Home » New Tables » PerBacco: Northern Italian cuisine

PerBacco: Northern Italian cuisine

Don't be shellfish...Share on Facebook1Tweet about this on TwitterShare on Google+2Share on LinkedIn0Pin on Pinterest0Share on StumbleUpon0Email this to someone

Along Craig Road amid the restaurants, offices and residences is PerBacco; a gem of a find offering comforting traditional Italian fare with the spotlight on wholesome Northern regional specialities.

PerBacco, which means “of Bacchus” in Italian, pays homage to the mythical God of wine and merrymaking – both of which are encouraged at the establishment. The kitchen team is helmed by Chef Marco Fregnan who has 14 years of culinary expertise honed at restaurants such as Ristorante Ca delle Anfore, Ristorante Pizzeria “Da Valerio” and Michelin-starred Ristorante Gellius in Italy. Hailing from Treviso in Northern Italy, Chef Marco seeks to acquaint his guests with the lesser-known regional cuisine; one with a clear penchant for ingredients such as butter, cheese and milk, alongside familiar Italian classic dishes.

PerBacco Restaurant

PerBacco Restaurant

Chef Marco’s authentic Northern Italian food showcases great attention to detail. Brimming with plenty of passion and flavours, his signature dishes are as he likes to say, “just like nonna’s (grandmother)”.

Begin the culinary journey at the bar for some cicchetti or small snacks, and wine. Nibble on Spicy Crab Meat Croquettes (Crocchette di Granchio | $12); plump and crisp nuggets of fresh crab meat with ricotta, potato, parsley and a hint of homemade chilli oil served with creamy tuna sauce, and Scamorza with Soft Fritters (Frittelle alle Verdure | $14); batons of baked scamorza cheese wrapped in parma ham served with delightfully fluffy fritters made with a batter consisting flour, butter, peas, carrots and zucchini.

Scamorza with Soft Fritters

Scamorza with Soft Fritters

A twist on the classic Venetian dish Sarde in Saor, or sweet and sour sardines, succulent Sweet and Sour Prawns (Gamberi in Saor | $24) presents juicy prawns wrapped in parma ham that are seared and served on a bed of slow-cooked onions with a touch of vinegar, sweet raisins and garnished with pine nuts. Other starter favourites include a Warm Octopus Salad (Insalata di Polipo Caldo | $22), Wagyu Beef Carpaccio (Carpaccio di Manzo | $19) and Grilled Vegetables and Mozzarella Strudel with Cheese Fondue (Fonduta di Formaggio | $18).

Gamberi in Saor

Gamberi in Saor

At PerBacco, guests can tuck into Chef Marco’s repertoire of comforting homemade pasta creations. Gnocchi with Gorgonzola and Walnuts (Gnocchi e Fonduta al Gorgonzola | $26) are made in-house daily and consists soft pillows of potato gnocchi complemented by a creamy gorgonzola cheese sauce and walnuts for earthiness and textural contrast. The classic Venetian Green Pea Risotto (Risi e Bisi | $20) features al dente premium Acquerello Carnaroli rice cooked in a vegetable broth with green pea puree, whole green peas and finished with a drizzle of mint-infused oil that elevates the entire dish. Guests can also indulge in time-honoured classics like Homemade Tagliatelle with Beef Bolognese (Tagliatelle Fatte in Casa alla Bolognese | $22), Spaghetti Vongole (Spaghetti alla Vongole | $23), and Lobster Linguine Carbonara (Linguine alla Carbonara di Astice | $28).

