Page 1

PRIVATE EVENT


A: 34/36 Tras Street. Singapore 079026 T: (65) 6338 5498 | 9325 8843 E: reservations@gattopardo.com.sg W: www.gattopardo.com.sg

Nearest MRT station: Tanjong Pagar Nearby parking lot: Maxwell House Valet parking available for dinner from 6.30pm


ABOUT

FACT SHEETS

Chef Lino Sauro’s contemporary Italian and Mediterranean cuisine restaurant Gattopardo Ristorante di Mare is located at the heart of Tanjong Pagar, and has charmed many with its historic location and stellar dishes. Seafood has always been the soul and life of South Italy, and Chef Lino shares the stories of Sicilian traditions and more through his dishes, such as the Mediterranean Salt-baked Sea Bass and the Gambero Rosso (Sicilian Red Prawns) Ravioli. It is also Chef Lino’s mission to use only sustainable seafood at Gattopardo whenever possible, as at the end of the day, even the smallest things make a big difference. Chef Lino Sauro was also awarded the "Chef's Choice" award at the World Gourmet Summit Awards of Excellence 2016.  OPENING HOURS Monday - Friday from 12- 2.30pm, 6.30 - 10.30pm Saturday from 11.30 - 3pm, 6.30 - 10.30pm

S E AT I N G C A PA C I T Y Main dining room : Up to 40 seats Total capacity : Up to 80 seats 2


POLICY

D R E S S C O D E - Every day Smart casual attire is required, No slippers or shorts B Y O - Bring Your Own Wine We are happy to inform you that Gattopardo has 2 Corkage free days on Monday’s and Tuesday’s. Gattopardo’s corkage policy allows you to bring 1 bottle (75cl) at $50++ per bottle. Magnums will be charged at $100++. Alternatively you can chose our 1 for 1 policy (buy one bottle from us and enjoy waiver on one of your own). Please refer to the wine list on the website.

3


MAIN DINING AREA (LEVEL 2)

C A PA C I T Y Sit Down - Max 40 pax, Min 20 pax Standing - Max 60pax Minimum spending: Lunch :SGD 2000++ Dinner :SGD 3000++ Dinner (Saturday & Eve of PH) :SGD 3800++

*Minimum spends may subject to change over peak period

4


COURTYARD + OUTDOOR

C A PA C I T Y Standing - Max 100 pax, Min 20 pax Standing - Max 60pax Minimum spending: Lunch :SGD N/A Dinner :SGD 1500++ Dinner (Saturday & Eve of PH) :SGD 2500++

*Minimum spends may subject to change over peak period

5


PRIVATE DINING ROOM 1

C A PA C I T Y Sit Down - Max 6 pax, Min 2 pax

Minimum spending: Lunch (any day) :SGD 500++ Dinner (Saturday & Eve of PH) :SGD 1000++

*Minimum spends may subject to change over peak period


PRIVATE DINING ROOM 2

C A PA C I T Y Sit Down - Max 24 pax, Min 8 pax Standing - Max 40 pax, Min 20 pax Minimum spending: Lunch : SGD 1000++ Dinner : SGD 2500++ Dinner (Saturday & Eve of PH) : SGD 3500++

*Minimum spends may subject to change over peak period

7


CHEF’S TABLE

C A PA C I T Y Sit Down - Max 16 pax, Min 6 pax Standing - Max 25 pax, Min 20 pax Minimum spending: Lunch : SGD 500++ Dinner : SGD 1500++ Dinner (Saturday & Eve of PH) : SGD 2000++

*Minimum spends may subject to change over peak period

8


WHOLE RESTAURANT EXCLUSIVE

C A PA C I T Y Sit Down - Max 80 pax, Min 20 pax Standing - Max 80 pax, Min 30 pax Minimum spending: Lunch : SGD 4000++ Dinner : SGD 10000++ Dinner (Saturday & Eve of PH) : SGD 13000++

