. The Branzino. Branzino is Italian for sea bass, in this case Mediterranean sea bass. It’s served with polenta, braised fennel in beautiful Squid Ink. I’ve always wanted to try out a dish that uses squid ink and I’m happy that this was my first experience.

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The squid ink is very slightly salty and really has no ‘strange’ flavours in it, so definitely do give it a try one day! The Branzino is cooked perfectly with crispy skin and an enjoyable center. I feel that the braised fennel is what really stood out in terms of flavours as most were quite subtle.

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Finally, dessert. A deconstructed tiramisu. I’ve mentioned before I am a big fan of the way my aunt makes Tiramisu and that it’s difficult to find anything as enjoyable as hers – but I really loved the way this dish was presented and also tasted here at Mosaic. I loved the idea of pulling the ingredients apart but making it work together. The house made lady fingers are slightly soaked in espresso – so subtle that you wouldn’t even know it was until you cut into it. The lady fingers are perfectly crisp on the outside but airy on the inside. No tiramisu is complete without marscapone. When you break apart the lady fingers, add a little of the marscapone and some of the rolled chocolate slivers, you get the delicious taste of tiramisu. The dish is also served with Disaronno cherries which provide a nice sweetness on it’s own. The dish is topped with fresh currants, which I haven’t really seen around but added great visual appeal to this dish!

Again, another fantastic meal at Mosaic. I would say this is one of my favourite tasting menus and the price point for this menu is great and affordable. Check it out while you still can, before September 5th. I’d like to thank Chef Thomas for inviting me and also Chef Michael for coming out to chat with us afterwards! It was great to meet him and talk about cooking techniques!

Disclaimer: Please note that my meal was paid for by Mosaic and the Hyatt.
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About Dee

Inspired by her father’s cooking savvy and impeccable taste and her love of trying out new places, Dee decided to pursue her love of food. Although she much prefers eating at a local restaurant, she has also taken up cooking as a novice who has lots to learn and many recipes to try. Join her quest to rise from cooking mediocrity and fine tune her palate at different restaurants!