RESTAU­RANTS

Wine & Dine - - CONTENTS -

New open­ings and menus to sink your teeth into: Black­wat­tle, Rac­cine, The Ot­tomani and more

With floor-to-ceil­ing glass win­dows and a salu­bri­ous lo­ca­tion right by the pool, LaBrezza at St Regis Sin­ga­pore has long been one of our choice picks for a breezy mid-week treat. And with af­fa­ble chef Ar­mando Aristarco on board since March this year, there is an­other rea­son to visit.

Chef Aristarco serves up an in­spired menu grounded in Ital­ian tra­di­tions, but with a dis­tinct con­tem­po­rary slant. Sim­plic­ity is key, such as in the sig­na­ture starter of Bos­ton lob­ster and panzella salad ($45) where sweet juicy medal­lions of lob­ster are paired with tangy diced toma­toes and crisp cu­cum­ber along­side creamy bur­rata and crunchy crou­tons. The care­ful con­trast of in­gre­di­ents makes for a de­li­cious ex­plo­sion of flavours and tex­tures. An­other hit is the beau­ti­fully ten­der smoked duck breast that’s finely sliced and served with sweet and tangy ap­ple com­pote and rose­mary gas­trique ($26).

For a real dreamy num­ber, or­der the risotto topped with sliv­ers of Hokkaido scal­lop and crowned with a gen­er­ous dol­lop of caviar ($48). It’s a rich and full-flavoured dish, al­beit one most whole­somely pre­pared with­out salt, but­ter, cream—in­deed, no dairy of any va­ri­ety. Stand­outs from the mains se­lec­tion in­clude the clas­sic An­gus beef striploin deftly seared and served with piz­zaiola sauce ($58) and the At­lantic cod with pur­ple potato mash and an­chovy-lemon sauce ($45).

Fin­ish off with a savoiardi, mas­car­pone e caffè ($16), or what chef calls his DIY tiramisu. To en­joy, pour your de­sired amount of espresso spiked with Bai­ley’s Irish Cream over a savoiardi bis­cuit, then spoon on as much—or as lit­tle—mas­car­pone cream you like. —JT

Level 2 The St. Regis Sin­ga­pore, 29 Tanglin Road.

Tel: 6506 6884

WORDS CHEONG SHU JUAN, CHAR­LENE CHOW, SIM EE WAUN & JOYCELINE TULLY

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