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 booking information, please see our 'Book Now' page.

S$70 nett

// To Begin

Sottaceti 

Homemade pickles 

Anolini

Mini ravioli filled with ricotta and mortadella. Individually punched out with a brass stamp. Beef consommé.



// Fresh Pasta

Tortelli

Sheeted egg pasta, filled with garlic mascarpone and closed by hand. Butter emulsion. 

Malloreddus Nero

Sardinian short pasta made with semolina, soft wheat flour and coloured with squid ink. Shellfish bisque, shrimp and pancetta gremolata.

Pappardelle Verde

Spinach and egg pasta sheets. Duck ragu and Parmegiano Reggiano.


// Sweet

Granita al Limone

Sicilian lemon flavoured slushie.

Cannoli

A classic Sicilian pastry shell filled with fresh ricotta, cinnamon and studded with pistachio nuts.  

S$90 nett

// To Begin

Sottaceti

Homemade pickles.

Tortellini di Modena

Small pinches of meat filling (Mortadella bolognese, pork, Culatello, Parmegiano Reggiano and nutmeg) encased within a egg-based dough and closed by hand. Beef consommé.


// Fresh Pasta

Tortelli 

Sheeted egg pasta, filled with garlic mascarpone and closed by hand. Butter emulsion.

Lorighittas

Hand twisted loops of squid ink pasta fashioned after 'Iron rings' or 'Sa loriga' in the native Sardinian tongue. Five-hour braised octopus tentacles.

Trofie 

A short pasta typical in Liguria made with soft wheat flour, water and salt. Hand rolled into small corkscrew-shapes. Pesto of basil and pistachio.

Pappardelle Ruvida 

Pasta "ruvida" (pasta with a rough finish) made with an egg-based dough. Braised oxtails.

// Sweet

Granita al Limone

Sicilian lemon flavoured slushie.

Cannoli

A classic Sicilian pastry shell filled with fresh ricotta, cinnamon and studded with pistachio nuts.   

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.

Bookings

Availability

Please reach out via email (leeyumhwa@gmail.com) for bookings. Dinner bookings are accepted on weekdays, weekends and public holidays, which are subject to availability. 

Seating capacity

 The optimal seating capacity serves a minimum party of 6 up to a maximum party of 8.  

Commitment

To confirm your booking, a deposit will have to be made 2 months out from your date of choice as a demonstration of commitment to the slot and to allow other diners to fill it should there be a cancellation - Refer to 'Payment and cancellation policy'

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. 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 14 days of the event date.

Menu customization

Where possible, certain restrictions or food preferences/ allergies can be accommodated. Please bring this to our attention when making a booking.

Check-in/ Check-out time

All diners are required to arrive by 7.30pm. For the consideration of neighboring residents, it is kindly requested for all diners to vacate the premise by 10.30pm.

Corkage

We operate on a BYOB and no corkage policy.