Garibaldi needs no introduction in Singapore. One of the top Italian restaurants in Singapore, it has been attracting diners for many years, with their standards more or less maintained over the years.
Lunch started with warm Italian bread which had a crisp crust and served with olive oil and balsamic vinegar
For appetizer, I ordered the Mediterranean Tuna “Tartare” Style with Orange and Grey Mullet Roe (S$24). This dish looks extremely "summery" and the tuna was fresh.
I also had a warm Soup of the Day (S$16), which was Broccoli soup. Creamy, warm and full of vegetable goodness.
First Grade Angus Beef Tenderloin with Potato Gratin and Red Wine Sauce (S$48) was served as my main course. The tenderloin was done medium rare, with juices and flavor sealed within the meat. It was ok, but after the heavenly experience at Wolfgang Puck's Cut, no other steak can beat its taste.
To go along the meat, a small serving of Rocket Salad with Goat Cheese, Cherry Tomatoes and Lemon Dressing was also served together with the tenderloin.
The service staff also served me sauces for the tenderloin.
No desserts was ordered because I was too full.
Garibaldi Italian Restaurant & Bar
36 Purvis Street,