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8 Sentosa Gateway
Hotel Michael Lobby
Singapore 098269

(open in Google Maps)

Monday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Tuesday:
Closed

Wednesday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Thursday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Friday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Saturday:
12:00pm - 02:30pm
03:00pm - 05:00pm
06:00pm - 10:00pm

Sunday:
12:00pm - 02:30pm
03:00pm - 05:00pm
06:00pm - 10:00pm

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Reviews

From the Burpple community

A must order for me here. The base is a white sauce pizza with garlic cream, pancetta, porcini and black truffle shavings. The scent of the truffles emanated from the pizza once it arrived as it was slightly heated when in contact with the pizza. The balance of flavors here was great and the textures too, with the pine nuts giving it a pleasant crunch. The blend of cheese was great too.

Tomato sauce pizza served with buffalo mozzarella, gorgonzola and chicory. This wasn’t supposed to be our order and only chose it as the eggplant pizza ran out. The pizza crust at Fratelli’s is one of my favorites, chewy and yet has a nice charred crust. The ingredients on this pizza weren’t my favorite though, the chicory leaves had a bitter taste which was slightly overpowering and I couldn’t really taste the gorgonzola.

Homemade gnochetti served with a beef and pork ragu with mascarpone cheese. The ragu was cooked down to a sludge like consistency and along with the mascarpone made it quite sinful. The pasta was fluffy but slightly over cooked in my opinion and could’ve had a bouncier texture.

Love myself some buffalo mozzarella and it can never do me wrong. This salad was refreshing and fresh from
the tomatoes and basil leaves and the creaminess from
the mozzarella made it rich and a salad you won’t ever complain about. However the hero for me were these little pearls of balsamic vinegar that burst in your mouth which added so much brightness and a touch of acidity that brought the whole dish together.

This month, Fratelli Trattoria and Pizzeria at RWS welcomed back celebrity chef brothers Enrico and Roberto Cerea, as the restaurant celebrates its 3rd anniversary. The Cerea Brothers, who run second-generation Three-Michelin-Starred Da Vittorio in Lombardy, Italy, has refreshed the menu with well-loved Italian classics and new signatures inspired by 4-decades’ old heritage recipes. Their family-run restaurant Da Vittorio is one of just 10 Three-Starred establishments in the Michelin Guide Italy 2019 edition, making the Cerea brothers among the most celebrated chefs in the whole of Italy.
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Pictured is one of Fratelli's signature, which sees tuna sashimi seared on the outside and served with a cream of garlic and anchovies. Sprinkles of crunchy pistachio crumbles.
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[Tasting]

1 Like

Carabinero prawns may be prized for their intense crustacean flavour, but there's also this species of red prawns from Mazara del Vallo that's sustainable, having been awarded the Friend of the Sea’s certification for sustainable fishing and sustainable aquaculture. That's the Mazara red prawn used in this dish.
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I found the crustacean flavour to be more concentrated in this mazara prawn compared to other more common prawns. It was wrapped in crispy pastry strips, and served in a refreshing gazpacho that was not overly acidic. That's probably because vine tomatoes were used, and any acidity was balanced by peach.
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#ComeForFood, as there're several other new dishes created by celebrity chef brothers Enrico and Roberto Cerea (Three-Michelin starred Da Vittorio) who was in Singapore last week for Fratelli's 3rd anniversary.
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[Tasting]

1 Like
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