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10 Collyer Quay
Level 43 Ocean Financial Centre
Singapore 049315

(open in Google Maps)

Monday:
11:30am - 03:00pm
05:30pm - 11:00pm

Tuesday:
11:30am - 03:00pm
05:30pm - 11:00pm

Wednesday:
11:30am - 03:00pm
05:30pm - 11:00pm

Thursday:
11:30am - 03:00pm
05:30pm - 11:00pm

Friday:
11:30am - 03:00pm
05:30pm - 11:00pm

Saturday:
05:30pm - 11:00pm

Sunday:
Closed

View Address & Details

Reviews

From the Burpple community

Simple ice cream. Nothing wrong with it, but I expected more from such a fancy establishment.

I would say 2 on 5 for the dessert. I should have ordered the Tiramisu.

branzino for mains

roasted Australian seabass, spicy bok choy smoked potatoes 'mousseline '

Very well cooked. Portion size also good. Did not seem fair for the price though. Only for Special date.

Expect around 200 for 2, even after the burrple beyond offer.

4 on 5

Very fancy place. Beautiful decor.

Starters: I ordered the green peas soup with marscapone cheese & basil oil

Staff is a bit uptight. Can't understand the reason for that.

Also Very expensive though. Easily 200 for 2. Thanks to burrple beyond, we didn't overshoot that 200 budget.

I would say 4 on 5

Enjoy a birdseye view of the city from this luxe restaurant that sits high up in Ocean Financial Centre. The Special Set (from $98 per pair) starts you off with a burrata and pearl barley salad. On mains, choose either the Agnello, a red wine-braised lamb shank with smoked eggplant cream, or the perfectly seared Branzino served with zucchini three ways (zucchini blossom, cream, and sauteed).
Photo by Burppler Justin Teo

Very tender beef and nice view from the restaurant. The staffs are friendly and the ambience is perfect. Went for post v-day dinner.

Perfectly seared and roasted Mediterranean seabass. This was taken during a dinner tasting, and they got it precisely right again on another version of their seabass, during my second visit with colleagues. I got to understand that this seabass was first seared skinside down (hence the crisp skin), then finished in the oven to fully cook the fish while retaining the crisp in its skin.
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This Branzino is served with zucchini in three forms - zucchini cream, zucchini blossom, and sauteed zucchini dressed with tarragon salmoriglio, a tangy and buttery house-made blend with orange zest and white wine.
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The Tarragon emulsion was amazing here. It is a seabass stock prepared using the bones of the seabass, together with fresh tarragon. This lends a buttery, refreshing creaminess to the firm, sweet, textural fish.
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Really enjoyed both my visits there. If you haven't been to Zafferano, do visit for the food and the gorgeous view of the Marina skyline. If you have already been to Zafferano, do visit again as Chef Andrea has just taken over the kitchen here to revamp the menu that reflects his illustrious career in Italy and several highly successful Italian restaurants.
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I'll also be sharing selected dishes from the Chef's Tasting Menu soon.
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