Al Forno @ Siglap – our return

Al Forno @ Siglap – our return

I’ll be honest with the boys from Al Forno, as I was in a blog before about their brunch. We have been a little disappointed with our local Al Forno in Siglap. Not enough on the menu. Very much plank only options. Lots never available when ordered. It was OK, that was about it, OK. Sadly we voted with our feet and mouths and started frequenting the many other East Coast locations for lunch and dinner. But. And let me say this is a BIG BUT, Al Forno @ Siglap – our return has changed our attitude completely. Did we miss the announcement of a new menu, the announcement of a new Chef or something? If we did that is so our BAD, because we have been missing out big time for this menu.

We’d been to Jude’s graduation up North. We were dashing back to eat and were all starving. I asked the Jude-meister where he would like to eat and out of the blue, he came up with Cloud Eggs, which basically means Al Forno. All of us were shuffling about, not really 100% positive, but we were all so glad to have trusted the 5-year-old food aficionado’s choice – hence Al Forno @ Siglap – our return. So very very happy we did.

Shall we have a look? Yeah, let’s. Just to advise we went LARGE for Al Forno @ Siglap – our return as we read through the menu you could not help yourself. And yes we hit food coma stage and all had to come home for a laydown. I kid you not.

Al Forno @ Siglap - our return

I ended up having two of these. Holy shit. This is some seriously good artichoke. Perfectly cooked with a nice edge to the texture still. Beautiful light pickle sour, with herb overtones and simply beautiful olive oil. A cracker of a dish if you like artichoke. A stunner!

Look for this on the menu; CARCIOFI SOTT’OLIO “FARMER STYLE” ARTICHOKE WEDGES WITH SPICES

Al Forno @ Siglap - our return

Cheeky little buggers these are. Piquante and the occasional edgy chilli bit in there. Really good quality olives, herby, citrus, heat and again that quality Olive Oil punching through. Yummo.

Look for these bad boys; OLIVE MISTE PICCANTI PITTED GREEN OLIVES WITH CHILLI PEPPER

Al Forno @ Siglap - our return

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Al Forno @ Siglap - our return

Oh no I just had a blonde moment. Until now I did not realise this, but as I type this up I did. It’s the Italian flag innit. Well, no-one else in the family spotted or commented so I don’t feel so bad now. Delicious little varieties of Bruschetta. Crowd pleaser.

Here it is on the menu. So fresh; TRIS BRUSCHETTA THREE MINI BRUSCHETTE WITH MINI BUFFALO CHEESE, CHERRY TOMATOES AND PESTO

Al Forno @ Siglap - our return

Oh yes. You can’t beat some sauteed mushrooms with some melted gooey cheese in my reckoning. Just brilliant. Not sure I have ever had Scamorza cheese, but I will be having it again. We added a little fresh ground black pepper and sea salt and this was incredible. Seriously good.

Check these bad boys out on the menu; FUNGHI MISTI CON SCAMORZA SAUTÉED MIXED MUSHROOMS WITH SCAMORZA CHEESE

Al Forno @ Siglap - our return

As soon as I saw this on the menu I knew what Wifey was ordering and yes I was a winner. How good does that look, seriously? I love the plating. She loved the taste. Perfectly cooked, and so simply done it seems. Salt and pepper, Olive Oil. Hey, presto. A squeeze of fresh lemon, and accompanied by some fresh sauteed spinach. KABOOM – wifey (and Ollie) raved about it.

If you’re a leg-man, look no further; TENTACOLI DI POLIPO ALLA PIASTRA GRILLED OCTOPUS TENTACLES

Al Forno @ Siglap - our return

Amy and BeBe both go for this one. The feedback I got from Strawberry Blonde was that it was really delicious, but about half-way through it started to get a bit samey. Maybe she could have asked for some additional grated parmesan or something? I gave her some sliced steak and she was happy again. It looks incredible. Just to call out. The plates are genius design – love them, breaks back the planks only concept. So good.

Here it is on the menu; FETTUCCINE AL PESTO FETTUCCINE IN PESTO SAUCE

Al Forno @ Siglap - our return

Let me just pause here. I have eaten shit loads of sausages. As you know at ChillaxBBQ we do a lot of our own that we call Supreme Selection Sausages. I now need to add this one to our menu. Holy crap, one of the very best ever sausages I have eaten this is. Stunning. Ollie dipped a slice or two in the steak sauce and he nearly passed out. Crazily good for a humble sausage on a plate. WOW!!!

