One of the best Italian restaurant in town is located right inside the iconic red dot museum building. Almost every diner who have dined here at Otto were pleased with both the food and service.
We made reservations almost one week before the Saturday we were there. Even so, reservations came in fast and furious, and there were 2 sittings for dinner in order to accommodate more diners.
As you can see, we were almost the first to arrive here at Otto.
Took a look at the menu, and decided to order 2 different set dinner. One was the Degustation Menu (S$88++ for DM), and the other the Gourmet Menu (S$128++ for GM). Otto has a flexible policy where each diner can order any set dinner or even ala carte, as it is not necessary for the entire table to have the same set menu.
We were very impressed with the varieties of bread they served to us. Some notable ones were the raisin breads, and the brioche.
We were first served a complimentary baked cauliflower.
Appetizer came in the form of Ligurian style octopus potato and celery salad with black olive powder (GM). This appetizer had a fresh and crunchy texture.
One of their signature appetizer is the Wagyu beef carpaccio with mushroom and parmesan cheese salad (DM). Some may be put off by the colour of the beef carpaccio, but let me assure you this was very tasty indeed.
We had one of the best foie gras in town - Cocca bean crusted foie gras with port wine reduction (GM). The foie gras was slightly crisp on the outside, yet creamy on the inside. Highly recommended.
A soup called Livorno style "seafood soup" in light tomato broth (DM) to warm our stomach.
Many who dined at Otto have said that one of the must have dish here is their Homemade Squid Ink taglloini with lemon and chilli marinated prawn (DM). Indeed, this was one of the best squid ink pasta I ever had. There was a very delicious seafood sauce coating each strand of the black pasta.
We also enjoyed the Homemade dutch veal ravioli with sage and truffle emulsion (GM).
After all these appetizers came the mains. First was this Halibut fillet with spinach veloute and tarragon oyster sauce (GM). Fish was fresh and the spinach oyster sauce brought out to sweetness of the fish.
The Beef tenderloin with sauteed potatoes and sea salt flakes (DM) was a bit tough. The taste was good, just that if the beef was more tender, then it would be perfect.
We enjoyed eating the crispy and juicy crispy suckling pig lacquered with "black locust" tree honey and aged balsamic vinegar (GM). The pork was tender and delicious.
I think Otto need to put in more effort for their desserts. They were, good, just that we expected a bit more after the excellent appetizers and mains. Above is the Polenta and pineapple cake with young coconut espuma (DM).
The 2nd dessert was the very common warm chocolate cake with Haitian vanilla ice-cream (GM)