Upon entering Senso, diners will be enthralled by the understated elegance and sophistication of this 156-seater establishment that occupies five heritage shophouses. Step away from the hustle and bustle of the city and visit Senso for a relaxing, indulgent meal as attentive service staff pampers guests.
The menu changes according to the European seasons, and showcases innovative dishes and all- time favourites of Senso that pay tribute to quality seasonal Italian produce from the black winter truffle to Puglian burrata cheese. Start the meal with Senso’s signature antipasto, Pan-fried Buffalo Mozzarella wrapped in Parma Ham. Served with a homemade black olive tapende, fresh buffalo mozzarella cheese is wrapped with luscious 18-month old Parma ham. Another must-try is the new appetiser – King Tiger Prawns, where pan-fried prawns, venere black rice, Sicilian orange and avocado with lemon patty are layered to form a delightful combination of savoury and tangy flavours.
For the homemade pasta and risotto selection, Executive Chef Yves Schmid showcases his creativity with dishes such as Duo of Risotti and Papardelle XXLong –1-meter long homemade parpadelle with braised wild boar. Fans of Senso will also be pleased to know that its classic signature Taglierini with Boston lobster and fresh basil is still available on the menu. Another must- have is Senso’s Ravioli that is stuffed with braised veal shank and served in a scrumptious porcini mushroom sauce. Bite into the morsels of slow cooked fork-tender veal shank which are topped with shaved Parmesan cheese.
Taking delight in surprising diners, Executive Chef Yves lends his creative touches to the favourites of Senso. He enhances the Traditional Veal Ossobucco by topping it with chopped lemon gremolata, pairing it with rosemary polenta mousse and presenting it in a cocotte. The polenta is cooked in broth and milk, and then flavoured with extra virgin oil, butter, parmesan cheese and rosemary. Other delicious mains not to be missed include Cod Fillet – gently roasted and served on eggplant puree and asparagus, and Sea Bass tranche on grilled zucchini, oven-roasted tomato and mashed potatoes.
To end the meal on a sweet note, relish in a new and original creation by Chef Yves – Tiramisu ‘Revisto’, a twist of classic tiramisu where the elements – coffee mousse, homemade mascarpone ice-cream with savoiardi biscotto and coffee milkshake are deconstructed and presented individually. Other well-loved Italian dolci includes Hot Dark Chocolate Eruption served with passion fruit and vanilla ice-cream and Crème Brulee with fresh strawberries and homemade Strawberry Sherbet. All desserts are matched with dessert wines for diners with the likes of Moscato d’Asti, Ca dei Mandorli 2009.