Date: 4 to 7 October 2017, Wednesday to Saturday
Time: Dinner only
Venue: Basilico, Regent Singapore, A Four Seasons Hotel
Dress Code: Smart Casual
Menu: Click here
For reservations, please call (65) 6725 3232
Italian native Chef Nicola Dinato will be taking over Basilico’s kitchen to display his unique culinary flair in Singapore for the first time from October 4 to 7, 2017.
A 16-year veteran, Chef Dinato’s love for cooking developed from home and soon grew into an unwavering passion as he travelled the world to make his professional culinary dreams come true. Starting out his career with the best, Chef Dinato began his journey at Michelin one-star Ristorante Osteria Da Fiore as Head Pastry Chef; delivering authentic quality Venetian cuisine to diners.
From London to New York, Chef Dinato continued honing his skills across the globe before finally returning to Italy in 2009 and successfully setting up his first restaurant, Michelin one-star Feva.
A true culinary maestro, Chef Dinato’s cooking maxim has always been to respect the nature of the ingredient, its origin and its purpose in a dish. His understanding of ingredients and their use in cooking is all the more pronounced in his meticulous work and craftsmanship; thoughtful combination of seasonal ingredients with relative aesthetics.
Basilico invites diners to experience the exquisite creations from Chef Dinato this October. For starters, guests can indulge in an assortment of appetisers to kick start the meal. Highlights include the Crispy Autumn Vegetables and Venetian-style Veal Liver, just to name a few.
Moving on to the main course, Chef Nicola Dinato showcases signature dishes such as the Langoustine and Red Bell Pepper Carnaroli Risotto, as well as the Slow-cooked Beef Tongue in Parsley Sauce, served with Sweet and Sour Pumpkin, and Plum Mostarda, among others.
To end the evening, indulge in a traditional dessert with a twist. Coffee lovers will delight as Chef brings Italy’s famous Tiramisu to the table. Made with marsala zabaione, Amaretti biscuit and a subtly bitter Valrhona chocolate for the ultimate sweet satisfaction. Alternatively, dessert fiends can pick their choice at the buffet line which will feature other Italian dessert highlights.
Chef Nicola Dinato’s creations will be available for Basilico’s Basilissimo (Best of Basilico) Dinner; a three-course semi-buffet dinner inclusive of an appetiser and dessert buffet, and a main course. Available from October 4 to 7, 2017.