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Steak but doesn’t have that wow if you know what I mean.
The day we ordered without looking at the price.
Came just for this dish which seems to be the signature of this place, but it did not impress. Its a little watered down and a little too tangy from the lemons to truly appreciate the brinyness of uni.
Part of the set lunch ($48 for four courses). This was thick soup with grainy texture from the chestnuts, giving it a rustic spin. Really liked the parma ham foam which added a savoury touch.
@soloristorante Tagliolini ($45.00++) Handcrafted with Sea Urchin, lightly tossed with smoky Uni sauce, Tarragon, and Lemon Zest
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#soloristorantesg #burpple #burpplesg
Handcrafted with Sea Urchin, lightly tossed with smoky Uni sauce, Tarragon, and
Lemon Zest.
Feature :
🍝Tagliolini.
Al dente handmade tagliolini served with Sea Urchin, lightly tossed with smoky Uni sauce, Tarragon, and Lemon Zest.
Its rich but not too je-lak, and I like the texture of the pasta, springy.
💰 $45.
🍝Pappardelle.
Homemade Pappardelle with slow braised tender Pork Ragout, herbs and Marsala wine.
💰 $30
🍝Gnocchi.
Homemade Gnocchi, which more solid and not too chewy texture, served with Angus Beef Ragout “alla Bolognese” with Rosemary and Red Wine.
💰$30
📍Solo Ristorante.
45 Amoy Street.
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