Menus

NEW SET LUNCH $ 39++  – Click Here to Download the Menu

LATTUGA E NOCI CON CAVOLFIORI E ZUCCA ARROSTO
Mesclun Salad with Roasted Pumpkin, Roasted Cauliflower & Toasted Walnut

CALAMARI ALLA GRIGLIA CON CIPOLLE CARAMELLATE E SALSA DI PEPERONCINI DOLCI
Grilled Calamari with Caramelized Red Onions & Red Bell Pepper Sauce

MOZZARELLA DI BUFALA CON POMODORI SAN MARZANO E BASILICO (SUPPLEMENT OF $10)
Italian Buffalo Mozzarella with San Marzano Tomatoes & Basil

ZUPPA DEL GIORNO
Soup of the Day

ORECCHIETTE AL GORGONZOLA CON RIDUZIONE DI BARBABIETOLE
Shell Pasta with Gorgonzola Cheese and Beetroots Reduction

FETTUCCINE CON RAGÚ DI MERLUZZO ALL’ARRABBIATA
Fettuccine with Codfish Ragout in Spicy Tomato Sauce

RICCIOLA ALLE ERBE CON EMULSIONE DI ARANCIA E ZAFFERANO (SUPPLEMENT OF $15)
YellowTail with Herbs Crust and Orange Saffron Emulsion

COLLARE DI MAIALE STUFATO CON FUNGHI E SALSA ALLE PRUGNE
Slow-Cooked 16 Hour Pork Collar with Saute Oyster Mushroom & Plum Sauce

 

DOLCE DEL GIORNO
Dessert of the Day

FORMAGGI MISTI (SUPPLEMENT OF $12)
Cheese Platter with Dried Fruits and Melba Toast

DOLCI DALLA CARTA (SUPPLEMENT OF $12)
Choose your Dessert from our A la Carte menu

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

CHEF’S LUNCH MENU – $98++ – Click Here to Download the Menu

FRITTURA DI GAMBERI CON BURRATA E POMODORINI PICCANTI
Deep Fried Tiger Prawns, Burrata Cheese and Spicy Tomatoes Sauce

TAJARIN AL TARTUFO BIANCO D’ALBA
Homemade Noodles “Tajarin” with Butter Sauce & Alba’s White Truffle

MERLUZZO IN CROSTA DI OLIVE NERE, BRASATURA DI PEPERONI COLORATI
Pan-Fried Atlantic Cod in Black Olive Crust with Braised Bell Peppers

Or

SCALOPPINE DI MAIALE AL MARSALA CON FUNGHI PORCINI
Pork Scaloppine in Marsala Wine Sauce with Porcini Mushrooms

TARTELETTA DI FRUTTA FRESCA CON CREMA PASTICCERA
Fresh Fruit Tartelette with Custard Cream

IL SERVIZIO DEL CAFFE’
Coffee or Tea

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

THE SIGNATURE MENU – $158++ – Click Here to Download the Menu

CAPESANTE PROSCIUTTO E CAVIALE IN CREMA DI TAPINAMBUR
Pan Seared Sea Scallop with Crispy Parma Ham, Smoked Caviar & Jerusalem Artichokes Puree

TAJARIN AL TARTUFO BIANCO D’ALBA
Homemade Noodles “Tajarin” with Butter Sauce & Shaved Alba’s White Truffle

BRANZINO CROCCANTE CON TRIFOLATA DI VERDURE MISTE
Pan-Fried Italian Seabass with Sautee of Seasonal Vegetables

Or

COSTINA DI AGNELLO CON MELANZANE E SENAPE IN GRANI
New Zealand Baby Lamb Rack with Eggplant Caponata & Pommery Mustard

Or

AGNOLOTTI DI RICCOTA ALL’ARRABBIATA CON ASPARAGI
Aged Ricotta Cheese Agnolotti with Asparagus & Spicy Tomato Sauce

