10 Nov 2014 • 172 reviews • 2 followers
This new restaurant opened a couple of months ago at Duxton.
Located at the top of Duxton Hill, it occupies the lower floor of a standalone conservation shophouse. Featuring a semi-open concept kitchen, where you can see the chefs in action though opened lourved windows, which have been retained from the old shophouse airwell.
The restaurant has two dining areas:
- Dining area once you enter the restaurant – Bright space with light though a covered air well. Good for quick lunches in a bright setting.
- Dining area to the left, after entering the restaurant – More intimate space with a nicely appointed interior. A good place for business lunches/ dinner, and to bring someone important/ special for a meal.
There is a row of wine dispensers, where a variety of wines are chilled and dispensed according to customers’ wants. You can get tasting, half or full glasses of wine. As the wines are sealed by the wine machine without oxygen, they are as fresh as the day the wine are uncorked.
It also has a private room for 10 – 12 pax, which can be closed for private evenings.
The chef hails from Sardinia and has been cooking since 8 years old!
Here are the highlights of my meal:
- Scallops Carpaccio with Black Truffle $30: Good presentation of the food. Must-order!
- Grilled Sardinian Pecorino Cheese with Chestnut Honey & Fresh Figs $22: I found the dish a little salty. But the dish was unique and something I had not tried before. Good to order and share.
- Home made Fresh Tagliolini with Maine Lobster & Sicilian Tomatoes $35: Nothing beats freshly made noodles and chef had the opportunity to watch his grandmother prepare pasta since he was 8 years old. The noodles were al dente and tossed with the cut Maine lobster and tomato sauce, it was delicious. They get their lobster air-flown from Maine, so they are fresh. Must-order.
- Roasted Lamb Loin in a Sardinian Pecorino Cheese Crust $42: Two pieces of lamb loin with crust made with Percorino cheese. It came with two types of sauces: Stewed artichokes, olives and capers sauce/ Shallots and lamb sauce. Eaten on its own or dipped with sauces were good. The meat was medium well, and not dry at all. If you like lamb, you can order this dish.
- Dessert: Sicilian Cannoli stuffed with ricotta cheese and candied orange, served with chocolate shavings with pistachio ice cream $18: Unlike other Italian restaurants which usually serve a big Cannoli, this was a smaller, but finger sized portion. You get two of these with a scoop of pistachio ice cream and chocolate shavings mixed with sugar. Done Sicilian style, the crust of the cannoli was crispy and the ricotta cheese stuffing was good. It went well with the chocolate shavings and pistachio ice cream.
The food was good and it was a good meal.
I look forward to coming back again.