Mondrian Singapore Duxton’s Bottega di Carna is thrilled to announce the awaited return of legendary eighth-generation butcher Dario Cecchini to Singapore, heralding a new selection of expertly sourced beef and a lineup of exciting gastronomical experiences from 21^st – 24^th November. Bottega di Carna is the only restaurant in Singapore where diners can enjoy these premium cuts of beef, which are also served in Dario Cecchini’s home restaurant in Panzano. The cuts, flown in from Viñals Soler, farms lauded for their commitment to animal welfare and quality meat, augmenting Bottega di Carna’s dedication to sustainable, nose-to-tail cooking.

MASTERY FROM SPAIN TO SINGAPORE

The two fine cuts in question: Rump and Bistecca originate from Viñals Soler, Spanish master butchery racking up over a century of meat tradition and passion. Dedicated to quality through traceability whilst ensuring environmental sustainability that mirrors Dario’s own values of “ethical” butchery, where he uses all parts of the animal without any wastage. Conversely, Viñals Soler, also considers Chef Dario their “secret ingredient, the perfect sauce, and the ideal complement” to their meats because of his deft grilling techniques and honed culinary skills, marking an epicurean alliance like no other.

An amazing privilege, the Viñals Soler Group sends New York Times’ “Best Butcher in the World” around 7,000 kilos of beef from La Cerdanya every week to his renowned Macelleria in Panzano (Florence, Italy) and now, outside of Italy, Singapore is the only other country where one gets to sample the exquisite tenderness and beefy umami served only at Bottega di Carna.

Furthermore, the cuts of beef will be weaved into Bottega di Carna’s permanent menu and spotlighted at a limited-time Bottega di Carna x Ye Olde Cow food truck pop-up — serving up exclusive burgers and grub.

BOTTEGA DI CARNA x YE OLDE COW FOOD TRUCK POP-UP: 21 & 22 NOVEMBER

Date: 21 & 22 November 2024

Time:  12pm – 2pm

Location: Lyf, 80 Nepal Park, Singapore 139409 From 21 – 22 November, Bottega Di Carna and homegrown burger joint, Ye Olde Cow present the ultimate burger experience at a special food truck popup.

Singapore born and bred; Ye Olde Cow burger joint specialises in smashed dry-aged beef burgers. The joint’s extra concentrated flavour and tenderness arose from its founding Chef’s thesis on dry-aging and the resulting superior formulation comes from a combination of prime rump, brisket and a ‘super-secret’ in-house ingredient. Their burgers are aged for 35 days in their own facility.

Together, they present a double patty combination burger (S$15), one patty from each Ye Olde Cow’s incredible recipe and the other using Dario’s new cuts of beef.

Patrons can also savour the Carpaccio di Culo (S$12), made with the new meats and pair the meal with refreshing beverages, including draught Peroni beer (S$13) or Ye Olde Cow’s cold-pressed lemonade (S$4).

*Prices are nett.

TARTARE MAKING WORKSHOP & BOOZY BRUNCH: 23 NOVEMBER

On 23 November, Dario opens doors to learn from the meat maestro himself, with an interactive Tartare Making Workshop from 12pm – 3pm.

Patrons will have the opportunity to craft their own signature tartare using Viñals Soler’s top-quality cuts with a boozy brunch. This hands-on experience promises to be both educational and delicious, with Dario guiding patrons through the art of creating this timeless dish.

BOTTEGA DI CARNA À-LA-CARTE MENU FLIP: 24 NOVEMBER ONWARDS

Not content resting on meaty laurels of the powerhouse burger collab and a tartare making workshop with the man himself; From 24 November, Bottega di Carna will officially unveil the full new à-la-carte menu, featuring the standout cuts from Viñals Soler in delectable dishes, including the Carpaccio di Culo, Signature Beef Tartare, and Fiorentina T Bone Bistecca — each a testament to Dario’s devotion of sourcing and creating artisanal dishes that celebrate and push boundaries to traditional Italian culture, taste and conviviality.

 The signature Italian tortellini makes an appearance on the new menu – bringing to Singapore the iconic quintessential pasta varietal – a circular-shaped pasta, twisted around a filling of mortadella, prosciutto, pork loin and Parmigiano Reggiano cheese – from Italy’s hilly Emilia-Romagna region with Chef Dario’s own “twist”.

Additionally, the new Lobster Fettucine – A delectable and highly anticipated fresh pasta simmered in lobster ragù, using the meat from the claws and legs, as well as a bisque made from the shells to flavour the ragù also makes a welcome entry to the menu, turning the Mondrian establishment into a must-visit for all Italian food Amorinos.

Prior to the launch from 22 – 23 November, patrons  can get first dibs through an abridged à-la-carte

Feast the eyes & tease the tongue: Menu., served during both lunch and dinner service.

In place from 24 November, the menu showcases an exceptional selection of dishes crafted with 2 exclusive Viñals Soler’s premium cuts, blending 8th-generation Tuscan butcher Dario Cecchini’s Italian tradition with creative culinary flair. The menu highlights include:

Fiorentina T-Bone Bistecca
Italian Tortellini with a “Dario-twist”
Lobster Fettuccine
Signature Beef Tartare

Bottega di Carna

16A Duxton Hill, #03-01, Singapore 089970