Caffe Cicheti located at South beach Singapore is the second chapter to Fynn ( previously casual modern Australia restaurant). The brand is the third Cicheti concept along with other establishments, Cicheti in Kandahar Street and Bar Cicheti in Jiak Chuan Street.
The interiors are mostly remained unchanged and the outdoor seating area has new furniture with regular dining tables. The menu includes anti pasti, pizza, pasta, main dishes and desserts along with their drinks list. I visited the café recently and here are the dishes I tried that night.
Sardine Fritte S$18.00
Mediterranean sardines coated in polenta and semolina flour dipped with home-made garlic aioli sauce before we kick start our dinner
Refreshing salad with variety of tomatoes, Tuscan bread, Spanish onion and Japanese cucumbers drizzles with extra virgin olive oil, balsamic vinaigrette and lemon vinaigrette, and house-made herb croutons.
Everyone on our table gave thumbs up for this al dente spaghetti tossed in a house-made pesto made with basil, almonds, garlic and EVOO, chopped pine nuts and shaved parmigiana. Fresh flavour, hearty and comforting dish to order.
Another dish recommended trying when you are here. Shiitake and button mushrooms are cooked down and blended as a veloute and cooked with freshly-made gnocchi that has been pan-seared with butter. It is done right with pillowy and tender gnocchi texture.
Iberico Pork S$29.50
Iberico pork rack rubbed with house-made five spice mix and fermented garlic, served with a salad of kale salad and thinly sliced granny smith apples tossed in lemon juice and EVOO.
An Italian-Amerixcan stew originating from San Francisco dish using fish and prawn stock boiled for half an hour, and simmered with house-made tomato sauce and cream. Ingredients include grey prawns, flower clams, scallops and squid are seared and tossed in to finish. This is best to go with their house-made focaccia lathered with butter and garlic. It is a classic sweet and savoury seafood stew.
Brussells Sprouts S$10.00
Brussells sprouts are seasoned with pomegranate molasses and roasted, tossed with candied pecan nuts for a sticky, crunchy texture.
Grilled asparagus served with a bagna cauda aioli and flavourful garlic and anchovies dip with its roots in Piedmont as a fondue dish. Toasted breadcrumbs are sprinkled atop for crunch.
Olive Oil Cake S$11.00
We ended the meal with dessert made with specially imported EVOO from Greece, lemon zest and juice, thyme, sour cream and flour, our ultra-dense take on the Lingurian specialty is served with a side of vanilla bean ice-cream on cookie soil. The olive oil cake is moist, tender and subtly sweetness with hint of lemon and almond. It is quite a nice dessert to wrap up the night.
Address: 26 Beach Road
South Beach Tower #B1-21
Tel: +65 6384 1878
Tuesday – Friday | 11.30am – 2.30pm, 5.30pm – 10.00pm
Saturday | 11.30am – 3.00pm, 5.30pm – 10.00pm
Sunday | 10.30am – 4.30pm
Closed on Mondays