Alla Carta

La Carta: Tonight's Menu

Antipasti, handmade primi, wood-fired secondi and dolci. Prices in USD, exclusive of taxes and service charge.

Signature

  • Burrata with Heirloom Tomatoes$10

    Antipasti · Creamy burrata, heirloom tomatoes, torn basil and extra-virgin olive oil.

  • Tagliatelle al Ragù$12

    Primi · Ribbons of tagliatelle made by hand this morning, slow-cooked ragù, aged parmesan.

  • Wood-Fired Branzino$25

    Secondi · Whole Mediterranean sea bass roasted in our wood-fired oven with lemon, herbs and olive oil.

  • Tiramisù della Nonna$6

    Dolci · Nonna's recipe: espresso-soaked savoiardi, mascarpone cream and cocoa.

  • Carpaccio di Manzo

    Antipasti · Thinly sliced beef, rocket, shaved parmesan and lemon. Price to be confirmed.

  • Bruschetta al Pomodoro

    Antipasti · Wood-fired bread, ripe tomatoes, garlic and basil. Price to be confirmed.

  • Ravioli di Ricotta e Spinaci

    Primi · Hand-folded ravioli, ricotta and spinach, sage brown butter. Price to be confirmed.

  • Pappardelle ai Funghi

    Primi · Wide handmade ribbons, wild mushrooms, thyme and parmesan cream. Price to be confirmed.

  • Pollo al Forno

    Secondi · Wood-roasted chicken, rosemary potatoes and salsa verde. Price to be confirmed.

  • Costata di Manzo

    Secondi · Fire-kissed beef rib steak, roasted garlic and seasonal greens. Price to be confirmed.

  • Panna Cotta ai Frutti di Bosco

    Dolci · Silky vanilla cream with a warm berry compote. Price to be confirmed.

  • Affogato al Caffè

    Dolci · Vanilla gelato drowned in a shot of hot espresso. Price to be confirmed.

La Cucina

Why it tastes like Italy

No shortcuts, no freezers, no rush. Just the slow, careful craft of an Italian family kitchen, brought to the Waterfront.

  • Pasta made by hand every morning

    Before service begins, our kitchen rolls, folds and cuts each ribbon of tagliatelle on a flour-dusted marble bench. What reaches your plate tonight was made fresh today.

  • A traditional wood-fired oven

    Our signature dishes, like the whole branzino, are finished over live flame for a gentle char and smoky depth. A gas range simply can't recreate it.

  • An Italian-trained head chef

    Our kitchen is led by a chef trained in Italian technique, who cooks with the patience and precision that real Italian food asks for.

  • Nonna's family recipes

    From the slow-simmered ragù to the tiramisù, our cooking is rooted in recipes passed down at the family table. It is food made con amore, the way Nonna would want it.

Dal Forno

A Feast for the Eyes First

Candlelight, flour and fire: a closer look at the dishes that make our evenings in the Waterfront linger.

  • Torn burrata on a terracotta plate with red and amber heirloom tomatoes

    Torn burrata on a terracotta plate with red and amber heirloom tomatoes

  • Wide edge-to-edge view of a candlelit Italian trattoria dining room with exposed

    Wide edge-to-edge view of a candlelit Italian trattoria dining room with exposed

  • A candlelit dark wood table set for two with linen napkins

    A candlelit dark wood table set for two with linen napkins

  • Head chef in crisp whites hand-cutting ribbons of fresh tagliatelle

    Head chef in crisp whites hand-cutting ribbons of fresh tagliatelle

  • A dark wood table set for two with linen napkins

    A dark wood table set for two with linen napkins

  • Close-up of a single flickering candle on a parchment-cream linen tablecloth

    Close-up of a single flickering candle on a parchment-cream linen tablecloth

Prenota

Now Taste It by Candlelight

Dinner is served nightly from 6pm to midnight, and Sunday lunch from 1pm to 4pm. Tell us your date and party size, and we'll keep a table warm for you.

Reserve on WhatsAppBook Sunday Lunch
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