PUBLICO RISTORANTE REINVIGORATES MENU

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Publico Ristorante, has launched a refreshed menu, with an updated selection of dinner offerings, lighter lunch items, and new weekend brunch concept, ISOLA WEEKENDS. The riverside dining destination boasts an al fresco terrace, contemporary Italian cuisine and an eclectic atmosphere, making it one of the city’s most coveted hangouts.

 

Having refined his expertise in renowned culinary institutions across the globe, Executive Chef Marco Turatti is the mastermind behind Publico Ristorante’s menu revamp, channeling his ample experience and Italian flair into elevating the Quayside haunt’s culinary offering. New additions to the dinner menu (available from Monday – Saturday) include Ravioli – homemade pasta filled with ricotta & spinach, sautéed in butter, sage, almond, dressed with almond oil, parmesan – and Charcoal Roasted King Fish – freshly stewed Mediterranean sauce, basil. Publico Ristorante’s renowned pizza menu now also features Publico Seven Cereali – a multigrain flour base, tomato sauce, roasted seasonal roots, homemade primo sale cheese, sun-dried tomatoes, ligurian basil. The restaurant’s twin pizza ovens are a design focal point; made of brick stone, the ovens are fired up using wood and gas and are used to enhance Chef Marco’s creations, adding a distinct flavour to the pizzas.

 

Invigorating their weekend lineup, Publico Ristorante is also launching ISOLA WEEKENDS – a spirited social experience which captures the essence of summer and evokes an atmosphere reminiscent of Europe’s most festive islands. As part of the ISOLA WEEKENDS concept, on Friday & Saturday from 12pm – 3pm and Sunday from 11am – 3pm, the revived menu features a Wellness section, which is dedicated to lighter dishes including gluten-free and vegan options. Highlights include Avocado Smash – fresh burrata, spicy avocado, chilli – and Vegetariano – braised zucchini, quinoa, passata. The new Chorizo Pizza – homemade tomato sauce, fresh burrata, smoked olives, chorizo, sun-dried tomatoes, oregano – and Ricotta Bruschetta – sautéed zucchini, chilli, bottarga – are recommended for those who choose to indulge over brunch.

 

In partnership with Moët & Chandon Ice Imperial, the world’s first Champagne especially created to be enjoyed on ice, ISOLA WEEKENDS also features ‘Free Flow Rituals’, priced at $110 per person and available every Saturday & Sunday from 1pm – 4pm. A refreshing option to combat the Singapore heat, Moët & Chandon Ice Imperial perfectly complements leisurely, sun-drenched weekends at the restaurant’s stylish Terrazza Lounge.

PUBLICO RISTORANTE

Level 1 InterContinental Singapore Robertson Quay

1 Nanson Road, Singapore, 238909

http://www.publico.sg

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