Tue - Sun: 12:00 - 14:30
Tue - Sun: 18:30 - 21:30
Sat & Sun: 11:00 - 14:30
La Barca is located within Goodman Arts Centre on 90 Goodman Road Block C on the East Coast. Goodman Arts Centre provides ample parking space at its guest parking during weekdays, and at the main entrance parking at night and on weekends.
My friend had recommended me to this Italian restaurant recently. This restaurant is located at Goodman Arts Centre, which is in the Mountbatten area, near National Stadium. I would never know there’s a Italian restaurant located here at all!
I popped by one recent Sunday for lunch with the family.
As it was a Sunday, the restaurant had set up an outdoor water play area with water slides and water fountains to entertain the kids. There was also a trampoline for the kids to jump in. These were unsheltered. There was another bouncy castle in the sheltered area and an indoor air-conditioned room, where the children can be kept entertained with a cartoon movie or the room full of toys.
They also have changing booths and towels to dry the children down after their water-play. It's thoughtful of the restaurant!
I ordered some food and while we waited for the food, the kids played in the indoor play room.
Here are the highlights of my meal: - The Italian Hamburger. Available only on weekends. The beef patty is made inhouse by the chef, who achieved 1 Michelin star when he helmed the kitchen in Italy. The patty sits between lettuce leaves and sliced tomato and two buns. It comes with two sunny side up eggs topped with Parma ham, tomatoes with Burrata cheese and potato wedges. This filled me up and I am struggling to stay awake after lunch.
- Pizza Al Proscuitto Crudo Di Parma. The crust offers a good bite and nicely done. It is tomato based and it has a unique flavor. Topped with mozzarella and Parma Ham. The flavor is authentic. Good. They also gave a bacon and eggs pizza which I will try on my next visit.
- The highlight of my lunch today - Spaghetti Aglio Olio E Frutti Di Mare. Spaghetti with seafood and olive oil. It's done very well. The sauce is all natural, with flavors from the prawns, clams, squid and octopus leg. No white wine, no tomato sauce, no garlic to mask the flavors. I was scooping up every last bit of the sauce at the bottom of the plate. Very good! The quality of food here is good. I also noticed an ‘Osteria Italia’ sign inside the restaurant, which is only given to restaurants who are certified to use a large portion of their ingredients sourced from Italy. On weekends, this restaurant is great for parents, who can have a meal while the children are kept entertained. This is a very good find, and it’s definitely on my list of go-to places to dine for Italian food. Recommended!
3 of us did not make any reservations because we decided to try this restaurant at the last minute. It was about 7pm and the place was not crowded. The staff managed to give us a table fairly quickly. We had enough time to look through the menu and noticed that they have a vegetarian section which is good. We ordered seafood linguine, spaghetti carbonara with bacon and egg as well as pizza with beef carpaccio and truffle butter sauce.
Pastas were too salty and not al dente(firm). They were hard and some parts were chewy. They were definitely not properly cooked. The saltiness overpowered the sauces. The pastas were so poorly prepared that they should not be served in such a restaurant!
When the Italian waiter approached us to wish us Bon appetit, we immediately informed him about the pastas. He didn't look pleased and he said that he is Italian implyimg that he knows best what al dente pasta should be like. Italian waiter has very poor service attitude and was disrespectful when we politely offered feedback and paid for our meal without finishing the food. He insisted he was Italian and should know best that al dente means hard. He raised his voice and was defensive. In fact, he kept on interrupting while we spoke and was rude. Definitely not qualified to be in the service business. Cannot accept feedback graciously for improvement. Moreover, we also tried to give the feedback to another waiting staff but she was pleasant and listened quietly and agreed to inform the chefs in the kitchen. However, the Italian waiter interrupted and became angry.. We had to tell him to stop talking and let us speak so that he could hear what we wanted to say. We were so cordial towards him and find him so unpleasant to deal with.
The restaurant tries to keep up an upmarket fine dining experience b the overall ambience, the quality of food and service are all too far off.
We have eaten pastas from all over the world including several parts of Italy. We can even cook better pastas than this restaurant!
We will not recommend to anyone and will never go back . We have read some of the reviews and realised that saltiness was an issue brought up before but the staff in the restaurant are all so stubborn that no improvements are done.
The restaurant will not last if it continues this way.
The quality of food and the service are both so bad that the prices do not justify the whole dining experience.
Will not recommend to anyone and will never return.
Was there to celebrate a friend's birthday. This place was rather secluded and had to walk quite a bit from the visitor's car park.
Ordered pizza, pasta and a couple of meat dishes. The bulk of our bill came from the 1kg Florentina steak (Rangers Valley). Also had two bottles of wine. A bottle of wine of the month is currently priced at $55 per bottle.
The angel hair pasta and cuttlefish risotto was enjoyable.
The handmade pasta that stood out was the pecorini tortelli with parmesan and truffle. Really very good with its rich, creamy and strong flavours.
Our group also tried the pork shank and seabass fillet. These paled a little, in comparison to the pasta.
The Florentina steak will take about half hour to cook, and it was beautifully medium rare when it was brought out, though some of its sides were abit well done. Staff offered a hotplate to cook the meat if one prefers it to be abit cooked to medium to medium well but it tasted best at medium rare. The meat was adequately seasoned.
For more pictures, you may wish to visit this link.