TARTELLETA DI CIOCCOLATO FONDENTE CON GELATO ALLA VANIGLIA
Valrhona Chocolate Molten Lava Tart & Madasgar Vanilla Gelato

IL SERVIZIO DEL CAFFÉ
Coffee or Tea

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

THE CREATIVE MENU – 6 Course – $218++ – Click Here to Download the Menu

CAPELLI D’ANGELO FREDDI CON OSTRICHE E CAVIALE CARELIAN
Cold Angel’s Hair with Oysters & Fresh Carelian Caviar

CARPACCIO DI CAPESANTE, CREMA DI PATATE E TARTUFO BIANCO D’ALBA
Sea Scallop Carpaccio with Potato Cream & Shaved Alba’s White Truffle

UOVO IN CAMICIA,  CESTINO CROCCANTE E TARTUFO BIANCO D’ALBA
Poached Egg with Crispy Basket, Taleggio Fondue & Shaved Alba’s White Truffle

CREMA DI ASTICE E INFUSIONE AL DRAGONCELLO
Boston Lobster in Soup with Terragon Infused

ALFONSINO IN GUAZZETTO DI VONGOLE
Kinmedai Fish Fillet with Japanese Clams in White Wine Parsley Sauce

Or

MANZO GIAPPONESE DI TOCHIGI A5 CON PORCINI
Japanese Wagyu Beef Tochigi Grade A5 & Porcini Trifolati

Or

AGNOLOTTI DI RICOTTA ALL’ARRABBIATA CON ASPARAGI
Aged Ricotta Cheese Agnolotti with Asparagus Spicy Tomato Sauce

TARTELETTA DI CIOCCOLATO FONDENTE CON GELATO ALLA VANIGLIA
Valrhona Chocolate Molten Lava Tart & Madagascar Vanilla Gelato

IL SERVIZIO DEL CAFFE’
Coffee or Tea

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

Click Here to Download our A la Carte Menu in Pdf format
Antipasti – Insalate
Zuppe
Pasta

“ Gluten Free Pasta Available on Request ” 

“Acquerello” Finest Rice for Risotto
Pesce
Carne
Formaggi
Dolci
THE CHRISTMAS MENU – 4 Course  $168++ – Click Here to Download the Menu

MOSAICO DI MARE CON PORCINI, SPUMA DI CHAMPAGNE E CAVIALE
Langostine, Scallop & Sweet Prawn with Porcini Trifolata, Champagne Foam & Carelian Caviar

TAJARIN AL TARTUFO BIANCO D’ALBA
Homemade Noodle “Tajarin” with Butter Sauce & Shaved Alba’s White Truffle

ROMBO AL VAPORE IN CREMA DI ZUCCA E SPINACI ALL’UVETTA
Steamed Turbot Fish in Pumpkin Sauce with Raisin and Spinach Sauté

Or

PETTO D’ANATRA AL PORTO CON SALSA ALLA MELA E MOUSSE DEL SUO FEGATO
Slow Coo Roasted Challan Duck Breast with Apple Sauce, Porto Wine & Duck Liver Mousse

Or

TAGLIATA DI MANZO ANGUS CON CAVOLETTI E CASTAGNE
Angus Beef Tagliata Style with Brussel Sprout & Chestnut

Or

TORTELLINI AI QUATTRO FORMAGGI CON TREVISANA AL MASCARPONE E AMARONE RIDOTTO
Four Cheese Tortellini in Mascarpone Red Chicory & Amarone Wine Reduction

TRONCHETTO AL CIOCCOLATO E ZABAIONE CON GELATO ALLA NOCCIOLA
Festive Chocolate Log Cake with Sabayon & Hazelnut Gelato

IL SERVIZIO DEL CAFFÉ
Coffee or Tea

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

THE CHRISTMAS MENU – 6 Course  $228++ – Click Here to Download the Menu

CAPELLI D’ANGELO FREDDI CON RICCI DI MARE E CAVIALE CARELIAN
Cold Angel Hair with Sea Urchin & Fresh Carelian Caviar

