“MARI E MONTI” - THE SEAS AND MOUNTAINS OF ITALY:
A SHOWCASE OF FLAVOURS FROM
THE MEDITERRANEAN AND ALPS AT BASILICO
SINGAPORE, June 2016 – Basilico Head Chef Luca Beccalli continues the culinary
journey through the sun-soaked shores and the highest peaks of Italy with its Basilissimo
(The Best of Basilico) Dinner themed “Mari e Monti”, a year-long dining experience with
every quarter featuring a different specially curated menu.
After a successful launch showcasing the delightful dishes influenced by the Appenine
Mountains and Adriatic Sea, Chef is bringing to the table a new menu line-up of dishes
influenced by the Mediterranean Sea and Alps.
This three-course Basilissimo Dinner includes an appetiser and dessert buffet, and an à la
carte main course. A list of fine Italian wines has also been selected to perfectly complement
the dishes on the menu.
Mediterraneo– Mediterranean Sea
From July 5 to October 3, the culinary team focuses on the flavours from the mountains,
showcasing characteristic regional specialities of southern Italy and the mountainous inland
regions. Chef’s cuisine traces Mediterranean islands such as Sicily and Sardinia, also treating
diners to flavourful creations influenced by the regions along the Italian boot’s heel Calabria, Basilicata and Puglia.
Enjoy the classic Cavatielli Pasta with Baby Cuttlefish, Mussels, Lentils, Aglio Olio and
Bottarga, an Italian delicacy of salted, cured fish roe which adds a distinct salty, briny flavour
to the dish. Alternatively, Chef delivers another delicious creation with his Palermo-style
Swordfish with Vegetable Pinzimonio, Beetroot Purée and Fresh Herbs.
Regent Singapore, A Four Seasons Hotel
1 Cuscaden Road, Singapore 249715 T. +65 6733 8888 F. +65 6732 8838 www.fourseasons.com
Among some of the delightful dessert treats that will be available is a Toscano Black
Chocolate Tart with Marsala Chantilly, and a rich homemade Pistachio Gelato with Olive Oil
and Sea Salt – which promises to make for a sweet ending.
Alpi - Alps
From October 4 to December 31, diners can expect a menu highlighting flavours from
the Alps, covering most of the northern territories in Italy.
For the cheese lovers, look forward to Chef’s Braised Beef Cheeks Cannelloni served over
Light Parmesan Velouté. Additional main course options include a tender Sweet Chillidusted Lamb Loin with Artichokes, Sour Red Onions, Rosemary Crushed Potatoes and
Barolo Wine Sauce, among others.
The Baked Aple in Filo Pastry provides a most comforting sweetness as one of the dessert
highlights to complete the dinner experience.
Fact Sheet
Basilico, Level 2
$88 per person
$128 per person, inclusive two glasses
of wine
$130 per person, inclusive free-flow
red and white wines (until 8:30 p.m.)
Tel: +65 6725 3232/3
Fax: +65 6725 3242
[email protected]
Breakfast: 6:30 to 10:30 a.m. (Monday to Saturday)
7 to 10:30 a.m. (Sunday)
Lunch:
12 to 2:30 p.m. (Monday to Saturday)
12 to 3 p.m. (Sunday)
Dinner:
6:30 to 10 p.m.
Seating Capacity
200 guests (indoor, including two private dining rooms
which can accommodate up to 10 guests each)
32 guests (alfresco)
Note: Prices quoted above are subject to 10% service charge and applicable government
taxes.
Regent Singapore, A Four Seasons Hotel
1 Cuscaden Road, Singapore 249715 T. +65 6733 8888 F. +65 6732 8838 www.fourseasons.com
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About Basilico
With an emphasis on fresh, seasonal and authentic Italian cuisine, and offering both à la
carte and buffet options, our award-winning Basilico restaurant combines culinary drama
with exquisite design. Highlights include a rotisserie, espresso bar, walk-in wine cellar and an
alfresco style-dining at the terrace overlooking the pool, capturing the informality of Italian
culture to perfection.
About Regent Singapore, A Four Seasons Hotel
As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently
manages 99 properties in 41 countries. Open since 1982, Regent Singapore, A Four Seasons
Hotel, provides a preferred address for both business and leisure travellers, and the highly
personalised, anticipatory service that Four Seasons guests expect and value around the
world. Recent awards and honours include ASEAN Green Hotel Award and Smart Travel
Asia’s Best in Travel (Business Hotel) Award. For more information on Regent Singapore, A
Four Seasons Hotel, visit www.regenthotels.com/EN/Singapore or check us out on
www.facebook.com/RegentSingapore.
For more information, please contact:
Andreana Soh
Director of Public Relations and Communications
T. +65 6725 3190
[email protected]
Regent Singapore, A Four Seasons Hotel
1 Cuscaden Road, Singapore 249715 T. +65 6733 8888 F. +65 6732 8838 www.fourseasons.com
2016 “Mari e Monti” CALENDAR
January to March: Apennine Mountains
Known for fresh vegetable crops, locally raised meats such as pork and beef, and wild poultry
like pigeon.
April to June: Adriatic Sea
Offers a selection of seafood (especially shellfish) and known for classic ingredients such as
olives, beetroot, green peas, duck leg and lamb.
July to September: Mediterranean Sea
A Mediterranean harvest of fresh seafood, artichokes, bottarga and citrus among other
agricultural produce.
October to December: Alps
Northern Italy sees some of the best saffron risotto, white truffles, polenta, Piedmont cheese,
ossobuco, Ligurian pesto and wild mushrooms.
Regent Singapore, A Four Seasons Hotel
1 Cuscaden Road, Singapore 249715 T. +65 6733 8888 F. +65 6732 8838 www.fourseasons.com