Located at 5B Portsdown Road (Wessex Estate), and was visited by famous blogger Dr Leslie Tay in 2008.
To get to Pietrasanta, you'll need a car, or a cab. Parking is limited.
Had made reservations few days prior, so it was a breeze to get seated. If you're interested in bringing your own wine bottles, do note that corkage is $35 per bottle for wine and $50 for champagne.
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| menu |
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| table setup |
One could opt for sparkling, still or tap for their choice of water. Or, get a bottle of prosecco @$68++.
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| some bubbly for celebration |
While waiting for our mains to arrive, warm bread was served. It looked like a topless pizza and tasted pretty good. Everyone at my table, loved it. Our guess is that if their bread is this good, this could be an indication of their pizza. A quick look around, saw many tables having pizza. The pizza here is of a good size and with generous toppings.
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| tasty warm bread |
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| tomato bread dip |
Indoor dining can get rather boisterous. Not a place for intimate conversations as the sound gets reverbrated and was rather noisy. Otherwise, one could opt to dine at its alfresco area.
Our mains consists of pasta and meats. So, first up. The pastas.
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| Tagliatelle al Nero Di seppia con salsa Di granchio (@$20.90++) |
The squid ink fettucine with crab meat sauce was decent. Pasta was done slightly softer than al-dente. The tomato based sauce was refreshingly tangy.
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| Ravioli verdi Di spinach e ricotta (@$17.90++) |
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| lots of spinach in ravioli, nice |
Then, the meats arrived.
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| Stinco Di Agnello brasato al Chianti (@$28.90++) |
The braised lamb shank with Chianti wine was quite well done. Braised till meat is fork tender, flavourful and not gamey. Pietrasanta kitchen has a good control of seasoning in most of the dishes, resulting in good flavours that's not too strong.
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| Coscia Di anatra in dolce forte (@$26.90++) |
Said to be traditional duck leg recipe from south of Tuscany where it is stewed in red wine, vinegar, raisins and dark chocolate. My first in having chocolate cooked in a savoury dish.
The duck meat was quite exceptional, and non of that duck gameyness. Sauce was reminiscent of chinese stew but smoother, a bit tangy from wine and vinegar and, to me, it had a sort of mysteriousness in taste that one couldn't put a finger onto.
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| 200 days grainfed ribeye (@$42.90++) |
Had the ribeye done medium rare. The meat was pretty much on its own natural flavour as there wasn't any sauce that came with this dish. Just the meat, some salt prior to grilling and its own natural jus.
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| birthday boy doing us the honour of cutting the meat |
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| medium~medium rare |
The mid-part of the ribeye has best texture, while the its edges has the best flavour. The salt rub was patchy for this one, hence some parts are really salty while others are mild.
We brought a cake to the restaurant, and Pietrasanta's friendly service crew helped to bring it out as a surprise to the birthday boy, complete with him cueing us to sing the birthday song. And if I remembered correctly, some of the other guests were also quite sporting in singing a phrase or two. Keke!
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| staff congratulating the birthday boy |
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| yummy rainbow cake from LeChocolat |
Service was friendly and most of the customers seemed like regulars. Closes early at 1030pm but noticed that patrons would still be coming in at 10pm.
Nice place, good food, friendly service and reasonably priced. Kudos to Pietrasanta.
Ristorante Pietrasanta
Location: 5B Portsdown Road, #01-03 Singapore 139311Contact No.: +65 6479 9521
Website: http://www.ristorante-pietrasanta.com/
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