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7 Raffles Boulevard
Singapore 039595Telephone: 68268334
Website: www.panpacific.com
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Restaurants » Italian
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3 Reviews for “Zambuca Italian Restaurant & Bar ” - Restaurants
264
Unexpectedly good
Ate there for dinner as I was hankering after italian food in the vicinity recently, and have always wanted to try Zambuca anyway.
The restaurant itself was extremely quiet, with ourselves being the 2nd occupied table when we arrived at 7pm on a Friday. We ordered 2 safe dishes, the vongole and carbonara, and they were unexpectedly good! It may be one of the best vongole I've tried so far, and portions were BIG, I barely managed to finish it.
Bread came warm and fluffy but nothing extraordinary. Service was attentive but we almost felt like we were being 'watched' due to the rather empty atmosphere. More guests starting turning only around 8pm or so.
Didnt manage to try their tiramisu, but I will, next time. Price wise, I don't think it is considered expensive with main courses hovering around $20 so I'd definitely come back again.
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144
Executive Chef Dennis Sim teamed up with Culinary Director Angelo Sanelli, of Michelangelo’s distinction, presented us with selections of original and contemporary Italian dishes balances with a well though out selection of conventional delights.
Zambuca happens to be a bar as well as a restaurant that features a magnificent wine cellar. Specially set to the temperature of 18°C and use mainly for wine dinners, this cellar is a definitely an enchantment for all wine enthusiasts.
Appetisers were soon served as we were still busy deciding on what read like mouth-watering dishes from the menu.
However, the pretty dreadful Bruschetta they serve as a complimentary were pretty stale toast and even staler toppings of Italian Sausage and Mushy Beef Spread or Egg Mayo with Caviar. Thankfully, the sampler starters were dished out in succession not long after and I have to say I am quite impressed. First up was the Carpaccio di Manzo, or Beef carpaccio with parmesan cheese and quail eggs, lightly drizzled with extra virgin oil.
The thinly sliced beef melts in your mouth and the parmesan adds zest to the otherwise bland dish. This was soon followed by Parma Ham with Rockmelon.
In terms of presentation, I thought this was one of the best that night. The chef was even generous enough to give us a huge chunk of the melon wrapped around with a wedge of ham. The Gamberi con Aglio Olio e Crema, or Tender tiger prawns with sliced garlic, finished with Devon cream and placed on a bed of shredded spinach served in a hot iron terrine, as put simply - Divine.
The prawns were gigantic and fresh, and the cream sauce was purely mouth-watering, so good that we were scooping the sauce straight from the iron bowl and gulping it. The Mussels topped with Tomato-based Sauce though were ordinary.
Although the flesh of the mussels was big and juicy, I suspect that they were cooked separately from the sauce as the mussels lacked taste and flavouring from the gravy. The gravy also was not the best I have tasted as compared to the many mussels dishes I have tried in Perth. However, the biggest disappointment of the night was that of the Calamari Fritti.
The Squid rings were too salty and the coating of the flour was done badly such that we end up eating the squid separately from the flour. Thankfully the last starter of the night, Foie Gras, or Seared duck liver served on toasted brioche topped with Granny Smith apple, peppered fig and port wine redeemed it all.
Consider one of the greatest delicacies in French Cuisine, the liver was juicy and the fatty oil that oozes out from it is simply blissful. It was simply so delicious that I decided to have more servings of duck for my main.
And thus it ensures that I also have a whole serving of Foie Gras to myself along with the breast of the duck – pretty sinful I must say, but for occasional indulgence, I reckon that it was all worth it. Known for their lamb dishes, I would also highly recommend the Agnello Marinato alla Griglia, or grilled and marinated rack of lamb served with asparagus and mushroom ragout, parsnip puree and drizzled with chili chocolate sauce - done in medium rare.
The tenderness of the meat along with an exotic sauce simply tops all the dishes for the night.
You can view more photos and other reviews @ His Food Blog.
claud said: His Food Blog said:
Login to add your comment. Or, Register for an account now. It's free!Juicy and fatty oil foie gras sounds sinfully wrong leh. Haha! Why do I suddenly crave for foie gras now? ARGhhhh
03 Apr 2008 at 9:38 am
haha... since when foie gras is NOT sinful... the more sinful the better,,, :)
03 Apr 2008 at 2:12 pm
234
Zambuca is an authentic Italian experience which also served as a beginning to my little foray in food blogging and fine dining. As such, i hope it explains why most or almost all my photos here are taken from FatPig. During this initial meal, which is before even Xi Yan, i was introduced into a world which i never did step into much before. And honestly, it was a rather memorable and good start.
Personal thoughts: The moment i stepped into the restaurant, i felt out of place and in a totally different country of sorts. Everything inside was totally authentic and very fitting to its Italian theme. There was a wine cellar encased in glass right smack in the middle of the restaurant and the view from the windows, though only on the third floor, allowed me to feel like i was in an Italian country. The place was quite dark though and we were given a round table seat which though served our purpose well, i felt totally tested the capabilities for the waiter because it was incredibly difficult for the poor man to set.
Bruschetta - We began the meal with this as a starter. The bread was finely toasted and came still warm despite the rather cold air conditioning. The tomatoes were nicely diced and tasted great with the warm bread. A good appetiser that managed to whet my appetite for the main course to come.
Linguine Tandoor - This was ordered by my friend. I personally didn't get to taste it but judging by the fact that he still raves about the dish to anyone he meets who likes fine dining, i'd say it was a satisfying dish. I found the portion acceptable though it could have been better if there had been more. The tandoori combition served to work surprisingly well according to him, and if i remember correctly, the chicken it came with was also delicious.
Snapper Lombata - This right here is mine. Pan fried baby snapper loin with deep fried soft shell crab and grilled caviar crusted langoustine served in a pool of mirin and wasabi broth. I found this dish very nicely done. Everything in here is out of the aquarium fresh and very appetising indeed. The snapper was great with the sauce and since its the first time i had this, i'll say its like a cross between prawns and lobsters, but the meat holds more similiarities to the latter family. I do however have a problem with the serving size for this dish, given the money i'm paying, this is still way too little despite the quality of the serving. I came away wanting and still hungry after this dish unlike my buddies. So try this at your own discretion.
The bill for this romantically ambienced and nice meal amounted to $160.85. Not too demanding and pretty worth its price.
This is a great place to bring your friends or your romantic partner for a good meal. Your choice and understanding of Italian food is necessary however in making good food decisions. In terms of wine selection, this place has it in spades for both new and old world wines. Also, wine by the glass is available and i recommend trying the cellar for private wine tasting functions if you have a significantly wine loving group. Service is impeccable even given the trying table setting and always comes with a smile. I recommend trying this place if you are in the vicinity.
feizhu said: Lucardia said: Polarbear said:
Login to add your comment. Or, Register for an account now. It's free!This sounds like the first visit. What happened to the second one?
05 Nov 2007 at 11:30 am
It is the first visit man. The second visit will be on a few days from now. lol
05 Nov 2007 at 2:12 pm
OIc. SO it was FZ that brought you to the "dark" side. Poor Lu.
03 Apr 2008 at 9:11 am