Pete's Place is the first of a mini three-post series on Grand Hyatt, and it was also the location of choice for one of my weekly dinner affairs with the dinner buddy Glenn. I like the homely, cosy feel of Pete's Place, it certainly isn't as pretentious as some of the other Italian (fine-dining) restaurants, and there's a certain rustic atmosphere all around that I find most pleasing. If there's a particular type of Italian restaurant that I would be looking for during my graduation trip to Italy in May, this would definitely be it.
Frittura di Calamari e Baccala, Mayonese al Limone ed Aglio
Fried Squid and Codfish with Lemon Aioli
Hungry Glenn ordered this as an appetiser but I was too full from lunch and teatime that I could only allow myself a couple of calamari rings. I found them alright, nothing to shout about and fairly decent. I didn't take a picture of the complimentary bread bar with its assortment of breads, though my complaint would be that most of the breads turned out to be a tad cold and tough on the outside. Maybe it's for jaw exercise before the main course.
Spaghetti with Half Lobster, Scallops, Clams, Prawns and Crabmeat in Tomato Sauce
As I read the description for the Cioppino on the menu, it sounded almost too good to be true and got me so hungry. And when it arrived, I almost squealed with delight, but I kept my composure and tried to take a couple of pictures, holding myself back all the while from going straight for that delightful-looking plate of pasta. Generous portion of seafood ingredients indeed, with a meaty half lobster and a few big and juicy tiger prawns and scallops. Probably one of the best seafood pastas that I've ever had so far.
Glenn had the day's special, a serving of veal ravioli that was certainly more filling than it looked. He seemed to enjoy it quite a lot.
Savioli biscuit soaked in espresso and mascarpone cream
The both of us shared this, terribly "romantic" as it is, but good food is meant to be enjoyed and hey this was really quite good stuff. Sure, it doesn't have that heady alcholic "kick" as the one offered by Prelude at Fullerton's Boathouse, but this is somewhat of a more traditional rendition of the classic tiramisu that I particularly like. Admittedly, I've not had too many tiramisus to know what would make a superb one, but this still satisfied with a good balance and layering of sponge, cream, espresso and a (very) light hint of liquer.
Very good, attentive and friendly.
$18 for the frittura di calamari e baccala, mayonese al limone ed aglio
$38 for the cioppino
$30 for the veal ravioli
$10 for the tiramisu
* Prices subject to the usual 7% GST and 10% service charge.
Grand Hyatt Singapore, Basement.
Pictures taken with the Canon EOS 500D.