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A spiral stairwell leads up to Strato, which resembles a modern Italian diner. Generally suited for dates and small groups, as Strato’s dining landscape doesn’t permit many tables, and proximity between each table is too intimate for a private dinner. However, there is a section near the kitchen that allows for a private group of 10 to 20 people.
To start, guests are served lightly toasted bread that whets the appetite when dipped in the Italian extra virgin olive oil provided.
The chef’s special on the menu changes every month, depending on the seasonality of ingredients and inspirations of the chef.
The porcini mushrooms, smoked scamorza cheese is a preferred choice. The texture of the mushrooms is perfect while the smoked scamorza cheese is like a gem hidden in the creamy sauce. The combination is an intensely fine flavour of cream, mushrooms, cheese with a hint of basil.
The stuffed breaded sardines with raisin gremolata and mustard aioli is presented on a wooden board with two beautifully crusted sardines laid on top of the mustard aioli, brushed with a generous amount of gremolata and topped with rocket leaves. Timed perfectly; the breaded crust is crisp, whilst the sardine is tender, lightly stuffed with basil sprinkles. An authentic taste of Italy.
For mains, Wagyu beef cheek and trotter ravioli comes highly recommended. Elegantly presented, the first bite of the pasta exudes the juiciness of the Wagyu beef cheek that is generously loaded in the ravioli. The overall taste is creamy and flavourful. Hints of sweetness emanate from the sage brown butter and a zesty finish by the preserved lemon.
The menu suggests that the pan-seared lamb cutlet serves two, but one can easily polish this dish as a main course. The wellness of the lamb is done right – medium – pinkish without any hints of blood and the meat is so tender that just melts in the mouth. The salsa rossa and Sicilian caponata as sides, complement the lamb extremely well, especially with the chilli sautéed tomato skin that gives an overall combination of a bright and refreshing finish.
The first mouthful of the chocolate torta entices an immediate addiction. Coupled with the Sorrento lemon meringue and passion fruit, it is a perfect combination of a not-too-rich chocolate texture and an invigorating meringue.
Being an Italian diner, the wine list generally had a variety of wines from different regions of Italy, including Tuscany, Sicily, Alto Adige, Piedmont, Veneto, Puglia, to name a few. Its house pours suggested that the selection of wines are carefully chosen to complement the food, and a great way to promote the various Italian regions that produce fine wines.
For reds, the Gemignano, TuscaPasqua, ‘Romeo & Juliet’ Passimento, Veneto – light bodied, fruity and not too sweet – is recommended as it marries well with rich pastas and red meat. The Cecchi Vernaccia di Sanny is a tropical finish to balance the sweetness of the dessert. Bottles are decently priced, where wines by the glass were averagely portioned for the price.
Other alcoholic beverages on the menu included mainstream cocktails like Negroni, Americano, Campari and Aperol Spritz. Other alcoholic beverages are available upon request from sister establishments in Troika Sky Dining.
The wait staff are knowledgeable and able to recommend dishes and answer queries, down to the type of ingredients and cooking methods used. Wines are recommended based on food selections and guests’ tastes. Overall service is commendable as staff are aware of their customers’ actions and reactions, and react proactively.
Although priced slightly above average for an Italian diner, the quality of food, wines and service justifies the price. For the best value, guests should opt for the sharing plates. Set lunches are available as well, suitable for corporate lunch meetings.