Australian modernity reflected in the finest produce that embodies Italian vibrant flavours is what makes CENZO a new referent in the gastronomic scene on Club Street.
Drew Nocente, an advocate for zero-waste cooking philosophy and a familiar face in the dining scene of Singapore helms this outpost coming to you in November. Drew envisions his menu to represent convivial gatherings that is correlative between both Italian and Australian cultures. Where family and friends gather to enjoy generous array of food intended for sharing in an easy-going and merry atmosphere.
Fresh pasta is handmade daily in our premises. A different shape for every variation, from the classic Caserecci that is the foundation of the well-known “Cacio e Pepe” that literally means “cheese and pepper” to Bucatini with spanner crab and smoked trout roe, a treat for seafood lovers that should not be missed.
Porchetta, one of Drew’s popular offerings during his last tenure will make a comeback to Cenzo. A quick-aged pork belly that is generously slathered with an Italian spice and herb marinade is tightly rolled and slow-roasted for 3 hours to produce a glorious crispy crackling. It is served alongside a homemade pineapple chilli jam and fresh celeriac slaw for a beautiful balance of flavours and textures.
As with Cenzo’s pastas, Cannolis are handmade daily to ensure crispiness in every bite. A yuzu ricotta filling is piped into the Italian pastry and finished with pistachio crumb to make for a delightful finish to the meal.
