Turning heads with signatures such as crispy suckling pig lacquered with black locust tree honey and aged balsamic vinegar, and ambrosial tiramisu spiked with Segafredo espresso coffee and Pellegrino Marsala wine, resident chef Michele Pavanello continues to surprise with new additions to Otto Ristorante’s Summer Menu. Savoury squares of Parmesan cheese cookies sit next to a delightful Assorted Mushrooms Cappucino, while succulent langoustines and sweet amberjack are seared in superior olive oil from the Lake Garda region of northern Italy, and dressed with sharp parsley and beetroot. Pastas are homemade and the full-flavoured Squid Ink Tagliolini, tossed with prawns, bracing chilli and thyme ragout, is no exception.
Available till end September. Prices from $14 – $52. Five and six-course degustation menus are also available (details below). 28 Maxwell Road, Red Dot Traffic Building. Tel: 6227 6819
MENU DEGUSTAZIONE $88
Wagyu beef carpaccio with mushroom and parmesan cheese salad
Livorno style 'Seafood soup' in light tomato broth
Homemade squid ink tagliolini with live prawn, chilli and thyme ragout
Atlantic cod Tagliata with 'Taggia' black olives crust served with sweet garlic sauce Or Beef tenderloin Tagliata with mushroom sauce and sautéed potatoes
Homemade mini cream puffs with warm chocolate sauce
GOURMET MENU $128
Seared amberjack with assorted leave salad and beetroot dressing
Pan roasted Foie Gras with port caramelized apple and arugula
Homemade red wine tagliatelle with truffle scented lamb ragout
Seared langoustine with 'Allegrini' lake Garda olive oil and parsley
Crispy suckling pig lacquered with ‘black locust’ tree honey and aged balsamic vinegar
Warm chocolate cake with Haitian vanilla ice cream