There’s an easy, casually luxe warmth about Gooddam that makes you want to come back, and if you did, you’d probably find a completely new Italian-inspired menu every couple of months. That’s because chef Daniel Yap is committed to getting the best out of fresh local produce — and we all know seasonality is all-out Italiana in spirit.
Past highlights include aged red snapper from Malaysian seas; duck neck sausage risotto; and brown butter ice cream with a classic fruta mostarda from Lombardy. On the current menu — ‘Autumn-Winter in Piemonte’ running through January 2024 — you’ll find the humble corn elevated as the star Piemontese staple ingredient in polenta leaf chips and a roasted sweet corn mousse; hay smoked snapper; and wagyu striploin updated with bagnet vert and grilled citrus. No matter when you visit, there’s always fresh pasta and tiramisu.