Green Pea Risotto

Green Pea Risotto

An enticing selection of mains spans a spectrum of meat and seafood, including the novel Milk-Stewed Codfish (Baccala’ alla Vicentina | $32); codfish slow-cooked in milk, onions and anchovies for one and a half hours, rendering a delightful silky texture and lovely umami flavour, and served with grilled polenta; or the robust Stewed Veal Cheek (Guanciale di Vitello Brasato | $34) which is first marinated overnight in red wine, then slow-cooked for three hours until fork-tender, and paired with whole cannelloni beans and puree. Other delectable specialties to try are Char Grilled Black Pork Collar with Stewed Cabbage (Braciola di Maiale alla Brace con Cavolo Stufato | $28); Char Grilled New Zealand Rack of Lamb with Leek and Potato Cake (Costolette di Agnello con Torta di Patate e Porro | $32); or the supersized grilled T-Bone and Tomahawk steak ($108) that comes on a sizzling hot plate.

Stewed Veal Cheek

Stewed Veal Cheek

End the meal on a sweet note with a rich yet light Ricotta Cheesecake (Cheesecake alla Ricotta | $15) served with peach compote; or the divinely-luscious soft-set Hazelnut Panna Cotta (Pannacotta Nocciola | $12), a signature of Chef Marco’s that is crowned with caramelised whole hazelnuts.

Ricotta Cheesecake

Ricotta Cheesecake

For busy executives on-the-go, a reasonable three-course lunch menu at $29.90 is available (including an espresso or tea). Chef Marco refreshes the menu weekly and some examples are Tuna Tartare for starters, Pan-seared Salmon or Char Grilled Beef Sirloin for mains and a selection of sorbet or gelato for dessert.

The meticulously-handpicked selection of 90 Italian and French wines are available for diners at hugely- affordable prices. The wines are chosen specifically for their taste, variety and region; from the famed Nebbiolo and Barbera from Piedmont in the north, Corvina from Veneto and Sangiovese from Tuscany, to the lesser-known Montepulciano from A’bruzzo, and even Primitivo and Negroamaro from Puglia in the south of Italy.

For those who love their whites, in addition to the more familiar grapes like Chardonnay, Sauvignon Blanc and Pinot Grigio, other unique Italian white varieties are available as well – Cortese, Arneis, Garganega, Vermentino, Falanghina, Fiano, Greco Bianco, Zibibbo, Grillo and Carricante.

Bar

Bar

Lighter drinkers and the adventurous palates can rejoice in a range of 10 wines which are available by the glass or the carafe! This is all thanks to the Enomatic machine which uses revolutionary inert gas preservation so bottles of wine may be kept at optimal conditions for up to three weeks.

A constantly-rotating selection of wines are “on tap” and some fine choices include Cesari Mara Ripasso Valpolicella Superiore red wine ($12 per glass | $45 per carafe), Domenico Clerico Barolo 2011 red wine ($17 per glass | $65 per carafe), La Tunella Sauvignon Blanc 2013/14 white wine ($12 per glass | $44 per carafe) and Jermann – Pinot Grigio 2014 white wine ($14 per glass | $52 per carafe).

Wines by the bottle are also extremely value-for-money, such as Argeo Prosecco Treviso Brut DOC NV prosecco ($49 per bottle), Anselmi “Ca’Stella” Merlot DOC 2013 ($48 per bottle), Cesari Farina Montepulciano d’Abruzzo DOC 2013 ($65 per bottle), Vignamaggio Gherardino – Chianti Classico Riserva DOCG 2012 ($70 per bottle) and Mocali Brunello di Montalcino DOCG 2010 ($120 per bottle).

Settle in at PerBacco’s bar on Tuesdays (starting 9 Dec) from 6pm-8pm and enjoy a tasty cichetti (worth $12) for any order of a glass of wine. Alternatively, sip on a glass of intensely fruity and floral Marchesi Gavi DOCG (white wine) or full-bodied Marchesa Vincenza Stanga Barbera D’Asti (red wine) for just $6 nett.

PerBacco
20 Craig Rd, #01-03 Craig Place, Singapore 089692
Tel: 6635 7130
Opening Hours: 12pm to 2:30pm, 6pm to 11:30pm (Mon – Sat, Closed on Sun)

Author: Javan Ng
Tags

Similar posts

Leave a Reply

%d bloggers like this: