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電話號碼
6506 6884
開飯介紹
LaBrezza, the Italian dining establishment at The St. Regis Singapore, presents a delectable experience of a cuisine loved by the world over. Embracing the richness of Italian signatures from the various regions of Italy, LaBrezza’s menu exemplifies the use of only the freshest seasonal produce to bring out the simplicity of the cuisine and purity of flavours.
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特色
Brunch
附加資料
Dress Code: Smart Casual
營業時間
今日營業
12:00 - 15:00
19:00 - 22:00
星期一至日
12:00 - 15:00
19:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
Had an invitation to try out La Brezza's festive menu and being the cheapo person that I am, unceremoniously accepted. The restaurant used to sport a Mediterranean theme and menu, but has since switched to serving up Italian cuisine in a more sombre yet sufficiently casual environment. The lights are purposely kept dim to induce a relaxing atmosphere.Martina Franca Style Cured Pork, Baby Onion, Chanterelle Mushroom - The cured pork was nice and dry without coming across as too salty whilst the chanterelle mushrooms were savoury but a little too soft for my liking. Asparagus Soup, Black Truffle Cream, Toasted Sicilian Almonds - I am a huge fan of asparagus and truffle but somehow this dish was let down by the execution. There was just too much truffle cream in it to actually make out the taste of asparagus. All I could taste was the richness of the truffle cream, which would have been well and good if this dish was black truffle cream soup. But the end product was still undeniably tasty, courtesy of the truffle cream of course.Homemade Tagliatelle, Cold Water Lobster, Lobster Cream, Fennel - Aside from the tagliatelle being a wee bit overcooked (probably due to how thin it was), this dish was great. Fresh and crunchy lobster coupled with a nice yet not dauntingly rich lobster cream base. Seconds anyone?Pan Fried Seabass "Crazy Water" Style Braised in Tomato, Endive, Sea Salt Water - Acqua Pazza or "crazy water" in Italian, apparently originated from the fisherman on the Neapolitan coast who used sea water together with tomatoes and extra virgin olive oil to sautée their catch. I appreciated the story and found the fish quite interesting in the sense that it tasted uncannily like the pan fried version of Teochew styled steamed fish (weird I know!). The lightness of the sourish, mildly sweet broth all pointed in that direction and it was a little surreal eating this. Sicilian Style Sauteed Veal Chops, Garlic, Anchovies, Pasley, Artichoke Gratin, Potatoes, Onion - Ironically, the star of this dish wasn't the veal but the artichoke gratin, which was nothing short of excellent. Crisp with a cheesy overtone, I finished every little bit of it. That's not to say the veal wasn't good though. It was well sautéed and firmly tender. However the topping didn't quite cut it for me and I resorted to scrapping it off. Almond Cake Macerated in Rum, Espresso and Chocolate Mousse - And to round up the dinner, we had the Diplomatico, which wasn't anything outstanding but provided a nice bitter sweet ending to the meal.See all my photos at http://www.timelessfacade.com/2012/12/la-brezza-part-ii-invite.html
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