Caffe Fernet

737 Wishlisted
~$60/pax
What We Love
  • Come for Happy Hour and enjoy the sunset
  • Lively, classy, yet welcoming and comfortable
  • Gorgeous waterfront spot for dates and good pasta, wine & cocktails
  • Housemade Ricotta, Cacio e Pepe, Spicy Ragatoni, Veal Meatballs

70 Collyer Quay
#01-05 Customs House
Singapore 049232

(open in Google Maps)

Thursday:
05:00pm - 12:00am

Friday:
05:00pm - 02:00am

Saturday:
05:00pm - 02:00am

Sunday:
Closed

Monday:
05:00pm - 12:00am

Tuesday:
05:00pm - 12:00am

Wednesday:
05:00pm - 12:00am

View Address & Details

Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

The most wonderful start to our meal with this Truffle Ricotta Brioche toast. Sounds ridiculous but it felt like I was having clouds; mouthfuls of deliciously creamy clouds. Complete with chestnut honey and shaved summer truffles.
Would love to add that service too was impeccable.
$27/serve
#FTrecommends

1 Like

HAVE TO TRY THIS POMPANO PICCATA ($42) 🐟and their TONNARELLI VONGOLE ($29), FRITTO MISTO ($24) 🦐🐙 and their drink LUXARDO LIMONCELLO ($20) 🥂
this place is amazing! the service, the view the ambience is just 💯💯

I was surprised to see Golden Pomfret on the menu because it’s more commonly found in Chinese restaurants. But Executive Chef David Tang did the fish justice with his New Italian style of Pompano Piccata ($42) which had it pan-seared for a crisp skin and moist flesh, then served in a delectable sauce concocted from white wine, lemon juice, shallots and capers. The final touch, a scattering of briny trout roe. By the way, Chef personally prepares the pomfrets himself each morning after @ahhuakelong delivers them.

1 Like

Executive Chef David Tang has been busy creating a slew of new dishes. A native Californian, he’s looked to his formative years on the West Coast of America for inspiration while at the same time, shifted to using more ingredients sourced right here in Singapore. The result - light, fresh yet delightfully moreish creations. Exemplifying this were the small plates we kicked off our meal with. One of which was the Burrata made locally by an Italian, its creaminess cleverly offset by an appetising acidity of green tomatoes, lime juice and fermented chillies.

2 Likes

This is completely new on the menu. The housemade squid ink pasta is sautéed with sweet and fresh flower clams in a lip-smacking sauce of lemon butter, toasted garlic and roasted local dried chilli. My friend and I were so besotted with that sauce, we had to ask for bread to mop it up.

2 Likes

If you can recall, Caffe Fernet was where the Cacio E Pepe trend started in Singapore. And if you’ve ever had theirs, let me tell you, Chef David Tang has taken it up another level. Although still rich, the plate of frilly Mafaldine pasta felt less heavy and seemed a touch “wetter” than its previous iteration. I also thought there was a more pronounced fragrance thanks to four kinds of pepper and extra virgin olive oil.

3 Likes
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