Now swathed in romantic peachy-grey hues complemented by plush modern furniture, Altro Zafferano looks more contemporary and inviting as it does away with starchy linens and formal tableware. The 75-seater main dining room is much more spacious and opens, anchored by the signature saffron installation that hangs from the ceiling. There is also a 16-seater private dining room and a 60-seater dining enclave for large functions.
Stepping out onto the terrace brings guests to the outdoor lounge and bar, designed in a modern style with light, earthy tones and lush greenery evoking a dreamy patio overlooking the seas around southern Italy.
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What’s remarkably different with this layout is the 12m-long open kitchen, which parallels the length of the entryway, a distinctive design that places the kitchen at the forefront of the restaurant. As guests walk to their tables, they get immersed in the kitchen's vibrant dynamics and aromas of dishes finished at the pass, where you will find executive chef Andrea De Paola hard at work.
In this new chapter of Altro Zafferano’s rejuvenated dining experience, guests will be immersed in contemporary Italian cuisine interpreted through the South Italian lens of de Paola, shaped by his personal history and sense of place.
Raised in Naples, seven-year-old De Paola would spend time in the kitchen helping his maternal grandmother cook traditional dishes for the family. Today, the chef brings these memories to Altro Zafferano, celebrating the region he calls home with the produce of its lands and seas in time-honoured Italian dishes prepared with modern techniques and perspectives.
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From the a la carte menu, relish starters such as the Wild Red Bream Crudo with Tomato, Basil, and Frisella Bread, a dish led by fond memories of Caponata Napoletana, a bread-based salad often made with tomatoes, olives, anchovy, or mozzarella.
House-made Ravioli with Wagyu Beef Genovese and Anchovy Colatura is inspired by Pasta alla Genovese, and it is served with ribbons of anchovies — a secret ingredient in De Paola mother’s recipe that adds more profound layers of flavour.
Main courses include the Silver Cod with Peperone Crusco and Mussels Velouté, influenced by memories of baccala alla lucana and pepata di cozze.
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The MBS 8-9 Yugo Wagyu Beef Striploin with Pizzaiola, Blue Foot Mushrooms, and Pink Garlic offers a rendition of Carne alla Pizzaiola, a meat and tomato dish that is an Italian classic from Naples.
For diners interested in sampling more dishes, Altro Zafferano offers an Experience Menu ($148++ per person) which allows guests to taste a four-course exploration of a la carte dishes and desserts. For those working in the area, the three-course weekday set lunch ($78++ per person) is very value for money. And if you are just there for drinks to enjoy the panoramic views, the alfresco Terrace Lounge offers light snacks (from $10++) to pair with your beverages.
Festive specials
Altro Zafferano is ringing in the season of merriment with festive feasting and a rousing countdown celebration.
On Dec 24 and 25, be immersed in the Yuletide spirit with the four-course table d'hôte Christmas brunch (from $198++ per person) or the three- and five-course Christmas dinner set menus (from $148++ per person).
On New Year’s Eve, toast to the end of a spectacular year with the four and five-course dinner set menus (from $188++ per person), as well as a countdown party at the Terrace Lounge (from $1,800++). Includes a platter of snacks caviar capellini, Miyazaki wagyu beef tartare and bluefin tuna, plus a bottle of NV Louis Roederer Cristal Champagne.
Altro Zafferano
10 Collyer Quay
Level 43 Ocean Financial Centre
Singapore 049315
Contact
Tel: 6509 1488
Email: info@altrozafferano.sg
Opening Hours
Mondays to Saturdays | Lunch: 12pm–3pm | Dinner: 6pm–11pm
Closed on Sundays
