Read full review
2014-11-11
90 views
Ricciotti (formerly known as Riciotti Pizza Pasta Grill) was established in October 2004. The restaurant has undergone a new facelift recently with the theme of "Benvenuti Casa", meaning "welcome home". It was re-opened in mid October 2014, and celebrated their 10th year anniversary with a newly revamped menu!Antipasti: Cioppino Soup - Mixed Seafood stew with garlic crostini. The seafood were very fresh - A mixture of prawns, mussels, clams & squids with robust soup. The soup was a little salty-
Antipasti: Cioppino Soup - Mixed Seafood stew with garlic crostini. The seafood were very fresh - A mixture of prawns, mussels, clams & squids with robust soup. The soup was a little salty-sour, which makes it very appetizing. Really loved this soup!!! Dip the garlic bread into the yummy soup for full enjoyment!
Antipasti: Carpaccio Di Polpo - Thinly Sliced octopus with lemon, orange, tomato & fennel. The octopus has a chewy texture with refreshing taste that was stimulating on the palate. They were flown from Spain! No wonder it tasted so nice. Great appetizer!
Antipasti: Eggplant Parmigiana - Baked eggplants in tomato sauce with focaccia bread. I'm not an eggplant fan, but i was really amazed by this unique lasagna-style baked eggplant. It was so tender, you won't realise that it was actually an eggplant! Complemented with toasted focaccia bread.
Antipasti: Nizzarda Salad - The salad comprises of Mesclun, fresh tuna loin, quail eggs, green beans, cherry tomatoes, cucumbers, anchovies, and sherry dressing. I really enjoyed the black-pepper-sprinkled tuna so much! And the quail eggs were so soft that they melted in my mouth! A very delightful salad!
Main Course: Grilled Seabass - Seabass, tomato concasse capers, baby spinach salad. Wow, this is definitely my favourite dish here! The seabass was so tender, fresh and the skin was crisp too! How i wish I didn't have to share this dish that day! Haha.. I never had so much potatoes in my life. This time, a few of us kept attacking the potatoes! There were parsley and other spices on it, very aromatic and addictive!
Main Course: Risotto Ai Frutti di Mare - Arborio rice with seafood. Risotto is a north Italian rice dish cooked in broth to a creamy consistency. The seafood flavour immersed into the creamy and starchy arborio rice that has a pleasant taste..
Main Course: Porcini E Scamorza Pizza - Porcini mushrooms, cow's milk cheese. Cheese lovers favourite pizza! The taste for this pizza was lighter with generous portions of sausages and chicken slices. Not over cheesy, just the right amount of cheese.
Main Course: Al Tartufo Pizza - Black truffles, quail eggs, mushrooms. This is a MUST-Order Pizza!!! These 3 ingredients = Great combination! The quail egg was so smooth and with the black truffle fragrance to enhance the pizza, the taste of the whole pizza was truly sublime and it just simply melt in my mouth!!!
This is Chef Akram - The man behind these awesome pizzas!
Dessert: Nutella Sweet Pizza - Nutella with chopped hazelnuts. How can we resist this sweet pizza? My first time having sweet pizza and it certainly delighted my taste buds. Very thin crusted pizza with yummy nutella spread, my favourite hazelnuts and icing sugar, what a wonderful dessert pizza!
Dessert: Panna Cotta - Silky vanilla cream pudding with seasonal fruit sauce. The Panna Cotta was very light with vanilla beans, and not too sweet. The texture was just nice too. The fruit sauce was quite sour for me so i would prefer to have it without the sauce.
Dessert: Tiramisu - Classic Italian recipe with mascarpone cream, espresso and lady finger. The must-have Italian dessert at a Italian restaurant! This tiramisu was not too rich, but lacked of some alcohol punch. The texture was spongy with some chocolate shavings atop. This is a place where i will visit again & again as there are a wide variety of food selection in the menu! I like the casual and comfy ambience with good quality food!
For full review & photos, please visit:
http://summerlovestoeat.blogspot.sg/2014/11/ricciotti-riverwalk-20-upper-circular.html
Post
