an Italian ode to the rising sun

By Chef Felix Chong

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HEAD CHEF | MONTI AT 1-PAVILION

Passione | PASSION | パション

 

“THERE IS NO FOOD WITHOUT PASSION”

 

For this menu, Chef Felix drew inspiration from the foundations of his culinary journey in hearty Italian cuisine and married it with his fascination with Japan and its culture of using only the freshest ingredients and finest techniques to curate works of culinary art.

 

Like the way Italian Nonnas believe that you can taste Amore through handmade pasta, Chef Felix takes you on a journey of love beginning with hand kneaded bread rolls, paired with artisan seaweed butter.

 

Feel the passion for Italian food infused with Japanese ingredients and techniques as you are taken on a journey through Italy in the regions of Puglia, Liguria, Piedmont, and Veneto like a beautiful aria.

Onion & Thyme Bread Roll

House Made Seaweed Butter

Amuse Bouche

Transparent Ravioli

Puglia

House Made Burratina

Eggplant Caponata | Trio Caviar | Pantarellia Capers | Spicy Mix

 

Liguria

Snow Crab & Hokkaido Scallop

Red Prawn | Miso Dashi | Edamame Puree | Burnt Corn | Shishito Pepper | Taggiasca Olives

Sicily

Pasta Alla Trapanese

By Resident Chef Ace Tan

Pickled Mussels | Pesto Alla Trapanese | Knife-Cut Noodles | Cucumber

Piedmont

Iberico Pork Pluma ‘Pais De Gercus’

Fermented Garlic | Banana Shallot | King Oyster Mushroom | Mustard Frills | Seasonal Truffle Pickled Mustard Seeds | Beetroot Jus

Veneto

Monti’s Tiramisu

Morello Cherry | Coffee & Pistachio Soil | Espresso Caviar | Frangelico Mascarpone | Chocolate Shavings

98++

MENU

Onion & Thyme Bread Roll

House Made Seaweed Butter

Amuse Bouche

Transparent Ravioli

Campagna

Chilled Tofu ‘Caprese’

Heritage Tomato | Mango Caviar | Smoked Silken Tofu | Stracciatella Cheese | Basil Seed Vinaigrette

Naples

Seafood ‘Pizza’

Maine Lobster Tail | Tobiko | Mini Tomato San Mazarno | Smoked Hokkaido Scallops | Celeriac | Scallions | Bottarga | Hokigai Clam | Ice Plant | Basil Tempura

Sicily

Pasta Alla Trapanese

By Resident Chef Ace Tan

Pickled Mussels | Pesto Alla Trapanese | Knife-Cut Noodles | Cucumber

 

Tuscany

Mayura Wagyu 9+ ‘Rossini’

Fermented Garlic | Banana Shallot | Japanese Corn | Mustard Frills | Barolo Wine Sauce | Pickled Mustard Seeds | Foie Gras Torchon Veneto

Veneto

Monti’s Tiramisu

Morello Cherry | Coffee & Pistachio Soil | Espresso Caviar | Frangelico Mascarpone | Chocolate Shavings

128++

MENU

SNAG A TABLE

To make a reservation, kindly fill up this form or contact us at chefsdayoff@1-group.sg.

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BEFORE YOU BOOK

Terms & Conditions

  • Each booking requires a minimum of 10 pax, up to a maximum of 20 pax.

  • A minimum spend of $1250++ is required for all bookings.

  • The location of the dinner will be revealed upon confirmation of the booking. (Hint: South of Singapore)

  • All reservations have to be confirmed at least 7 days in advance and a 50% deposit is required to confirm the booking.

  • Any customisations, allergies or dietary requirements must also be finalised at least 7 days in advance.

  • Kindly note that all cancellations should be made at least 3 days before the booking, otherwise the following charges apply:

    • Cancellation within 2 Days - 50% of deposit
    • Cancellation within 1 Day - 100% of deposit

  • Corkage fees will be WAIVED (BYOW).

  • Adults-only policy: Children below 12 are not allowed at this adults-only property.

 

For further enquiries, please contact chefsdayoff@1-group.sg

An intimate culinary experience created by 1-GROUP

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