Following the unveiling of a renewed interior in late 2014, Procacci Singapore has refreshed its menu to include new and updated dishes while keeping its house favourites. The classic Italian establishment is a franchise of Procacci in Florence – established in 1885, the latter is a renowned restaurant and delicatessan famed for its gourmet truffle specialities, paninis and premium Marchesi Antinori Wines.
The first outside of Europe, Procacci Singapore made its debut in September 2010 at Customs House, which is part of the prestigious Fullerton Heritage complex. Its location boasts a stunning view of the Marina Bay Promenade and skyline, which provides the backdrop for a gourmet experience that is synonymous with Procacci’s heritage. The restaurant itself is classy and modern with the use of marble, wood and glass. Floor to ceiling windows allow natural light to illuminate within. In the evenings, the spacious alfresco bar and dining area are popular with diners for its relaxing bayfront view.
Procacci Singapore is helmed by Group Executive Chef Mark Richards. The Singaporean chef also oversees contemporary Italian-Japanese restaurant + lounge NUVO, Singaporean-Asian restaurant UJONG @ Raffles and the Lady M® Confections chain from New York. While undoubtedly well-qualified to head the kitchen, Chef Richards is supported by the team of Italian chefs from Florence with regular training sessions for his staff, to ensure that standards are kept in accordance to its franchisor.
New Culinary Experiences Beckons in the New Year
In the new year, Procacci is set to be high on the radar of the gourmet circle as it plays host to guest chefs from Europe. Highlights of the refreshed menu includes the following signature items:
For starters, the Capesante con Bagna Cauda ($28) promises to set the tone and standards of a fine Italian meal with a trio of scallops, each atop a dollop of ‘Bagna Cauda’ and a sprinkling of herb sand, finished with a spoonful of tomato relish and thinly-sliced radish. ‘Bagna Cauda’, a Piedmont speciality, is essentially a garlic dip mixed with anchovies – the perfect savoury pairing for the delicate flavours of scallops.
A gourmet’s dream, Procacci’s Tartare di Tonno e Caviale ($30) is another promising start to a meal. Diced fresh yellow tuna is layered atop avocado bits and crowned with raw egg yolk and a spoonful of sturgeon caviar. Viewed from above, the hexagon-shaped dish paints a pretty picture, with basil pesto on the side topped with salmon roe and chili oil. Mixed to combine the unique flavours of each component in this decadent dish, every mouthful is a delightful burst of flavours on the palate.
The first course of an Italian meal, which usually consists of the pasta or soup dish, the newly introduced primi dishes include the Ravioli di Astice ($46) and the Pappardelle con Coda di Bue ($32). Filled with the prized Blue Maine lobster and scallop mousse, four round ravioli pieces lie on a bed of light bisque sea-urchin emulsion. Squid-ink is used to provide a contrast of colours to this carefully crafted dish. Fans of the home-style papardelle, will enjoy the Pappardelle con Coda di Bue, a hearty dish of the broad, flat pasta cooked with a savoury goodness of oxtail ragout that has been braised in the sauce of the premium Barolo wine, and perfumed with a dash of white truffle oil.
Two new second course dishes or ‘Secondi’, which consists of either a meat or fish, have been added to the menu. Costolette D’Agnello ($48) features four generous portions of full-flavoured thick-cut lamb chops, marinated with five-spice crumbs in sous-vide style. Served with crushed green peas with mint, roasted tomatoes and baby spinach with basil, and Barolo red wine sauce, this classic remains a favourite to diners.
The Merluzzo alla Grecia ($38) is a winner for fish lovers. Here, the cod fillet is pan seared then baked and topped with strips of fresh shallots. Savoured with a side of fennel, artichoke, olives and goat’s cheese, brought together with a white wine vinegar emulsion, the merriment of flavours truly captures the ingenuity of the chef, in a dish.
In keeping with its Florentine heritage of serving gourmet specialities made with truffles, Procacci Singapore has introduced the Tartufate Panini ($20). The all-time favourite panini, essentially a grilled sandwich is packed with wild mushrooms, house-made truffle cream and pecorino. The crispness of the hard salty Italian pecorino cheese cuts the heavier taste and creamy texture of the wild mushrooms in truffle cream, for a harmony of flavours.
A truly Italian classic dessert, the Tiramisu (S$16) is a much-loved sweet treat that has been given a multitude of interpretations. Here at Procacci, this signature dish stays true to its original flavours. Ladyfinger biscuits are soaked in Kahlua and Bailey’s, then layered with a silky smooth mascarpone cheese. Topped with a layer of coffee powder and a handful of roasted almonds, the delicious Tiramisu is then served with mixed berries – definitely not one to be missed!
Best savoured as a light bite with a pre-dinner glass of wine or mug of beer, the Strisce di Pollo (S$18) – chunky herb-breaded chicken strips served with spicy tomato sauce and lemon wedge, is a favourite with Procacci’s regulars.
Exclusive Marshesi Antinori Wines
Taking the gourmet experience to another level, is the extensive range of Marchesi Antinori wines available exclusively at Procacci. One of the biggest wine companies in Italy, Machesi Antinori, which dates back to 1385, played a large part in the Super-Tuscan revolution of the 1970s. On the premium wine list at Procacci is a highly prized trio of Antinori Super Tuscan wines: the Tignanello 2010 (S$199), Guado Al Tasso 2009 (S$249) Solaia 2010 (S$495).
Procacci at Customs House is open from 12pm to 3pm, 5pm to 11pm (Mon/Tues) / from 12pm to 3pm, 5pm to 12 mn (Wed/Thurs) / from 12pm to 3pm, 5pm to 1am (Fri), from 5pm to 1am (Sat), and closed on Sunday.
Procacci Italian Restaurant & Delicatessen
70 Collyer Quay, #01-04, Customs House, Singapore 049323; Tel: 6532 9939