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decided to try out this quaint roadside restaurant/bar-ish place for dinner & was pleasantly surprised with the generosity of their fish portions! got the bara chirashi don ($28+) and mentaiko salmon don ($28+). fish was fresh - salmon was creamy and tuna didn't have the iron/blood taste. would be back again to try their $10 magheritas and $18 happy hour tiramisu cocktails next round !!! vv worth with the 1-1. 8/10!!!

🍟 we also ordered curly fries on the side but unfortunately that was a miss :-(

This ribeye is not too bad. Not excessively chewy, and doneness was good too. Hard to find a decent one normally

Sauce was meh tho, v thin and not umami. Mushrooms were fine

The sea perch itself is very good. Crispy and moist. However the sauce, the sautéed onions, and the caviar all didn't rlly belong there

Overall still good

Really doesn't taste like much, abit sour. It's mainly orange juice and cranberry juice but it's hard to perceive either if you're not looking for it

Average

The grenadine comes thru more strongly actl after you mix everything

Average

Several #burpplers who have tried Picolino or their sister restaurant, Lino, were raving about their Burrata Pizza at the start of our #eatup.

At the end of meal, it was not hard to understand why. The pizza is layered with garlic parsley chimichurri with a huge ball of burrata cheese as its centerpiece. It is then finished with cherry tomato pesto and capsicum.

The rich, creamy and buttery flavour of the burrata cheese was definitely the standout. You definitely can't go wrong when it is paired with the herbaceous chimichurri and sweet yet tangy tomato pesto.

For those who would like to skip the carb, Picolino also serves their Burrata cheese as a starter!

There is much heated debate over whether you should have pineapple over pizza. I'm not sure what's the origins of this debate but it was definitely no cause of concern for us #burpplers when the good folks from Picolino served us their Longanisa Hawaiian Pizza at the recent #eatup.

I did resort to Google to find out what is a Longanisa sausage but was none the wiser. It is a type of Spanish sausage but I don't understand how it is different from the chorizo or the English bangers. It appears though to usually refer to a cured sausage.

Besides the longanisa sausage, the pizza was topped with baby spinach, pineapple & apple chutney. You don't usually have baby spinach or apple chutney over pizza so the combination of these 4 ingredients made for an interesting but tasty combination of flavours. My only qualm though, as with the rest of their pizzas, was that the sausages were cut too thinly. Though there was a decent amount spread throughout the pizza, you could barely taste it through the cheese, pineapple and apply chutney. I will say that if you aren't a fan of Hawaiian pizzas, this may change your mind a little.

mochi waffle had a vvv stretchy mochi pull! didn’t think a sorbet would go well w waffles but we really wanted to try the raspberry passionfruit sorbet. turned out to be super refreshing and the pairing worked!

bbq chicken was tender and flavourful!! can’t comment on the bbq sauce coz they ran out of it and replaced it w roasted sesame.

q ex but issa good acai bowl!!

Being a big fan of Middle Eastern food, I was pleasantly surprised to find that Picolino has a lamb merguez pizza on their menu which features lamb sausage with baba ganoush, cucumber tzatziki and mint.

For those who are worried about the gamey flavours of the lamb sausage, the deep earthy taste of the baba ganoush and the refreshing garlicky cucumber tzatziki compliments it really well.

As with the duck rilette pizza, my only qualm was that relatively small pieces of lamb sausage was used which meant that they turned out slightly dry and you could barely taste them.

@miskacafe is located in the posh enclave of Sentosa Cove, and despite its inaccessibility from mainland Singapore, is worth a visit if you’re already on Sentosa. They serve satisfying sustenance along with cold tall pints of Paulaner fresh from the tap along with wines & ten buck cocktails, all enjoyed while gazing at the yachts moored at dock. Their cuisine is predominantly Greek with a smattering of Turkish and Western, and it’s all rather fetching.⠀
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I’ve had a soft spot for doner kebabs ever since my uni days in Newcastle, where I’d grab a kebab at three in the morning while shitfaced drunk. So when I saw that Miska offers a Lamb Kofta Doner Wrap ($19++), I knew I HAD to have it. While it is a lot healthier by virtue of being a lot less greasy than my 3am kebabs, it’s still delicious and quite a hearty meal. The lamb kofta was well spiced & concealed most of the gaminess, and the tangy & refreshing tzatziki added lubrication & richness to this tastefully toasted doner kebab. My only complaints about this Doner Wrap are that the tzatziki wasn’t applied evenly, resulting in dry patches, and it could’ve used some more strips of lamb kofta.⠀
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Overall, Miska’s got a good thing going with a view that many restaurants would kill for, and the food’s simple yet decent. Thanks for the invite @burpple & @miskacafe!