I was impressed much by the food served at Etna when I last dined in… 2010. Gasp. I remember packing the unfinished pizza which my younger brother (who’s not easily impressed by food) gave his nod of approval.

My team mates would regularly head out for after-work dinner and drinks. And since our office was in the East and me wanting proper food instead of bar food, I suggested heading to Etna. Actually, I wanted to thank my colleagues for covering me when I was away for my holiday in Japan, and I felt it was only right that I treated them at a proper restaurant. Ie, one that I know won’t disappoint us with the food.

Reservation is a must. We went on a Friday evening and the restaurant was running at full capacity. At least 2 groups of walks-in were turned away.

And from the dinner menu (pages 1, 2, 3, 4, 5, 6, 7), we ordered:-

1) Bread platter, Complimentary (above)

2) Antipasto Etna, $38 (above) – Italian cold cuts, marinated vegetables and baked ricotta cheese. And they actually meant pickled when the menu stated ‘marinated vegetables’.

3) Calamari e ceci, $18 (above) – Grilled fresh squids with chickpeas puree, caper powder and seasoned breadcrumb.

4) Parmigiana di melanzane, $18 (above) – Baked eggplant parmigiana layered with fresh basil and mozzarella cheese. This must be eaten once served to the table. We enjoyed it better when it was warm. So good.

5) Ciriole alla norcina, $28 (above) – Homemade semolina pasta with mushrooms, homemade sausage and truffle paste. A colleague and I wanted to order this, but I decided to get something else cause I was told the homemade sausage contained bits of beef. I don’t eat beef lah. But it was interesting that the homemade pasta reminded us of udon. Hmm…

6) Ravioli all’ aragosta, $36 (above) – Homemade lobster ravioli with butter pistachio cream and prawns. My dish! I thought the ravioli could be thinner at the rim. You know, where the 2 pieces of pasta sheet were pressed together. But my Irish colleague gave this dish the thumbs up.

7) Filetto di maiale al marsala, $34 (above) – Glazed pork tenderloin with marsala sauce, roasted potatoes and gremolata.

8) Tonno scottato alle erbe, $36 (above) – Seared fresh yellowfin tuna loin breaded with herbs, erved with broccoli flan and red onion.

9) Burrata pizza rosse, $32 (above) – Tomato, fresh burrata cheese, parma ham and rocket salad. And Etna didn’t disappoint with their pizza. =) Decided to go with another flavour (from what I tried in 2010) because my taste has since evolved and I almost always had to have burrata cheese when I am having Italian. Thankfully my colleagues love burrata cheese too. Keke.

  

10) Biancomangiare, $16 (above) – Almond panna cotta with white chocolate. A colleague loves her panna cotta. She never fails to order it when it’s available on the menu. And I was glad she ordered the panna cotta cause we didn’t expect an elaborate presentation to come with it. “I need to pour this quickly when the chocolate is hot”, the waiter said. And he followed to pour dark chocolate over the dome that’s made with white chocolate. But the dark chocolate wasn’t as hot as it should be because the dome only melted in small areas. And when the waiter realised it wasn’t going to melt any further, he flipped the dome to reveal the panna cotta beneath.

11) Tiramisu al pistacchio di bronte, $14 (above) – Classic tiramisu with authentic pistachio paste (from Bronte, Sicily). Unfortunately, I remembered Etna’s tiramisu use to be better. Unless my standard went up over the years? This was too creamy for my liking.

Dinner at Etna must be good because my colleagues and I left the restaurant happy and inspired to have Italian for our next after-work dinner. Keke. Will I recommend Etna? It’s a big “yes” from me if one is in the East and craving for Italian cuisine.

That said, one event still bothers me to date. The group of ladies seated beside us apparently ordered more than what they could eat. One of their leftover was the pizza where they left 4 slices untouched. Our assigned table was just beside the area where food was served from the kitchen and where waiting staff would return finished plates (for washing). I witnessed the staff transferring the ladies’ remaining pizza to a container. Clearly for their consumption. Some may argue it’s acceptable since it’s the same logic as me packing my unfinished pizza home. But I just felt it was wrong for hygiene reason. So I guess… If they wanted to do it, they should have at least ensured it was done out of any customers’ sight.

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