A gastronomical tribute to the alluring Amalfi Coast is ongoing at casual pizzeria and Italian restaurant Limoncello at Robertson Quay. So good, this is my second visit in less than 6 months. This time I brought a bigger ground to try the secondi.
I love restaurants operated by owners who are also the chefs. They usually take more pride in their creations and provide high, personalised service standard. Business is brisk and the restaurant has a cosy, friendly atmosphere. The restaurant is the brainchild of Mark Anthonisz and Chef/Owner Fabio Iannone who brought a team from Amalfi Coast. Mrs Iannone ran the front of the restaurant. While this is no Amalfi, it faces a peaceful Singapore River with a huge alfresco dining area to wine and dine away.
And here’s that home baked bread from the same pizza oven that we loved from our last encounter there.
300g Burrata cheese served with „ San Daniele“ ham 24 month, salame and mix grilled vegetables
The burrata was made in house, very creamy and springy. It came with just one grilled vegetable (grilled zucchini) but several pickled ones – artichoke and achar like concoction made with roasted peppers. The rucola salad with the crumply parmesan cheese was wonderful with the salty cured meat..
Oven baked mushroom with sautéed spinach and parmesan cheese cream sauce
I love the spongy texture and subtle earthy flavour of the portobello mushroom. The layers of savouriness from the mushroom, truffle cream sauce and cheese crisp make this a memorable dish.
Homemade Mamma’s Recipe (using prime beef)
One serving, very rich that you have to share it.
Risotto con funghi porcini
Carnaroli rice with porcini mushrooms
This time we are it to be cooked slightly longer.
Ravioloni ricotta e spinaci, burro e salvia
Homemade ravioli stuffed with spinach and ricotta cheese in light butter and sage sauce
Yummy, we were expecting a sauce as we didn’t know that ravioli can also be made 干捞.
Limoncello’s Napolitana wood fired pizzas and charcoal grilled meats and seafood are said to be what distinguishes them from the rest. Its crust borders between thick and thin, with rustic wood fired touch and crunch.
Quattro Formaggi (Four cheese)
White base with emmental, gorgonzola, mozzarella and parmesan cheese
Quattro stagioni (Four seasons)
Tomato, mozzarella, cooked ham, mushroom, artichokes and black olives
Grigliata di Pesce
Mix Seafood Platter (Fish of the Day, Mussels, Squid and Prawns)
This was a bit under whelming. Next time I will try the steak because none in this party except me and princess take beef.
Homemade artisan gelato and sorbet
Sweet and sour at the same time, served on a frozen lemon. Usually drizzled with limoncello, but there are children 😉
Mascarpone, espresso and amaretto
Lady fingers dipped in espresso and Amaretto liqueur with mascarpone cheese dusted with cocoa powder. Very competently done.
Light creamy and refreshing dessert with vanilla pods
Not quite the panna cotta I was expecting, the vanilla flavour was not as pronounced as it claimed.
This second visit with the family was a success. The dinner was fun and friendly. Everyone enjoyed the pizzas – I have yet to find a person that hated pizza. And again Chef Fabio left me a whole loaf of bread after dinner. I guess after the second visit, I am now considered a regular.
Limoncello Pizza and Grill
95 Robertson Quay, Rivergate Condominium, #01-19/20, Singapore 238256
Tel : (+65) 6634 5117
Date Visited : Feb 2016