You have to give this menu choice a go, it’s crazy; SALSICCIA ALLA GRIGLIA GRILLED ITALIAN SAUSAGES

Al Forno @ Siglap - our return

We almost forgot that the reason we were hear was for this. The Al Forno ‘trade-marked’ Cloud Eggs. And we left shed loads of it, even with the server asking if it was OK and were we happy with it. The answer was yeah absolutely, but we wanted to get stuck into all the stuff we had not had before first and got so full up ha ha. I did do some steak with bacon and sauce for Jude, and he did indeed do some steak dipped in egg yolk. No this is not cauliflower, it is whisked egg whites, with cracked pepper and melted cheese. It’s so good, but we sadly ignored it because of all the other goodies on offer. SOrry Al Forno.

Here you go on the menu. (Al Forno NB; ‘spell-check’ on crispy lads); COLAZIONE DIVINA … (CLOUD EGGS) + CRIPSY BACON + MIXED SALAD + TOASTED BREAD

Al Forno @ Siglap - our return

Stunning steak. Even the bloody chips were legendary. What oil did they fry them in, wow! We just had a little dipping salt and used that intense gravy served with the steak. Just so very good. This was a cracking steak seriously. Perfectly cooked. So very flavourful and tender. Loved every little morsel of this. Just such a cracking dish with a sauce to place on Death-Row Cuisine.

If you like your meat, hunt this one on the menu; TAGLIATA ALLA GRIGLIA GRILLED SLICED TENDERLOIN STEAK

We then loosened a button and belt or two and got stuck into decadent desserts. Well, you have to right?

Al Forno @ Siglap - our return

I nearly got pissed on this one. I thought, go small. Yeah small, but soaked in booze. Hell yeah, my kind of dessert ha ha! Whoop Whoop. I feel like doing some Karaoke now, why’s that?

Hic, Hic, here it is – OK with one coffee; TRIS BABÁ SPONGE PASTRY  – SOAKED WITH RUM AND TOPPED WITH TIRAMISU CREAM – SOAKED WITH COFFEE AND TOPPED WITH CHOCOLATE SAUCE – SOAKED WITH LIMONCELLO AND TOPPED WITH CUSTARD CREAM

Al Forno @ Siglap - our return

Jude goes hard on this dessert. I have to say the hazelnut ice-cream is off-the-charts. Wow, that was incredible ice-cream. I’ll be having that myself next time, maybe drizzled with alcohol ha ha. 

Here is that little stunner; VANIGLIA E NOCCIOLA – IMPORTED ITALIAN VANILLA AND HAZELNUT ICE-CREAM TOPPED WITH WHIPPED CREAM, CARAMEL FUDGE AND NUTS

Al Forno @ Siglap - our return

Nearing the end now. Ollie and Amy both crack on with one of these each. Wow, toe-curling citrus freshness tastes with a fizz of sorbet. What a cracker. Kids both said, up there with the best ever. Great work Al Forno. Yeah, this was V.good.

Worth a punt indeed. Wakes you up for sure; GELATO AL LIMONE 8 LEMON ICE CREAM IMPORTED FROM ITALY

Al Forno @ Siglap - our return

And last but not least is wifey. Sadly 1st choice not available so she went for the classic Tiramisu. I had a spoonful and holy shit it was good. Savoury cream. Jeeze. What a close to the lunch. 

Sadly no Limoncello today, but the classic was just wonderful; TIRAMISU – HOME-MADE ITALY’S MOST FAMOUS DESSERT: CLASSIC / CHOCOLATE CHIP / LIMONCELLO

What an incredible menu now Al Forno team. The food was exceptional. Flavour and texture explosions galore. A wonderful menu, such variety and choice. Your staff, as always, just brilliant. We could not fault this lunch. It was fantastic guys. We spent an hour or so all talking about the food as we ate, always a great sign. It really was absolutely superb. Happy campers all round and we will be back, that is a certainty. Hoping this touches a few in similar shoes. Do as we did folks, get your bum back as we did for Al Forno @ Siglap – our return. This new menu and food is off-the-charts good. We are gutted to have missed it for so long. Great work to the Al-Forno boys. Go and – ENJOY!!!

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