Santi's, the latest concept by the Sarnies group is open on Telok Ayer. Focusing on cooking in its primal form, the Santi’s menu is driven by the open flame and quality produce while remaining low-waste. Open flame cooking also adds an extra element of flavour, best found in their Grilled Squid with kosho, shiokoji and brown butter, or a beautifully-seared Steak Au Poivre.
The menu also features slow-fermented pizza dough that incorporates many homemade elements and ferments that contribute to its great flavour. Try the Ermah-gourd ($24) with san marzano tomatoes, kabocha, whipped smoked feta and house Madras curry oil for a local touch, or Cremini ($25) with lacto-fermented mushrooms,
parmigiano crema, fior di latte and roasted garlic oil for the ultimate umami bomb in a bite. Fresh pasta only, some made with sourdough discard and whey from homemade ricotta to reduce waste; the Sourdough Pici with Zucchini Flower & Ricotta ($26), is a dish that goes full circle.
Santi’s range of ferments, house sauces, and oils can also be purchased by the jar - grab a bottle of their Jalapeno Hot Sauce ($12.90) or Harissa Chilli Oil ($8.90) to elevate your home cooking. The team has also partnered up with some of the industry’s best for a community cocktail menu celebrating the spirit of collaboration and creativity amidst tough times.
The first collaborative menu features Native, one of the World’s 50 Best, and their cocktail Sirens of the Sea ($19) with gin, yuzu, olive brine and rosemary; the latest on 50 Best Discovery - The Elephant Room and their best-seller The Kamasutra ($19) with caramelised pomegranate and garlic wine, as well as the must-visit destination bar Smoke & Mirrors and their well-rounded Honey Badger ($19) with rum, melon and honey.
A quarterly rotation can be expected, for the ongoing support of industry friends and local businesses. Santi’s is now open from 11am-4pm for a casual lunch with friends, and 4pm-10pm for an alfresco dinner to wind down for the evening.
a. 138 Telok Ayer St, Singapore 068603
