|Cold cuts section - Freshly sliced ham|
|Cheese Platter section|
|Fresh lobster & sashimi|
|Head Chef Angelo proudly showing how to serve Melon with Parma|
I jumped at the chance to try Basilico at Regent's Hotel, which was known for its amazing buffet spread. I simply couldn't contain my excitement when I saw the authentic Italian spread! They have everything from cold cuts, to seafood, to sashimi (italiano style), cheese platter, salad station, fresh mozzarella balls and multiple varieties of tomatoes... I was just totally blown away by the freshness of ingredients.
|Oven baked Focaccia with Black Summer Truffle & Rabola Cheese|
|Tiger Prawn Risotto with Lemon Zest & Herbs|
|Roman Style Roasted Pork Belly, Amarone Wine Poached Quince Apple and Minted Fava Beans|
The dessert table did not disappoint either. It was a beautiful spread of Chocolate Mousse cake, bread pudding, creme caramel, Dark chocolate torta, Carrot Cake, Pistachio cake... besides this dessert island, there was another section of chilled dessert and homemade gelato station as well. So, for all those sweet tooths out there, there are more than 10 different options! My absolute favourite was the Dark Chocolate Salami - perfect for the intense dark chocolate lovers out there.
As for the mains, they felt a little heavy for me, as I am not a huge lover of steaks. But allow me to rave about the Tiger Prawn Rissotto with Lemon Zest - it was fragrant, with just the right amount of stickiness and chewiness in each Carnali rice grain. The perfect rissotto should have the rice grains slightly undercooked, just like pasta should be al dente and this one hit the mark for me. The starter, Oven baked Focaccia with Black Summer Truffle & Rabola Cheese is a must-order - the truffle is freshly shaved on top of each baked slice of Focaccia bread and the cheese simply oozes out from its crisp corners.
Suckling pig lovers should also definitely try the Roman Style Roasted Pork Belly, it was roasted to perfection with a crackling skin, slightly melting the layer of pork fat underneath, giving the pork much flavour on its own. The rest of the mains we had were Grilled Angus Beef Tenderloin with Braised Artichokes and “Norcia” Black Truffle Sauce and Tuscan Style Roasted Lamb Chops. Both of these dishes were beautifully done with premium cuts of meat - I enjoyed the Angus Beef Tenderloin more as the artichokes and truffle sauce gave a very interesting flavor contrast.
Basilico changes its Seasonal A la Carte Menu periodically to rotating ingredients featuring different regions of Italy. Every quarter of this year features a unique menu that is created by chef Angelo to give you a complete Italian dining experience. This month features Central Italy - known for its meats - Can't wait till the next time to be back for some heavy authentic Italian feasting!
Thank you to Regent Hotel for the invite.