It was once again the Singapore Restaurant Week 2015. I never notice till the alert from a friend who loves Singapore Restaurant Week 2015. And she is the one who will always ask me out to try out something on the Singapore Restaurant Week 2015. Usually, I would choose a restaurant that I have not been but this round, somehow, Burlamacco Ristorante was not in my recollection and I selected it. Anyway, food was delish, no regret.
The menu for dinner were 3 choices of appertizers and mains, we choice 2, and 2 choices for desserts, we choice one each. We were served with the Baguette at the start.
The third appertizers for selection was the Pan Seared Foie Gras, and will need to add $12. Our selection for the appertizers were below.
Sea Prawn Terrine with Sweet Peas and Truffle
The Sea Prawn Terrine was filled with the seafood sweetness and the peas enhanced the sweetness too. But due to the Truffle, my friend may that this dish is very much an acquired taste. But I like it.
Oven Baked Buffalo Mozzarella Wrapped with Parma Ham
Mozzarella and Pama Ham will never go wrong. This is my friend’s favourite dish. We enjoyed it.
The main that we did not choose was Spaghetti pasta served with Pork Leg Ragout Marinated 7 Days in Red Wine. This dish certainly sounded awesome but I didn’t feel like having pasta so I passed it.
Roasted Snow Fish with Citrus Sauce and Sun-Dried Tomato
We prefer the Fish to the Veal. The citrus sauce went very well with the Snow Fish. And most importantly, it wasn’t over-cooked.
Braised Veal Shank ‘Ossobuco’ in White Wine and Fresh Gremolata
Both of us didn’t enjoy this dish as much as the Fish. For me, I never like the taste of Braised Veal or Beef. As for my friend, she was disappointed that the fragrance of the Veal diminished when she started to chew though it bursted in the mouth at the moment it touched the tastebud.
There were 2 choices and they were below.
Oven Baked Chocolate ‘Crostata’ with Vanilla Ice Cream
The desserts were delish. The chocolate used was more of the sweet chocolate. Chocolate Tart with Ice Cream are always a safe choice.
‘Pannacotta’ served with mixed berry
It was slight sweetish which suited my palette. The sourish berries and the sweetish panna cotta was well balanced.
All in all, it was an enjoyable dinner. Good food, awesome company. Singapore Restaurant Week 2015 is always a good time for fabulous food.
Singapore Restaurant Week 2015
77 Amoy Street Singapore 069896
Tel: +65 6220 1763
Monday – Friday: Lunch 1130 to 1430, Dinner 1800 to 2230; Saturday: Dinner 1800 to 2230; Sunday: Lunch 1130 to 1430, Dinner 1830 to 2230
- East-West line – Tanjong Pagar station; Downtown line – Telok Ayer station
- alight at the bus stop opposite GB Building along Cecil Street 57, 131, 167, 186, 700, 970, 971E (nearest bus stop to Telok Ayer Road)
- alight at the bus stop after Capital Tower along Robinson Road 10, 10e, 70, 75, 97, 100, 107, 128, 130, 162, 196, 196e
- alight at the bust stop at UIC Building along Shenton Way 10, 10e, 57, 70, 75, 97, 97e, 100, 106, 107, 128, 130, 131, 162, 186, 196, 196e