*Minimum spends may subject to change over peak period

9


ABOUT CHEF

LINO SAURO

Ask Chef Lino about his background and he will proudly introduce himself as a ‘traditional village boy’. Born in Sicily into an Italian family of farmers, Chef Lino still carries within himself his Southern Italian heritage. His pride in his cultural background is recognizable when he tells the story of how he developed his love for fresh and unprocessed food: “Having a farmer as a father meant that we used to eat only the ingredients that we grew in our own backyard. We had to work for our food, and did not have the convenience of going to supermarkets; even eating out at restaurants was a luxury that we seldom could afford. Because of this, we grew up skeptical of all kinds of processed food and out-of-season ingredients”. This philosophy resonates well and truly in his cuisine. Today, Chef Lino is recognized as one of the top chefs in Singapore, specializing in

Sicilian and Mediterranean food. His cuisine focuses on sustainable ingredients, with a kitchen always graced by some of the best seasonal ingredients from Italy, and an impressive array of fresh seafood unabashedly on display to greet his guests at the restaurant. Chef Lino’s other passion, travelling, helped him to develop his taste for fine cuisine at the tender age of 15. He understood that the only way that would allow him to travel was to succeed in the culinary world through discipline and dedication. Driven by his passion for food and motivated by his love for travel, Chef Lino toured Europe and Asia – enjoying unique cultural experiences. His travels have also allowed him to collaborate with some of the most renowned chefs around the globe, from whom he gained insights into the culinary world and the skills required to be a top chef.

10


Once landed in Singapore, Chef Lino’s skills were immediately recognized, and he was appointed Resident Chef of DOMVS, an Italian restaurant in Sheraton Towers. The environment of the 5-stars hotel exposed him to another level of food presentation and service quality standards, which further developed his style and allowed him to learn how to marry the precision of contemporary culinary techniques with the flavors typical of his Sicilian heritage. In April 2010, a collaboration with the esteemed GGR Holdings saw Chef Lino unveil his first

Restaurant, Gattopardo Italian Grill & Pizza Bar amidst the lush greenery of Hotel Fort Canning, a three and a half year long journey acclaimed by customers and critics as an undisputable success, a concept in which staple Italian fare met Sicilian dishes. Now an affirmed business man and a recognised Celebrity Chef, Lino decided to finally go all the way back to his heritage and bring Sicily to Singapore in its purest form. On 28 January 2014, the restaurant, now known as Gattopardo – Ristorante di Mare moved to its current location 11


in the up-and-coming Tras Street. Along with the radical change of look, Gattopardo improved its offering, with dishes emphasising a sustainable approach to ingredient selection and recipes inspired by the seasonality of the Mediterranean basin, which have won the hearts, mouths and bellies of critics and customers alike. "With my new home away from home, Gattopardo Ristorante Di Mare, I never want to stop discovering. I am obsessed with creating sophisticated cuisine that will always honor the excellence of seasonal ingredients and the flavors of my heritage. I would like our guests to find our cuisine innovative, delicious and, from a sustainability point of view, inspiring." – Executive Chef, Chef Lino Sauro

creating a rich variety of original dishes with varying depth of flavours that will satisfy even the most discerning palate. Signature dishes include Classic Sicilian SaThis 2016, Chef Lino has created dishes that highlight the seasons, with distinct dishes that continue to tell his Sicilian story.  To do this , he has partnered with producers, from Sicily,  different parts of Italy,  and other parts of the world, to introduce his selection of ingredients to Gattopardo Ristorante di Mare.    

Diners can expect a different and refreshing style of cooking from Chef Lino who brings his 25 years of culinary experience to the fore – 12


CHEF AT HOME This 2016, Chef Lino has created dishes that highlight the seasons, with distinct dishes that continue to tell his Sicilian story.  To do this , he has partnered with producers, from Sicily,  different parts of Italy,  and other parts of the world, to introduce his selection of ingredients to Gattopardo Ristorante di Mare.     Says Chef Lino, “We had a fulfilling time introducing Italian-style seafood dishes to Singapore, and we are very proud that today, there is a  wider understanding of this style of Italian dishes. So I started asking myself:   How can we do better at Gattopardo? How can we tell our story in a deeper way that can connect our customers to our philosophy?”       

The answer was to focus on authenticity. Having grown up on his family-run vegetable farm, Chef Lino knows the seasons of the Southern Italian region and nature-centric traditions by heart. To pay homage to this, he  has embarked on another journey to introduce dishes built around seasonal ingredients:  For example, guests will enjoy dishes that  feature almonds  January to March and ‘Triple Asparagus’ (white, green and purple) from April to June.  Each season, he will introduce a degustation menu focusing on the selected season’s ingredients.   

