Step into Caffé B’s two-storey establishment and be enthralled by a space that is accented towards Asian and European design elements. With an imported Japanese lattice space divider, low-lit chandeliered dining room and hand-painted wall murals of an Italian Count’s Verona home, interior designer Takeshi Yotsumoto has created an ambience that is both welcoming and classy.
Caffé B’s signature dishes include the chef’s selection of assorted fish carpaccio with grapefruit and lemon sauce for the appetiser ($33++). Handmade old style “alla chitarra” spaghetti gives the pasta a thick square and porous texture that allows the rich flavours of the black olive “taggiasche” to be fully absorbed. For those that love seafood, the Acqua pazza seasonal fish, live clams and mussels served in a light herbed tomato broth with extra virgin olive oil is a perennial favourite.
After a hearty meal, head on up to the 30-seater bar to kick back and relax. The bar not only offers a comprehensive and carefully designed drink and snack menu including gourmet pizzas but also a breezy view of the Marina Bay waterfront at the alfresco area.
In addition to signature cocktails such as the aptly named Heart ($19++), concocted with Creme de Cassis, Yuzu Shochu, topped with lime juice and texturized with peach jelly and fresh raspberry, the bar also exclusively carries the distinguished il Pollenza wine collection by the glass ($16++) or by the bottle ($80++).
Heading towards Christmas, Caffé B greets its customers with a “Buon Natale!” in a big way. Sumptuous three-course ($75++) and fourcourse ($95++) festive menus will be available from 10-27 December to work that holiday appetite. Stand-out dishes include the classic meat tortellini served with capon chicken consommé and shaved parmigiano reggiano and pan seared cod fillet served with porcini mushroom and saffron sauce.
Come Christmas Eve, dig in the restaurant’s “Special Seafood” standalone four-course dinner ($120++) or, paired with a glass of Prosecco, $140++. With Mediterranean mussels, clams on spicy casserole, grilled sea bass, scorpion fish served Aquapazza style, half Boston lobster with “sfoglia grezza” linguine, and a panettone layered with marsala zabaglione to finish, this is definitely a festive catch of the season!