TUSCAN cuisine is very simple. So says Pete Place's Italian chef
de cuisine and Tuscan native Antonio Massagli.
All it takes are fresh ingredients, herbs and spices to make
Tuscan food sing.
After tasting a few dishes from the restaurant's Truly Tuscan -
but unforgivably short - promotion (now on till 16 Mar), I felt
like singing too.
There are eight items on the menu, ranging from a red bean and
spelt soup ($10) and a pheasant and vegetable terrine ($19).
The pasta with sauteed mussels in red wine and black pepper
tomato sauce ($30) is a blast.
It was extremely savoury and full-flavoured. I loved it, but the
sauce may prove too powerful for those into milder food.
You must also ask for the baked rainbow trout ($34).
It comes with white beans, garlic and tomatoes, and when you cut
into the fish, the aroma of sage hits the nose.
The fish was wonderfully cooked - the flesh was tender and the
aroma was heady. All it needed was a small squeeze of lemon.
The pan-seared veal filet mignon ($37) was less successful.
While the aroma of the truffle oil was seductive, the rest of
the dish didn't work as well.
The dessert of mascarpone cheese and pineapple mousse ($12) was
also good. There are small chunks of nuts inside, mixed with pieces
of pineapple.
This is a dinner-only promotion, so it's wise to make a
reservation first.
Pete's Place
Where: Grand Hyatt
Singapore, 10 Scotts Road
Tel: 6732 1234
Opening hours: Dinner from 6pm to 10.30pm