I had the opportunity to try a degustation menu at Basilico recently. The newly opened restaurant is helmed by not one or two, but three Italian chefs, one (Angelo Ciccone) who will be a featured chef in an upcoming UOB initiative.

The setting is a decor revamp and upgrade from the former Capers. With a darker setting, this is certainly geared towards a more fine-dining environment.

For the degustation we started with Pizza Prosciutto, a hybrid between a thin and thick crust pizza that consisted of mozzarella cheese, parma ham, cherry tomatoes and argula leaves. Unlike many versions this one did not stinge on its parma ham which led to a much stronger taste than normal.

Next on the menu was the Cacciucco Di Pesce, which was a tomato based lobster and scallop stew. The seafood was fresh and succulent and I enjoyed the dish which has a slightly dry finish.

The Risotto alla Pugliese was yet another seafood dish that had king prawns, lobster and scallops mixed together with arborio rice to provide the creamy and starchy texture. I found the seafood fresh and the risotto cooked just right and not too watery.

For dessert I tried the Semifreddo Al Torroncino, which consisted of almond ice parfait with stewed sour cherry. Suprisingly, the almond parfait blended well with the sour cherry to create a nice sweet after taste. I also managed to get a hold of the Crostata Di Pere, which would be suitable for one who is interested in leaving with a warm feeling.

Service was efficient yet not intrusive. The restaurant also offers a lunch buffet that would allow one to try a large variety of the three chef's cookings. Any takers who would like to join me for the buffet?