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Alla Carbonara ($22.90) Fresh pasta was slightly springy, which I really liked. It was not overly creamy so that was great too! Also got the cheese platter and tiramisu. Would recommend the tiramisu
Yan Xuan
36w
Al Funghi E Asparagi [$19.20] For this cream base pasta, the choice of pasta is - ravioli verdi (ravioli with spinach filling. On the more delicate side on the scale of earthiness, I was won over by the pasta! Loved the little pockets of spinach ricotta filling in every tasty, pillowy parcels which blends perfectly well with the non cloying cream sauce enriched by the Parmesan and lemon zest. There is a panzerotti with mushroom filling. I wonder if that would have been a better choice. Ah, amazing how pasta can really change the dish. Shall come back more for further “experiments” 😛
Victoria
49w
Polpa Di Granchio [$20.20] Choice of pasta was fettuccine. And they have many fresh pastas to choose from to cater to individual preferences. So, according to their pasta order guide (yes they do have one😅), the recommended choice of pasta for this base is fusilli. And this is because shaped pasta like fusilli can trap the chunky sauce in the crevice of its shape, making every mouthful rich with flavor. Hahahahaha Pasta came al denté, tossed in the well balanced signature sauce of soft crabmeat sautéed with garlic, crushed black pepper, cherry tomatoes and white wine in tomato sauce with generous portion of sweet crab meat. Wish there was something additional like pine nuts for the added texture to complete the dish 😋
Victoria
49w
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Red Snapper Guazzetto. Monti uses local Snapper here, sustainably produced. What's very delectable here is the white wine broth made from fish bones, herbs, celery, and lemon juice. It's then served with seared asparagus with cherry tomatoes, then garnished with pea tendrils, watermelon and chrysanthemum flower. Firm, sweet flesh in a tasty refreshing broth, this works as an appetizer too in small portions. 🔸 [Hosted]
Justin
33w
Mayura Full-Blood Wagyu T-Bone ($320, for 1.1kg). You must have heard of the cow that eats chocolate. And a full-blood wagyu means you have the genetics that help ensure higher quality meat and in this case it's one with marbling score of 9+. And here at MONTI, they serve this pure-breed wagyu that eats chocolate, amongst a controlled diet also consisting of corn and grains. 🔸 And Monti is the only one in Singapore serving the T-bone, so you get this Florentine experience where you get that part of meat between the sirloin and tenderloin. The chef first burns the the whole T bone (swipe for pic), before cutting it up and serving them to you together with condiments. 🔸 Buttery, nutty, and juicy, with a nicely crusted exterior. It's exceptional. 🔸 [Hosted]
Justin
36w
Monti's Tiramisu ($18). Something new's smoking at Monti, and it's not just this smoked Tiramisu. They've a new ala carte menu featuring the Florentina Experience, with flaming T-bones using premium Angus and wagyu beef. I would love to share about their beef with you really soon, while we first look at this unique Tiramisu from Chef Felix. 🔸 Instead of lady fingers sponge in the usual tiramisu, pistachio and coffee crumbs is used instead. The dominant taste in this Tiramisu is still coffee, and espresso caviar is used to enhance the coffee flavour. The mascarpone cheese was infused with Frangelico, a liqueur that lends this Tiramisu a nutty flavour, before being smoked with oak chips. 📍
Monti at 1- Pavilion 82 Collyer Quay Singapore 049327 📨 [email protected] 📞 6535 0724 🔸 [Hosted]
Justin
39w
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