Alba 1836, located at 28 Duxton Hill nestled within the bustling Tanjong Pagar food district. A contemporary Italian fine dining restaurant among the heritage rows of colonial conservation shop houses. A spacious, warm and intimate setting with glass covered inner courtyard. As guests walk in, they will see a majestic wine cellar with all of Alba 1836’s prize wines welcoming one and all. Opened since July 2014, Alba 1836’s passion for food and wine and their extensive wine list (over 400 labels) includes many great Italian wines. Using state of the art wine dispensers that caters to diners requests for wine tasting and wine pairing. The kitchen team is helm by Head Chef Jing who has more than 7 years of experience in Italian food and pastry cuisine.

Choice starter for any occasion is Tuna Carpaccio with smoked caviar, altamura flakes, Mediterranean sea urchin and sour cream. The dish itself was a piece of art decorated with edible flowers and micro greens. Flavourful in all the right combinations. The fresh tuna goes well with the velvety sour cream and saltiness from the caviar. A stellar appertiser worthy to be indulge on by the most discerning of gourmets both locals and tourist alike.

Liken to a home cooked dish with all it’s goodness and comfort is Warm Octopus on Pecorino cream sauce, broad beans and squid ink. The scent of the dish is invigorating and awaken one’s taste buds to hunger for more. The octopus is cooked amazingly to the perfect tenderness. Slow cooked for 60 to 75mins and pan-fried, drizzled with squid ink to finish, bringing out the full aroma and umami in this dish. Again the plating to this dish is immaculate and world class.

The traditional Sardinian Fregola with Italian sausage, fresh tomato sauce and shaved buffalo ricotta is yet another highlight of this restaurant. The Pregola texture is a sheer delight on the tongue and how easy it is to consume. Authenticity in its best form, simple and delicious to the last spoonful.

Pan Seared Black Cod served on a light cheese sauce with Scaglie of black truffle. The truffle’s scent is definitely the main attraction of the dish. The cod is well cooked firm to the touch yet soft and juicy on the inside. It was seared lightly till the right crisps are attained. The delicate crème sauce together with the cod is a match made in heaven.

Do not miss the Filletto di Manzo ala Milanese con Pure di Patate e Pomodorini confit. Australian 150 days grain fed tenderloin Milanese style with potato puree and cherry tomato confit. The choice cut was breaded and fried for a few seconds and baked in the oven for another few minutes with a constant temperature of 200 degrees to retain the juiciness of the tenderloin in medium rare doneness. The texture of the meat is so delectable making it a joy to consume. The savouriness of the beef together with potato puree compliments each other in a warm and harmonious way.

For desserts the signature Coconut Panna Cotta with passion fruit is a must. The passion fruit’s sourness accompanied with coconut’s sweetness will absolutely take diners breath away. A great way to end your meal with fond memories shared with your dining companion.

The attentiveness of the staffs makes this fine dining establishment one to return to over and over again, carefully attending to you while you indulge without being the least bit intrusive in a wholesome dining experience.

---

ADDRESS:
28 Duxton Hill, 089610
PHONE: +65 6222 2048
WEBSITE: https://www.alba1836.com/