District 10 Bar & Restaurant (已結業)

Item: District 10 Bar & Restaurant
Rating: 4
Author: RunningMan

3 食評

味道

環境

服務

衛生

抵食

政府大厦

$21 - $30

歐洲菜酒吧/酒廊

RunningMan

等級4

325

Full District 10 review here: http://ivanteh-runningman.blogspot.sg/2015/09/district-10-tasting-session.htmlFormed in 2009 and headed up by Italian Chef Luca Pezzera, District 10 is a modern European gastrobar concept. With its diverse range of offerings, tasty food, and attentive service, District 10 is a serious contender in the Singapore wine and dine scene.Ambience at District 10 is classic European style fine dining. The sleek, dapper restaurant features warm, low ambient lighting, long com

Full District 10 review here: http://ivanteh-runningman.blogspot.sg/2015/09/district-10-tasting-session.html

Formed in 2009 and headed up by Italian Chef Luca Pezzera, District 10 is a modern European gastrobar concept. With its diverse range of offerings, tasty food, and attentive service, District 10 is a serious contender in the Singapore wine and dine scene.

92 瀏覽

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Ambience at District 10 is classic European style fine dining. The sleek, dapper restaurant features warm, low ambient lighting, long communal tables, sturdy dark coloured furniture, contrasted by white tablecloths, shiny silverware, and wine glasses gleaming in the light.

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Service at District 10 befits a fine dining establishment. Staff are unobstrusive yet attentive, quietly observing the room, and attending to guests when they beckon. Requests are carried out promptly, with a touch of sophistication and professionalism.

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Food at District 10 is distinctly modern Italian, plated artistically. In general, I find food at District 10 to be of high quality, made with premium ingredients, and prepared carefully, so that flavour of 1 or 2 ingredients stand out on the plate. Portions are large, and prices befit its fine dining status, budget about SGD $70 or so for a 2-course meal with drinks.

Was pleased with this unique rendition of an Italian Sun-Dried Tomato Bread! The sun-dried tomato lends a burst of bright, intense flavour, and it's baked directly into 2 angles of the soft, chewy bread.

Sun-Dried Tomato Bread

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The Proscuitto De Parma With San Marzano Tomatoes was excellent, served on a mound of rocket leaves / arugula, topped with a san marzano tomatoes, widely considered by chefs to be the best tomato in the world, due to its intense sweetness that lacks an acidic bite. Paired with the savoury, salty, aged Italian proscuitto de parma / dry-cured ham, the combination is delightful, neither flavour overwhelming the other, but co-existing together in harmony.

Proscuitto De Parma With San Marzano Tomatoes

76 瀏覽

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The Grilled Black Angus OP Beef Ribs With Rosemary Sea Salt & Rosemary Glaze was, for me, the best dish I had this evening. The charcoal grilled, dry-aged beef is a carnivore's delight, savoury, salty, meaty / beefy, deep and robust in flavour. You get a hint of the smoky char, the tasty fat, the spice kick of salt and pepper, the fragrant aroma of rosemary. Served on rocket leaves / arugula and lettuce, with a decent rosemary glaze on the side.