Caffe Cicheti offers Italian cuisine tweaked for local palates alongside an exciting drinks programme.
The third sibling in the ever-expanding Cicheti family of Italian concepts is Caffe Cicheti, which takes over the space previously occupied by Australian brunch mainstay Fynn’s – also part of the same group. While its dishes are recognisably Italian, most of Caffe Cicheti’s flavours are tuned to local palates. This means a slight shift from the sometimes bracing acidity and austerity of Italian food, plus a sprinkling of unorthodox ingredients.
COMING FULL CIRCLE
DHM Group founder Olivier Bendel started his career with mussels – at France’s first moules-frites chain concept, where he developed 250 mussel recipes over 10 years. Now, Bendel’s going “back to mussels” with BTM Mussels & Bar, which offers the bivalves in seven variants, including a classic white winebutter sauce and a Thai-inspired combination with chilli, kaffir lime leaf, lemongrass and coconut milk. 5 Duxton Hill
WE’VE GOT GUESTS
BACK TO BASICS
F&B veteran Otto Weibel’s latest project is Black Marble, a steak and grill concept. While you can expect a repertoire of perennial favourites, including mushroom soup with black truffles and Valrhona chocolate cake, the steaks are the stars here. We’re cutting into the A4 Kagoshima wagyu sirloin and a hefty 45 days Dry-aged Bone-in Ribeye. #02-01 Raffles Holland V Mall.