Read full review
2014-06-19
75 views
Having heard about Senso Ristorante & Bar for a while, I finally made plans to eat there.This authentic Italian restaurant serving classical fine-dining cuisine sits amongst a row of Colonial shophouses and boosts of a sophisticated, elegant interior complete with a long hallway leading to the dining halls.For main courses, there was the Risotto and Hare (SGD$34.00) - traditional Carnaroli risotto with braised saddle of hare, rosemary, juniper berries and butternut pumpkin. I have never eaten ha
This authentic Italian restaurant serving classical fine-dining cuisine sits amongst a row of Colonial shophouses and boosts of a sophisticated, elegant interior complete with a long hallway leading to the dining halls.
For main courses, there was the Risotto and Hare (SGD$34.00) - traditional Carnaroli risotto with braised saddle of hare, rosemary, juniper berries and butternut pumpkin. I have never eaten hare meat before, hence it was the first time I tried this delicacy - tasted like a cross between pork and quail meat actually. The risotto was not grainy enough in taste (the way I like it, done in French style), but the taste of the overall dish was fabulous, a blend of saccharine with savoury overtures, in a soft porridge-like texture.
We also shared the Senso "Bolo"-bster Lasagna (SGD$34.00) - homemade lasagne with fresh lobster meat and tomato sauce. Flavor-wise, there was the hints of lobster sweetness when we bit into the lobster chunks within this baked pasta dish, but the cheese taste was a tad light, unlike the usual lasagne taste. The texture was also non-sticky, and somewhat dry. The crusts were hard, like how Chinese pan-fried carrot cake's ones are like. Once the knife met the lasagne, it crumbled into pieces. It was a little disappointing.
Finally, despite us feeling full, we felt that we were entitled to a bit of desserts, so we had the Lemon Tartlet "Big Meringue" (SGD$16.00) to finish off the meal - lemon tartlet stuffed with red berries topped with meringue. We were thankful that the spiral layers of white above the tart was lemon cream (sourish) instead of sweet icing à la the conventional meringues. The tart was crunchy and flaky, and there were raspberries and blueberries hidden in the womb of this meringue tart, making it a welcoming refresher after the heavier courses earlier on.
For more detailed information and photos, please visit:
http://thearcticstar.blogspot.sg/2014/06/dinner-at-senso-ristorante-bar.html
Post
