Mushrooms might seem under-rated, usually playing the role of second contender in most dishes. But don’t let this ingredient fool you – it’s delicious, it’s rich, and it packs a whole lot of flavour that make us sing for more. That’s why this season Ginett has turned the tables to make the mushroom the star of the show with a special menu featuring an array of wild mushrooms.
All October and November, get your tastebuds for a wild ride in the world of mushrooms, featuring suggested wine pairings to make your journey even more flavourful.
Here’s what you can look forward to…
Start Off Your Mushroom Adventure
CHARCOAL-GRILLED MUSHROOM SALAD ($15++)
A mixture of maitake and oyster mushrooms, with almonds, parmesan shavings and a homemade truffle vinaigrette. While oyster mushrooms are the more well-known ingredient between the two, the maitake mushrooms is one of the most flavourful mushrooms around. The mushrooms are grilled in a Spanish-imported Mibrasa Charcoal Oven – intensifying the umami flavours with deep, rich smokiness of the charcoal and embers.
This salad is goes best with a glass of VDP Viognier, Rhône Valley ($10++). A full-bodied white wine with notes of tangerines and peaches with a slight hint of vanilla. Perfect to balance out the smokiness from the charcoal-grilled mushrooms.
WILD MUSHROOM SOUP EN CROÛTE ($15++)
For those who prefer a hot starter, go for the Wild Mushroom Soup en Croûte. A French term, “En croûte” describes food that is wrapped or covered with pastry and then baked in the oven. A house-prepared puff pastry sits atop this cream mushroom soup that combines shiitake, cépe and chanterelle mushrooms.
An equally creamy, medium to full-bodied glass of Domaine Darnat, La Jumalie Bourgogne ($10++) would pair perfectly with the Wild Mushroom Soup en Croûte. This glass of wine brings out the ultimate buttery and creamy textures you would expect from an oaked Chardonnay.
For the Main Event
Moving on to the mains, choose from 3 main courses – each highlighting the wild mushrooms in a unique way.
DUCK PARMENTIER ($28++)
Imagine a shepherd’s pie. Now, imagine it made with a layer of Barbary duck confit instead of the usual beef or lamb. The Duck Parmentier features French Barbary duck confit mixed in with cremini mushrooms, and sandwiched between two layers of ratte potatoes and topped with a gratinated comté cheese.
This rich and flavourful dish best compliments with a glass of Château Tour Bicheau, Graves ($10++) for that rustic, full-bodied red with soft tannins.
CHICKEN SUPRÊME ($32++)
Prepared with French yellow chicken, a 100% corn-fed variety, Ginett’s Chicken Suprême sits on a bed of potato galette and grilled asparagus. A generous serve of porcini cream sauce is added, which brings out the nutty and earthy flavours of this prized fungi.
This classic French dishes pairs well with a light and refreshing glass of Domaine Raimbault, Sancerre Blanc ($11++) from the renowned Loire Valley.
TRUFFLE RISOTTO ($21++)
This one’s the way to our heart – the classic, but Ginett style Truffle Risotto. Prepared using a variety of sautéed wild mushrooms, which is then combined with puffed buckwheat and macadamia nut shavings for that extra crunch. Cleanse your palette with a glass of chocolately and slight spicy Domaine d’Ouréa, Tire Bouchon ($6++) .
The Wild Mushroom and Wine Pairing menu will be available till the end of November 2020. Reservations are highly recommended.
For more delicious offers from Ginett, check out our weekly line-up here.
📌 Ginett Restaurant & Wine Bar
Hotel G Singapore, 200 Middle Road, Singapore