13


LUNCH MENU A (3 course)

Terms & Conditions • You may purchase the dinner menu during Lunch but you cannot have the Lunch Menu for Dinner • Menu is not available at this moment to showcase due to seasonal product • Please name your budget in order for us to draft you the menu. • Please state dietary restriction if any, to avoid inconvenience on the date of event • Complete Menu & ingredients can only be drafted fully after confirmation due to seasonal ingredients • Menu ingredients may change due to seasonal item. • Chef at Home and Outdoor Catering are subjects to catering fee charges (please refer to page 24)

L’insalata Ricca Mache, Radicchio, Walnuts, Apple, Olives, Burrata Cheese OR Pappa Al Pomodoro Sicilian San Marzano Tomato and Garlic Bread Soup

‘La Norma’ (v) Rigatoni ‘Mancini’ with Eggplant and Tomato Sauce and Aged Ricotta Cheese OR Dentice Grilled Wild Snapper With Pistachio sauce and Sicilian Caponata

Semifreddo Di Lino Chef Lino’s Signature Nougat Parfait with Toasted ‘Noto’ Almond Sauce

$38++ per person Min 8 pax

14


LUNCH MENU B (4 course)

Terms & Conditions • You may purchase the dinner menu during Lunch but you cannot have the Lunch Menu for Dinner • Menu is not available at this moment to showcase due to seasonal product • Please name your budget in order for us to draft you the menu. • Please state dietary restriction if any, to avoid inconvenience on the date of event • Complete Menu & ingredients can only be drafted fully after confirmation due to seasonal ingredients • Menu ingredients may change due to seasonal item. • Chef at Home and Outdoor Catering are subjects to catering fee charges (please refer to page 24)

Calamari Char-Grilled Calamari With Lemon And Oregano Vinaigrette Tonnarelli E Gamberi Rossi Squid Ink Spaghetti with Sicilian Red Prawns, Nduja And Spring Onion Zuppa Di Pesce “Gattopardo” Signature Gattopardo Seafood Stew in Terracotta Pot OR Galletto Arrosto Con Tortino Di Patate E Pecorino Sous Vide and Roasted Free Range Organic Spatchcock with Potato Rosti Cannolo Siciliano Crispy Espresso Infused Wafer Filled with Ricotta Cream, Prickly Pear Sauce And Pistachio

S$68++ Min 8 pax

15


LUNCH MENU C

Caponata Tiepida con Burrata Warm Sicilian Caponata with fresh Burratta Cheese

(5 course)

Calamari Char-grilled Calamari with Lemon and Oregano Vinaigrette

Terms & Conditions • You may purchase the dinner menu during Lunch but you cannot have the Lunch Menu for Dinner • Menu is not available at this moment to showcase due to seasonal product. • Please name your budget in order for us to draft you the menu. • Please state dietary restriction if any, to avoid inconvenience on the date of event • Complete Menu & ingredients can only be drafted fully after confirmation due to seasonal ingredients • Menu ingredients may change due to seasonal item. • Chef at Home and Outdoor Catering are subjects to catering fee charges (please refer to page 24)

Risone Con Polipo Brasato e Midollo di Bue ‘Risone’ Pasta with Braised Octopus and Bone Marrow

Puntine di Manzo Wagyu 22 Hours Slow Cooked and Citrus Glazed Wagyu Short Ribs Millefoglie ‘Amedei’ Chocolate and Caramel Mille-feuille with Vanilla Oil and Smoked Sea Salt

S$88++ Min 8 pax

16


DINNER MENU A (3 course)

Terms & Conditions • You may purchase the dinner menu during Lunch but you cannot have the Lunch Menu for Dinner • Menu is not available at this moment to showcase due to seasonal product. • Please name your budget in order for us to draft you the menu. • Please state dietary restriction if any, to avoid inconvenience on the date of event • Complete Menu & ingredients can only be drafted fully after confirmation due to seasonal ingredients • Menu ingredients may change due to seasonal item. • Chef at Home and Outdoor Catering are subjects to catering fee charges (please refer to page 24)