CARPACCIO DI MANZO WAGYU, TAPINAMBOUR, NOCCIOLE E TARTUFO BIANCO D’ALBA
Hokakido Wagyu Beef Carpaccio with Jerusalem Artichokes Puree, Toasted Puree, Toasted Hazelnut & Shaved Alba’s White Truffle

CAPESANTE E UOVO BARZOTTO AL TARTUFO BIANCO D’ALBA
Pan-Seared Scallop with Free Range Poached Egg & Shaved Alba’s White Truffle

FEGATO D’ANATRA AL VIN COTTO CON FICHI E SCALOGNI
Pan Fried Duck Liver with Vin Cotto Sauce, Figs & Braised Shallot

ASTICE GRATINATO CON PORCINI E MIRTILLI, ZABAIONE DI CHAMPAGNE
Half Boston Lobster Gratin with Porcini Mushrooms, Blueberries & Champagne Sabayon

Or

MANZO GIAPPONESE TOCHIGI A5 CON SENAPE E CAVOLETTI
Japanese Wagyu Miyazaki Grade A5, Pommery Mustard & Brussel Sprout

Or

CANNELLONI FARCITI DI ZUCCA, GRATINATI AL PARMIGIANO E SALSA DI PORCINI
Gratinated Crepes Cannelloni Stuffed with Pumpkin & Ricotta Cheese served with Porcini Trifolata Style

TRONCHETTO AL CIOCCOLATO E ZABAIONE CON GELATO ALLA NOCCIOLA
Festive Chocolate Log Cake with Sabayon & Hazelnut Gelato

IL SERVIZIO DEL CAFFÉ
Coffee or Tea

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

CHRISTMAS BRUNCH MENU

Available on Saturday 23rd , Sunday 24th & Monday 25th December 2017

Click Here to Download the Menu

Imported Fresh Oyster with Lemon and Tabasco

“Vitello Tonnato” Cold Veal in Tuna Sauce

Burrata Cheese from Puglia with San Marzano Tomatoes & Basil

Tuna Tartare with Smoked Caviar, Avocado & Saffron Aioli

Poached Tiger Prawns with Cocktail Sauce & Orange

Calamari Salad with Celery Olives Parsley and Lemon

Deep-Fried Green Peas Rice Croquette & Arrabiata Sauce

Premium Mushroom Soup with Truffle Scent

Linguine with Crab Meat & Aurora Sauce

Calamarata with Slow-Cooked Wagyu Beef Cheek in Red Wine Sauce Tortellini ‘Quattro Formaggi’ & Truffle Sauce

Traditional Roasted Turkey with Foie Gras, Chestnut Stuffing,

Brussels Sprout, Roasted Pumpkin & Cranberry Sauce

 

 

Feast of Christmas Pastry :

Panettone , Black Forest Cake, Mini Tiramisu in Chocolate Cup

Madagascar Vanilla Pannacotta & Mango

Passion Fruits and Valrhona ‘Manjari’ Chocolate Mousse

 

$118++ with free flow of Soft drinks

$148++ with free flow of Prosecco, Beer & House Wines

$198++ with free flow of Champagne Bruno Paillard Premiere Cuvee,

Beer & House Wines

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

(2015-04 21Apr) GARIBALDI2287 edited2Caviar

Carelian Caviar is harvested from Siberian sturgeons farmed in an indoor facility in the beautiful  Slavonian lake region of Finland.

The company believes in sustainable and environmentally-responsible aquaculture.

Carelian Caviar is non-pasteurized, has no preservatives and no additives.

The salt content is less than 3%  one of the lowest in the industry.

It is silky in the mouth, with a perfectly integrated saltiness and a long fresh aftertaste of the lake and sea.
Its flavor has been described from buttery to nutty.

