Fratelli 2018 menu: new dishes inspired by heritage, Michelin-starred cuisine of Italy’s Da Vittorio

Enrico and Roberto Cerea from Da Vittorio – one of only nine restaurants to be awarded Three Michelin Stars in the Michelin Guide Italy 2018 – have been Fratelli’s consulting chefs since its opening in 2016. They visited the restaurant a year ago to launch a new menu for Fratelli’s first anniversary. From 3 to 6 July 2018, Resorts World Sentosa (RWS) welcomed the celebrity chef brothers back for Fratelli’s second anniversary, where they unveiled an additional line-up of contemporary Italian dishes to the existing signatures at Fratelli ● Trattoria. Here are some of the highlights of the new Fratelli 2018 menu.

Enrico Cerea, Fratelli’s Chef de Cuisine Davide Bizzarri and Roberto Cerea

Amuse Bouche

The amuse bouche listed below was part of a media tasting event; the actual amuse bouche served may vary from day to day.


The amuse bouche comprises two parts. The first is a sweet beef croquette with ginger mayonnaise which, in my opinion, is reminiscent of Beef Rending with a hearty Italian twist. I particularly enjoyed the mellow blend of flavours in this one.


The second is a production of mussels, bread, parsley, beef and pork with a touch of tomato sauce. The crispy recreation of a shell (yes, it’s edible!) complements the tangy mix of tomato-infused mussels, beef and pork, and come together as a great way to get your appetite going.

Filleto di Branzino con Crema di Piselli al Cardamomo

Fratelli 2018

The skin of the sea bass in this main is pan-seared till the Maillard reaction brings out a rich umami, in perfect harmony with a little seasoned summer harvest of peas, baby corn and tomatoes atop a Cardamom scented green pea puree.

For someone who isn’t fond of peas, the puree certainly surprised me with its subtle, deep notes.

The photo above shows a sea bass version of the dish served at the media tasting; a wild caught turbot option is available in the à la carte menu at S$68.

Linguine all’Astice e Crema di Mandorle

Fratelli RWS 2018

A flavourful linguine (S$52) served with a succulent whole Boston lobster tail in white bisque sauce accompanied by almond cream espuma and crumble made of Italian almonds from Sicily, this dish is definitely one for lobster lovers.

Il Nuovo Cheesecake

Fratelli 2018

Again, I’m not usually one to like cheesecake. Thankfully, my job necessitates that I try everything on the table, including this modernized deconstructed raspberry cheesecake (S$20). When the cheese below is eaten with the parfait shell and raspberry sherbet, you’ll find an interesting blend of sweet, sour and savoury notes all at once – it seems strange, but really, it’s delectable.


Have a sweet tooth? You’ll be in for a treat. The new menu comprises several items that will prove to be a satisfying end to your dining experience at ● Trattoria.

Fratelli RWS 2018

This sgroppino sherbet made of lime, mint and a dash of rum serves as a refreshing palate cleanser that is zesty but not too sour, sweet but not treacly.

Fratelli RWS 2018

Lastly comes tray after tray of house-made chocolates, from hazelnut to dark chocolate to praline. But don’t worry about being spoilt for choice. You’re meant to try them all, which means that you won’t even have to choose between all these drool-inducing delights.

Get your fix of Italian fine dining today.

4-, 5- and 6-course dinner set menus where guests get to choose from a range of à la carte items are available at S$108, S$138 and S$168 respectively.

members enjoy 3% rebate.


Facebook Comments