Menu

Menu structure

Our menus are designed for fresh pasta to take center stage; a break away from the traditional Italian menu structure which typically features pasta as a precursor to the main (usually meat/ seafood) dishes.  This will enable us to focus on the nuances of the craft of fresh pasta and set the desired trajectory for our brand. 


Your entire party may only choose one of the set menus (i.e. $70 or $90 menus)  for your dinner event with the option of meat dishes (refer to 'EXTRAS') to supplement at an additional cost. Presently, our menus are fixed and hence, items will not be interchangeable across either one.  

Our menu items will constantly evolve to make way for new or improved dishes as we hope to continually develop and enhance our offerings. 

For more information, please see our 'Bookings' page.

S$70 nett

// To Begin

Sottaceti 

Homemade pickles 

Anellini

A combination of semolina flour and water, wrapped and pinched off a wooden dowel into "little rings". Served in a tomato broth.



// Fresh Pasta

Pansotti

"Pot-bellied" ravioli filled with mascarpone and spinach, closed by hand. Butter emulsion and finished with Parmegiano Reggiano.

Malloreddus

Sardinian short pasta made with saffron, semolina and soft wheat flour. Hand rolled over a rosilli board (handmade maple board with dowels). Cooked in a prawn bisque with shrimp. Pancetta gremolata and garlic oil.

Fusilli Lunghi

Bi-coloured long fusilli made from a spinach and egg dough. Machine laminated and twisted and cut by hand. Cooked with a pork ragu and shaved brussel sprouts. Parmegiano Reggiano.


// Sweet

Granita al Limone

Sicilian lemon flavoured slushie.

Torta della Nonna

A classic lemon and custard filling encased within a home made pastry crust. Topped with roasted nuts and powdered sugar.

S$90 nett

// To Begin

Sottaceti

Homemade pickles.

Anellini

A combination of semolina flour and water, wrapped and pinched off a wooden dowel into "little rings". Served in a tomato broth.


// Fresh Pasta

Tortelli 

Egg pasta sheets, filled with garlic ricotta and closed and cut by hand. Butter emulsion and finished with Parmegiano Reggiano. 

Cresc' Tajat

Short pasta from Le Marche made with polenta and wheat flour, cut using a bicicletta and folded by hand. Cooked with clams and legumes. Finished with a pancetta gremolata and garlic oil. 

Cappellacci 

Pork filled ravioli folded to resemble a nun's habit. Crema di Parmigiano. 

Tagliatelle Bicolore 

Bi-coloured pasta ruvida (rough pasta) made with a spinach and egg dough cooked with braised oxtails.

// Sweet

Granita al Limone

Sicilian lemon flavoured slushie.

Torta della Nonna

A classic lemon and custard filling encased within a home made pastry crust. Topped with roasted nuts and powdered sugar. 

EXTRAS

// Bistecca Fiorentina

1.2kg Porterhouse steak (Australian 200+ days grainfed Angus) grilled over hardwood charcoal. Served medium rare.

$180 nett per serving. Serves 4 to 6 persons

// Brasato di Pollo

Soft chicken thighs served in its own braising juices. 

$40 nett per serving. Serves 4 persons.

Booking Information

Availability

Please reach out to us via the contact form on our Home page. We accept dinner bookings on weekdays, weekends and public holidays, which are subject to availability. 

Seating capacity

 Our optimal seating capacity serves a minimum party of 4 up to a maximum party of 8.  

Payment and cancellation policy

Payment of 50% of the total amount will have to be collected as an upfront deposit upon confirmation of the event (i.e. confirmation of the date, party size and finalization of the menu) and the balance will have to be paid 3 days before the event (with effect for bookings in February 2019). Payment can be accepted via electronic platforms such as PayLah!, PayNow and Inter bank transfer. 

We seek your understanding that all funds held in deposit will have to be forfeited if there is any cancellation within 7 days of the event date.

Menu customization

Where possible, we can try to accommodate to certain restrictions or food preferences/ allergies. Please bring this to our attention in our contact form.

Corkage

We operate on a BYOB and no corkage policy.