Gaig @ Stanley Street for Menrva Xmas Lunch
My mates Ruthers and Ranners invited me to their Company Xmas lunch because I have helped them with work-related matters. And they surely know how to throw a Xmas lunch, because this restaurant is insanely good. Like seriously off-the-charts good. I had a number of new Death-Row meals served up here today. An incredible looking menu, with just the very best ingredients, prep, cooking and plating. #besttapasever and I truly mean that. This is Gaig @ Stanley Street for Menrva Xmas Lunch.
I would absolutely suggest you book as this place was jammed, and they have just doubled their size. Book and don’t be disappointed. And believe me, you don’t want to miss eating here. Protect your taste buds and give them a call. This is fine dining and a half, so put this place on your next ‘treat yourself’ list.
16 STANLEY STREET 068735
Tel: 6221 2134
At Gaig @ Stanley Street for Menrva Xmas Lunch we were treated like royalty having the owner’s daughter serving us the whole time. So we were able to ask a lot of questions about produce, the food, Spain, her Dad and the like. I love lunches like that. She is an amazing lady, so passionate about her food and restaurant, and she is also the Sommelier. Talk about multitasking.
All I could manage was to eat and drink. A funny start to lunch though was the waiter popping our Champagne and spraying literally everyone in the restaurant with it. Whoopsy, but very refreshing. HaHa!!!
I would say this is Daddy-pedia but I’d be lying. This is from their FaceBook site but has to be said. I love this stuff. I need to know this stuff. Things like where does their recipe for Cannelloni come from in 1869? Read on folks.
Carles Gaig was destined to be a chef from birth. He was raised in Barcelona where his family owned the Taberna d’en Gaig since 1869. His mother and great-grandmother’s influences are still visible today, in the great care with which he prepares their classic recipes – especially the cannelloni, one of his star dishes that has been on the menu since he started the business. Restaurant Gaig was awarded a Michelin Star in 1993. And many more accolades followed.
The Gaig family philosophy is the blending of avant-garde and market cuisine, always looking for the best product and respecting it. One of Carles Gaig passions is resurrecting traditional Catalan recipes and bringing them to the current moment. That is why in 2008 the restaurant received the award from Los Premios Nadal de Gastronomia for the Preservation of Catalan Cultural Heritage.
Further expanding the family vision, they open another 2 restaurants, Gaig a Casa in Barcelona and Gaig Restaurant in Singapore. The one in Singapore is run by Nuria Gibert (the daughter) as manager and Marti Carlos as head chef. Nuria explained that all their produce comes from the very same place as Dad’s restaurant. You know this is gonna be good. Be proud Dad you daughter is doing an AMAZING job, as is Chef Carlos. STUNNING JOB!!!
I reckon we had about half the menu at Gaig @ Stanley Street for Menrva Xmas Lunch. So there’s a reason to come back right there. Yep, the other half of the menu. This was a foodie dream. An incredible lunch with incredible friends. Photos to follow. Brace yourself, folks, I’m going in.
Ranners getting grumpy at the entrance. The ladies in front had not booked and kept us waiting for the food fun. See what I said above. BOOK!!! Check the window to the left. The red circle stickers. Yep, dem be Michelin. You beauties.
“Magnum of Champagne anyone?” Don’t mind if I do says our gorgeous single female companion today. This came out from Stacy’s handbag. Which proved you can indeed store a small child in her handbag.
After a few glasses of this were consumed toasting various things, Ranners took the mickey of his very own Company name. Saying it sounds like something a French driving instructor would say; “Mirror, signal, Menrva…” GENIUS!!!
Yes, this is the bread and olive oil. I had to show this as this is without a doubt some of the very best olive oil I have ever had. Yep, it comes from Catalan, Spain. I could bathe in this stuff. It’s sooooo good!!!
Now we’re getting serious. Again, this is up there with the best of the best that I have ever had the chance to eat. Pinch this boy from Margate cos I must be dreaming! I have to come back with my Jude as he will LOVE this. WOW, it’s heavenly. This is Pernil Iberic De Gla.
On the menu, they have 2 sides. One is Always With Us and one is New Entries. Basically the favourites and the specials. Must come back for more specials. In fact, I am debating Xmas family lunch here Catalan-style.
That olive oil sneaks back in for this dish. Best ever. Simple, but simply so good. Pa Amb Tomaquet. Or crystal bread with tomato and olive oil.
Then we cut through it all with some serious Spanish cheese. Formatge Manchego. A real bitey and crystal texture cheese. A cracker. Almost palate cleansing. We took a little of the cheese and added to the tomato bread with some Iberic ham. WOW!!!
Are we happy campers? You bet your life we are. So bloody happy here so far.
