We
have frequented Etna @ Duxton a few times before and we are well
aware of the standard of their food and service. So this time around
when we are looking for Italian food in the east, we decided to try
their upper east coast / siglap outlet.
Located
on the first floor of a private residence in Siglap, this outlet has
indoor and outdoor seating. The restaurant ambiance is very cosy,
with leathered chair and white clothed table. Feels like you are
entering a fine dining restaurant with a homely service.
We
started the dinner with Burrata di Andria con Rucola, Pomodorini
Pachino e Prosciutto di Parma (in short – Burrata cheese with Parma
ham - $32). We like this dish because of the combination soft and
mild flavour of Burrata mozzarella cheese with the Prosciutto di
Parma. The salad light and it lets the ingredients speaks for itself.
Yummyy!!
Next come the pasta, I ordered Strozzapreti con Coda alla Vaccinara – Homemade pasta in slow-cooked oxtail tomato sauce ($26). Presentation wise, this dish might not be the most appealing, however don't judge a dish from its look. The oxtail meat is tender, fall of the bone but not mushy. The homemade pasta is thicker then normal pasta, and a little past al dente. However, the texture allow the rich tomato sauce to absorb and cling onto the pasta.
My other half ordered the Seafood Risotto with tomato base version ($26). This is actually a special order and we are glad the Chefs at Etna for accepting the order. A perfectly cooked risotto with the natural fresh seafood. The tomato base sauce is light not as heavy as the cream sauce. Compliment to the Chef.
Burrata cheese with Parma ham |
Next come the pasta, I ordered Strozzapreti con Coda alla Vaccinara – Homemade pasta in slow-cooked oxtail tomato sauce ($26). Presentation wise, this dish might not be the most appealing, however don't judge a dish from its look. The oxtail meat is tender, fall of the bone but not mushy. The homemade pasta is thicker then normal pasta, and a little past al dente. However, the texture allow the rich tomato sauce to absorb and cling onto the pasta.
Homemade pasta in slow-cooked oxtail tomato sauce |
My other half ordered the Seafood Risotto with tomato base version ($26). This is actually a special order and we are glad the Chefs at Etna for accepting the order. A perfectly cooked risotto with the natural fresh seafood. The tomato base sauce is light not as heavy as the cream sauce. Compliment to the Chef.
A
friend of ours ordered Taglierini al Nero di Seppia ai Frutti di Mare
– Squid ink pasta with seafood ($26). She gave her two thumbs up
for the pasta.
Squid ink pasta with seafood |
Next
come the Pizze Bianche Etna – White pizzas, mozzarella cheese base
with porcini mushrooms, Parma ham, cream cheese and pistachio ($26). The
dough is crispy, but the ingredients are still moist. The saltiness
of the parma ham goes well with the cream cheese and porcini
mushrooms. The grind pistachio is mild add to the texture, but not on
the flavour.
Pizze Bianche Etna |
For
desserts we ordered Creme Brule alla Banana ($14) and Etna Lava Cake served
with Hazelnut ice cream ($14). The lava cake is good, with the liquid
chocolate oozing from the cake goes well with the hazelnut ice cream.
While the banana crème brulee does not sit well with us. We just
find banana and crème brulee is a not a match.
Creme Brulee alla Banana |
Etna Lava Cake served with Hazelnut ice cream |
Service
is very good. The service staff has a good knowledge of the menu and
very accommodating. At one stage, the lady head chef actually came
out to check on us and jokingly tell me to stop being a paparazzi of
her food.
Overall, if someone ask
me to recommend an Italian food, I will not hesitate to recommend
Etna. The price is not cheap, but you are paying for the quality.
Can't wait for my next visit, Grazie e Arrivederci !!
Food
& Drink: 8/10 (but desserts 7/10)
Value:
7/10
Service:
8/10
Ambiance:
7.5/10.
Etna @ Upper East Coast
Italian Restaurant
& Pizzeria
110 Upper East
Coast Road
Singapore 455298
Tel: 6444 9530
Website:
http://etnaitalianrestaurant.com/
Op Hours:
Mon – Sat: 12.00
– 14.30; 18.30 – 22.30
Sunday: 11.00 –
23.00
Menu and Online reservation available on their website.
Menu and Online reservation available on their website.
No comments:
Post a Comment