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2014-10-11
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The interior was a sleek touch of elegance combined with vintage charms. Our suspicions here that the service was excellant were affirmed the moment we were seated in the sophisticated restaurant, and it made the place almost homely, especially with the restaurant manager Paulo occasionally dropping by to check that everything was in order.Our shared appetizer arrived next, the Seared Foie Gras with Celeriac Puree and aged Balsamic Vinegar (SGD$29.00) - tender melt-in-your-mouth goodness with a
The interior was a sleek touch of elegance combined with vintage charms. Our suspicions here that the service was excellant were affirmed the moment we were seated in the sophisticated restaurant, and it made the place almost homely, especially with the restaurant manager Paulo occasionally dropping by to check that everything was in order.
Our shared appetizer arrived next, the Seared Foie Gras with Celeriac Puree and aged Balsamic Vinegar (SGD$29.00) - tender melt-in-your-mouth goodness with a buttery taste and hints of smokiness at its nearly-crispy seared sides.
Then our Linguine Boston Lobster in spicy light tomato gravy (SGD$38.00) was served - large chunks of springy fresh lobster cooked in a delicious gravy that flirted well with the tongue. The pasta was a tad hard for *Charliez's liking, but I loved the harder doneness, so it was perfect for me. They helped us divide the portion into two tinier side plates (as shown in bottom photo).
Next, we had the Atlantic Cod Tagliata (SGD$42.00) - in a "Taggia" olives crust with sweet garlic sauce. We rather liked the combination of a flakey crust coupled with the luscious flavor of the snow white flesh of the cod. The dish melted in the mouth like fairy food dust, its distinctive flavors lingering on the palate.For full review and more photos, please feel free to visit:
http://thearcticstar.blogspot.sg/2014/10/dinner-at-otto-ristorante.html
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