How stunning is that? A thing of beauty. Called The Bomb cos it looks like one right? And when you eat this it goes off in your mouth like a bomb. This is a spicy little baby. This would burn your cat a new bum hot, but so damned good. On the menu look out for Bomba De La Barceloneta. This is a potato mash ball, stuffed with spicey minced beef, brava sauce and all-i-oli. These are deep-fried with an incredible crunch from the bread-crumbs which are coloured with squid ink. This dish is an absolute BOMB, haha. It’s a winner!!!
Have a look at that. Seriously good food. Every single dish coming out is of sublime quality. Loving this folks, loving it.
Best croquettes you will ever likely have in your life. You can choose between three varieties. We went with the chicken and the Iberic Jamon. Super crunchy, super creamy, super flavoursome. Best ever. So more-ish. My gang is gonna love these.
Check them out. So so creamy. On the menu look out for Croquetes De Pollastre, Pernil O Bolets.
I was thinking about giving you a ‘must-try’ list. But it is all so very good I don’t feel the need. Order everything and anything. It is guaranteed to be amazing.
Stop the bus. Did I see foie gras and salt-cured and truffle all mentioned together? Yes, I did and that was ordered immediately. They don’t cook the foie, it is literally buried in salt to cure it. This dish is INSANELY good. Like off-the-charts so so good. A must-have!!! Served with Brioche so you get the buttery, then livery, then truffle and a kick of sea salt. I am literally in foodie heaven. I have died and gone to foodie heaven. WOW!!! Look out for Fetge D’Anec Curat A La Sal Amb Tofona.
Anything that was created as a recipe by the founder’s great-grandmother in 1869 (something like that) has to hit my plate. This is the one that is stated as Canelons Tradicionals, Gaig’s traditional cannelloni from 1869. OMG. Once I wash the olive oil off I am going to have another bath in this sauce. What a dish. Creamy truffle sauce over perfect pasta with minced meat within. A WOW dish again.
Now here is the surprise. Ruthers said this was his favourite dish of the day because of the reaction I had to this. You know me by now right? I am not a seafood lover. Neither is Jimbo. But when in Rome, well Catalan, I thought best try it.
So I cut a piece in half. Half for me and a half for Jimbo. We ate the little piece and immediately made a land grab for what was left on the plate. Holy Cow – well Holy Octopus. This is just something special.
All the way from Catalan this beauty has travelled. They tenderise it by freezing it and then reverse sear it for a couple of hours on low heat before chargrilling it on the BBQ. This is just INCREDIBLE. It sort of pops in your mouth. Literally, melt in your mouth. It’s meaty, not fishy.
It’s a smoky charred HEAVEN ON A PLATE. I will have one of these all to myself it truly is that good. I know I said no must-try need, but if you don’t have this one you truly are missing out. I have to bring my Mary to try Pop A La Brasa. Charcoal-grilled octopus with cauliflower puree.
They just keep coming. Up next is this deep-fried pork fillet in a beautiful breaded crust served with a ridiculously good carrot and coffee puree. I kid you not. I can’t rave enough about the dishes here. One after another this incredible food comes out, and this is yet another. Presa Iberica Amb Pure De Pastanaga/Cafe. Goodness me!!!
Of course, this is also a must-try. One that we just could not ignore on the menu. Anywhere I see the words suckling and pig together will always catch my eye. And this surely did. Ever had crispy crackling pork with strawberries? Well get down here and try it. It’s insane bedfellows but it so works. I might even steal this concept for ChillaxBBQ. This is Garri, thankfully without the Glitter. Boneless and crispy suckling pig with coconut, ginger, dill and apple.
Be proud you two. Our amazing host and incredible Chef for today’s lunch. I introduce you to Nuria and Chef Carlos. Say hi when you visit them.
Still going haha. This is the one that induced the food coma. Our final order was paella. All of us in unison chose to have the oxtail version and we each received one of these. Yes, indeed folks they are VERY generous with the truffle here. #bestpaellaever Arros De Cua De Bou Amb Tofono. What a way to end the perfect lunch. Now I need a lie-down.
But 1st they gift us with this little treat before we leave. Their very own version of Ferrero Roche, is just 10 times better. Plus a chocolate sandwich to die for.
All washed down with copious amounts of stunning booze. Including a White Shiraz, who’d have thunk it? Nuria will be in hand and at beck and call to assist with wine pairing for your food choices folks. My advice is to go with what she says as the pairings were spot on.
Gaig @ Stanley Street for Menrva Xmas Lunch was just an exquisite lunch. Thanks to my BFF’s from Menrva, Mr Rutherford and Ranahan. Hopefully, I help them again in 2020 and they bring me back for Xmas lunch here. And to Stacy, Jim and Guy for the fun and laughter. And of course to Nuria, Chef Carlos and the Gaig crew.
You guys absolutely rocked. Be seeing you again VERY soon with the entire Kennett-clan of foodies so we can do some serious damage to the other menu options too. A simply stunning lunch. #foodieheavenisgaigrestaurant Don’t forget to book folks. Get your bums off your seats and get down here. I absolutely and categorically know you will – ENJOY!!!
