The Place I checked out Solo Ristorante last year and revisited recently as the Italian restaurant has a new Chef/Partner Simone Fraternali, who took over the reins in March 2020. The Italian restaurant is right beside the newly opened Avenue 27 and diagonally opposite Restaurant Nouri. In terms of interior, there is not much change from my previous visit and Solo Ristorante still exudes that homely dining vibes as the space is quite cosy. There is a bar section which offered the best view of the chefs at work, and you can catch a clear glimpse of how each dish is prepared. The main dining area is an intimate size, not too formal, and if you have a bigger group, there is a private dining room.
The Food The menu is revamped from what I remembered it to be, and Chef Simone has introduced his signature dishes inspired by the northern region of Italy. For Antipasti, my meal started with the Branzino (S$20), thinly sliced seabass with light lemon emulsion, chopped Shallots, Pimento and Chives with a tinge of sea salt sprinkled on it.
The next starter was the Wagyu Carpaccio (S$30) – Parmigiano Reggiano “vacche rosse 24 month” Shaving, Pickled Artichoke and Aceto Balsamico di Modena IGT. I love this grade 5 Australian wagyu, which is equally satisfying as the Branzino. It is thinly sliced, so you can expect a melt-in-the-mouth texture.
The last starter I had was the Melanzana alla Parmigiana (S$18) – Baked Eggplant “alla Parmigiana” with Buffalo Mozzarella & spicy Basil. I was surprised that I enjoyed this, as eggplant is a tricky dish to execute for me. The element I like here is the mozzarella cheese, which adds a well-complemented flavour to the deep-fries eggplant. The tomato sauce is also not too heavy here.
Pasta is up next! I first had the Gnocchi (S$30) – Angus Beef Ragout “alla Bolognese” with Rosemary and Red Wine (S$30), and this version tastes quite light, as I understand that chef tries to use as little flour as possible.
The second pasta I had was the Pappardelle (S$30) – Homemade with slow braised Pork Ragout, herbs and Marsala wine that uses the belly cut, a white ragu (made without tomatoes) and fortified wine.
My favourite pasta is the Tagliolini (S$45) where the handcrafted pasta is topped with Sea Urchin, and lightly tossed with smoky Uni sauce Tarragon and lemon zest. I personally love anything Uni, and I definitely enjoyed the strong Uni flavour here.
For mains, I had both the Faraona (S$36) – Guinea Fowl Sous Vide Breast, Extra Virgin Olive Oil Confit Leg, Oven Baked Banana Shallot and Natural Jus; and Polipo (S$38) – Braised and Grilled Octopus, Orange Potatoes, refreshing Cherry Tomato Salad and Taggiasche Olives.
I am not very familiar with Guinea Fowl as I do not come across this meat often in Singapore. The taste profile is somewhat similar to chicken meat, and the Faraona here is prepared two ways for both the breast meat and the leg. Overall, the meat is quite tender and is served along with the caramelised banana shallots which adds some natural sweetness to the dish.
For the Polipo, the octopus itself is also quite flavourful, as it is braised in its own natural liquid along with ingredients like garlic, onion, bay leaf, white wine, then grilled. It is also served along with tomatoes and creamy orange zest-tinged mash.
For desserts, the first I had was the Tortino Al Cioccolato (S$15), a combination of coconut and dark chocolate 70% Lava, Toffee Yuzu and Orange Sorbet. Go for this if you are a chocolate lover.
Comparatively, a more refreshing and lighter option is the Torta Al Limone (S$14), which is a mix of Amalfi lemon and white chocolate curd cake, strawberries and basil sorbet.
Rants As the ceiling height of the restaurant is not very high, it can get noisy when you are trying to make some conversations.
Will I Return Again? Homely Italian restaurant in Amoy Street, satisfying food and it is best not to go solo at Solo Ristorante. Italian food is best shared.
This was an invited tasting, though all opinions expressed are our own.
Make your reservation instantly at Solo Ristorante here.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
45 Amoy Street
Tel: +65 6260 0762
Tuesday to Thursday: 12pm to 2:30pm; 6pm to 10pm
Friday & Saturday: 12pm to 2:30pm; 6pm to 10:30pm
Sunday: 6pm to 10pm
Closed on Monday
Ranted by The Ranter