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NOVU refreshes its menu to inspire your next dining expedition

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Conveniently located at The Dining Edition of Marina Square, NUVO is a contemporary Italian-Japanese fusion restaurant offering a small but adequate menu of modernist cuisine.

There are three main sections in the newly renovated NUVO. A lounge area offering a wide selection of specially crafted cocktails and aperitifs, a main dining hall decked with Roman-inspired columns and an alfresco area overlooking Suntec City. Smart patrons will not want to miss the opportunity to secure a reservation during the Singapore F1 Night Race as the restaurant offers a perfect view of Raffles Boulevard.

NUVO's interior

NUVO’s interior

Helming the restaurant is Executive Chef Mark Richards, well-known for his use of the sous vide technique, a method of cooking food sealed in airtight plastic bags in a temperature-controlled environment to achieve consistent results. His new menu is a showcase of Italian-Japanese modernist dishes employing various advanced food preparation techniques that include dehydration, compression and of course, sous vide.

For starters, we had the warm Japanese mushroom salad ($18), crispy calamari ($18) and Angus osso buco stew ($28). The warm mushroom salad accompanied by pine nuts, baby spinach and asparagus came dressed in a light butter and truffle emulsion. Though slightly over-seasoned, this vegetarian friendly dish was a great start to the evening. The deep-fried calamari sprinkled with togarashi (Japanese chili pepper) however, was rather forgettable if not for the compressed cubes of watermelon and white balsamic dressing. Of the starters, our favourite would have to be the Augus osso buco with oyster fritters. We were pleasantly surprised that the oysters complemented the rich and creamy stew so well, adding texture and flavours that lingers.

Angus Osso Buco Stew

Angus Osso Buco Stew

One of the restaurant’s signature main courses is the smoked uni carbonara ($38). Cooked with a repertoire of ingredients from smoked uni to applewood smoked bacon and crayfish, the flavours of this dish turned out to be rather confusing. Although, serving it with an onsen egg and a velvety cream sauce was a smart move to blend the dish together, the final dusting of truffle soil, which while added a sweet note to the dish, was quite an overkill.

Smoked Uni Cabonara

Smoked Uni Cabonara

Our favourite was the Japones Australian lamb shank ($38), which was cooked using the sous vide technique, infusing limoncello, yuzu salt and tomatoes. This dish was then topped with crispy kale on a bed of organic pasta from Sicily known as fregola sarda. The fork tender lamb shank was delightfully moist and literally melts in your mouth thanks to the slow cooking process. The al dente pasta that resembled couscous complemented this hearty dish well.

NUVO also serves up other pasta dishes such as angel hair wakame ($18), lobster risotto ($28) as well as mains like baked olive black cod ($35) and Kurobuta pork belly ($32). For desserts, we recommend the Fuji apple and Parmigiano-Reggiano torta. The salty and nutty torta, topped with a scope of wild fig and honey ice cream will make you want to close your eyes and savour the dessert all by yourself.

Fuji Apple and Parmigiano-Reggiano Torta

Fuji Apple and Parmigiano-Reggiano Torta

If you happen to be at Marina Square for meetings, check out NUVO’s great value set lunches that start from $15 for a three-course set. For dinner, a four-course dinner menu starts from $35. We are very tempted to try out the Procesco brunch over the weekends at $40 per person. Bubbly anyone?

6 Raffles Boulevard, #02-100, Marina Square Shopping Mall, Singapore 039594
Opening Hours: 11:30am to 3pm, 5pm to 11pm daily (Restaurant); 5pm to 12am (Lounge). Including weekends, Public Holiday and Public Holiday Eve
Tel: 6822 2098

Author: Ivan Teo

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