Gary’s, opened by Chef Gary Wu, is a charming contemporary Italian restaurant housed within a black & white heritage bungalow over at Rochester Drive. One can expect a mix of time-honored traditions and modern contemporary Italian dishes here at modest prices, where a three-course set lunch can start from just $38.
Here are some items you can look forward to at Gary’s!
Red Prawn Tartare
Made using fresh and sweet Botan Ebi and Gambero Rosso prawns, the Red Prawn Tartare ($26) is paired together with umami pops of Ikura and crunchy watercress bits. Balanced out with lemon dressing and citrus fruits, with some uni and caviar toppings for that extra creamy umami touch.
Iconic Gary’s Garden Salad
Inspired by Singapore’s skyline, the Iconic Gary’s Garden Salad ($26) comes beautifully plated, and assembled using fresh seasonal vegetables, US asparagus, and heirloom carrots on top of a bed of mashed potato “soil”. It is also topped with a sprinkle of truffle snow, olive oil caviar, and seasonal truffle shavings, making this an irresistible dish even for those who dislike salads!
Signature Seafood Pasta
Packed with seafood such as mussels, clams, lobster, and baby cuttlefish, the Signature Seafood Pasta ($28) uses a housemade seafood stock of lobster and prawns that’s flambeed with brandy before it’s served.
Scottish Bamboo Clam
Gary’s take on the squid ink pasta comes in the form of the Scottish Bamboo Clam ($36), with Italy-imported pasta being tossed in a fragrant and garlicky sauce, served together with 10-12 inch Scottish Bamboo Clams that are prepared with a lemon dressing, coriander and bottarga powder, and flambeed white wine.
Iberico Pork Jowl
Marinated for 24 hours with an aromatic blend of herbs and garlic, the Iberico Pork Jowl ($38) was savoury and had melt-in-your-mouth textures, which paired well with the carrot puree and pistachio nut.
Grass-fed Tenderloin
A 150-day grass-fed Australian tenderloin ($42) chargrilled to your liking and served together with potato cake, endives, roasted mushrooms, Dijon mustard and finished with veal juice reduced with red wine.
Dessert Platter
Served together with a sparkler candle was the Dessert Platter, which consisted of the classic Italian Tiramisu ($16) with an injection of Baileys, a Gary’s Chocolate Lava Cake ($16) made using 70% decadent dark chocolate topped with pistachio ice cream, and Gary’s Apple Tart ($16) served with a scoop of vanilla ice cream.
If you want to take your experience at Gary’s up a notch, diners can also opt for the 7-course Italian Omakase priced from $198++ per pax.
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