Sardine Alla Beccaficu del Gattopardo Fresh Japanese Sardines with Warm Bread, Garlic and Parsley Riso Di Leonforte Con Pesto Di Mandorle e Polvere Di Castagne Leonforte Rice With Almond Pesto And Chestnut Powder OR Merluzzo Atlantico Con Crema di Romanesco Pan Seared Atlantic Cod with Romanesco Puree, Tomato and Garlic Confit, La Cassata Del Gattopardo Not the Traditional Sicilian Ricotta Cheese Cake

S$78++ Min 8 pax

17


DINNER MENU B (4 course)

Terms & Conditions • You may purchase the dinner menu during Lunch but you cannot have the Lunch Menu for Dinner • Menu is not available at this moment to showcase due to seasonal product • Please name your budget in order for us to draft you the menu. • Please state dietary restriction if any, to avoid inconvenience on the date of event • Complete Menu & ingredients can only be drafted fully after confirmation due to seasonal ingredients • Menu ingredients may change due to seasonal item. • Chef at Home and Outdoor Catering are subjects to catering fee charges (please refer to page 24)

Carpaccio Di Rosso Di Mazara, Olio Al Cerfoglio, Colatura Di Alici Sicilian Red Prawns Carpaccio, Chervil Oil Essence, Anchovy Essence Bucatini Con Le Sarde Spaghetti with Saffron, Fresh Sardines, Wild Fennel, Raisins and Pine Nuts Cernia Al Pepe Verde Steamed New Zealand Garoupa with Green Pepper and Champagne Sauce OR Lombatello Alla Brace Char-grilled Wagyu Beef Onglet (Butcher’s Steak) Cannolo Siciliano Crispy Wafer Filled with Ricotta Cream, Prickly Pear Sauce and Pistachio Ice Cream

S$118++ Min 8 pax

18


DINNER MENU C (5 course)

Capasanta Marinata Con La N’duja Spicy Pork Marinated Scallops with Ankimo and Smoked Eel Burrata E Jabugo Bread Fritters with Soft Burrata Cheese and Jabugo Ham

Terms & Conditions • You may purchase the dinner menu during Lunch but you cannot have the Lunch Menu for Dinner • Menu is not available at this moment to showcase due to seasonal product • Please name your budget in order for us to draft you the menu. • Please state dietary restriction if any, to avoid inconvenience on the date of event • Complete Menu & ingredients can only be drafted fully after confirmation due to seasonal ingredients • Menu ingredients may change due to seasonal item. • Chef at Home and Outdoor Catering are subjects to catering fee charges (please refer to page 24)

Tagliolini All’uovo con I Ricci Di Mare Egg Tagliolini Pasta with Japanese Sea Urchin Sauce Barramundi Kuhlbarra Su Letto Di Caponata E Pistacchio Grilled Kuhlbarra Barramundi Filet in Sicilian Caponata, Pistachios Sauce OR Lombatello Alla Brace Char-grilled Wagyu Beef Onglet (Butcher’s Steak) Millefoglie ‘Amedei’ Chocolate and Caramel Mille-feuille with Vanilla Oil and Smoked Sea Salt

S$148++ Min 8 pax

19


BEVERAGE PACKAGE (FREE FLOW)

Soft Drinks Packages Coke, 7up, Orange Juice, Apple & Cranberry Juice 2 hours - $15++ per person 3 hours - $18++ per person Premium Alcohol Packages Beers, Coke, 7up, Orange Juice, Apple & Cranberry Juice 2 hours - $20++ per person 3 hours - $26++ per person

Terms & Conditions • Free flow will start on time of the reservation and will end on selected time frame of free flow • Extended Hours will be charged according hourly if you extend free flow. (5 mins grace period) • If there is any additional orders after the 5 mins grace of the Happy Hour we will have to charge a la carte price

20


WINES

Sparkling Wine per bottle 750ml $65++ onwards White & Red Wine per bottle 750ml $60++ onwards Sweet Wine per bottle 500ml $110++ onwards

Terms & Conditions • • • • •

There is no free flow package on the wines Please confirm on the number of the bottles you need for your group in advance Please place the orders at least 1 week from the date of your events Please request the updated wine-list from us or alternatively you may view it at our websites. Unconsumed wine bottles will be charged according of the bottles that you have made the orders.

