FOOD REVIEW: At Griglia, the grill is fierce, yet the food remains impressively delicate

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Although treated with a cooking method that’s fierce, bold, and intense, Grigliata dishes are known to be more delicate and lean on Mediterranean flavours.

Eggplant

from the ‘Garden’ section, served in a pair of perfect blocks, stacked and pressed with sweet tomatoes and basil. It is served with a Smoked Caciocavallo Fondue that is oodles of smokey fun, though I wouldn’t mind if it were bolder in its execution.that’s too pretty to be rushed in its consumption. A pleasantly plain burratina sits on a bed of grilled and then rolled Zucchini generously marinated with mint, salt, pepper, and white balsamic vinegar.

cooked till blushing pink in the centre and fiercely charred outside. It’s served with a red wine jus, garlic sauce, pickled mustard, and pickled lettuce, although the only thing you should do with these meats is to liberally sprinkle some of the salt and have it as is. Wagyu doesn’t demand anything more usually.is more worthy of praise since it’s not often you get fabulously flaky fish served simply grilled and seasoned with a side of Almalfi lemon seasoning.

 

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