Captivating Italian experience

In Singapore's lively CBD, Altro Zafferano's allure of rooftop charm and Italian gastronomy drew me in. A Friday evening found me there, ready to savor a long-awaited dining experience. The rooftop, my first stop, offered a Negroni revelation—aged six days for depth. Admiring the cityscape from the 43rd floor heightened the moment. Indoors, elegance met casual charm in the main dining area. Staff in formal wear with white shoes created a unique ambiance. Opting for the 4-course Experience Menu, I was welcomed with Pizzitolo tomato sauce, fresh sourdough, and Extra Vergine Olive oil. Executive Chef Andrea De Paolo's touch shone in the aperitif and amuse bouche. Green olives foam, Martini gel, capsicum roll, Toritto almond, Tarallo cube, and tuna cream danced on my palate, embodying classic Italian flavors. As a wine enthusiast, I paired courses with a 2019 Cabernet Sauvignon from Groot Constantia Estate, complementing the dishes. The journey started with Robbins Island Tasmanian Wagyu Beef tartare, with Oyster leaf and Sea Water—a divine blend. Marbled Wagyu beef melted, while Oyster leaf's brininess and Sea Water's saline essence enhanced it. House-made Ravioli followed, its unique shape and chewy texture remarkable. Filled with Wagyu Beef Genovese, it married perfectly with anchovy colatura, grana padano fondue, and beef-onion consommé. Anchovy Colatura's umami, beef-onion consommé's clarity, and Wagyu Beef Genovese's richness created a symphony. For the main course, the MBS 8-9 Yugo Wagyu Beef striploin in Pizzaiola sauce was a delight. Cooked perfectly, the beef was elevated by tangy sauce and Blue Foot Mushrooms' depth, while Pink Garlic provided a harmonious contrast. An Apple sherbet with vanilla crumble refreshed my palate, paving the way for the exquisite dessert—Giffoni Hazelnut, Guanaja Dark Chocolate, and raspberry. Hazelnut's creaminess, Guanaja Dark Chocolate's intensity, and raspberry's sweetness fused seamlessly. I concluded with Amaro Montenegro, a bittersweet companion to dessert. Petit fours—Yuzu bon-bon, pistachio financier, and Apple tart with rosemary cream—were a delightful parting gift. At SGD 280, the bill felt justified for outstanding food, service, and ambiance. Altro Zafferano's Italian fine dining journey, from rooftop to final bite, was truly exceptional. A fusion of elegance, attentive service, and exquisite flavors left an indelible mark, guaranteeing my return. Altro Zafferano is the pinnacle of Singapore's dining scene, promising to surpass expectations.