Sunday, January 24, 2016

Labrezza at the St. Regis Singapore launches a new menu of classic Italian dishes with modern influences

Labrezza at The St. Regis Singapore introduces a new menu with Chef de Cuisine Luca Moioli's creative flair on Italian cuisine combining traditional Italian culinary techniques with modern inspirations.

He also uses exceptional seasonal ingredients and fresh produce from Italy.

At Labrezza at the St. Regis Singapore, an ensemble of à la carte delicacies and wines from various regions of Italy, complete with handcrafted menus for lunch and dinner, is now on offer.

Scroll down to read more about the St. Regis Singapore...


The decadent indulgence begins with a selection of antipastis like insalata di mare, which features a delightful seafood spread of prawns, octopus, scallops, mussels, clams and calamari salad. 

There is also the Cundijun – tonno e condiglione, which is pan-seared tuna served with buffalo heart tomatoes, capsicum, cucumber, taggiasche olives and shaved Bottarga.


However, Chef Luca's signature dishes are the tagliolini all'astice, which is homemade tagliolini pasta with pan-seared Boston lobster, and the Costoletta di vitello, which is a 450 gram breaded veal chop with buttered kipfler potatoes and arugula leaves and shaved Parmigiano Reggiano. 

Among the other specialties, there is the orecchiette, romanesco, burrata e pomodori secchi, a homemade orecchiette pasta with romanesco cauliflower, burrata cheese, brown anchovies and sundried cherry tomatoes.

There is also the ravioli del plin, a traditional Piemontese agnolotti filled with chicken, pork and tender veal, served with natural braising sauce.

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