In the tradition of fine caviar, the Savonian experience is transportive, passionate and intense.
Every shipment of Carelian Caviar imported to Singapore is accompanied with a CITES certificate and an international agreement between the two governments to ensure that the international trade-in of wild animal and plant specimens does not threaten their survival.
Ultimately, one must try and decide Your personal preference on how to savor this delicacy.

Chef’s Recommendation

Caviar

Please enquire us  directly to place your order

6837 1468 – garibaldi@garibaldisingapore.com for your request

Discover our Caviar Promotion!


Gairbaldi Caviar & Champagne Promo

 Weekend Sit-down Brunch at Garibaldi
Click Here to view our Brunch Menu

Available for this weekend also on Friday, and as usual on Saturday & Sunday

12:00pm – 3:00pm (Last Order 2:30pm)

Relish a variety of mouth-watering authentic Italian treats served to your table.

A combo of fresh pasta, antipasti, fish & meat
and sinfully decadent Italian desserts will be available for your dining pleasure only at best brunch places in Singapore. You can walk into our place to have awesome choices of food that makes you feel extremely good. Along with various brunch options, we also offer Saturday brunch choices so as to enable you choose the ideal menu that you desire.
The menu will vary on a weekly basis, reflective of fresh ingredients available straight from the kitchen.

$98++ with free flow of Soft drinks
$138++ with free flow of Prosecco and beer inclusive of House Wines
$188++ with free flow of Champagne Bruno Paillard Première Cuvée, Beer and House Wines

A lovely experience awaits.

Who wouldn’t like a food as good as an Italian brunch at Singapore. Sunday being holiday for every one of us, we understand the moment of joy experienced by you to plan a joyous and happy eating. We take pride in serving you with awesome and lip smacking brunches. For the day, we cook everything delicious and special varieties that you would love to eat every time. Sunday brunch Singapore is our prime interest and concern as we strive to serve our customers with authentic and tasty food choices for a wide range of varieties.

 ****

THE NEW YEAR EVE MENU – 4 Course  $168++ – Click Here to Download the Menu

Available on Saturday 30th and Sunday 31st December 2017

INSALATA FREDDA DI ARAGOSTA, FAGIOLINI, SPUMA DI BURRATA E CAVIALE
Cold Lobster Salad with French Beans, Burrata Foam & Carelian Caviar

TAJARIN AL TARTUFO BIANCO D’ALBA
Homemade Noodle “Tajarin” with Butter Sauce & Shaved Alba’s White Truffle

MERLUZZO IN CROSTA DI PEPERONI ROSSI BRASATURA DI FUNGHI E ZABAIONE
Cod Fish in Red Bell Pepper Crust with Braised Wild Mushrooms and Olive Oil Sabayon

Or

QUAGLIA FARCITA DI FEGATO E MAIALE AVVOLTA IN PANCETTA
Roasted Stuffed Quail with Iberico Pork Sausage Wrapped in Bacon, Pumpkin Sauce

Or

TAGLIATA DI MANZO WAGYU AUSTRALIANO CON CAVOLETTI E CASTAGNE
Angus Wagyu Beef Tagliata Style with Brussel Sprout & Chestnut

Or

TORTELLINI AI QUATTRO FORMAGGI CON TREVISANA AL MASCARPONE E AMARONE RIDOTTO
Four Cheese Tortellini in Mascarpone Red Chicory & Amarone Wine Reduction

TORTINO AL CIOCCOLATO CON ZABAIONE E GELATO DEL MAGADASCAR
Warm Chocolate Fondant with Sabayon and Madagascar Vanilla Gelato

IL SERVIZIO DEL CAFFÉ
Coffee or Tea

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

THE NEW YEAR MENU – 6 Course  $228++ – Click Here to Download the Menu

Available on Saturday 30th and Sunday 31st December 2017

CAPELLI D’ANGELO FREDDI CON RICCI DI MARE, GRANCHIO REALE E CAVIALE CARELIAN
Cold Angel Hair with Sea Urchin, King Crab Meat & Fresh Carelian Caviar

