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Curated by Executive Chef, Erik Trozza from Piemonte.
Entrée
LARDO DI COLONNATA
Lard, chestnut bread, poached pear in white wineAntipasto
BEEF TENDERLOIN TARTARE
parmigiano mousse, marinated yolk, hazelnuts First Course
BEETROOT RISOTTO
with deep-sea prawns “Gambero Rosso di Mazara”, stracciatella cheese, lemon zestSecond Course
Choose one dishPAN-FRIED COD FISH
served with Jerusalem artichoke cream, anchovy sauce or
VENISON FILLET
red berry sauce, celeriac puree Dessert
PANETTONE TOSTATO
Traditional Italian Christmas bread,
vanilla gelato with dark chocolate sauce
SGD 98++ per person | 2 pax min
All prices are subject to 10% service charges and government taxes.
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