Our long-awaited winter black truffle season has finally arrived. Sensos’s group executive sous chef Sebastian Donati and team are making full use of it with their black truffle menu.
Book a table fast and tuck into a smorgasbord of new creations like the starter of tartare di manzo e tartufi neri. If you like it raw, you’ll fall in love with this diced angus beef complemented with the earthiness of the shaved truffles, truffle dressing and fresh frisee salad.
Here’s a secret: it tastes even better when you generously drizzle it with olive oil, as what we learned from resident sommelier, Nejib Gara. If you see him chatting customers up while you’re there, don’t hesitate to request for for olive oil. While you’re at it, ask him for good wine pairings; he’ll match your orders with exquisite Italian wines that won’t overpower the food.
After the appetiser come heavier dishes. Risotto al tartufo nero, carnaroli rice generously topped with this prized ingredient, and fileto di manzo “Rossini”, angus beef tenderloin topped with a thick, buttery slab of pan-seared foie gras and of course, shaved truffles, should be on your must-try list.
For dessert, chef Donati will satiate your sweet tooth with the cioccolata calda e tartufo. It looks like your average molten lava cake; slice it open to reveal the warm and decadent dark chocolate and truffle ‘eruption’. How about that for a sugary ending to your meal? senso.sg
The black truffle menu is available for lunch and dinner until 2 April. Call 6224 3534 or email to firstname.lastname@example.org for reservations.