Review: Going Italian in Style at Osteria Art Singapore


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Attracting quite a crowd in the CBD even on the weekends is the all-new fine Italian osteria & bar by Beppe De Vito (the restaurateur behind Il Lido and &Sons). Osteria Art boasts a stylish, modern interior with quality service and decent Italian nosh.

Overall: ★★★★☆ 
Price: $$$

We kicked things off with a couple of Antipasti plates. First, the Burrata with Grilled Vegetables and 25yo Balsamic. 

I have a terrible weakness for all things burrata and a balsamic as old as I am, and this did not disappoint.

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For the uninitiated, Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream. You can just imagine how absolutely heavenly and decadent this can be especially when cut with the tangy acidity of the aged vinegar. This was before they drizzled it with vinegar. Mmm.. just thinking about this makes my mouth water.

Next, the Prosciutto di Parma with Cantaloupe & Marsala. While the marsala lent and interesting flavour to the dish in general, this was good but decidedly unremarkable.

IMG_9964 I also prefer having my cantaloupe in more juicy chunks for more varied textures but this was still pretty decent and an appetising start to the meal.

Now we move on to the pasta! This is always my favourite part of the meal when we go Italian and I went with what sounded the most unique on the menu — the Pappardelle with Pork Cheek & Red Wine.

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Just look at beautiful colour and texture! The pasta was well-cooked, smooth, and drenched in the mouthwatering salty flavours of the pork cheek and with that subtle hint of red wine for an added dimension to the dish. Topped with shaved parmiggiano, we cleaned up every last morsel.

Now on to the meats! First, the Suckling Pig Porchetta (for Two). I’d expected something similar in taste to the Spanish suckling pig. But this was something quite different.
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Porchetta is essentially a savoury, fatty, and moist boneless pork roast prepared by gutting and deboning the body of the pig before carefully arranging with layers of stuffing, meat, fat, and skin. It is then rolled, spitted and roasted, traditionally over wood. Like the pasta, this was heavily salted and very tender with a crispy skin. It went perfectly with smooth mash and soft sautéed spinach.

And finally, I was curious to try Osteria’s take on some beef. Here’s the Beef Sirloin Tagliata with Asparagus & Parmigiano.

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Look at that amazing pink colour on the meat! It’s a delectable medium rare with the outside slightly charred and drizzled with a simple brown sauce that worked well not to overwhelm the beef.

Overall, there is a reason why this place stays crowded even when the CBD is usually a ghost town on the weekend. The quality of the food is decent, there’s modern chic decor and a cute bar that serves up bar bites with their liquor. Give it a shot if you’re in the area or hit them up for their more affordable $35 lunch sets.

Osteria Art
55 Market Street, Singapore 048941 (Raffles Place MRT)
Tel: +65 68776933
Opening Hours: 12pm – 2:30pm, 5:00pm – 12am (Mon-Fri), 6pm – 12am (Sat), Closed Sun
https://www.facebook.com/osteriaart

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