Capo Giro, One of the best things to hit Shanghai in 2015

14th September 2015 / Shanghai

I’ve written enough things about Capo, an Italian restaurant in Rockbund, so I will keep this post brief. The reason for writing is because we have a saying in Singapore: “Good things must share” and share I am. This is what I believe to be one of the best deals in Shanghai this year, and its only for another 2 weeks.

Capo Giro is chef Enzo Carbone’s way of giving back to the loyal customers these 3 years. For 388 RMB, you get a buffet salad bar and free-flow of meats. What meats you ask?

  1. Rack of lamb
  2. Braised beef cheeks
  3. Australian M6 Angus Rib Eye
  4. Australian M3 Striploin
  5. Pork Sausages

All for as much as you can and want to eat. That’s right.

So this post is not going to be a review because if you want a review, you can check out what I thought of their Restaurant Week Menu awhile ago, and also how I deemed their Tomahawk steak as the best steak I’ve ever had in my life. I’m just going to show you photos, and convince you to get your ass down to Capo, for the LAST remaining WEDNESDAYS of SEPTEMBER. After which, Capo Giro (meat version) will end and disappear forever.

So remember, every Wednesdays for September only, 388 RMB, all you can eat red meat and beautiful salad bar.

Now onward we march to the salad bar.

Bruchetta
Bruchetta
Marinated Sun Dried Tomatoes
Marinated Sun Dried Tomatoes
Marinated Peppers
Marinated Peppers
Fritata
Fritata
Grilled Mushrooms
Grilled Mushrooms
My salad plate
My salad plate

Ok, time for me to say a few words here. As you can see, I had a delightful salad plate with not only vegetables, but also calamari and octopus. The marinated eggplants were particularly tasty. Tangy and salty at the same time. I loved it so much, for something so simple.

That said, my advice to you is, do not get carried away like I did at the salad bar. Hold yourself back at all costs from eating too much from the salad bar, because you will end up not having enough room for the meat ahead.

So the way this works is, the kitchen will be cooking and grilling various meats throughout the dinner service. Everything is freshly made. Once a meat is ready, the servers will bring the meat of the minute around the tables, offering it to the diners, until the next meat is ready from the kitchen.

First thing we had was rack of lamb.

Rack of Lamb
Rack of Lamb

I’m not a big lamb/mutton eater, but I could say that this was cooked perfectly medium rare, but the fatty part had the gamey taste I don’t like. Lamb eaters should find this superbly delicious.

Slow braised beef cheeks
Slow braised beef cheeks

I loved this dish the most. Superbly tender and flavourful beef cheeks. That lovely rich and reduced gravy was so addictive. Best and most surprising part of the dish was the creamy mashed potatoes. This was a rustic very coarsely mashed potatoes, but yet very creamy and luxurious. One of the best versions I’ve had.

The Meat Platter
The Meat Platter

And then, this arrived. What..the..heck. Ribeye, strip loin, and more rack of lamb. Paired with the meats were dishes of zucchini and mushrooms, all very competently done.

M6 Ribeye
M6 Ribeye
My Meat Plate
My Meat Plate

Beautiful medium to medium rare meat. Unfortunately, i wasn’t prepared for this much meat. I’ve never gorged myself with so much meat before. This sort of meal requires weeks of training to make the most out of it, and I was very much, under-trained. Possibly because nowhere else in Shanghai offers you so much meat and variety for 388 RMB.

I threw in the towel, and had to call for desserts.

Chocolate Ice Cream and Mango Sorbet
Chocolate Ice Cream and Mango Sorbet

Chocolate ice cream and mango sorbet helped to ease my way out of my food coma just a little bit, and provided a soothing end to the meal.

So there you go. I’m planning to go back, this time prepared for Capo Giro again before they end.

But hear hear, you heard it first from The Shanghai Kid, after meat Capo Giro, there will be another version of Capo Giro, one which involves seafood and possibly, lobster.

TSK Rating

10
Food
10
Service
10
Venue
10

Author: Fred Lin

Fred “The Shanghai Kid” Lin was born in Singapore, and grew up in a family of foodies and home-cooks. He moved to Shanghai in 2007 and fell in love with the city, eventually carving a self-made career out of digital media design and development. He founded The Shanghai Kid food blog in 2013, and opened an award-winning Singaporean restaurant in 2014, which won CityWeekend’s Outstanding Southeast Asian restaurant of the year in 2016.
In 2017, he decided to reboot, and shut down all his businesses in Shanghai before moving back to Singapore with his wife.
Fred plans to immigrate to Melbourne in the near future.

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