There is a new chef at the helm at Il Lido. Now in its fifth year, the Italian fine dining spot tucked away in the Sentosa Golf Club has found a good fit in Chef Alessandro Delfanti, whose debut menu at Il Lido highlights unique autumn produce from across Italy.
For appetisers, the venison carpaccio with petite Roman zucchini and smoked ricotta cheese savings is a winner. Marinated for 24 hours in a delicate mixture of salt, sugar, bay leaves, juniper berries, assorted peppercorns and cinnamon, then cooked sous vide for 45 minutes to a gorgeous tenderness, the quiet flavours of the meat shine through alongside shavings of smoked ricotta and delicate discs of buttery Roman zucchini. And while scallops, chanterelle mushrooms and blueberries may seem like unlikely plate partners, the combination works well — the texture of the chanterelles complementary to the seared scallops, and the acidity of blueberries imbues the dish with a necessary fruity lift.

For mains, there are three must-eats. The baby squid risotto with black ink sauce and chilli peppers delights with toothsome risotto paired with plump baby squids, drizzle of black squid ink sauce, and an unexpected spicy kick from the use of chilli peppers. The pan-roasted cod with smoked caviar and featherlight whipped potatoes was buttery and fork tender; every mouthful a joy to savour. The other was al dente ravioli filled with shredded veal and served with a robust mushroom cream sauce.

Desserts-wise, have a go at chef’s modern take on the classic cassata Siciliano. This comes as a pretty dome of frozen ricotta cheese mixture studded with dried fruits and crowned with ground pistachios, and is light enough to have on your own. If you wish to stick to classics, the tiramisu is well-made, too. The molten lava chocolate cake served with a slightly tangy yoghurt ice cream should please chocoholics.

27 Bukit Manis Road, 6866 1977

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