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Altro Zafferano Explores Modern Twists On South Italian Classics

Altro Zafferano, acclaimed for its exquisite culinary offerings and breathtaking views from its 43rd-storey location, is thrilled to announce the launch of its new spring a la carte menu. Designed to tantalise the senses and elevate the dining experience, the menu invites guests to embark on a gastronomic journey through the flavours of Italy, meticulously curated by Executive Chef Andrea De Paola and Head Chef Daniele La Rocca.

At the heart of the new a la carte menu is an unique concept that allows you to curate your own culinary adventure. Priced at S$148++, you can select any combination of four dishes from the a la carte menu, spanning starters, pasta, mains, and dessert, ensuring a personalised dining experience specially tailored to individual tastes and preferences. Additionally, Altro Zafferano presents a selection of signature dishes available year-round, including the indulgent Oscietra Caviar served with sea urchin ice cream, the classic Spaghetti with Datterino tomatoes extraction, capers, and oregano, and the mouthwatering Jac Wagyu MBS 7+ Striploin, accompanied by baby corn, black shallot and finished with a smoked marrow jus.

The menu boasts a diverse selection of starters, each showcasing the freshest seasonal ingredients and innovative flavour combinations. Among the highlights are the indulgent Hokkaido Scallops Crudo topped with thinly sliced baby zucchini infused with Scapece essence, smoked salmon Ikura and aromatic almond milk. Equally enticing is the Poached White Asparagus, with the heads blanched in aromatic milk and body transformed into silky veloutee, served with Robiola Tre Latti Pannacotta and black garlic puree, offering a delicate yet flavourful start to the meal.

Transitioning into the pasta offerings, guests can indulge in a selection of expertly crafted dishes that marry tradition with innovation. Among them is the Aquerello Risotto, crafted with the finest Carnaroli rice aged for seven years. This luxurious dish combines creamy richness with the delicate essence of red prawn tartare, complemented by sweet peppers and black olives. Another standout is the House-made Tagliolini. A tribute to the sea, the tagliolini is tossed in a rich crab sauce extracted from Alaska King Crab shell and fermented pepper. Atop the twisted tagliolini sit the sweet Alaska King Crab meat along with seagrape – each string of pearl-shaped seaweed boasting with flavour reminiscent of the sea scent.

For the main course, you can choose from an array of sumptuous options, ranging from seafood delicacies to premium cuts of meat. Highlights include the succulent Wild Dover Sole, lightly seasoned and slow cooked to obtain a perfectly tender and juicy fillet. Its perfection is enhanced with a zesty Franciacorta glaze, an homage to the revered mounier sauce of yore, beloved for its elegant simplicity and cherished by Italian palates. Complemented by vibrant green peas, velvety potato fondant, and the sweet tang of Borettane onion, this dish celebrates the essence of spring with its fresh, seasonal ingredients and culinary finesse.

To conclude the gastronomic experience on a sweet note, Altro Zafferano presents an assortment of delectable desserts, each crafted with fervent passion and precision. From the indulgent Giffoni Hazelnut, served with Guanaja dark chocolate and raspberry, to the refreshing Amalfi Lemon with pink pepper and Limoncello granita, guests are invited to indulge their sweet tooth and savour the perfect ending to their dining journey.

Complementing the menu, is an extensive wine collection boasting over 400 labels, including prestigious collections of Super Tuscany and some of the rarest vertical vintages of Biondi Santi, starting from the year 1970. The cocktail menu, blending Italian classics with contemporary flair, promises delights such as the Nutty Nut, a reinterpretation of an Old Fashioned, featuring bourbon, frangelico, fresh lemon, simple syrup, chocolate bitters and almond milk.

Alternatively, enjoy the Sunset Martini, where chili-infused vodka meets Aperol, bitter melon, and fresh lemon, evoking the hues of a breathtaking sunset.

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