5/5 Francesco B. 6 months ago on Google
In
the
vibrant
Central
Business
District
of
Singapore,
Altro
Zafferano
beckoned
with
its
rooftop
bar
and
impeccable
Italian
fine
dining.
On
a
clear
Friday
evening,
I
ventured
there
to
check
off
a
long-awaited
culinary
experience.
The
rooftop's
allure
led
me
to
begin
with
a
Negroni:
Gilbert,
the
bar
manager,
revealed
the
secret
behind
their
outstanding
Negroni—it's
aged
for
six
days
in
a
whiskey
barrel,
adding
a
unique
depth
of
flavor
to
the
classic
cocktail.
Sipping
my
Negroni
while
admiring
the
breathtaking
view
from
the
43rd
level
was
truly
an
unforgettable
moment.
Inside,
the
main
dining
room
seamlessly
blended
elegance
and
casual
charm.
The
staff's
formal
attire
and
white
shoes
added
a
unique
touch.
Opting
for
the
4-course
Experience
Menu,
I
eagerly
anticipated
the
culinary
journey
ahead.
Pizzitolo
tomato
sauce,
freshly
baked
sourdough,
and
Extra
Vergine
Olive
oil
welcomed
me
to
the
table.
Executive
Chef
Andrea
De
Paolo's
craftsmanship
was
evident
in
the
aperitif
and
amuse
bouche.
A
medley
of
Green
olives
foam,
Martini
gel,
capsicums
roll,
Toritto
almond,
Tarallo
cube,
and
tuna
cream
embodied
classic
Italian
flavors.
Being
a
wine
enthusiast,
I
paired
courses
with
a
2019
Cabernet
Sauvignon
from
Groot
Constantia
Estate
in
South
Africa,
complementing
the
dishes
perfectly.
The
journey
commenced
with
Robbins
Island
Tasmanian
Wagyu
Beef
tartare,
elegantly
paired
with
Oyster
leaf
and
Sea
Water—a
divine
combination.
The
marbled
Wagyu
beef
melted,
while
the
Oyster
leaf's
brininess
and
Sea
Water's
saline
essence
elevated
it.
House-made
Ravioli
followed,
its
unique
shape
and
chewy
texture
remarkable.
Filled
with
Wagyu
Beef
Genovese,
it
harmonized
perfectly
with
anchovy
colatura,
grana
padano
fondue,
and
beef-onion
consommé.
Anchovy
Colatura's
umami,
beef-onion
consommé's
clarity,
and
Wagyu
Beef
Genovese's
richness
created
a
symphony.
For
the
main
course,
the
MBS
8-9
Yugo
Wagyu
Beef
striploin
in
Pizzaiola
sauce
was
a
delight.
Cooked
perfectly,
the
beef
was
elevated
by
tangy
sauce
and
Blue
Foot
Mushrooms'
depth,
while
Pink
Garlic
provided
a
harmonious
contrast.
An
Apple
sherbet
with
vanilla
crumble
refreshed
my
palate,
paving
the
way
for
the
exquisite
dessert—Giffoni
Hazelnut,
Guanaja
Dark
Chocolate,
and
raspberry.
Hazelnut's
creaminess,
Guanaja
Dark
Chocolate's
intensity,
and
raspberry's
sweetness
merged
seamlessly.
I
concluded
with
Amaro
Montenegro,
a
bittersweet
companion
to
dessert.
Petit
fours—Yuzu
bon-bon,
pistachio
financier,
and
Apple
tart
with
rosemary
cream—were
a
delightful
parting
gesture.
The
SGD
280
bill
felt
reasonable
for
outstanding
food,
service,
and
ambiance.
Altro
Zafferano's
Italian
fine
dining
journey,
from
rooftop
to
final
bite,
was
exceptionally
memorable.
A
fusion
of
elegance,
attentive
service,
and
exquisite
flavors
left
an
indelible
mark,
promising
a
return.
Altro
Zafferano
is
the
epitome
of
Singapore's
dining
scene,
poised
to
exceed
expectations.
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