SCAMPI E POLIPO, CREMA DI CAVOLFIORE E BOTTARGA
Grilled Langostine with Spanish Octopus, Cauliflower Puree’ and Bottarga

CAPESANTE E UOVO BARZOTTO AL TARTUFO BIANCO D’ALBA
Pan-Seared Scallop with Free Range Poached Egg & Shaved Alba’s White Truffle

RAGÙ DI FARAONA CON FEGATO D’ANATRA E CHICCHE AI MIRTILLI
Pan Fried Duck Liver with Blueberries Mini Dumpling and Guinea Fowl Ragù

ASTICE GRATINATO CON PORCINI E CREMA DI ASPARAGI
Half Boston Lobster Gratin with Porcini Mushrooms & Asparagu Cheese Sauce

Or

MANZO GIAPPONESE TOCHIGI A5 CON SENAPE E CAVOLETTI
Japanese Wagyu Miyazaki Grade A5, Pommery Mustard & Brussel Sprout

Or

CANNELLONI FARCITI DI ZUCCA, GRATINATI AL PARMIGIANO E SALSA DI PORCINI
Gratinated Crepes Cannelloni Stuffed with Pumpkin & Ricotta Cheese served with Porcini Trifolata Style

TORTINO CALDO AL CIOCCOLATO CON ZABAIONE E GELATO DEL MADAGASCAR
Warm Chocolate Fondant with Sabayon and Madagascar Vanilla Gelato

IL SERVIZIO DEL CAFFÉ
Coffee or Tea

Call us or drop us an email for more Info & RSVP:
6837 1468 – garibaldi@garibaldisingapore.com – www.garibaldi.com.sg

Garibaldi’s Wine Cellar – Click Here to view our wine list in full.

Dear Wine Enthusiast,IMG_4844 edited

Since the restaurant opened in 2003, I have been working closely with wine producers and that has enabled rare wines and those with limited production to be brought in. I have since assembled an award-wining wine list that consists of more than 12 000 bottles with 1200 different labels, most of which are from major producers in Italy, France and around the world.

For ease of your reference, we have added the rating of wines that are rated 95 points and above from Mr. Robert Parker (RP) and Wine Spectator (WS). Each wine critic has his own personal preference and therefore, they may differ from yours. In addition, the same critique may have used different standards to judge expensive wines as opposed to moderately-priced wines or wines from different regions. Rare and limited wines are often unrated as the critic often does not get a chance to taste them – not because they were not worth writing about.

We recommend that you trust your own palate and preference and that you use the rating only as a reference.

We hope you have an extraordinary time hunting through our humble wine lust as much as we had in putting it together.

Roberto Galetti Executive Chef – Owner


Click Here to view our wine list.

Please note that wines are subject to availability therefore we suggest guests to pre-order their wine with us if a specific label is requested.

Executive Chef Roberto Galetti would be making a daily recommendation
of seasonal specials in our Daily Specials Menu.

Aimed to allow guests to enjoy and learn more about the season’s best,
please feel free to ask our Chef or friendly staff for assistance,
we would be glad to fill you in.

For further enquiries, please call the restaurant at 6837 1468.

CLASSIC SPARKLING COCKTAIL
All Time Favourite Martini

Lycheetini, Bluetini, Lemoncellotini, Pineappletini, Chocolatetini,Apple Martini, Dirty Martini, French Martini, Espresso Martini, Cosmopolitan

ALL TIME FAVOURITE COCKTAIL
Tom Collins

TBombay Sapphire, Lemon Juice, Sugar Syrup, Soda

COFFEE COCKTAIL

S$20.00 per glass
All prices are subject to 12% service charge and prevailing government taxes.