Mon to Fri:
12pm to 2.30pm
Mon to Sat:
6.30pm to 10.30pm
Within this sun-drenched shophouse, Italian chef Lino Sauro serves the best produce from his native Sicily, parsed in modern, elegant dishes. Naturally, the food revolves around whats best during any given season. So January to March might see white, green and purple asparagus on the menu, cooked in ways that reflect his travel experiences that span South America to Southeast Asia.
A few stalwart dishes stay on the menu all year round, including a charred octopus tentacle served on a bed of spicy roasted capsicum puree and crushed potatoes scented with lemon. His signature seafood stew served in a terracotta pot is also a crowd pleaser, thanks to the robustly flavoured broth swimming with fresh catch. One dish we particularly enjoyed was the Sicilian red prawn ravioli with black truffle and burrata sauce, redolent of saffron, bonito flakes and veal jus. The ravioli featured gambero rosso, considered the Rolls Royce of red prawns sourced from the Giacalone family in Italy, who has been harvesting these crustaceans for more than a century.
Indeed, chef Sauro tries to use sustainable seafood, such as wild snapper from New Zealand, whenever possible. The upbeat bar on the restaurant’s ground floor offers Sicilian bar bites in the eveningsa great way to sample the food and ambience for first-timers.