影片
電話號碼
6227 6819
開飯介紹
Designed by Jasper Chia of Fuur Associates, Otto’s sophisticated yet quaint ambience is accomplished by blending unique materials such as black glass, polished metal and oak wood with the current framework of a preserved traffic police building. At Otto Ristorante, diners can look forward to savouring the best of authentic Italian flavours, customised everyday for a unique dining experience. Diners can experience only the best quality of food, the highest standard of service and the cosiest ambience.
繼續閱讀
營業時間
今日營業
12:00 - 14:30
18:30 - 22:30
星期一至五
12:00 - 14:30
18:30 - 22:30
星期六
18:30 - 22:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
影片
相片
+39
招牌菜
相關文章
Went to Otto for what turned out to be a disappointing lunch. The food was served cold, and was dismal compared to when they first opened shop. Pasta sauce was diluted and the pasta was not even al dente. As for the service, the servers appeared disinterested and distracted. It took some effort on our part just to get their attention. For the prices they charge, you are better off going to another fine dining establishment. Will not return.
繼續閱讀
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
繼續閱讀
i treated myself to something nice with my sister the other day. We headed to otto ristorante at red dot for some nice dessert. I ordered their strawberry crème brulee. It was so heavenly good. the custard inside is so smooth and delicate. It is not too sweet as well. On top they caramelise the custard. Love the crunch. The balance out the flavours, they add strawberries on top. the strawberries are a little sourish so it balanced out the sweetness of the crème brulee.
繼續閱讀
We went for a set lunch @ Otto & was certainly value for moneyFor starter i had wild mushroom , mushrooms with a light cream sauce wrapped in filo pastry. The mushrooms were very moreish, this was a good start.& for main i had the salmon.the light smoked salmon turned out quite medium well , it tasted good but would’ve been much better if it had been a bit more rare.For dessert i had ice cream ,Is quite decent ,not badservice was excellent & the meal still made me want to go back for more. Overall i rate 8/10
繼續閱讀
Yes, it’s that time of the year again. Alba White Truffle season is here!The insane craving that couldn’t go away started after I read ST’s article on it. Many restaurants in Singapore are offering luxurious special menus and so far, I think Otto’s is the best priced. And I may be a little biased here, but I know that I can always count on Otto for a great meal. And I’m glad I wasn’t proven wrong =)The last time I got so excited over an eggy dish was at Bistro Du Vin last year when Chef Marie was in town.Gosh, this scrambled egg with blue swimmer crab ($19++) is to-die-for. Like, seriously. Texture was incredible, smooth and not overtly creamy, with big chunks of sweet crab meat, and the morsels of aromatic funghi added such a lovely burst of intense flavour to it.I get hungry just writing, thinking, and looking at it!I super love the Atlantic cod tagliata with porcini mushroom crust and creamed baby spinach ($40++) as well! The same weighing, shaving and weighing routine for another 2 grams of heaven was done and I had me a huge slab of tender fatty fish that literally melted in my mouth.Desserts was a nice surprise. The crème brulee looks innocently enough, yes? But looks are deceiving. Underneath the layer of caramelized sugar is scrumptiously silky white truffle-scented custard cream! A little sweet, a little savoury, this weird combination actually works.
繼續閱讀
您可能會有興趣的...