Osteria Art (Closed)

3 Reviews

Taste

Decor

Service

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Value

Raffles Place

$21 - $30

Italian Pasta

umakemehungry

Level4

1.7K

Visiting Osteria Art for Restaurant Week dining was a last minute arrangement from my pal. I have not heard of her name till last week when I was introduced to this elegant Italian restaurant and bar by Beppe De Vito.It threw me a surprise as I did not expect the environment being upscale and immediately I felt as though I'm in a foreign country with most of their staff being Caucasians. The outer part of the dining place is a Alfresco area installed with ceiling fans and laid with beautiful fur

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It threw me a surprise as I did not expect the environment being upscale and immediately I felt as though I'm in a foreign country with most of their staff being Caucasians. The outer part of the dining place is a Alfresco area installed with ceiling fans and laid with beautiful furnishings and Italian Marble. And since its located in a strategic location among the CBD offices, do check out their exquisite bar lounge right next to its entrance.

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As you walked deeper into the restaurant, feel the ambiance while you enjoy a good passion for Italian Cuisine with quality and freshness of ingredients. The 80 Seater Osteria environment lays a comfortable European feel with dining table neatly spread with white table cloth and bright red leather chairs.

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Let's start off the Italian gastronomic heritage with our Restaurant Week Dinner Menu at $58++ per pax...

Besides dipping the warm buns into balsamic vinegar oil, what I like best was these 2 soft sponge starters that contains cheese in them!

Plain water for the teetotalers...

The overlapping of scallops was topped with fava beans and elegantly decorated with flowers and the halves of Quail Egg. Paring the starter with raspberry balsmico gave a different taste to the plain sweet scallop. If you love sashimi, you will love the texture of this dish!

Scallop Carpaccio with Fava Beans, Quail Egg and Raspberry Balsamico

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Pappardelle was our additional order on top of the restaurant week menu. These large, board flat pasta noodles were perfectly cooked and was really delicious in its red wine sauce and shredded cheese topping. I enjoyed their softness of pork cheek which literally melts in your mouth. Crispy pork lards / belly meats had not only added another texture to the dish but also gave a good aroma to it.

Pappardelle with Pork Cheek & Red Wine

The miniature size of ravioli had immediately caught my attention with its green foam and brown lobster bisque that was generously spread on top of the pasta. These Ravioli contained shredded crabs meat in its bag. As a whole, its a dish proportionately spread out and their sauce left my lips wanting for more.

Crab Ravioli with Lobster Bisque and Basil Foam

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Colors of the dish is interestingly match among 3 colours here and ravioli within a size of a table spoon.

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Here comes the main with a large cube of Atlantic Cod sitting on Sea Urchin Zabaglione with Sunchoke paste underneath and Romanesco Broccoli as sides. Other than the Cod on this main dish, all the rest was my very first try out. Initially, I'm not very use to the taste of Zabaglione and sea urchin but after a few mouthful of it, I got addicted. Though I'm someone who enjoys the freshness of consuming cod fish, the style of its preparation was not to my liking

Atlantic Cod with Sea Urchin Zabaglione, Sunchoke and Romanesco

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Amazing ending to the meal with a good dessert that kind of act as a palate cleanser to the seafood dish earlier on. A mixture of black, rasp and strawberry fruits on its top layer with some matcha sponge cake while in the second layer it was well done with white chocolate that was not too sweet. What I like about the middle layer was the little crunchy chocolate balls surprises in between the bites.

Amalfi Lemon & White Chocolate Lingotto with Red Berries

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And finally, a good closing up to the meal with our tea and coffee in place accompanied by some sugar coated peanuts.

To be frank, it was a great opportunity to have visited Osteria Art. I love how my dining was without any hurry to rush us off even after we completed our meals. Waiters will still continue to top up our glasses of plain water. Praises to their service and not only that, waiter that served us was well trained , knowledgeable and knows the menu well.

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Bearing the mind of its ambiance and budget, it is best recommended for special occasion.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Value

Dining Method

Dine In

Spending Per Head

$70 (Dinner)

Recommended Dishes

Also posted on

http://www.umakemehungry.com/2016/04/os...

TheArcticStar

Level4

606

The chosen venue for lunch today was Osteria Art Restaurant and came highly recommended by a colleague. Osteria Art Restaurant is an elegant Italian restaurant led by Beppe De Vito, where quality and fresh ingredients are being valued. When we first set foot into the beautiful, sophisticated restaurant with dark ornate wood and dazzling lights, we were being greeted warmly with smiles from the various crew members. This brightened our moods instantly, and we had a feeling that service would be

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To start us off, there was Bread – piping hot, utterly crispy on the inside and fluffy on the inside; we devoured every bit ravenously dipping in the olive oil and butter provided.

