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New head chef shakes up an old Italian fine-dining fave

Time to head back. 

By Natcha Sanguankiattichai | Mar 28, 2017

  • New head chef shakes up an old Italian fine-dining fave
    Wagyu beef tartare with a liquid nitrogen-frozen burrata cheese dome and truffle

Following the departure of chef Luca Cesarini, Sicilian chef Gaetano Palumbo has taken over as executive chef at Sheraton Grande.

He also takes care of its Italian restaurant Rossini's, and has just recently launched a new menu.

While still focusing on classic flavors, the new menu sees chef Palumbo’s playing around with more modern techniques and presentation in dishes like rosemary-smoked salmon, served in a smoking dome with parmesan cream, baby onions and onion powder (B680), and wagyu beef tartare with a liquid nitrogen-frozen burrata cheese dome and truffle (B650).

Fans of the restaurant can still enjoy Rossini’s signature dishes like seared Hokkaido scallops with green apple and sweet pea coulis (B750) and  mushroom risotto (B630). Three-course set menus start at B1,350 while four-course sets start at B1,600.

Rosemary-smoked salmon, with parmesan cream, baby onions and onion powder

 

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