il Cielo, Hilton Singapore - Calvisius Caviar Promotion
Renowned for their successful sustainable farming methods of the various sturgeons, such as the endangered Russian Sturgeons (of the highly-prized Oscietra caviar) in a 10-hectare zone of pristine spring water in Italy’s Ticino Valley, the Agroittica Lombarda farm produces more than 20 tonnes of caviar annually, under its Calvisius brand.
The prized roe returns to Il Cielo, Hilton Singapore, this 16 September to 13 October where Chef Omar Bernardi will serve up a Caviar Degustation menu ($298 for two persons)—10g each of 4 varieties of the dainty, savoury eggs with accompaniments—as well as a delightfully toothsome a la carte, and set menu ($188 for 2-courses, $248 for 3-courses).
Caviar makes perfect as a luxe appetiser, and Chef Bernardi sure knows how to tease our appetite. The still runny 62-degree Celsius egg ($38 a la carte) served with sour cream and fresh chives does well to accentuate the silky and intense Da Vinci caviar, as does the tomato pesto from the Three-way cod fish ($68 a la carte) and the slightly more rounded Venise caviar.
Obtained from the Italian Adriatic Sea sturgeons, the newly launched Da Vinci caviar makes its appearance in both choices for the pasta course. The deftly executed Acquerello risotto with oysters ($78 a la carte) pairs the precious, buttery balls wonderfully, though seems to be quite a safe dish. On the other hand, the Homemade warm angel hair with truffle ($78 a la carte) is teamed with shavings of Da Vinci caviar that has been preserved and compressed for a more intriguing unctuous, umami edge.
The Tradition caviar with Pan seared turbot fillet & opera vodka lemon sauce ($98 a la carte) did not do the trick for me—the oiliness of the fish slightly muted this lighter caviar—so I definitely recommend the Fresh lobster with accompaniments ($118 a la carte). The superior Oscietra Classic caviar has an exuberantly nutty creaminess that left me in a mellow stupor.
If you still have stomach for desserts, do give their desserts with a finessed twist a try—my personal favourites include the Basil panna cotta, and signature Il Cielo Tiramisu that comes with mascarpone foam, ice cream and espresso.
The il Cielo Calvisius caviar promotion runs from 16 September through 13 October. Reservations recommended. Call +65 67303395, or email ilcielo@hilton.com. As part of the Gusto Italiano promotion, il Cielo is also holding an extravagant Caviar & Franciacorta Dinner ($318) on 19 September. iL Cielo Hilton Singapore, Level 24 581 Orchard Road Singapore 238883
Operating hours: Lunch 12noon - 2.30pm (Mon - Fri) Dinner 7pm - 10.30pm (Mon - Sun) Bar 6pm - 12midnight (Mon - Sun)