Basilico tables at any Restaurant Week are the hottest, it was clearly a case of fastest fingers first before we nabbed ours at this March's installation. Boy was I thrilled because I am through and through a huge fan of Basilico buffets.
The all too familiar anti pasti spread. Each time I pay Basilico a visit, I cannot help but be amazed by the variety of a single ingredient. At least five different types of tomatoes, cheeses, olive oils and salts even!
I wish I could take them all home.
Believe it or not, I have not been able to try every single salt, vinegar nor olive oil yet!
The spread of cured meat is equally mind boggling.
Cold cuts too.
And dessert. To the death of me, I love my sweets more than my savouries.
Spot them italian classics, from bon bons to chocolate salami.
Gold dusted bon bons anyone?
I love how Dolcetto's monthly specials are also showcased at the buffet and it included this lemon tart.
As well as this white pear tart that I intended to purchase anyway!
Who can say no to chocolate?
The walk around the buffet line was great enough a feast for the eyes and as with all my other visits, I could not wait to tuck into the spread.
Olive tomato loaves served with an artichoke puree. The cherry tomato surprise within is uber delicious, a pop of juice in this pillow soft loaf. Just be cautious not to overdose on these and save space for the rest of the spread!
My very own cheese, fruit and infused honey platter.
More milk cheeses, it was a pity burrata was not available but these go great with the fresh tomatoes especially! I'd highly recommend giving their pizzas a go, chewy pizza bases with just tomatoes and cheese - so divine!
One can never go wrong with too many slices of smoked tuna nor their signature squid ink anchovy loaf.
It probably is not the rock melon season yet since I have tasted juicier and sweeter ones
With salad and grain bowls all the rage now, I took the liberty in recreating my very own green bowl with all my buffet table favourites. Charcoal seasalt and truffle olive oil made this so goood!
If fancy schmancy isn't up your alley, going simple with rocket leaves, a dash of vinegar and olive oil also works wonders too.
Spaghetti with Garlic, Liguria EVOO, Fresh Chilli with Shredded Tuna, Pranws, 6 Hours Salt Baked Golden Onion and Cherry Pachino Tomatoes
Finally we had a go at their pastas, I usually get to caught up with the other options.
Al dente noodles sounds like easy peasy to achieve, until one pairs it with noodles packing a bite and rich in flavours. That, takes a genius to pull off and from now on, pastas are a must at Basilico's.
Combination of Braised Beef Cheek and Grilled Beef Tenderloin with Grilled Asparagus and Carrot Shavings, Sweet Parsnip Puree
See what I mean by spoilt for choice even with just 3 main course options?
Beef done two ways and both were beautifully executed, from fork tender braised beef cheek to a succulent beef tenderloin.
In this tussle between beef and pasta, unfortunately I do not have a clearer preference. My only advice is bring a table of friends to try all their mains which have not disappointed to date. The only letdown is my own stomach capacity which has always failed me at a Basilico buffet. Boo.
Room for dessert, always and I began with a bowl of homemade gelatos. Coconut, mango and yogurt were all equally delicious.
Between the lemon and white peach tart, the tangy appealed after a belly busting buffet.
And last but not least, a really legit hazelnut panna cotta to send me straight to food haven.
On a regular basis, I find Basilico's buffet of great value and even more so during restaurant week. If there's just one buffet worth your time and stomach space, I say give it to Basilico. I've truly not had a bad buffet there, yet.
Basilico
Regent Hotel
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