Foie Gras with Pumpkin Cream & Almonds

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My appetiser was the Foie Gras with Pumpkin Cream and Almonds. The first cut into the fatty slice set it wobbling, and it was so buttery, so soft it melted on the mouth deliciously. However, I tried to distance my treasured foie gras away from the pool of thick, saccharine pumpkin cream it was sitting amidst. The taste just did not jibe, the creamy, sweet sauce was a sharp contrast IMHO.

Red Wine Braised Lamb Shank

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For mains, I had the Red Wine Braised Lamb Shank with Potato Puree. Usually I would’ve gone for the fish or lobster (especially during this period that I am supposed to be on my rigid diet), but today I needed some “tonic” so red meat was the right choice – an excellent choice, in fact. The flesh was so tender it fell off the rack upon gently contact of the knife, shedding itself beautifully. Into the palate, the succulent flesh teased ever so lightly yet flavorfully, yet there wasn’t a single hint of the supposed gamey taste most other lamb meat contain. This was a marvellous dish executed well, and the red wine infusion though subtle, was beautiful.

Grilled Seabass with Rucola Salad and Pachino Tomatoes was another delightful dish – crackling top layer concealing moistened flakey flesh. The natural taste of fresh fish was distinctive, heightened by the slightly tarty sweetness of tomatoes.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/04/lunch-at-osteria-art-italian-restaurant.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

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Value

Dining Method

Dine In

Spending Per Head

$50 (Lunch)

Recommended Dishes

Alamakgirl

Level4

1.5K

The restaurant is one of many restaurants under the Il Lido group. It is a elegant Italian restaurant and bar by Beppe De Vito. The restaurant is located just behind One Raffles and just a stone throw from the Raffles Place MRT station. The place is simple in decoration from the main street. One would just take it as another bar place with its high chairs in the alfresco dining area. But inside it is elegant looking which reminds one of the old Hollywood movies with its white table cloths and co

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But inside it is elegant looking which reminds one of the old Hollywood movies with its white table cloths and comfortable leather armchairs.

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Surprisely this year the restaurant is taking part in the restaurant week event and offers a 4 course dinner set meal at $58++ per person.

But what is a meal here without its signature artisanal pastas? Therefore we decided to add an additional order of pasta.

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Pappardelle with Pork Cheek & Red Wine ($28++)
The pasta was the flat and broad type, which had a soft and chewy texture. The pork cheek was in small cubes and tasted quite well braised, which reminded me of the chinese style Tau Yu Bak (Soy Sauce Braised Pork Belly). The fatty pork fat was crispy and melt in the mouth which I could not get enough of it. One serving of this was simply not enough.

We started the meal with bread roll, served with vinegar and olive oil dip. The bread was soft and pillowy.

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For amuse bouche, we were served deep fried balls, filled with molten cheesy filling and topped with shredded cheese.

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Scallop Carpaccio with Fava Beans, Quail Egg and Raspberry Balsamico
It was light and simple dish to start the meal with, although I wish that the scallop had been sliced thinner.

Crab ravioli with lobster bisque and basil foam
The ravioli was very tender and juicy on its own, but with the lobster bisque the dish became a bit too salty to have.

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Atlantic cod with sea urchin zabaglione, sunchoke and Romanesco
The creamy rich yellowish sea urchin which tasted of the sea, and the earthly greyish sunchoke gave a dish a unique taste. Interesting to have the dish decorated with Romanesco broccoli (also known as Roman cauliflower or pagoda cauliflower [yes it was sold as pagoda cauliflower in Giant supermarket]). However the strong flavours of the sauces failed to balance with the fish. The fish seem to be a bit too firm in texture.

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Amalfi lemon & white chocolate lingotto with red berries
Lemony flavoured white chocolate mousse with crunchy chocolate pops in it, sitting on top of the chocolate sponge. The sweet and light cake balanced by the slightly sour raspberries. There was also a small patch matcha flavoured sponge in the centre. Interesting different flavours.

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We ended the meal with coffee and tea, served with sugar coated peanuts.

Overall the food was great although I felt that the restaurant week set meal had not showcased the best of what the restaurant can offer. The service offered by the staffs was great. The staffs were knowledgeable, even for the young looking one when we asked him about the ingredients in the dish. Water was refilled often. Bread crumbs left by the crispy bread was cleared smoothly by the staff with a metal stick. The only exception was that the place was quite noisy when the restaurant was packed. Another thing to note was that there was free wifi in the restaurant. It was rare to find such an atas looking offering this service.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

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Value

Date of Visit

2016-03-24

Dining Method

Dine In

Spending Per Head

$169.49 (Dinner)