Perfectly coddled egg with black truffles in a rich pea soup
This amazing restaurant is sadly closed – I’m still puzzled at why Marina Bay Sands closed it, but there you go. So although we will not be able to go back to Santi, I did want to record down the incredible meal we had there so that I am able to remind myself why we will be visiting the family’s original restaurant Can Fabes in Catalonia later this year when we head to Spain.
We ordered the tasting menu that started with bowls of gazpacho with flecks of uni – sea urchin roe – that was an explosion of the taste of tomatoes and the sea. Who would have thought they would go together but the silkily smooth gazpacho exactly matched the texture of the uni and rather than the two flavours battling to overpower each other, they simply complemented each other and seemed to bring out the flavour of the other even more.
Bluefin tuna with avocado, green apple sticks and foam and balsamic reduction
Next up was delicate Bluefin tuna (that the waiter advised was farmed) with cubes of avocado, green apple sticks and foam and balsamic reduction. Again, flavours that I would never dream of pairing together but worked in perfect harmony on the plate.
Next up was a vibrant green pea soup that had been ladled over a perfectly poached egg and topped with black truffles. We ordered an additional plate of jamón ibérico de Bellota – the best Iberican ham made on the planet – and ate our own fancy version of ham and eggs and mushrooms. Again, food that is so beautifully presented that you begin to eat it with your eyes before the payoff of taste.
Foie gras and lobster with poached nectarine and balsamic reduction
Foie gras and lobster in a balsamic reduction and poached nectarines was served next. All bold flavours that again managed to complement rather than compete on the plate and in your mouth.
Signature suckling pig with celeriac confit on baby turnips and grilled mushrooms
Santi’s signature suckling pig with celeriac confit on baby turnips and grilled mushrooms came next. This was the one dish that I was gagging all evening to try and it did not disappoint. Meltingly tender meat encased in thin crispy skin – absolute perfection. And a perfectly sized portion so that juuust as you were about to think it was too rich, you’d just had your last mouthful.
Green apple salvation refresher
And a perfect time to serve their green apple salvation refresher. Perfect name to describe this dish – even the palate cleanser was a standout.
Dessert of strawberries and blood oranges
We had a choice of desserts and I chose the strawberries with blood orange. This came topped with a quenelle of the green apple ice-cream, a wafer thin slice of dehydrated apple and basil. A wonderfully light end to a spectacular meal.
Santi was a genius. And we’re grateful that the legacy of this great late chef remains – if not at Marina Bay Sands any more, then at least back in Spain. And one restaurant where we will be definitely be dining at in October this year.