Publico Ristorante

Along the Singapore River, Publico Ristorante offers a vibrant dining experience, blending an energetic main hall with a breezy riverside terrace. The kitchen prioritises meticulous sourcing, from sustainably produced Pugliese burrata to house-made pasta crafted with organic flour. Pasta dishes demonstrate technical skill, notably the Crab Ravioli with saffron and sage butter, and a traditional Spaghetti Carbonara enriched with guanciale and pecorino. Pizza enthusiasts are served wood-fired creations, fermented for 48 hours. Notable options include the aromatic Tartufata with black truffle and the Diavola topped with spicy soppressata. For desserts, the Tiramisu arrives at the table as a flower pot, while the citrus panna cotta provides a fragrant, sophisticated end to the meal.