Bistecca is a Tuscan Steak Restaurant with signature dishes such as Florentina and Costata, beyond those iconic mainstays Bistecca also pair wines beautifully with the food from their well maintained wine cellars of various vintages. The whole service team is not only well informed about what diners need to know, it can be seen that the team is close knit and effective.
Stepping into Bistecca, one would feel a sense of excitement and curiosity wondering what experience one shall encounter in the next hour or two dining at this gorgeous dimly lit restaurant boasting leather seats and classy interiors. Even the lamps and bulbs seems to be carefully selected to reflect a vintage and rustic feel along with the many bare naked brick walls in their original form from the previous owner. The well-thought out large full length curtains could be pulled to form semi-private rooms, reduce echo and improve the accoustics in the space. Music played is upbeat and trendy keeping diners entertained throughout their meal.
Capesante, air-flown Japanese scallops from Hokkaido was presented beautifully. The scallops are so large that guests will have a sense of contentment knowing its size alone, will satisfy. Perfectly pan-seared with a pinch of coarsely grounded black pepper for that added spice with saffron celeriac puree, roasted shimeji mushrooms and sliced turnips. Bite into the soft, juicy scallop and taste the natural sweetness from the sea.
Next came Polipo, Spanish octopus slow cooked till tender with tangy romesco sauce and rocket salad with preserved lemon powdered with paprika. The tangy taste made a little dance on the tongue, and slight spicy sensation fill the cheeks. This dish also has chorizo, where each bite fills your mouth with sensational flavour and spice together with the octopus a fascinating combination.
The Risotto is extravagantly chewy (in a good way) and creamy, rice cooked perfectly al dente with shredded black truffle flakes bringing out the earthiness of the mushrooms well matched with the cream. The saltiness of this dish was mild perfect for all kinds of diners and guests would be in a dilemma to finish it fast because it is so good or enjoy it slowly to savour each and every mouthful.
The highlight of your meal should be Florentina, a whopping 1.1 kg T-bone to share. Recommended doneness is medium rare with a pinch of sea salt to relish this juicy, heavenly piece of meat. Four condiments/sauces accompany this dish, pepper balsamic reduction, salsa verde, country mustard and sea salt with rosemary. Good sides to order is Fritte, french fries made from specially sourced potatoes, skin-on, cut to specification, and quickly frozen. This way, the quality of the fries can be retained for as long as it is frozen. Spinaci, soft and moist creamed spinach with a crunch due to the inclusion of fried shallots.
If you still have space in your stomachs, try the Tiramisu. Classic recipe that is rich and creamy yet mild enough to be enjoyed by one. The coffee scent from the tiramisu brings an image to your mind of nice hot cappuccino in the morning at a downtown New York café, the way the coffee aroma fills the air.
Bread Pudding is a sure must for the sweet tooth in us, rum and raisin ice cream on bread pudding, with candied apples on the side. The bread pudding is soft and moist and goes very well with the ice cream. Christmas came early as the bread pudding brought another round of nostalgia, this time of Christmas family dinners. The apples are caramelised with cinnamon, a good blend of sweet and sour. On first bite of the fruit, an image of an apple orchard in bright summer sunlight fills one’s mind. Indeed this is the best way to finish your meal.
Bistecca is not just about colours, aromas, presentation and plating, but about emotions, narratives and even visions. A restaurant that sets itself on a different league to the rest.
ADDRESS:
26 Mohamed Sultan Rd, Singapore 238970
PHONE: +65 6735 6739
WEBSITE: https://www.bistecca.com.sg/