Fratelli Trattoria: Revel In The Christmas Spirit With An Authentic Italian 5-Course Menu Set To Impress & Pamper Your Tastebuds At RWS

Best known for its unique slant on Italian cuisine, Fratelli Trattoria is highly influenced by Lombardy cuisine. It’s a dinner-only place that serves exquisite plates of uncommonly-used ingredients seen across Italian restaurants here, and with an impeccable eye to detail, you’ll want to have the merriest meal of the year here.

The dining space sits parallel to the open kitchen, allowing patrons a full view of the busy workings of the kitchen crew as they prep, cook, and plate their elegant dishes.

Their Christmas Set Dinner 2019 (S$168++) on 24 & 25 December 2019 is a five-course serving that takes inspiration from both land and sea, with a generous bread basket teeming with an assortment of fresh-from-the-oven bakes that you won’t be able to resist!

The most notable and special toast is one that’s peppered with dried olives. When dipped into a meld of extra virgin olive oil and balsamic vinegar, the aroma of dried olives left a distinguishable perfume on the nose. The earthiness and bite of olives were very much pronounced and I would certainly recommend this pick to those who have an affinity for martinis (extra dry).

The meal started properly with the Baccalá Mantecato, Polenta Bergamasca, Meringa al Lime e Ajoblanco, a thickened mousse of cured codfish, served with traditional cornmeal, an interesting addition of lime meringue, and ajoblanco (sometimes affectionately called ‘white gazpacho‘) sauce.

Its texture certainly took some adjusting to, but after a few spoonfuls, I found myself gradually becoming a fan of the airy cured codfish mousse that contrasted—texture-wise—beautifully with the slightly sticky cornmeal.

The lime meringue was a surprising pop of sour, that was both revitalising and proved to be a key focal point, which I could sense served to bring the entire dish together.

My favourite of all—because I’m guilty of enjoying foie gras—was the Fegato Grasso, Funghi, Brioche e Porto. A hearty puck of foie gras escalope sandwiched itself between porcini trifolati (which simply means sautéed) and shiitake mushrooms, while precariously balanced atop toasted brioche bread, and a drizzle of port wine sauce.

The gameyness of the foie gras was heady and made impeccably luxurious with the sweetness of the port wine sauce. I’m partial towards mushrooms, so this dish was an instant, easy win for me. I especially enjoyed the smooth, curd-like texture of foie gras as it competed for top honour against the crusty toasted brioche, and won.

An Italian Christmas isn’t complete without a pasta course, and as such, their Tortellini in Brodo, Spuma di Parmigiana, Tartufo made its appearance. Homemade tortellini waded in capon (fun fact: it’s a cockerel that has been castrated to improve the quality of its flesh for food) consommé, while Parmigiano Reggiano cheese espuma drifted along with truffle shavings.

The first bite into the tortellini was gratifying; the al dente density made me almost immediately scoop up an accompanying serving of the capon consommé, just so that I could enjoy both opposing textures—of hard and soft—in a single moreish bite.

I lapped up every single drop of the capon consommé, in all its hearty and comforting savouriness.

The star of the menu—Tacchinella ripiena al forno con marroni—was a stout turkey breast roulade, stuffed with chestnut, accompanied by glazed pearl onions and marsala wine sauce. I immediately took notice of the heaviness of the marsala wine sauce’s aroma. It was deep and rich—modestly sweet—and served to elevate the homely nature of turkey.

My biggest hope for this dish was that it wouldn’t fall into the stereotype of dry birds, given that the bird’s breast was used. Alas, it did, and I had to compensate for the disappointment by masking every bite with ample marsala wine sauce.

Good thing dessert was Dolci di Natale, a serving of Da Vittorio traditional Panettone cake and homemade nougat “Torrone”. Panettone is one of my favourite Christmas desserts to have, and like all delicious carbs, I polished off the fluffy and pillowy treat in seconds.

The homemade nougat was a welcome element, as well. Given that nougat isn’t exactly my top choice for desserts, its texture was gooey and supple, as opposed to the brick-hard toughness of those you’d buy in stores. All in all, a pleasant way to end the meal.

Christmas dinners are aplenty this time of year, regardless of whether you choose to eat out, be served by family and friends, or even cook a homely meal for the festive season. Why not make it a special one, by celebrating it with Resorts World Sentosa, and whisk your loved ones away for a meal that’s as sumptuous and luxurious as the season itself?

The foie gras was impeccable, and I still find myself daydreaming about it now. Hurry and make your reservations—you deserve only the best and the tastiest on Christmas!

Expected Damage: S$168++ per pax (RWS Member price S$148++)

*This post is brought to you in partnership with Resorts World Sentosa.