The Arrotolata (S$24) is a rolled up pizza, stuffed with Smoked Mozzarella, Suckling Pig, Porcini Mushrooms, Grape Sauce and topped with fresh Rucola Salad. Great balance of quality ingredients, plenty of cheese oozing out of the pre-cut slices and abundance of fresh rocket to lighten up the flavour. The texture of the dough is not as dry as other pizza restaurants I tried in Singapore, leaning towards the southern Italian/Neapolitan style.
Even more impressive was this traditional Sicilian style bucatini (S$26). Most Italian restaurants tend to serve the usual "standard" Italian pasta dishes (whether they really are as they are meant to be), and just stick to those to be safe. It is rare to find real regional pasta dishes on a menu. Gattopardo is one of those rare restaurants, as they sourced the hard to find ingredients to serve something you would not find elsewhere. Wild fennel, fresh sardines from the Mediterranean, roasted pine nuts, saffron and raisins. It sounds like a very rich combination, but in actual fact the result is extremely well balanced. I can count on one hand the times I was as delighted to enjoy the essence of well executed regional Italian cuisine here in Singapore.
The Ravioli con Burrata e Crescione (S$26) was also very good. The flavour of the burrata was very intense when biting into these ravioli. The watercress sauce was creamy with finely chopped watercress and parsley and a dash of stock to enhance the flavour.
I was not as impressed by the Cipolle di Tropea e Ragusano (S$18), an onion pudding served with a Ragusano cheese fondue. The cheese itself was deliciously intense, but the pudding didn't have sufficient flavour to contrast it. I would have expected it to distinctly taste of slowly braised onions, but the onion taste was really just shying in the background.
Gattopardo Italian Grill & Pizzabar
Fort Canning Hotel
11 Canning Walk, S(178881)
Tel: (+65) 6338 5498