Mon - Fri: 12:00 - 14:30
Daily: 19:00 - 22:30
18:00 - 00:00
Rediscover the flavors of Italy with modern incarnations on classic Italian specialties.
Set on the rooftop of Hilton Singapore, the award-winning il Cielo restaurant and bar offers a contemporary, authentic Italian dining experience with quality dishes prepared with the finest natural and organic produce including seasonal vegetables and herbs, sustainable seafood sources as well as fresh and natural cuts.
Hilton Singapore is proud to introduce diners a new dining experience with the appointment of Chef Riccardo Ca tarsi at the award-winning Italian restaurant and bar, il Cielo. As a passionate advoc ate of preserving authentic Italian flavors, Catarsi stretches his creativity by reinventing classic flavors with unconventional cooking methods; setting new heights for traditional Italia n fare in Singapore.
Perched at the 24th floor of the Hilton hotel, it is by no means the sky as it's name suggests. While it lacks an awesome view with many of its neighbours towering over her, it made up for its lack of height with good ambience, good food and good service. Check out http://theaugbunnies.blogspot.com/2016/02/food-review-il-ceilo-hilton-romantic.html for in depth review
Il Cielo is a casual Italian restaurant with an option of both the options of interior of poolside dining.
At a recent visit, I started with the Burrata ($38),a large portion of chilled cheese in a bed of salad designed for sharing.
I then had the Velutata di Zucca ($20), pumpkin soup topped with black truffles. Thick and flavourful.
For my pasta dish I had the Capellini ($39), which was steeped in tomato sauce with crab meat.
For my main course I had the Cacciucco ($40), a Tuscan seafood stew. I liked the presentation here, in which there was a broth thick of fish and shellfish flavours but the seafood was served separately to prevent it from being over-soaked in the soup, with many of the items, such as salmon, cod, seabass, prawn and scallop grilled to perfection.
Dessert was the Tiramisu ($17), lightly done and served with ice cream, to end the heavy meal. Chilled out the rest of the evening with a coffee.
Overall, well executed food in a casual environment.
I'd been wanting to dine at il Cielo Restaurant & Bar for a while, and hence we made our way there on a Saturday evening. Unfortunately, the pool was undergoing renovations, because dining by the beautiful pool was one of the main reasons I had wanted to come to il Cielo. Non-fazed, The Beau and I were seated in the exquisite, intimate little restaurant with dim lightings, well-spaced tables and emanating quietly elegant vibes.
My starter was the 47 Degrees Cooked Salmon, served with yogurt sauce and saffron dust. The tiny cubes of salmon were delicious, no doubt - texture a cross between bouncy raw sashimi and the softness of smoked salmon. The pairing with yogurt sauce was brilliant, enhancing the sweetness of the fish with a savoury-sour overture.
For mains, I'd chosen the Roasted Octopus, served with polenta and parsley sauce. The octopus bore a lovely smoky flavor that combined well with its naturally delicate, sweet flavor. It was also grilled to a lovely tenderness that the teeth sliced through very easily. The grilled peppers on the side, and parsley sauce were charming accompaniment, no doubt; it was overally, a very enjoyable dish.
For his mains, The Beau had the Porchetta D'Iberico (SGD$44.00) - roasted iberico pork tournedos, served with sweet mashed potatoes and morels. The meat came in rolls form, and flaked off juicily and scrumptiously - there were a little fats on the side that added to the bounciness of the overall texture. The dish was paired brilliantly with plums that added a sweet flavor to the savoury red meat rolls.
For full review and more photographs, please feel free to visit:
Located on the rooftop on level 24 of Hilton Singapore is a cozy and intimate pool side Italian restaurant that serves nostalgic flavours of the days past presented in a contemporary style. Il Cielo Restaurant (means "The Sky") is helm by Italian Chef Omar Bernardi using natural, organic and sustainable sources.
For the best of both world, the chef made us a half half pizza. The distinct and aromatic truffle from can be smelled from a distance when the pizza was served. It came from the Bosco ($45 for whole) that is topped with porcini, home cured Italian sausage and truffle. The other Il Cielo ($50 for whole) is a Neapolitan pizza topped with Maine lobster and caviar. Both Rome style pizzas are made with flour from Vesuviana that were thin and crispy.
A first in Singapore where the Burrata Mozzarella ($38) is freshly made 'a la minute' and paired with heirloom tomatoes. The homemade buffalo milk burrata surprisingly has a nice bite to it from the outer layer with a nice contrasting soft and moist filled bufala inside.
The Capesante ($32) comes with a trio of scallops done 3 ways. We have the pancetta and truffle, foie gras and wine reduction and Saffron sauce with caviar. A delightful trio to sample the different flavours and execution from the chef.
The Spaghetti ($36) at Il Cielo is made from the rare kamut flour. Kamut is not the name of the wheat but a trademark. The Khorasan wheat is an ancient type of grain organically grown, believed to have originated from Egypt. The al dente spaghetti was cooked with sicilian red prawn, zucchini and caviar. It was hearty and homely but yet with a modernised execution.
The Branzino ($75) comes with a whole sea bass flash roasted on olive wood. The fish is served whole and deboned at table side by the waiter. The sea bass was moist and came with a hint of earthy aroma.
The Agnello ($50) is cooked to medium exactly what we have ordered. The beautiful olive crusted colorado rack of lamb was beautiful and paired with excellently with the truffle mustard.
The Tortino Al Cioccolata ($18) was rather misleading. The Amadel Dark Chocolate Souffle was more like a molten lava chocolate cake rather than a souffle. The accompanying spicy vanilla ice cream on the other was rather unique, creamy and smooth with a nice tad of spiciness.
Full review and photos at www.sgfoodonfoot.com