I visited Otto recently on a weekday evening and the place was pretty quiet with only 2 tables. While I only went to BICE at Goodwood Park a few times, the chef hasn't lost his touch for coming up with what I can fused Italian cuisine.

We ordered the degustation menu for S$88 per head which came with a 2 starters, 2 mains and dessert. One of the bonus was that they were willing to waive corkage on our wines if we ordered the degustation which was a very fair trade.

So off to the first starter, it was a fish cake with scallop in cream sauce which was really only so so (it felt like SIA's scallop dish with prawn, the one that they usually serve in business class as the starter). The second starter was the combo set with langoustine prawns, pan fried goose liver with raspberry reduction sauce and stuffed ravioli. This was one of the best starters! They were generous to give the whole prawn and goose liver was warm inside but a light brown crisp on the outside.

I must agree that the main course did take a while to come... but thats because they served both mains together on a rectangular plate - we had spaghetti sea urchin or uni, nicely done without a hint of smell of uni but you can actually taste it, the second was a squid ink pasta done linguini with prawns which was done al dente.

For desserts, we had the tiramisu which I would have to agree was greeted with disappointment given that it kinda lacked the alcohol and choc co taste but made up for the cream (I’m slightly biased because I kinda dislike cream).

Given that the restaurant recently opened for barely 2 months and its really hard to find good service staff nowadays. I think its worth revisiting this place again.