This restaurant has closed.
This is the Singaporean franchise to the historic original in Florence, which traces its roots to 1885. Procacci in Singapore eschews rustic, wooded interiors for a breezier, modern outlook with a view of the Marina Bay basin close to the water's edge of Custom's House.
Just like at its Florentine namesake, the panini that seals truffle paste, wild mushrooms and shreds of pecorino ($20) is the house specialty. But the Italian connection pretty much ends there. The rest of the dressed up fare gets its invention from Caerus Group's executive chef Mark Richards – also overseeing restaurants like Ujong, Nuvo and Lady M – and the restaurant's chef de cuisine Khairel Asyraf. Simpler dishes like the creamy tartare of yellowfin tuna with avocado and caviar ($30) and oxtail pappardelle enriched with Barolo ($32) are safe bets. Other dishes like the Blue Maine lobster and scallop mousse filled ravioli in briny sea urchin bisque ($46) and seared scallops with tomato radish and anchovy garlic bagna cauda dip are the more unmemorable, off-balanced offerings served at dinnertime.
Lunch is a more affordable undertaking, but the 60-seater gets crowded with monochromatic CBD business types fast, so book ahead. Two courses – with antipasti, pasta and protein options to pick from – come in at $28, and three for a $10 upgrade.