There is a whole new reason to return to the CBD during weekends with Zafferano’s new Sunday grill specials. This Italian restaurant located at the rooftop of Ocean Financial Centre is probably more well-known for its exquisite Italian fare as well as incredible seafood but it does up those meats very well, especially with Italian sensibilities thrown in.
For the Sunday grill special, order any large cut of meat and receive 3 complimentary sides and 3 complimentary sauces to go along your meal. The meats available for this promotion are either their 200 days grain fed Black Angus beef tomahawk (1.2 to 2kg) or their 200 days grain fed Black Angus beef porterhouse (1 to 1.2kg). Combined, the 3 side dishes are valued at S$72++ and together with the meat, are more than enough for a satisfying dinner.
I recently headed down to Zafferano to check out the Sunday grill specials, thanks to the invitation of the kind team. Other than for quiet and intimate dinners, Zafferano is also popular among those seeking a place to soak in the sumptuous Marina Bay views. When I was there at about 6:30PM on a Sunday evening, I saw a couple of folks seated at the bar area with drinks in hand. When it comes to an Italian dinner, the aperitivo hour is a must and the bar area is a great place for a glass or two before heading to the proper meal.
As mentioned previously, diners get two options for the meat dish for the Sunday grill special – either the Black Angus Beef Tomahawk or the Black Angus Beef Porterhouse. For this particular occasion, I had the former. Tomahawk steaks are probably the most intimidating due to the huge chunk of bone that comes with it. I found Zafferano’s beef tomahawk to be particularly notable because I could already smell the distinct fragrance emanating from the herbs when the dish was placed at the middle of the table. The steak was surrounded by wreaths of rosemary. Personally, I love rosemary and I’ve been putting it in just about every meat to bring out the flavor but I’ve never smelled rosemary with such intensity before. Head Chef Andrea de Paola explained that he had to fly in the herbs from Italy because locally-sourced ones just do not make the cut.
Before serving, staff members asked me for my preferred done-ness. I went with the recommendation which is to have it done to medium. It was a great choice. The exterior had the aroma of rosemary without being too charred while the flesh within still had a bit of redness and was surprisingly juicy given the done-ness.
There are three side dishes that come with the steak and during the dinner, I had the Truffle Mashed Potato, Charcoal-grilled Green Asparagus and Sauteed Girolle Mushrooms. The three sides were excellent and I had a particular inclination towards the truffle mash – quite addictive with the scent of actual truffles wafting through the air.
Aside from the side dishes, diners are invited to pick from five sauces, ranging from classic options such as saffron-infused béarnaise and the herbaceous salsa verde, to an intense, flavoursome black truffle & porcini mushrooms sauce. Exclusively for dinner on Sundays, diners can also bring their own bottle of wine to complement the à̀la carte dishes, including the grill special, with no corkage charges.
Ocean Financial Centre
10 Collyer Quay
Tuesday – Friday:
11.30am – 3pm (last order 2.30pm)
Tuesday – Friday:
5.30pm – 11.30pm (last order for food 9.30pm)
Saturday – Sunday:
6.00pm – 11.30pm (last order for food 9.30pm)