the olive branch the new signature restaurant

the new signature restaurant at sentosa private villas and spa, evo, offers an elegant and authentic italian dining experience

setting the scene

Dine outdoors in a tropical setting reminiscent of “The Jungle Book”, or immerse yourself in the air-cooled interior, decked out in alluring ’60s-style New York glamour. The curved creamy leather sofas and wingback chairs are fabulous, and warmed up with splashes of vivid Valentino-esque red; crimson cushions, velvet dining chairs, and heavy fuchsia glass lamps cast a seductive glow. Rich textures are at play, creating a sumptuous atmosphere – silky napkins, heavy stone pillars, teak tables polished to slippery smoothness and an island bar inlaid with slabs of golden-hued onyx. As much as I am enamoured with this setting, I simply can’t resist dining al fresco and choose a table on the terrace amid gnarly old frangipani trees and ornamental palms. A picturesque waterfall cascades over a stone wall and into the beautiful free form swimming pool.

shaken or stirred

A sommelier is on hand to help with wine choices, but I have been all too easily charmed by a beguiling leather bound cocktail menu and am soon sipping an aromatic Giovanni Goes to Thailand, a tropical concoction of vodka and lychees infused with lime leaves and fragrant lemon grass. Fans of the TV series Mad Men will love the Betty Draper, a sweet, elegant and seemingly innocuous concoction of Belvedere vodka and black grapes, but beware, like its namesake based on the fictional character, it has a bite!

antipasti

My meal begins with a platter of antipasti; those who like it spicy will enjoy the salsiccia picante (spicy sausage) and the salami finocchiona (pork cured with fennel), while the pata negra belotta, a three-year-aged leg ham from Iberia is dangerously moreish. For me, it’s the boconccini that really seals the deal: glistening rounds of pure Italian cheesy goodness, the soft creamy taste and texture beautifully accentuated by a liberal sprinkling of pink flaky Murray River sea salt. There are also plump olives, tangy pickles, and grilled flat bread with a bowl of light and fruity olive oil for dipping.

un po di pasta

The combination of pumpkin, ricotta, and pasta is a perennial classic and I am keen to experience the EVO twist. Ravioli is stuffed with crumbly ricotta and herbs, while the pumpkin has been diced into tiny cubes and roasted with brown sugar then scattered over the ravioli with shaving of parmigiano and fried sage. It’s simply a beautiful dish! I also try a unique straciette (farfalle) cooked in chicken stock, granting a slightly tangy flavour to the pasta, which is then tossed with ribbons of proscuitto, dainty slivers of baby zucchini, squash blossoms, roasted tomatoes, a dash of mascarpone, and a dousing of basil oil.

pesce e crostacei

The wild barramundi dish combines my favourite fish with some of my other favourite things such as rosemary, pine nuts and dates. The barramundi is wrapped in semi-cured pancetta, and then roasted. A basting of brown butter and a touch of apple juice creates a sweet glaze that gently enhances the delicate flavour of the fish. The dates give a touch of the Middle East, and the pine nuts provide a little crunch. There is so much more on the menu, but only so much that I can eat, so the seafood tower, the wagyu beef and the wood fired pizza will have to wait until my next visit. However, there is no way my sweet tooth will let me leave without sampling the desserts…

il dolce

The chocolate tasting is an obvious choice, with a tantalising description of “hot-fluid-crunchy-cold-soft”. This is a hot gushing chocolate fondant, a slice of smooth rich torte, a scoop of cream with crumbly chocolate and nuts and the cutest little gelato served in a miniscule cone. The tiramisu three ways is an interesting interpretation of the most famous of Italian desserts – a mini tiramisu flavoured gelato with a hint of spiced rum, a dish of coffee flavoured crème brûlée and a shot of white chocolate foamy milkshake.