Nothing beats the epiphany that any gourmet worth his or her smoked sea salt will have when they explore Italian cuisine – the realisation that a combination of just two or three ingredients at the peak of freshness, in perfect balance, creates something greater than the sum of its parts. Singapore’s Rosso Vino is all about those moments, offering deceptively simple dishes to diners down the end of Merbau Road, right by the water at Robertson Quay. Here the divine simplicity of Italian cuisine meets Italian wine (plenty of bold reds, naturally), and the epiphany repeats itself over.
We enjoyed every single dish from appetizers to desserts, no disappointment at all. Duck conflicts, sea bass, and salmon are perfectly cooked. Services are excellent too.
We had an amazing time at Rosso Vino. Food is delicious, very nice atmosphere, we really had a great time. We'll surely comme back, waiters attentives.
Great food, superb service! Me and gf had a dinner here and a waiter suggested not to order so many since we almost ordered 2 appetizer, 1 pasta and 1 pork shank (for 2 pax). Finally we ordered one appetizer and pork shank following his suggestion and we was absolutely right. Portion of the two was quite huge and taste was awesome. We enjoyed chatting a bit with him making fun of us "so when will you order pasta? ;)" I seldom saw this kida nice service in Singapore to be honest. I'm glad I could find such nice restaurant!! I'll definitely come back here soon again :)
The hard work at Rosso Vino’s Robertson Quay restaurant is undertaken in the kitchen, masterminded by Italian native and executive chef Aldo Chiloiro. Hailing originally from Puglia, in Italy’s south, Chiloiro has chefed with greats like Nico Atrigna and Michele Sorrentino in Siena, Tuscany, before moving to a position with La Barca in Singapore. Now based at Merbau Road’s Rosso Vino, Chiloiro knows the Asian palate, and while he may cater to it, he never compromises on the underlying authenticity that Rosso Vino’s menu demands.
Rosso Vino might have imported the best talent when it comes to Italian chefs, but it makes sure to keep things fresh by sourcing locally-grown produce where possible. Familiar with local Singapore suppliers who are in turn aware of the demands of quality Italian cooking, Rosso Vino’s antipasti, homemade pasta, pizza, and carni (meat dishes) are at the top of their game. As the name suggests and the culinary territory demands, Rosso Vino has a cellar packed full of quality Italian wines. Classic Tuscan cabernet sauvignon rub shoulders with varietals like sangiovese, nebbiolo, and negramaro. Combine this superlative offering with an unbeatable view over the Singapore skyline and river from the foot of Merbau Road in Robertson Quay, and Rosso Vino can rightly claim its place among the best of Singapore’s Italian restaurants.