Tuesday, January 28, 2014

Fiorentina Extravaganza @ Oca Grassa, Singapore

Tuesday, January 28, 2014
Fiorentina Steak, Oca Grassa
Fiorentina Steak, Oca Grassa

Hello, Bistecca alla Fiorentina (steak Florentine style). It's nice to finally meet you.

Bread, Oca Grassa
Octopus Salad, Oca Grassa
Complimentary Bread, Octopus Salad, $18

Oca Grassa is unassuming at its finest. White walls, dark wood tables, and clean, glorious flavours. The Octopus Salad ($18), a refreshing citrusy toss of mango, avocado, baby cos, bell peppers and tender atlantic octopus was wonderful to eat. I still favour Spathe Public House's octopus salad, which holds the record for "best octopus salad in sunny Singapore", but this held its own with its bright, citrus flavours.

Brodetto di pesce in casseruola, Oca Grassa
Pumpkin Risotto with Atlantic Scallop, Oca Grassa
Brodetto di pesce in casseruola, $58, Pumpkin Risotto, $22

Oca Grassa may be mostly known for its meats, but to our pleasant surprise, everything else on the menu stood up strong against the competition. The Brodetto di pesce in casseruola ($58), more simply a seafood casserole, has the sort of intense flavours you might just mistake for lobster bisque, yet remains light and dainty on the palette since no flour was thrown in. Let that bread swim for a bit to soak up all the goodness before popping them in your mouth. The stew does seem a little steep for what it is though. The Pumpkin Risotto with Atlantic Scallop ($22) was a better value proposition and absolutely delightful - smooth and creamy with the sweetness from the pumpkin done just right. The scallops were very quickly seared and almost raw on the inside - might not be everyone's cup of tea but I thought it contrasted well with the piping hot risotto.

Fiorentina Steak, Oca Grassa
Fiorentina Steak, Oca Grassa
Fiorentina 10 giorni di frollatura, $105 for 800g

I pretty much felt that I got my money's worth the moment the Fiorentina 10 giorni di frollatura, $158 for 1.2kg, was served to our table. The dreamy, intoxicating aroma of the grilled T-bone sizzling on the slab of Himalayan salt enveloped all of us, and probably the diners at the tables around us too - I apologise if we caused any serious envy. The best way to savour the steak, I found, was to quickly place both sides of each piece on the salt to sear and flavour it, before losing yourself in the glorious, juicy flavours of the ten days cured T-bone. Too damn tasty.

Oca Grassa
6 Bukit Pasoh Road
Tel: 65 65349854
Open: Mon - Sat: 12-3pm, 6-12am, closed on Sundays

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