Block 18 Unit B
+65 6479 7808
Fabbrica means “factory”, which is reflected in the unpretentious interior of a restaurant that offers the best of regional Italian cuisine in a relaxed ambience. We prepared our taste buds for the delightful meal that was to follow with a zesty “Robzitini”, the house special.
First came a symphony of antipasti – a warm artichoke flan with Parmesan cream, and rich fried prosciutto-wrapped mozzarella with olive tapenade. We then sampled a duo of pasta: spaghetti tossed with tuna roe, and a sumptuous pasticcio of zucchini, speck (bacon), pear and Fontina cheese. My main course of paper-baked sea-bass fillet with cherry tomatoes, olives and capers was light and zippy, and my friend declared his tagliata of 200-day grain-fed Angus prime rib, topped with Arugula, to be smashing.
No meal is complete without a great dessert, and Fabbrica’s chocolate and caramel tart with candied ginger was simply divine.
The service was nothing short of special – engaging, fun and informative. The food and wine pairing suggestions from the staff were excellent, and wine was available by the glass.
Chef Paolo’s approach emphasises purity of origin, and the use of simple and fresh ingredients. The result? A memorable meal and a great evening out. Starters are priced from $12 to $18, and mains around $26.