21


CATERING

Behind every grand event is a Great Team! - Gattopardo’s experience Events Team has continually demonstrated an excellent ability to create memorable events - from intimate breakfast meetings to gala dinners, product launches and even weddings! Gattopardo’s outside catering services guarantee peace of mind at your event. Chef Lino and the Events Team aim to create an extensive variety of menus designed to delight any palate. From beautifully decorated floral arrangements to stylish table settings to impeccable service, this is Gattopardo’s commitment to culinary excellence. At every moment, our Events Manager is available to ensure that your needs and those of your guests are personally met.

Contact us at: reservations@gattopardo.com.sg for more information 22


PREVIOUS CLIENTS: • TAG HEUER • VOLKSWAGEN

PAST EVENTS

• HUGO BOSS • BVLAGRI • UBS • DBS • AMERICAN EXPRESS • TEMASEK HOLDINGS • DELL • P&G • HP • AUDI • AND MANY MORE..

Whether it’s a celebration or corporate dinner, Gattopardo offers a great selection of menus to choose from. Customise your own menu with an array of Sicilian delights, choose beverages from a wine list carrying over 400 labels or free flow packages including wine, beer and soft drinks. Gattopardo can also help provide a number of extras which can make all the difference. Whether its speakers and microphones, large screen TV, flower arrangements, wedding cakes

and favours, emcee, kids playground, liive music (band)... Thank you for your interest in Gattopardo. If you would like to hold an event with us, please contact:

T: 65 6338 5498 or 9325 8843 E: reservations@gattopardo.com.sg

23


CATERING FEE:

S$300++ for event from 1 to 10 pax S$400++ for event from 11 to 20 pax S$500++ for event from 21 to 30 pax INCLUDES: Loading & Unloading, Transportation, Logistic, Chinaware, Silverware, Table Cloths, Napkins, Paper Napkins , 1 x 15 kg Ice Box, Chef on site EXCLUDES: transport of heavy equipment like Tables or Chairs. An additional S$200 (to cover the transportation cost) will be charged in case renting of Tables or Chairs is required. LABOUR FEE: Per service staff $25 per hour RENTAL (OPTIONAL): Visual Equipment 1 Portable Medium Size Screen with Projector without Laptop S$ 150 *please produce your own laptop

Terms & Conditions • A minimum spending of S$ 1000 excluding tax is required for us to accept outside catering request • We will require a 50% deposit upon confirmation • Should the event be cancelled after confirmation and within 15 days before the date of the event, 25% cancellation charge will be levied • Please note the Catering Fee is not Negotiable and cover the cost of Chef for a maximum of 5 hours (1 hour for preparation and tear up at the event location and 1 hour for tear down and cleaning after the event are included in the 5 hours ) Extra Hours will be charged at $25 per hour for each person on duty. Pro rated charge might be applied. • Please note under Rental categories the price is referring to equipment that we have available in house. Quantity is limited. In case more quantity is required we need to rent from other sources and charges will applied • Gattopardo Management will ensure that during the event our Team will take maximum care nevertheless we decline any responsibility for any damages caused to equipment/furniture or anything else in the catering venue during the event • Food Tasting is available upon request and is chargeable in full. Bill for food tasting has to be settled on the same day of the tasting. For tasting of Wine the full bottle will be charged unless is part of our By the Glass List in that case will be charged by the glass. Any changes or additional request will be charged accordingly • Prices stated are subjected to 10% Service Charge and Prevailing Government Tax 7% GST • Payment by Cheque payable to: Gattopardo Singapore Pte Ltd 24


RESTAURANT LAYOUT Gattopardo Bird's Eye View Gattopardo Layout Plan Level 1

Gattopardo Layout Plan Level 2 Main Dining Level 2

Outdoor Area

20 pax

6 pax Main Dining Level 1

14 pax

Fixed Couch Seat

4 pax Court Yard

*Area can fill up to 20pax (Sit down) Balcony Level 2

6 pax

PDR 2 Smoking Area Bar

PDR 2

10 pax

10 pax

Kitchen Pdr 1

Pantry

5 pax

Washroom

Staircase to Level 2

Wine Cellars

Washroom Level 2

Staircase to Level 1 Layout Plan: Dimension and scale is not an actual architectual plan.

Private Event Menu - Gattopardo Ristorante di Mare  

Business lunch, corporate dinner, networking session, anniversary party, wedding party, birthday, chef at home, catering and many more!

Read more
Read more
Similar to
Popular now
Just for you