Exquisite experience at Grill & Wine Bar, Arossa
Situated at the quiet corner of Scotts Square and overseeing the busy traffics of Orchard, Arossa Wine & Grill is an exquisite experience ideal for date nights and fine-dining. The medieval spark in the restaurant stood out among the urbanized area. Helmed by Chef Chiaki Watanabe, the beautiful and shy chef that cooks equally beautiful dishes, Arossa is known for its grills from Australia and New Zealand and the extensive range of wines to complement each dish.
Despite not being a vegetables lover, the Lasagne di Melanzane, which is baked eggplant topped with mozzarella cheese and tomato sauce was well to my liking. The richness of the cheese may not be for people who fancy the natural taste of eggplant. The texture of this antipasto was lovely, being extremely soft and melted in our mouths.
The Calamari was another antipasto served to us. Very crispy with minimal seasoning in the batter, this deep fried squid retained the freshness of the seafood. The Aioli sauce (garlic tomato and chili) is good for dipping.
For the mains, Salmone was great for me. The fish was cooked to perfection, with a light crisp on the surface. The Lemon Cream sauce was lightly seasoned to keep your attention on the main star of the dish. A complaint would be the small portion.
The Tiramisu, as experimental as it looks, was one of the best of the night. The deconstructed plating actually gave the dish more edge, having to taste the coffee flavor more richly, topped with fresh strawberries and caramelized nuts.
Arossa Wine & Grill may be a little pricier, but it is the location, ambience and the exquisite palate that you will be paying for. Furthermore, there are 4 private rooms (free for reservations) for a perfect date night or fine dining experience. If you have an acquired taste for wine-pairing or palate, this is one you should go for.
Arossa Grill & Wine Bar 6 Scotts Road Scotts Square, #02-01 Singapore 228209 +65 6636 2951 http://www.arossa.com.sg
Photo credit: http://www.nichology.net/ Writer: Leong Chee Sheng