Pete’s Place may well be the oldest Italian restaurant in Singapore but the stalwart is certainly not resting on his laurels. With Chef Andrea Bontempi helming the kitchen, the a la carte menu has recently been revamped yay.
Newly introduced under the antipasti section is a classic salad dish featuring a pocket of fresh burrata cheese set on top of an eggplant caponata and lightly drizzled with aged balsamic vinegar. I also tried the appetising “panzanella di granchio” – a refreshing mixture of blue swimmer crabmeat, celery, crostini, tomatoes, bell peppers, cucumber, onion, fennel and yoghurt sauce. Both appetizers were light and clean-tasting, and I was all ready for the heavier mains to come!
Burrata e Caponata ($22++)
The variety of freshly made pasta dishes on the new menu offers choices ranging from squid ink linguine with seared sustainable prawns and calamari to mushroom crepes with parmesan and pumpkin sauce. However, I’ll always be a stuffed-pasta-type-of-girl so naturally, the lobster ravioli caught my attention. Filled with meaty lobster and burrata cheese, the large “dumplings” were flavorful (thanks to the saffron zucchini sauce) but a tad too salty.
Ravioli Astice ($36++)
Pete’s Place’s philosophy is to provide tasty and hearty Italian cuisine. Nothing proves that more than the “cacciucco alla livornese”, a seafood stew popular with Italian fishermen and originating from Livorno, Tuscany. Initially, I thought the portion was rather small for a main course but oh boy, the bowl of tomato-based stew seemed magically bottomless – squid, baby octopus, scallop, prawns, barramundi, cod, white bait, mussels and clams kept surfacing! Very fresh seafood and the side of homemade bruschetta made a wonderful sponge for the delectable broth.
Cacciucco alla Livornese ($34++)
Traditional desserts have also been given a refreshing twist with creations such as the “Bonnet Astigiana”, a rich dark Amaretti chocolate pudding with unique pairing of orange blossom and basil cress which I single-handedly finished (because I’m not a fan of panna cotta)! Tiramisu was ordinary – Chef promised a better one on my next visit as this was not made using his recipe. Shall look forward to tiramisu v1.2 then!
Tiramisu ($12++); Bonnet Astigiana ($10++); Vanilla Panna Cotta ($10++)
My thanks to Sandee for arranging dinner!
Grand Hyatt Singapore Hotel
10 Scotts Road