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2022-06-28
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Learnt about this restaurant when waiting for the elevator at Cubus. Not a widely reviewed restaurant; website seemed ok- traditional Italian food, so decided to try for dinner. Loved the decor: tasteful rustic Italian. Reminded me of my holiday in Tuscany. 6 tables in the main dining room.A private room seats up to 8.PickyEater recalled going to a restaurant with the same name in CWB but with less upscale decor. Server explained that indeed they had relocated from Haven Street abut 6 months ago
Loved the decor: tasteful rustic Italian. Reminded me of my holiday in Tuscany. 6 tables in the main dining room.
A private room seats up to 8.
PickyEater recalled going to a restaurant with the same name in CWB but with less upscale decor. Server explained that indeed they had relocated from Haven Street abut 6 months ago.
Spied the chef showing another table his Spanish Rubia steak. Looked very yummy, but minimum order was 1kg. Maybe next time.
Staff was well trained and attentive. We listened to our server’s recommendations (with detailed descriptions) and decided.
Wine list ok. Despite sommelier’s recommendation on a nice Sancerre, I went for a glass of Brunello.
Here’s what we had.
Bread
Appetisers
Japanese Scallop and Mediterranean Red Prawn Tartare with Spanish Seaweed. Very refreshing.
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Baked French Quail with Culatello di Zibello (kind of ham) and Goose Foie Gras.
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Pastas
Linguine with Irish Razor Clams with garlic and olive oil. Server presented us with a bottle of home-made chili oil. Linguine was perfectly al dente. Razor clams very fresh.
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Fusilli with assorted seafood in an Amalfi lemon sauce. Very refreshing. Loved the pasta: much longer than the usual corkscrew shape; looked more like the wire connecting a vintage telephone to its headphone. Chef had thoughtfully divided all the dishes into 2 portions upon serving.
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Main
Bresse Pigeon with Morel Sauce. Again, chef gave equal portions of pan seared breast and deep fried leg to each of us. Crispy skin. The potato mille-feuille on the side was outstanding: very crispy and flaky.
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Dessert
Cherry tart and Lemon tart. One of the best tarts I have tried. Pastry base was crunchy- just perfect.
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To finish off: Lady’s kisses (hazelnut cookies sandwiched together with melted chocolate) and Dark chocolate.
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In summary: amazed that none of my foodie friends had been talking about this restaurant. With such a talented chef, restaurant should definitely be getting a lot more hype and raving reviews. Go try!
张贴
