With a brand new look and several fresh additions to the menu, Senso is celebrating its 10^th anniversary in style. Executive Chef Yves Schmid and Chef di Cucina Federico Innocenti both continue to serve up the contemporary Italian cuisine that fans of Senso have loved from the start.

One of the special anniversary dishes to try is the unique duo of risotti by Federico. This dish combines risotto carnaroli infused in Ca’del Bosco Franciacorta (an Italian sparkling wine) and paired with squid ink risotto topped with grilled baby squid and fresh Italian herbs. The flavours of this ‘black and white’ risotto complement each other in a delicate balance while the baby squid is fresh and tender.

Another new dish to sample is the Traditional Veal Ossobucco, with Executive Chef Yves’ creative touch – the ossobucco is topped with chopped lemon gremolata paired with rosemary polenta mouuse. Though it’s not quite fall-off-the-bone soft, the meat still holds the wonderful flavours to tantalize the tastebuds with.

Other signature dishes faithful fans have always loved, and are still on the menu, include the the pan-friend buffalo mozzarella wrapped in an 18-month old parma ham and the taglierini with Boston lobster and fresh basil.

Of course, desserts couldn’t be left untouched and the tiramisu ‘revisto’ is a lovely twist on the traditional dessert with each element showcased on their own – coffee mousse, homemade mascarpone ice-cream with a savoiardi biscotto and coffee milkshake. It’s up to you to taste the flavours individually, or mix and match as you wish.

To make your meal more interesting, ask resident sommelier Nejib Gara for some recommendations – his suggestions are always accompanied by amazing descriptions that will educate and entertain.

Senso is at 21 Club Street, for reservations call 6224 3534.

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