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What’s new to try at Jamie’s Italian

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Since opening in 2013, Jamie’s Italian has been continuously innovating and since had two menu revamped with new dishes from Jamie’s Italian UK to give customers even more reasons to keep coming back for more. The updated menu features typical Jamie twists on seemingly familiar favourites as well as true Italian classics. A whooping 15 new dishes were introduced with many veggie choices for the health conscious and a refreshed kids menu.

New appetizers like everyone’s favourite chicken wings, the Italian Spiced Chicken Wings ($12.50) is a must try. Free range chicken wings from Malaysia chargilled and marinated, these juicy wings have a nice unique spiced taste complete with an appetizing tangy arrabbiata dip. Another great dish to start your meal is the Cauliflower and Parmesan Fritters ($12.50), crunchy golden nuggets of cauliflower mixed with a fiery tomato sauce. You won’t realise this tasty snack is vegetables, even the kids would be clueless and asking for more.

Cauliflower Fritters from the new menu at Jamie's Italian

Cauliflower Fritters

For a meaty affair, new meat dishes to savour include the Rump Streak ($28.50). Although this may not be a popular cut but it’s actually very flavoursome. The 220g steak is nicely grilled and dressed in lemon juice and garlic butter. This is a satisfying treat not to be missed with addictive skinny rosemary salted fries and coleslaw. Jamie’s brought back the star of its recent festive menu, the Jamie’s Italian Signature Porchette ($35). Diners can once again enjoy this melt-in-your-mouth slow-cooked pork belly with delightful herbs and spices topped with crisp fennel and zingy watercress salad.

Aubergine Parmigiana from the new menu at Jamie's Italian

Aubergine Parmigiana

The new vegetarian options are delightfully appetizing even to those who are not big on vegetables. Spinach and Ricotta Ravioli ($17.50/$26.50), a dish created by Jamie’s Singapore, is a palate of varied flavours. Homemade flat pasta sheets stuffed with spinach, rocotta and pinenut in sage and butter sauce. Looking and tasting deceptively like normal lasagna, the Aubergine Parmigiana ($22) is a classic Italian dish. Layers of deep-fried aubergine, or better known as eggplant, are baked with tomato, buffalo mozzarella Manzotica cheese. Enjoy this savoury dish with tasty homemade garlic bread and delish olive oil with herbs heritage tomato salad. Made by hand inhouse, the Pumpkin Tortellini ($13/$22) is stuffed like dumplings with sweet roasted squash, ricotta and aged then spiced up with chilli, pumpkin and rosemary butter. Mushrooms lovers will sigh with joy at the Truffle Tagaliatelle ($15/$23), an aromatic delight of foraged black truffles, butter, Parmesan and nutmeg.

Truffle Tagliatelle from the new menu at Jamie's Italian

Truffle Tagliatelle

There are two new additions to the already tempting dessert menu. Make room for the Chocolate and Expresso Profiteroles ($9.50) served with vanilla ice cream, bitter chocolate sauce and orange zest. The bite size choux pastries are oozing with delectable chantilly cream filling dipped in chocolate and espresso sauce. Classic Aussie/NZ dessert, the Rippled Pavlova ($11.50) is a light white meringue with zesty cream deliciously topped with macerated berries, smashed hazelnut praline, honey crest and lemon. No space for dessert, end your meal with the truly delicious Hot Chocolate ($5.50).

Rippled Pavlova from the new menu at Jamie's Italian

Rippled Pavlova

Jamie’s Italian UK came out tops in a UK national campaign for the best kids menu on High Street and kids in Singapore can now enjoy some of these goodies. The Puppy Dog is a grilled herb sausage in a soft roll with baked crinkle-cut wedges, The Curly Wurly Tomato Pasta Bake with Jamie’s homemade fussilli baked with tomato sauce. All kids menu items are $11.50, served with a fun ‘shake me salad’ and fresh fruit juice.

Jamie’s Italian
1 HarbourFront Walk, VivoCity, #1 165-167 Singapore 098585
Tel: +67335500
Opening Hours: 12pm to 10pm (Sun to Thur), 12pm to 11pm (Fri to Sat)

Author: Rebecca Tan
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