Palio

Palio welcomes with its warm interior, with lighting that is thoughtfully installed to mimic the sunlight of Tuscany. Chef David Bizzarri executes traditional Tuscan dishes with flair, using fresh seasonal produce from Italy to concoct a hearty meal rich in flavour. Flanked by both the sea and mountains, Tuscan cuisine enjoys the best of seafood and fresh produce, which you will experience at Palio.

The excellent service is apparent the moment you step into Palio. The waitress greeted us with enthusiasm and led us to our seat. Minutes later, the manager arrived with recommendations of drinks to go with our meal, and prepared a delightful bread basket for us as a starter. Their pizza bread is a must-try! A crispier, thinner rendition of pizzas you’re used to, this was perfect for an appetizer with its light texture, which still retained the fluffiness that we appreciate in our Italian breads. Rubbed with herbs and sea salt, it effectively whet our appetite for the meal to come.

Our appetizers definitely provided a healthy start to our dinner. The Insalta Palio was a generously portioned mixed green salad with feta cheese, egg, black olives, tomatoes, smoked turkey, tuna and ham. The meats added some dimension to the dish, and the tangy sauce gave it a sprightly refreshing taste. Not to mention, the egg was beautifully done – although hardboiled, it had a slightly wobbly consistency on the inside, which was simply lovely.

The Italian white asparagus came with a delicious Roma tomato jam, which was a tomato puree with port wine. Slightly tart with a natural sweetness, it paired wonderfully with the asparagus.

We highly recommend the two mains we tried, which were the Merluzzo Palio and Linguine All’ Aragosta. Merluzzo Palio is a pan-roasted cod with a gorgeous herb crust on top, and drizzled with balsamic vinegar reduction. Attention was on the fresh ingredients whose natural flavour shone through in this simple, but well-executed dish.

We loved the Linguine All’ Aragosta which came with a springy, fresh juicy lobster. The noodles, cooked al dente, has just the right amount of bite, and the ‘Arrabbiatata’ sauce holds a tinge of spiciness which deftly draws out the essence of the lobster.

To round off the meal, we had a sampling platter for three of the restaurant’s signature desserts. Their tiramisu was to-die-for, with each fluffy layer complementing the next, bursting with flavour, and simply melting our mouths. The Pera held a surprise in every bite, from the slow release of the aroma of the port wine, to the heart of creamy pannacotta in the centre. Finally, the Crostata, an exquisite chocolate tart with a mousse centre studded with hazelnuts, was a soul-satisfying way to end the meal.

*This is an article i wrote for reserveit.sg (: Try out their online reservation service, and you can check out more articles there!

Palio

Resorts World Sentosa, Hotel Michael Lobby

Tel.: +65 6577 8888

Lunch 12.30pm-2.30pm (Daily)

Dinner 6.30pm-10.30pm (Sun-Thu)

6.30pm-11pm (Fri, Sat, Eve of PH & PH)