The Italian restaurant is already known for its stunning views of the Marina Bay from the 43rd floor of the Ocean Financial Centre. It elevates your dining experience further with fresh dishes from new head chef Andrea De Paola, a young cook that has worked in big-name kitchens, including the one-Michelin-starred Braci. He taps into inspiration from his hometown in Naples to present hearty Italian plates made with a creative spark.
His inventiveness begins with a trio of snacks, made with ingredients that would have otherwise been tossed aside. Cheese rind comes puffed to a salty crisp, served with slivers of ham; tomato heart is roasted with herbs and served with yuzu gel to add brightness; leftover bread is soaked in water and pressed into tart shells.
He also reimagines classic pairings with Asian ingredients. A dish of langoustine and almonds chef Andrea had in Sicily is presented in Scampi ($32), par-grilled shellfish alongside white miso sauce made with blended white sesame and 25-year-old mirin. The traditional spaghetti with bottarga combination is served with razor clams ($30/$42) cooked two-ways: first, blended down into rich veloute, and second, tossed with herb oil and cooked in a charcoal oven. It's artfully plated with dollops of charcoal, lobster, and dill oil that help punctuate the otherwise bold, creamy sauce.
But some dishes remain rooted in tradition. Branzino ($48), for instance, is a simple fillet of seabass that comes brushed with tarragon salmoriglio, a traditional southern Italian dressing that’s usually served alongside fish or meat. For a true showcase of chef Andrea’s playfulness, consider the Chef’s Menu ($118 for four-courses, $148 for five-courses) with offerings both authentic and innovative.
Original review on July 10, 2017:
Perched on the 43rd floor of the Ocean Financial Centre is Zafferano, an impressive circular space that boasts stunning views of Marina Bay from its floor-to-ceiling windows. Ideal for both intimate dates or client lunches, the Italian restaurant showcases seasonal produce in its dishes that are prepared by head chef Marco Guccio.
For summer, there are sardines ($26) prepared in traditional Sicilian beccafico style, where the fish is de-boned, dusted with breadcrumbs, lemon zest, raisins and pine nuts before it's rolled, skewed and baked. For mains, opt for the squid ink risotto ($32) that's served with calamari and fava bean purée or the calamarata pasta ($36) tossed in Sicilian pesto and topped with a whole Australian jumbo prawn.