This was alright, nothing to fault but also nothing outstanding. Was chock full of ingredients and tasted quite clean but not bland.
Their bread was also p nice! I think it was a tomato focaccia. Crisp but not dry, and a subtle tomato flavour
And the vinegar!!!! Was soooo goood I was rly tempted to have more bread just to inhale more vinegar - it was thick and sticky with a beautiful flavour. Aged balsamic really hits different and I’m here for it.
Quite possibly one of the most memorable fish dishes I’ve had of late. The cod was so meaty and firm yet tender, with a mildly creamy taste. It was lightly breaded such that it didn’t taste like a fried fish / greasy, with the moisture all locked in.
I’m not sure what sauce it was, but it wasn’t very strong so it allowed the fish to shine. The mash potatoes were really creamy and smooth like a purée, was flavourful and not overly butter. Carrots were sweet, and beneath the fish lay a bed of mushrooms and spinach.
TLDR: Was an excellent dish! Definitely formed a good impression of the restaurant and will come back to try other items if I feel like splurging~
Celebrated Valentine's in 📍Novena and had quality Italian food at uh... disproportionately high prices in my opinion. It was an immersive tablecloth affair but too bad the waiter kept rushing us as well to get out before the sitting was over though there were many empty seats. 🤷
The bread here is really good though.
Now I really appreciated the mild gorgonzola cream here! Tempered by the walnuts, I loved the marriage of crunchiness of the nuts and chewiness of the little spinach gnocchi bits.
The handmade ravioli had a nice chewy texture without being too thick. The pork sausage didn't taste that meaty but went well with the mushroom cream sauce.
Mediocre calamari - it was crispy but there was nothing discernable that could justify its $26 price point.
Da Luca Italian Restaurant is a hidden gem in Goldhill Plaza serving classic and contemporary Italian cuisine. They are famous for their Signature Capellini tossed in Truffle Emulsion but other items on the menu are equally delicious.
https://hungryghost.sg/da-luca-italian-restaurant/
A family run restaurant, a hidden gem in Novena area. All the pasta was made in house, they are absolutely heart warming comfort food for me. This porcini risotto is my favourite, so ozzy, favourable but not heavy. We also had the spaghetti vongole and i forgot to take a photo. Nothing fancy but just gave me that happy satisfying feeling.
The Octopus was from special menu, we usually stick to regular menu unless it was a special night.
The cheese was rich and simply indulging with white truffle shavings and the pasta was lovely. This left us craving for more.
This is something that is synonymous to Da Luca beside the bruschetta toast. Handmade pasta in-house tossed generously in truffle oil and black truffles bit, topped with sliced hotate and sweet uni, this spells bliss. Guthers had awesome angel hair too but this gem in novena afforded us to dress down. The sommelier made a good recommendation on the pairing.
This place is AMAZING✨ Ambience and service was great.
Ordered the cold pasta truffle scallop uni capellini ($88), Ravioli ($28) and Uni/ Scampi Bruschetta mix ($116). Total bill amounted to $276.60 for 2 pax, relatively pricey but it was worth every penny 🤤
The cold pasta truffle scallop uni capellini had a strong truffle taste which was elevated with the sweetness of the scallop and creaminess of the uni. They very kindly separated the dish into 2 plates for us for convenient consumption too!
Ravioli was nice, but personally i think it’s something you can miss out on!
The bruschetta with uni and caviar was similar to the cold pasta truffle scallop uni, except that the bruschetta was really crispy and fragrant and the toppings were generous. Would come back again to try other dishes! (Was eyeing the penne al granchio!)
Chef’s ravioli stuffing with sausages with mushroom cream sauce | $22.90
Pasta was too al dente and the cream sauce was on the salty side.
For $30+ per pop, this better be good... and it was!
The freshness and umami of the caviar and scampi, paired with the crisp texture of the bruschetta in one amazing mouthfull!
Many restaurants try to do the Truffle Capellini dish but none really gives as much impact as the Da Luca’s version.
Legendary in its reputation, I went for the full portion which was sure to fill you up. They don’t scrimp. Half portion will be just nice for you to leave room for other dishes.
The last time I came to this restaurant was 2 years ago. But today's lunch was simply amazing!
Appetiser : Cold pasta with uni, scallop and caviar (the highlight)
Mains: Lobster pasta and Spanish suckling pig
Dessert: Deconstructed Baileys Tiramisu and Apple pie with vanilla ice cream. Every dish was divine.
Definitely one of the best Italian restaurants in Singapore for sure!
$88 gets you a portion that feeds two people (i.e. double of this), and they serve half portions on request if there are odd numbers of people, so really it’s $44. This is the most decadent plate of pasta I’ve ever eaten. The uni and scallop are amazingly fresh, and there are very generous portions of both of these as well as the caviar. Even the angel hair pasta is surprising – it clumps together in a way that is not starchy or creamy, but instead highlights its smoothness. The whole dish is light tasting, not creamy or oily, allowing each of the fancy ingredients to be showed off and savoured. The dish being served cold accentuates this and helps the flavours to gel together. This is truly a pasta for special occasions.
Was introduced this off-menu item: Uni and Scampi Bruschetta. Both the uni and scampi were amazingly fresh, and exploded with flavor with every bite! 🔥🔥
Initially I thought it would be overrated, but after the first bite, I finally understood why people were raving over this dish. It was DAMN GOOD! A must order if you visit Da Luca... or rather, you have to visit Da Luca just to try it! The beef was good too, but probably didn’t match the taste and quality of the cold pasta
