Italian

olive oil gelato, fried rosemary

The olive oil gelato was interesting, it had a distinct salty-sweet flavour and was quite pleasant. It went well with the olive oil cake, which was warm and moist with a coarse crumb, and lightly sweet. I liked the fried rosemary, which was lightly crunchy and aromatic!

Panna Cotta, saba, acèto balsamico tradizionale di Moderna

Didn’t really think this was worth - we were attracted by the word fig LOL but the crostata (kinda like a tart/pie) was disappointing, neither crisp nor flaky, just soft and underwhelming. The fig part was nice, as dried figs were used, so it was sweet and slightly chewy, with the crunchiness of the seeds. Panna cotta was jiggly and soft but melted way too quickly.

mustard vinaigrette, breadcrumbs

Burrata was delish - cold, refreshing, creamy, it was good burrata. It came with breadcrumbs, so it had a nice crisp element, and the mustard vinaigrette on the leeks were flavourful, umami and sour. The colours don’t look v beautiful but the taste is pretty good!

mozzarella, tomato, arugula

Pizzas are only available during lunch, and I would say coming for lunch makes more sense than dinner bc of the pizza. Pizza was great - the crust was rly to my liking, it was crisp at the edges but not as crunchy as blue label (that was almost like fried bread); this one had more softness to it. I liked the semolina they put at the base. Pretty satisfied with the dough!

Tomato sauce base was tasty too, hearty but not salty, had a nice balance of sweetness and acidity. Prosciutto was good quality and didn't have the plasticky taste, not too salty but had a nice fatty taste. The arugula brings a bitter taste to balance out the flavours~

Shell bean, radicchio

Pork was juuuicy and tender! I think it was cooked medium rare, one slice was a bit too raw so it ended up being kinda chewy (not in a good way), but the rest were fine. The edges of the meat had a thin layer the spice-herb mix that was quite pleasant, surprisingly not too salty or peppery. It sat in a pool of a savoury sauce, and was served with shell bean and radicchio (kinda like red cabbage, but more bitter).

Yes the pork was juicy, nicely cooked, but like the heritage chicken at le bon funk, we should just enjoy the meat and try not to think about the price tag lol I can’t answer if the pork was $76 nice

duck ragù

Second time having this dish! I still liked it. Maltagliati is essentially triangular / trapezoid shaped pasta with a thickness similar to tagliatelle. It was soft and thin but still enough thickness to have a bite to it, I liked it. The duck ragu was quite tasty, moist and not dry even tho it's lean. I enjoy ragus typically, this was to my liking!

25yrs acèto balsamico tradizionale di Modena

Ravioli sheets were soft but had a nice bite to it, wasn’t over cooked. The fondue cheese filling had a rather funky smell, was very cheesy and flowy, it’s not for everyone. The aged balsamic vinegar was sweet and dark and tasty, we all liked the melted butter + vinegar sauce.

bacon, marinated escarole, caramelized onion

Burrata was fresh and creamy, with a milky flavour - it’s my second time having their burrata (with different accompaniments this time) and I do like the burrata they have here. Caramelised onions were nicely done, sweet and delicious. The escarole, which Google told me it was like a leafier kale, were pretty sour and kinda overpowered the other components. I ate the onions and burrata on its own so the flavour wouldn’t be overpowered by the escarole. Bacon was crisp, and the ingredients were all stacked on a crispy crostini(?)/bread, and served with lots of olive oil. I liked this starter but again it was rather small and would have appreciated perhaps a non-marinated escarole/veg element.

bufala, brown butter, guanciale, almonds

It was nice but honestly overpriced - there were only 5 stalks of asparagus! Bufala was nice with the sauce drizzled on it (I think it was the brown butter), it was tangy and a bit stringy, going well with the sweet & savoury brown butter. Asparagus had a smoky flavour. It’s nice but not outstanding - not $28 nice.

green asparagus, black truffle cream, jamón ibérico, manchego

I will be eating more pizza in Jul/Aug than in the entire 2022 thanks to their $20 tuesdays promo, applicable for all pizzas!!

Anyway this was better than expected - I prefer red pizzas because white ones tend to be more jelat, but this wasn’t heavy at all! I looved the green asparagus in this, tender and slightly sweet. Also really liked how the jamon wasn’t too fatty/salty and didn’t have that ‘preserved’ taste that I don’t enjoy so I’m thinking this jamon is of reasonably high quality. The black truffle cream was fragrant and not overwhelming, and the slightly sharp but creamy manchego was a nice touch. Crust was nice and crunchy as usual!

I really liked this pizza, reminded me of the fettuccine alfredo I used to always get from pasta fresca when I was younger! I do still prefer the classic caprese/margherita, but this is definitely a pizza I would recommend/reorder!

San marzano tomato, fior di latte, pecorino, basil, olive oil

Crust was lightly crunchy at the edges, with fluffy, moist, chewy insides - it bounces back when pressed into which is always a good sign. Really liked the dough.

I do love a classic margherita and this satisfied, flavours were great. Just enough cheesiness, tomatoes were tangy, and overall the pizza was very easy to eat, I didn’t feel too stuffed after it. 1 pizza per pax sounded too much initially but it turned out to be the perfect portion! Share the pizzas so you get to try diff flavours~

One thing though - would r have preferred the Basil to be placed onto the pizza after coming out of the oven, instead of getting mostly burned in the oven.

Nonetheless a good pizza that I was very satisfied with, would definitely return!

Had my doubts about pulled pork pizza w pineapple, kimchi. Only the fig chutney and fior di latte called out to me. but I’m glad it turned out quite nice! I didn’t rly like the pineapples tho they could be juicier. Kimchi was q spicy. Loved the fig chutney, it added a honey-like sweetness that went well with the pork!