[News] New Chef’s Menu at Zafferano (Singapore)

Chilled cappelini, oyster bits, lemon chive emulsion, caviar

 

Agnolotti, 24-hour marinated oxtail, celeraic puree, Sicilian Brote pistachio crumble

 

Zafferano, the three-year-old contemporary Italian restaurant perched on the 43^rdfloor of the Ocean Financial Centre, introduces a four course Chef’s Menu (S$128++). Comprising dishes that are completely off the a la carte, the Chef’s Menu by chef Marco Guccio, former executive chef of Alkaff Mansion and former head chef of Garibaldi, starts with a refreshing mound of capellini tossed with oyster bits in a lemon chive emulsion topped with Kristal gold caviar. It segues right into spring with a trout roe-studded sweet broth of Italian peas encircled with streams of stracciatella (the creamy heart and soul of burrata). Diners are given a selection of mains: either a generous slab of Norwegian halibut with artichoke and blue foot mushrooms in an intensely savoury guazzetto sauce (an Italian sauce of fish, tomatoes, garlic, parsley and olives) or sliced Tajima wagyu striploin (marbling 8) with mashed purple potato, white asparagus and parsnip puree. If you are peckish for warm pasta dish, order from the a la carte, perhaps a house signature of agnolotti stuffed with 24 hour-marinated oxtail with celeriac puree and Sicilian Bronte pistachio crumble (S$28++ /S$38++). For desserts, a well-made coffee-infused white chocolate ice cream flanked by strawberry puree and raspberry sponge completes the dinner. Note that the Chef’s Menu changes bi-monthly.