On July 17, La Barca celebrated its first anniversary in Singapore with a party held at the restaurant, which is located at the Goodman Arts Centre in Katong.
The hugely successful event was attended by more than 150 guests, comprising the restaurant’s regular patrons, clients, partners, and members of the media. The party was also graced by the Ambassador of Italy to Singapore H.E. Anacleto Felicani and his wife, and representatives from the embassies of Norway, Sweden, and Denmark.
CHEF MICHELE (CENTRE) WITH THE AMBASSADOR (RIGHT) AND MRS FELICANI
GUESTS ENJOYING THE COCKTAIL RECEPTION
The evening kicked off with a cocktail reception held at the restaurant’s spacious outdoor wooden terrace, with a delectable selection of canapés featuring items from the new menu, such as Grilled Scallops with Cherry Tomato Confit and Balsamic Vinegar, Truffle-Scented Milk-Fed Veal Tartare with Salted Cured Egg Yolk, Calamari and Tomato Stew, and Whipped Salted Cod with Extra Virgin Olive Oil served with Potato Crisps. Guests could also help themselves to morsels of Grana Padano (oltre diciotto mesi, from Emilia-Romagna) – one of Italy’s most popular hard cheeses – while glasses were continuously charged with prosecco or red wine. At the pasta buffet in the main dining area, Chef Michele served up a selection of four pastas – Traditional Lasagna with Beef Ragu and Bechamel Sauce, Risotto with Mushrooms and Parmesan Cheese, and Homemade Tagliolini in Chickpea Sauce, Potato Gnocchi with Prawns, Crabmeat, Tomato and Basil.
IL FILETTO DI ROMBO SU VEDURE E SALSA DI POMODORI SECCHI, OLVE E CAPPERI
Roasted Turbot with Vegetables, Capers, Sun-Dried Tomato and Olive Sauce
SALMONE MARINATO SU CROSTINO AL BURRO CON LIMONE
Sliced Marinated Salmon with Butter and Lemon on Crostino
GRANA PADANO – AN ITALIAN CHEESE WITH A DISTINCTIVELY GRAINY TEXTURE
CHEF MICHELE SERVING PASTA
To round off the meal, guests were delighted with desserts including La Barca’s Traditional Tiramisu, a mini version of the popular Dark Chocolate Tart with White Chocolate Sauce, Fruit Tartlet, Meringue, Mini Almond Cupcake, Chocolate Mousse, and Almond Biscotti.
SWEET TREATS TO TANTALISE THE TASTEBUDS
At the end of the enjoyable night, each guest also took home a jar of Salsa Di Peperoncino – a chilli sauce specially created by Chef Michele for the zesty Singaporean palate. The chilli sauce, which is exclusive to La Barca, is served at the restaurant with the pizzas (and is of course available upon request to accompany any dish).
GUESTS WITH BOTTLES OF SALSA DI PEPERONCINO, SPECIALLY MADE FOR SINGAPORE BY CHEF MICHELE
Chef Michele and the La Barca team wish to thank all our valued patrons, clients, partners and friends for their continued support, and for joining us as we celebrated this milestone.
We hope to see you again soon.