The bar area
Zafferano is a contemporary Italian restaurant, bar and lounge that was launched in July 2012. Located at the 43rd floor of Ocean Financial Centre in Collyer Quay, the restaurant boasts an impressive city skyline with floor-to-ceiling glass windows and an outdoor sanctuary of lush greenery set against a breathtaking 270-degree view of the island.
The stunning view
Whether you are dining indoors in the elegant setting or alfresco admiring the foliage, you can be assured of an awesome experience.
The open kitchen
The interior of Zafferano features two open kitchens and a walk-in wine cellar showcasing an extensive array of Italian labels. Service is amazingly warm and efficient.
The wine cellar
Helmed by Executive Chef, Fabio Cucchelli, the restaurant features a modern adaptation of traditional northern and southern Italian cuisine using fresh and natural ingredients. Before joining Zafferano, Chef Fabio honed his culinary skills at Thomas Keller’s 3-starred French Laundry in California’s Napa Valley, who subsequently earned one Michelin star at La Siriola of Hotel Ciasa Salares in the Italian Dolmites. Chef Fabio, brings almost two decades of culinary experience across Europe to Zafferano.
Although the restaurant has been opened for almost two years, I have not tried the cuisine. After recommendations from friends, I decided to try the food a few days ago. Coincidentally, this week is also Restaurant Week and Zafferano has launched special lunch and dinner set menus priced at a fraction of what you would normally pay. The set lunch is priced at $40++ for a 3-course menu includes appetiser, main course and dessert.
Roasted pumpkin soup with truffle croutons, mascarpone and chives.
I started the meal with the roasted pumpkin soup with truffle croutons, mascarpone and chives. The soup oozed with wholesome goodness and the combination of truffle croutons, mascarpone and chives gave it a gentle aroma and taste. I found the soup a little rich but it was extremely flavourful. For the main course, I had the oven-baked crusted Mediterranean red drum with baby leek fondue and glazed pearl onions. The presentation of the dish was tasteful and chic. I love the herb crust which gives the red drum an interesting texture. The glazed pearl onions gave a hint of sweetness to the dish and the leek fondue enhanced the overall flavour. A simple dish that was dexterously executed.
Oven-baked crusted Mediterranean red drum with baby leek fondue and glazed pearl onions.
Mint pannacotta with fresh strawberry salad
The elegant interior
For reservations, call 65 6509 1488 or email firstname.lastname@example.org