Perched high up on the 43rd floor of Ocean Financial Centre, the sprawling Italian restaurant Zafferano offers lovely panoramic vistas of the city, particularly at sundown.

To go along with the spectacle, head chef Marco Guccio has crafted a new menu celebrating the best of summer.

A standout is his green pea soup with stracciatella and trout roe from the four-course Chef’s menu (from $128). The dish exudes natural sweetness from peas that are simply blanched and blended with extra virgin olive oil and salt, then poured over blanched peas. The stracciatella adds a creamy texture and tiny trout roe yields little bursts of umami.

zafferano summer menu 2017: squid ink risotto with sauteed calamari

Squid ink risotto with sauteed calamari

On the à la carte menu, other gems feature. The Mazara raw red prawn ceviche ($32) served on sourdough bread and topped with black figs offers a fresh, earthy combination of sea and land; fall-apart medallions of oven-baked Atlantic cod burnished with an irresistibly light, crisp skin are paired with white asparagus, heirloom vegetables, homemade sun-dried tomatoes and finished with a rich green asparagus sauce ($58).

zafferano summer menu 2017: Calamarata pasta with Sicilian pesto and whole prawn

Calamarata pasta with Sicilian pesto and whole prawn

If you like your pasta with lots of bite, try the chewy, thick-ringed calamarata pasta and Australian jumbo prawns tossed with Sicilian pesto ($36), a smooth, rich sauce of tomatoes, basil, pine nuts, parmesan cheese and extra virgin olive oil. For dessert, don’t miss hits such as the light, foamy modern syphon tiramisu ($16) and the silky smooth honey mousse with Iranian saffron cremeux, raspberry jelly and almond sponge ($16).

Level 43 Ocean Financial Centre, 10 Collyer Quay. Tel: 6509 1488.

Cover: Mazara raw red prawns, ceviche style
This was first published in Wine & Dine’s August 2017 – Love Singapore, ‘Restaurants’

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