Name: OTTO Ristorante
Address: 32 Maxwell Rd, #01-02/03 Maxwell Chambers, 新加坡 069115, 新加坡
Telephone: +6562276819
Price range: $$-$$$
Rating: 3.8

無麩質

全素

素食

飲食限制

需要訂位

訂單規則

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流動支付

接受銀行卡

付款方式

實用貼士

高檔

新潮

溫馨

浪漫

多人聚餐

一人食

特色及氛圍

無障礙設施

接受訂位

有泊車位

外賣

露天座位

收費路邊泊車

收費泊車

無障礙座位

無障礙入口

餐桌服務

堂食

設施

OTTO Ristorante

Otto Ristorante位於#01-02 Red Dot Traffic Building&nbsp;|&nbsp;32 Maxwell Road, #01-02/03 Maxwell Chambers,&nbsp;Singapore 069115,&nbsp;Singapore餐廳非常漂亮，食物也非常好吃。然而真正讓它和其他餐廳不同的是他家的服務！這裏我要特別感謝樓層經理米歇爾，她很用心地照看我和我朋友的晚餐。我們很快會再度光臨的。

最專業的服務。食物有點令人失望&mdash;&mdash;雖然品質接近完美，但缺乏本地特色。但費爾頓路葡萄酒配上餐廳的食物，這仍然是一個美妙的夜晚，一頓美味的晚餐。我還驚奇的發現，餐廳廚師尼克（Nick）的老師，是我最喜歡的廚師之一&mdash;&mdash;郊狼咖啡館(Coyote Cafe)的馬克&middot;米勒(Mark Miller)。這裏真的是一個交流學習的好地方。

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正面評價

My visit, occurring on what appeared to be a busy night, possibly contributed to a less-than-fantastic experience, especially given the price tag (SGD230+ for a solo dinner). Opting for the 5-course degustation menu, my expectations were high.

The evening commenced with a glass of Sicilian white wine, Etna Bianco DOC - Alta Mora. To my surprise, the glass arrived pre-filled, denying me the customary ritual of inspecting the bottle or sampling the wine beforehand. The wine, while slightly fruity with a minerality reminiscent of Sauvignon Blanc, fell somewhat flat overall.

The bread service was generous, with the focaccia standing out as the most noteworthy. The accompanying olive oil was decent but failed to leave a lasting impression.

An Italian manager graced my table with an amuse-bouche—a creamed cod with soft polenta, a nod to the chef's Treviso roots. While the fish was tender and flavorful, an excess of pepper slightly marred the dish. The hurried clearing of the table indicated a sense of haste.

Next came the standout dish of the evening—a beef tartare with smoked burrata cheese cream and crostini. The meticulous pairing of tartare with chopped capers, coupled with the interplay of textures in the tender burrata, was a culinary triumph.

Following another swift table clearing, I was served the Livorno-style Caciucco (seafood soup) in a light tomato base. The seafood lacked the desired flavor, and the tomato soup failed to leave a lasting impression. 

The Squid ink tagliolini that followed redeemed the experience with bold saffron notes, perfectly cooked pasta, and delectable crab meat. 

At this juncture, I decided to order a glass of Amarone della Valpolicella: my mistake, as I thought the following dish was going to be meat-based. Surprisingly, the head waiter promptly poured the wine without allowing me the customary tasting and approval, leaving me slightly perplexed. This approach felt unconventional, particularly for the priciest wine by the glass on the list.

The subsequent dish, an Atlantic Cod tagliata with a black olive crust and sweet garlic sauce, was satisfactory but failed to attain culinary excellence. 

Concluding the culinary journey was a Passion fruit cheesecake parfait, a delightful yet overly sweet ending to the meal.

Notably, the waitstaff's explanations of the dishes felt perfunctory, lacking the expected depth and detail for a restaurant of this caliber. In terms of presentation, apart from the tartare, the visual composition of the dishes seemed rather basic.

In summation, Otto provided a mixed experience. While certain dishes showcased culinary finesse, the overall execution fell short of expectations, particularly considering the price point.

Perhaps, on a less hectic evening, the nuances of the dining experience might have shone more brightly.

新加坡

My visit, occurring on what appeared to be a busy night, possibly contributed to a less-than-fantastic experience, especially given the price tag (SGD230+ for a solo dinner). Opting for the 5-course degustation menu, my expectations were high.

The evening commenced with a glass of Sicilian white wine, Etna Bianco DOC - Alta Mora. To my surprise, the glass arrived pre-filled, denying me the customary ritual of inspecting the bottle or sampling the wine beforehand. The wine, while slightly fruity with a minerality reminiscent of Sauvignon Blanc, fell somewhat flat overall.

The bread service was generous, with the focaccia standing out as the most noteworthy. The accompanying olive oil was decent but failed to leave a lasting impression.

An Italian manager graced my table with an amuse-bouche—a creamed cod with soft polenta, a nod to the chef's Treviso roots. While the fish was tender and flavorful, an excess of pepper slightly marred the dish. The hurried clearing of the table indicated a sense of haste.

Next came the standout dish of the evening—a beef tartare with smoked burrata cheese cream and crostini. The meticulous pairing of tartare with chopped capers, coupled with the interplay of textures in the tender burrata, was a culinary triumph.

Following another swift table clearing, I was served the Livorno-style Caciucco (seafood soup) in a light tomato base. The seafood lacked the desired flavor, and the tomato soup failed to leave a lasting impression. 

The Squid ink tagliolini that followed redeemed the experience with bold saffron notes, perfectly cooked pasta, and delectable crab meat. 

At this juncture, I decided to order a glass of Amarone della Valpolicella: my mistake, as I thought the following dish was going to be meat-based. Surprisingly, the head waiter promptly poured the wine without allowing me the customary tasting and approval, leaving me slightly perplexed. This approach felt unconventional, particularly for the priciest wine by the glass on the list.

The subsequent dish, an Atlantic Cod tagliata with a black olive crust and sweet garlic sauce, was satisfactory but failed to attain culinary excellence. 

Concluding the culinary journey was a Passion fruit cheesecake parfait, a delightful yet overly sweet ending to the meal.

Notably, the waitstaff's explanations of the dishes felt perfunctory, lacking the expected depth and detail for a restaurant of this caliber. In terms of presentation, apart from the tartare, the visual composition of the dishes seemed rather basic.

In summation, Otto provided a mixed experience. While certain dishes showcased culinary finesse, the overall execution fell short of expectations, particularly considering the price point.

Perhaps, on a less hectic evening, the nuances of the dining experience might have shone more brightly.

OTTO Ristorante

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