Lunch @ Garibaldi, Bangsar Village

Satisfying the Pasta Craving at Garibaldi Italian Restaurant, Bangsar Village 

Sometimes the craving hits, and you just have to nip it in the bud. We normally eat out for Asian food, because both Lil’ Chef and I love cooking European stuff.

This time, I wanted pasta, long strands that I could slurp up, like a tagliatelle or linguine, or capellini… even spaghetti would be ok, but it had to be cooked with shellfish. And seeing as I didn’t have any clams or prawns in the fridge, nor did I feel like doing the dishes, we jumped in the car and drove 5 mins to Garibaldi in Bangsar Village.

We thought of trying out the more casual GariBar downstairs, as we’d never been there before. Unfortunately, the smell of stale smoke from last night’s late night crowd still lingered, even more so now that the outdoor area had been glassed off. Determined to eat authentic Italian cooked by authentic Italians, we headed upstairs and the staff very kindly pretended that our shorts had grown inches and turned into trousers. Great service by the way!

We had the whole restaurant to ourselves, and were warmly welcomed by Executive Chef Giuliano Berta and Sous Chef Andrea Genio. The bread that day was extra warm and extra delicious!

I nibbled on my crispy-outside-moist-inside Focaccia that I soaked in olive oil and balsamic vinegar, then honed in on the one dish that looked like it might satisfy my craving. Okay, I really eyed the pasta with lobster and many others first but due to budget constraints I settled on creamy pasta with clams, and had the lobster bisque instead as a starter.

Chef Andrea was kind enough to personally deliver a complimentary ‘Amouse Bouche’, which I initially thought was beef Carpaccio.

 Es una Pequena Mentira – ‘a little lie’

Carpaccio of Watermelon with Taggia olives, Yellow Frisee, Ricotta salata Cheese
*This dish is a tribute to Andoni Luis Aduriz Chef patron of the famous Mugaritz restaurant

A little lie my a**! It was a big lie! I had no idea when Chef Andrea said “See if you can guess what it is,” I would have so much trouble figuring it out. Was it tomato? Coloured honeydew? Clearly my tastebuds are not as ‘chef-like’, as Lil’ Chef figured it out in seconds. It was watermelon made to look like beef! Genius!

Chef Andrea explained that to get the watermelon to this state involves a very complex and time consuming process of drying out the watermelon. It was such an interesting and unusual texture, slightly crunchy yet sliced so thin you barely bit into it. Lovely, and if you’re vegetarian or have given up meat. Ask for this!

Stuffing our faces with more delicious bread after all that healthy fruit, along came my soup.

ZUPPA DI ASTICE

citrus flavored lobster bisque with lobster meat

 

Just the right amount of soup, not too thick in consistency, and not too thin. Very, very rich and sinful, with every slurp bursting with the decadent taste of lobster. There was a certain amount of freshness from the citrus that balanced out the richness, and I loved the generous helping of bitesize chunks of lobster teamed with crunchy croutons still warm from the fryer…  This soup was a craving I didn’t go in having, but left wanting more of!

VONGOLE

 linguine pasta with fresh clams and sea water emulsified with extra virgin olive oil


Ah, yes the pasta. Perfectly cooked, perfectly creamy, and perfectly tasty. I’m normally wary of creamy pastas as a lot of chefs tend to be very heavy handed on the cream. I’m happy to declare that the sauce was so balanced I just kept eating and licked every one of those clam shells clean, stacked them up proudly next to my plate and smiled at the waiter as he cleared my plate.

Hell, I almost licked the plate it was that good. Craving satisfied: CHECK.

BOLOGNESE

home-made fettuccine pasta with minced beef ragout in tomato sauce

This was what Lil’ Chef ate, but he also licked the plate clean. Fat strands of fettuccine intertwined with a rich, red and meaty tomato sauce with beef. Sounds simple, but it’s almost impossible to get it ‘just right’. And it was just that, just right.

Lil’ Chef also satisfied his sweet tooth with his favourite dessert, the classic Italian Tiramisu.

TIRAMISU

 Garbaldi`s Signature Tiramisu`

 

I don’t even like sweets, but I was tempted to swipe it from him! Beautiful presentation, and even better in taste. The cream was whipped as light as air, the dusting of chocolate like the first fall of snow, and the fruits a succulent and juicy as the first pick of summer. Delicious.

Yes, there is no doubt my craving for pasta was satisfied, and Lil’ Chef satisfied a craving he didn’t know he had! Thanks Chef Andrea & Chef Guiliano, for another great meal!

*NOTE – If the a la carte prices seem a little daunting, don’t fret. They’ve got a really great Set Lunch that gives you a variety of dishes to choose from for the reasonable price of RM45+!

LUNCH MENU FROM GARIBALDI’S WEBSITE:

Executive Lunch
______________________________________________________________

IL PRANZO
8 May to 5 June

INSALATA DI FINOCCHI E SALMONE
Fennel Salad with Smoked Salmon and Orange Segments in Balsamic Dressing
Or
MOZZARELLA IN CARROZZA CON POMODORINI E OLIVE
Breaded Fried Mozzarella Cheese Coated with Focaccia Bread on Cherry Tomato and Black Olives Sauce
Or
ZUPPA DEL GIORNO
Soup of the Day
Or
FEGATO GRASSO IN PADELLA CON MARMELLATA DI ZUCCA E PANE SPEZIATO (SUPPLEMENT OF RM35)
Seared Foie Gras with Pumpkin Compote and Spicy Bread

 

FETTUCCINE CON GAMBERI AL VINO BIANCO E RUCOLA
Homemade Fettuccini with White Wine Prawns and Rucola
Or
LASAGNE ALLA BOLOGNESE
Layered Pasta with Bolognese Sauce and Besciamelle
Or
FILETTO DI BARRAMUNDI ALLA PIASTRA CON VERDURINE AL VAPORE E SALSA ALL`ANETO
Pan Seared Barramundi Fillet with Boiled Vegetables and Dill Sauce
Or
SPALLA DI AGNELLO ARROSTO CON PUREA DI PATATE
Rolled Boneless Lamb Shoulder with Mashed Potatoes
Or
SUPREMA DI FARAONA ARROSTO CON SPINACI E CAROTE AL BURRO (SUPPLEMENT OF RM 45)
Guinea Fowl Supreme with Sauté Spinach and Buttered Carrot

DOLCE DEL GIORNO
Dessert of the day

FORMAGGI MISTI (SUPPLEMENT OF RM 25)
Cheese Platter with Dried Fruits & Melba Toast

CAFFE’
Coffee or Tea

45

 Price is not inclusive of 10% Service Charge and Prevailing Government Charges


CONTACT

(Pork-free)

Garibaldi Italian Restaurant & Bar

Lot10 & G22, Bangsar Village I
Jalan Telawi 1,
59100 Bangsar, KL
Tel: 03-2282 3456
E: garibaldi@garibaldi.com.my

W: www.garibaldi.com.my

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