Publico Ristorante Goes back to Basics with its New Signatures Dishes and Refreshed Interiors

CONTENT: Yiew Kai Jie

One of Singapore’s best establishments for authentic italian food, Publico Ristorante has released a new seasonal menu by going back to basics with its mainstays to feature the best that Italy has to offer alongside with freshly redesigned interiors to recreate the ambience of an Italian summer by the riverfront.

Be transported to the shores of Italy with the delectable Publico Woodfired Mediterranean Octopus. This culinary masterpiece offers a symphony of flavors and textures that will leave your taste buds singing with delight. The star of this exceptional dish is, undoubtedly, the tender octopus. Paired with the creamy confit garlic cream, it achieves a perfect balance by imparting richness and a depth of flavour to the protein. Each element is meticulously cooked to perfection, such as the charred kale and Prosciutto di Parma that provides a burst of flavor and crunch that further elevates the dish.

Simple yet decadent, Publico’s Spaghetti Chitarra Carbonara is prepared in the traditional Roman way, using only four key ingredients: guanciale, an Italian cured meat prepared from pork jowl that lends a rich, salty, fatty note, together with pecorino cheese, egg yolk and black pepper that turns into a luscious, creamy sauce that goes well with the hardy texture of the Chitarra pasta. The Chitarra pasta is made fresh daily by rolling the pasta dough over a board lined with guitar strings, creating its signature angular shape and a thicker cross-section.

For a more rich and filling alternative, the Mafaldine Slow Cooked Lamb Ragu is a must-order dish! The dish uses a unique rippled pasta from Naples, lovingly known as “little queen” in honor of Princess Mafalda of Savoy. The Mafaldine pasta is then tossed in a Napoletana-style ragu of lamb that’s simmered in a simple yet rich combination of plum San Marzano tomatoes, red wine and fresh herbs, and topped off with generous shavings of Parmigiano Reggiano D.O.P cheese.

The beauty of this dish lies in its simplicity, boasting an explosion of flavors with every mouthful that will leave one’s taste buds in awe. The freshly made pasta beautifully complements and fully absorbs the flavour of the succulent lamb and effortlessly melts away on the palette. Simply put, be prepared for a life altering lunch/dinner dining experience!

Another Italian classic to delve into would be their Porcini and Truffle Risotto. Just like its pasta cousins, the dish is simply made by porcini mushrooms, parmigiano cheese along with a generous amount of freshly shaved black truffles.The secret to its remarkable taste lies in the earthy essence of the porcini mushrooms. Publico expertly smokes these mushrooms in their woodfired oven, imparting a deep and rich flavor that slowly seeps into every grain of the risotto. Each mouthful delivers a delightful blend of earthy, smoky notes while being complemented by the luxurious richness of the truffles.

Apart from the pizzas, Publico is also known for their delicious pizzas made using their special woodfired ovens! The Ortolana Pizza, which loosely translates to “Farmer’s Garden Pizza”, is a call-back to summer harvests in Southern Italy. With every bite, the sweetness of the various seasonal ripe vegetables blend together flawless with the fragrant aroma of Italian basil alongside the intense richness from the Fior Di Latte D.O.P cheese!

From now till 31 December 2023, guests who are Citibank card members can enjoy a complimentary Publico Tiramisu when they spend a minimum of S$140 nett in a single receipt, exclusively for Citibank debit and credit card members.

Publico Ristorante
1 Nanson Road, InterContinental Robinson Quay