Palco Ristorante, the modern Italian restaurant, celebrates 10 years of exquisite dining with a brand-new harbourfront location in Harbour City, bringing the unique interpretation of Italian and French cuisines to food lovers in the city.
Under creative vision and leadership of the renowned Chef Ken, Palco offers an exciting twist to the menu offerings, from a la carte and set lunches to tasting menus and cocktails, while bringing back some beloved Palco favourites.
The new menu features a broad appetiser menu, starting with the Burrata Cheese and Mixed Tomatoes, a beautiful picture of freshness with a dash of pesto, served atop a bed of roasted hazelnut and rocket salad. Waving at seafood lovers, appetisers such as the Sautéed Clams in a rich White Wine Sauce and the Warm Lobster Salad, accompanied with a light Sicilian lemon jam, embrace timeless Italian flavours. Also featured is the signature Squid-ink Crispy Chip with Sea Urchin and Lard, a vibrant combination of colour and tastes. For soups, Palco’s popular Cream of Wild Mushroom Soup with Black Truffle is a stand-out choice, as well as the new Wagyu Ox-tail and Onion Soup, a nod to the classic French dish.
At the heart of Palco’s modern Italian cuisine is its extensive pasta variety. The Signature Spaghetti with 24 Months Parmesan Cheese served with Black Truffle Paste is a long-time favourite for Palco diners, offering not just flavour and comfort but a dining experience to remember. Among the new menu selections, the Beetroot Pasta with Creamy Gorgonzola introduces a contemporary touch with texture and contrast, while the Spaghetti with Grilled Scampi and Scampi Tartare creatively combines different techniques to present scampi in three ways, offering a visual as well as sensory delight. The ravioli and risotto selections include the innovative Risotto Milanese, Charcoal Grilled Eel, and Hokkaido Sea Urchin Risotto, again making use of delicate varieties of seafood and Italian produce to create an elevated dining experience.
Palco’s selection of mains bring forward new depths of flavour with distinct French influences, from the Slow-cooked Yellow Chicken with Porcini Foam to the Slow-cooked French Baby Lamb Rack and Neck, which uses the tender baby lamb rack – a rare appearance in most restaurants.
Concluding the satisfying Italian dining experience with a hint of sweetness, Palco’s dessert menu appeals to both traditional and modern palates, with quintessential choices like its famed Signature Tiramisu and the Traditional Vanilla Souffle with Ice-cream as well more tropical selections like the 67% Dark Chocolate Tartlet with Passionfruit Gelato.
