Located at the 43rd level of Ocean Financial Centre, fine dining establishment, Zafferano welcomes new Executive Chef Fabio Cucchelli, from Padova in northern Italy. With an impressive line up of experiences under his belt including an apprenticeship at three-Michelin-starred French Laundry in California’s Napa Valley, Zafferano is set to take on new heights.
Zafferano incorporates a number of dining areas where you can enjoy an intimate meal or a great night out with friends. The Terrace boasts a panoramic view of the city and alfresco dining. For diners who prefer a formal setting, the main dining area of the restaurant showcases glitzy interior furnishings alongside with an open kitchen concept where diners watch the chefs whip up creations. For those who prefer exclusivity, the Private Dining Room and The Wine Room, which can seat up to 14 and 12 guests respectively offers a luxurious setting complete with a private entrance and an impressive wine cellar incorporated into a glass-enclosed wall. The Wine Lounge and Bar with its centrepiece of a circular bar illuminated by a saffron-inspired light provides a relaxing setting for drinks and snacks, a great setting for unwinding after work.
Ossobuco (S$46)
Ossobuco is a famous Milanese speciality and Zafferano’s version features veal shin braised in red wine, pilaf rice with toasted pine nuts, leeks and raisins. The undertones of the red wine coupled with the gravy produces a delightful creamy and sweet flavour that complements the meat. The pine nuts incorporate a welcoming crunchy texture in contrast to the creamy texture.
Fiorentina alla brace (S$168)
Charcoal grilled 900g Black Angus t-bone steak with oyster mushrooms, shallots and bone marrow
The steak is amazingly tender and well-marinated. Featuring Black Angus t-bone from Australia, Fiorentina alla brace manages to win hearts with choice cuts that is ideally cooked (medium-rare) to produce a buttery-smooth texture that makes one leap for second helpings. This dish is a hands-down favourite, so good you may be forgiven for overlooking the accompanying oyster mushrooms, shallots and bone marrow.
Risotto al tartufo bianco e lattuga scottata (S$48)
This is a seasonal dish from the white truffles menu. Served with seared lettuce, the dish is not the most colourful in terms of appearance. The pieces of truffle are overwhelmed in the thick, creamy sauce. The risotto may not be a favourite due to its hard texture.
Home-made pappardelle pasta with duck ragout (S$27)
This is a fairly interesting medley of flavours and who knows duck makes a good companion to pasta? It is deceiving plain in appearance but pleasantly delicious. The meat hits the right notes with its slight sweetness that does not overwhelm the rest of the dish. The texture of the paste, done al dente, adds an interesting contrast to the meat.
Sfoglia croccante alla mela (S$22)
Round up the meal with the sweet notes of this dessert, served with creamy vanillin ice cream. The ice-cream is refreshingly creamy but not too sweet. Great for sharing, the thick slices of apples complete with crust baked to light-brown perfection make a surprisingly filling dessert.
Sorbetti fatti in casa (S$12)
This is a refreshing home-made sorbet topped with berries. The sweet and sour notes of this dish whet the appetite and it is great as a light dessert treat. Mint leaves that are used for presentation purposes add a slight refreshing tinge which makes it all the more mouth-watering good.
Nocciole di canelli (S$19)
This dessert is great for chocolate and hazelnuts fans. The Canneli hazelnuts can be done four ways; crumble ice-cream, caramel and sauce which offer options for those who like a richer or lighter flavourful. Creamy and sweet, this is a satisfying option that is also great for sharing.
Zafferano is located in Ocean Financial Centre, Level 4,10 Collyer Quay, Singapore 049315, Tel: +65 6509 1488
