American-style barbecue is so well known that it enjoys a dedicated public holiday. But venture closer to the sea, along the peninsula, and you’ll find the Italians fanning up their own traditions with flame. Grigliata is a summertime activity where fresh produce is cooked – and dressed simply – over the open fire.
And Griglia hopes to fan the flames of this convivial dining tradition in Singapore. Opened by the same people behind Zafferano, the smoky shrine goes beyond the usual patties and ribs to celebrate fresh, seasonal produce. Ingredients are treated minimally, with a light touch of herbs and spices, to let the natural flavours peek through, and plated in smaller sharing portions to encourage sharing within the table.
Start with some tomatoes, basil, and smoked cheese fondue ($15), layered to create a lighter (but not lacking) version of eggplant parmesan; or cut into a burrata tart ($16) decorated with marinated zucchini for crunch. From the sea, Hika squid ($18) is paired with nduja foam for a kiss of spice; and sweetness from the plump discs of Hokkaido scallops is balanced with brightness from corn and Amalfi lemon.
For those who prefer to lay the stomach with carbs, Spaghetti di Martino ($18) features tomatoes marinated in seawater to create pops of salty-sweet parcels; and housemade pappardelle ($20) is a slurp-worthy combination of crispy guanciale, aged for six months, pork jowl, and cheese.
But this is a grill party after all, and the table should come lavished with massive platters of meat. Whole Spanish turbot (from $58) is seasoned plainly with olive oil and sea salt, yet the sweetness from the firm flesh comes through in each mouthful. Hungry? Split the impressive dry-aged porterhouse ($128), prepped Florentine-style and seared for three times: once to caramelise the top, then to cook till medium rare, and finally to achieve a crusty char. Drizzle some red wine jus or garlic sauce over, and cut through the grease with sides of grilled baby corn ($8) and thick potato puree ($10).
Round off the meal with lighter desserts of souffle ($14) scented with rosemary and negroni ice cream; or the Cappuccinomisu ($10) made up of chocolate sponge, port wine cream, and cappuccino foam.