Altro Zafferano the transformed and new take on Zafferano, now boasts a fresh contemporary concept. Altro meaning the other so aptly named for I was in for a treat to see the innovation that had taken place. A total makeover, I was astounded as I stepped out of the lift foyer.
A 12 meter long open kitchen concept lined the right side of the restaurant, leaving the expansive space on the left with three different options for diners. Very cleverly segmented, a dining enclave that could seat up to 60 pax which could be divided into smaller rooms if needed.
Plus a stunning terrace which everyone who has been to Zafferano’s in the past would remember, only now it is sharp and modernised with the Altro brand very much at the fore.
The main dining room created with movable furniture, the theme for today’s current situation post-pandemic – flexibility. Able to seat 75 diners in cosy booths and larger round tables, Altro Zafferano was packed to capacity.
An amazing contemporary feel so light and welcoming, Altro Zafferano’s makeover has updated itself to what modern diners look for. Soft tones of beige and grey with olive green and mahogany lend a stylish touch accentuated by pendant lighting.
With Executive Chef Andrea at the helm the focus is now on serving Southern Italian cuisine. An Italian aperitive to start which is served to all diners. Amuse bouche cream was filled with so many flavours I could taste each one of them – olives, tomato, martini gel, capsicum, almond and tuna cream. Only a master could create this with such precision of flavour.
I had a wild red Bream crudo with tomato, basil and Frisella bread to start. Not only stunningly beautiful to look at, this mix of so many flavours won my heart. Something fishermen took out to sea as their lunch, this beautiful raw fish was paired with mozzarella cream, basil and tomato emulsion finished with finger lime, edible flowers and micro tomatoes.
I was told that at Altro Zafferano the pasta was not to be missed so I decided on the house-made ravioli with Wagyu beef Genovese and anchovy. It wasn’t your typical loaded pasta that I was expecting. Instead, four logs of pasta so well filled with beef, anchovies on top and an onion sauce poured over.
Wow what an incredible pasta. Others at the table had the Tagliolini with Langoustine Carpaccio which was equally amazing. I thought I would have this again the next time I was at Altro Zafferano. Light and a good enough portion for my second starter, it left me with bandwidth to have a main.
I went for the Mediterranean seabass with caponata elements. With a crispy charcoal-smoked skin, an olive pate on the side with pine nut and celeriac cream. Lovely condiments for this fresh fish which was a sizeable portion.
The Caponata was so well layered as a terrine of eggplant, confit tomato and basil in a rectangular block that it blew my mind away. How did chefs get it down to such a fine art of beauty plated with all elements to produce an awesome visual for the diner.
I felt that Altro Zafferano would make for great corporate events, special date nights and anniversaries. In fact I bumped into dear friends who were celebrating their twelfth wedding anniversary who also raved about the food and ambience. We had the resounding theme of a huge thumbs up for the new concept that Altro Zafferano represents today.
The Giffoni hazelnut with Guanaja dark chocolate and raspberry arrived. Again, the artistry of this dessert served was a visual treat. No wonder I observed so many chefs in the open kitchen, each doing their expert bit to make this a totally satisfying experience for diners.
Needless to say petits-four arrived with a few more treats something served to all diners at the end. With more than 800 labels of wine on offer, I would say diners are spoilt for choice.
I tried the 2017 Avignonesi Sangiovese and Matteo Braidot Pinot Grigio with my meals. They were top drops for the pasta and fish that I chose. Oh what a night this was. One I would totally recommend for the food and ambience.
The 4-course Experience menu I had was $148++ where diners are given the option of curating their own courses from the a la carte menu. A 3-course mid-day set lunch for $78++ or snacks and beverages at the alfresco Terrace lounge. All available for different times of day and different styles of people.
It’s there at Altro Zafferano!
a. 10 Collyer Quay, Singapore 049315
e. reservations@altrozafferano.sg
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