The cosy fine-casual Solo Ristorante helmed by Chef and Partner Simone Fraternali, will proudly showcase the season’s sought-after ingredient – asparagi bianchi – or white asparagus in two exquisite set menus that include a vegetarian rendition. Main Image: Solo Ristorante - Tortelli stuffed with spiced butternut, white asparagus and butter emulsion, balsamic
A Celebration of White Asparagus $158++ per person, five courses is available for lunch and dinner until 30 June 2021 and will highlight Chef’s creativity in cleverly combining ingredients and classical cooking techniques that best bring out the natural sweetness of this beauty. Enthuses Chef Simone: “The white asparagus is my favourite spring ingredient.
Its versatility makes it wonderful with meat, seafood and even on its own. This season, I have also created a full vegetarian menu brimming with amazing flavours that I’m sure even meat lovers will enjoy.” Much thought has been put into the vegetarian menu as Chef recognises the rising trend of consumers opting for a meat-free lifestyle for various reasons – health, environment or simply choosing to enjoy the beauty of vegetables.
Best blanched in a good stock, then carefully cooked in a pan over very low heat with butter and thyme to allow its sweet succulence to come through, the white asparagus is also full of antioxidants, vitamins and minerals, making it truly a spring treasure.
The five courses includes The Asparagi – Simmered white asparagus with sea urchin & orange and tarragon sauce. A beauty to behold and an homage to one of Chef’s beloved ingredients – uni. The star is cooked with butter and thyme, then served with a creamy sea urchin sauce jazzed up with orange zest and tarragon oil, before being crowned with a luscious morsel of the seafood.
Uovo is the perfect mellow blend of Soft egg with creamy white asparagus fricassee, soft potatoes and crispy prosciutto; here, the asparagus is cooked together with butter, chives, cream and shallots on low heat. Showcasing Chef’s skill in pasta is the Emilia-Romagna style Tortelli (main mages above) stuffed with spiced butternut, white asparagus, foie gras and balsamic. A 25-year-old Aceto Balsamico Tradizionale di Reggio Emilia (balsamic vinegar) is used, resulting in a decadent dish that is a fine balance of sweet and savoury flavours.
For the mains, guests may choose between the vibrant Spigola – Mediterranean seabass, white asparagus, clams and green peas broth – that finds a lightly grilled and pristine slab of fish surrounded by a luxe creamy broth – or the soulful Vitello (left) – Veal tenderloin with silky white asparagus, baby carrots, capers and wholegrain mustard. Both shine the spotlight on traditional flavours given an elevated twist from refined cooking techniques.
To end, the Te’verde is a matcha and vanilla cremoso (soft cream) served with an intriguing homemade white asparagus gelato and candied lemon.
Those opting for meat-free indulgence will enjoy the four-course vegetarian menu that promises a flavourful journey. $98++ per person, four courses, vegetarian Uovo Soft egg with creamy white asparagus fricassee, soft potatoes and thyme Tortelli Stuffed with spiced butternut, white asparagus and butter emulsion, balsamic and spring truffle Asparagi Silky white asparagus with green peas, baby carrots, capers and tarragon sauce Te’ verde Matcha and vanilla cremoso, white asparagus gelato and candied lemon.
To accompany the meal, a good selection of Italian wines from $15 a glass, beers, liquors and spirits is available. Recommended tipples to go with the white asparagus dishes include are the 2018 Paolo e Noemia d’Amico Falesia Chardonnay (Italy, Umbia, $115) and the 2016 Michele Chiarlo Barbaresco, Nebbiolo (Piedmont, $138).
Reservations at this Amoy Street restaurant are highly recommended via +65 9134 3167 (Whatsapp or call) or https://www.soloristorante.com
