Sinfonia Ristorante

Rice was cooked al dente, squid is perfectly cooked because it’s still soft and the flavor is just right. This is best dish I had here. Yummeh!

We went for the 5 courses meal (pretty sad that they have discontinued their ala carte menu) which cost $135++. We thought it’s very worth it and service is excellent!!

The fish is rich and buttery, with the top seared to a slight crisp. The smoked caviar atop teases out its sweetness and milky flavor. While the butter lemon sauce doesn't quite complement the meaty fish, the tart berry drops in the sauce manage to lend a level of zest to the dish.
Find out more at https://www.sgfoodonfoot.com/2018/06/sinfonia-ristorante-victoria-theatre.html

Sinfonia Ristorante
Victoria Theatre and Concert Hall
11 Empress Place
#01-01
Singapore 179558
Tel: +65 63855588
Nearest MRT: Raffles Place (EW Line)

Opening Hours:
Sun-Mon: 12pm - 3pm
Tue-Sat: 12pm - 3pm, 6pm - 11pm

To balance the rich flavours of the liver, Chef uses several different wines, including Madeira wine, Port wine, Marsala wine and even Chinese wine. It kind of reminds me of red wine chicken when wine is used to work magic with the beautiful juices seeping out from the skin and meat. Adorning the mousse are black truffle from umbria, leek mousse and minty local herbs. The idea of presenting it like a crème brulee is baffling but as you crack the sugar coat, spread it on the roasted focaccia and you know it works.
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Read more at https://www.sgfoodonfoot.com/2018/06/sinfonia-ristorante-victoria-theatre.html

The polenta is dense but soft. This tartine is full in texture and flavour-packed with savoury and smokey nuances. Topped with dill sauce and avocado gazpacho, they infuse a lift to the dish, while the plumy black garlic sauce adds a layer to the taste and draws the components together into a piece of artwork.
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https://www.sgfoodonfoot.com/2018/06/sinfonia-ristorante-victoria-theatre.html

Apparently, frog legs are very popular in French cuisine and the French species are fleshier as compared to her counterparts. The refreshing sauce made from milk, vinegar and lemon brightens up the dish, along with the tangy berry and passionfruit sauces that add tartness to it. How much more elegant can it get to consume frog legs in such a manner!

Its essentially passionfruit curd paired with raspberry meringue, accompanied by a rose lychee sorbet with chocolate crumble at the bottom. The rose flavor adds a depth to the lychee sorbet, be it colour, fragrant or taste.
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Read more at https://www.sgfoodonfoot.com/2018/06/sinfonia-ristorante-victoria-theatre.html