A Journey Through Italy

Pasta Bar’s November Experience Menu

Journey through Italy’s rich culinary heritage, one course at a time. Inspired by regional traditions, from the sun-kissed Amalfi Coast to the classic kitchens of Emilia-Romagna and the coastal flavours of Southern Italy, our November Experience Menu celebrates the diversity of Italian cuisine through the creativity and craftsmanship of our kitchen.

Each dish tells a different story, bringing together carefully selected ingredients, artisanal techniques, and thoughtful reinterpretations of time-honoured classics. From freshly prepared pasta finished tableside to the final touch of a traditional Sicilian dessert, every course invites you to discover Italy through flavour, craft, and experience.

Available from 5 November 2026

$88++ per person | Minimum 2 guests

Stuzzichini

UNI TOAST

Brioche toast, whipped brown butter, chives, bafun uni

ARANCINI

Fried risotto balls, pear mostarda, prosciutto

GNOCCO FRITTO

Fried Italian dough, whipped feta, hot honey

1st course

PASTA AL LIMONE

Bronze die-cut eggless pasta (maccheroni), preserved lemon, pecorino romano, served in a pecorino wheel.
Inspired by the Amalfi Coast in Southern Italy, where the abundance of fresh lemons naturally plays a central role in the cuisine

2nd course

TORTELLINI IN BRODO

Guinea fowl tortellini, consommé, pickled chayote, charred pearl onions, Thai basil, fresh coriander, chili sauce.
This dish elevates the classic Emilia-Romagna tortellini in brodo by weaving the warm, aromatic flavors of Vietnamese phở into a traditional Italian staple

3rd course

SCOGLIO NERO

Squid ink linguine, seafood sofrito, clam jus, cockles, bincho-grilled barramundi.
Scoglio is a classic Southern Italian seafood preparation, deeply rooted in the coastal cooking traditions of regions such as Campania, Puglia, and Sicily.

4th course

OSSOBUCO

Bronze die-cut eggless pasta (saffron sfoglia), braised beef cheeks, bone marrow relish, shaved parmigiano, red wine jus.
A creative take on 19th-century Milanese ossobuco, this dish replaces traditional saffron risotto with delicate, saffron-infused sheets of fresh sfoglia

5th course

DIY CANNOLI

Homemade cannoli shells, sheep’s ricotta, chocolate sauce, cocoa nibs, crushed pistachios, amarena cherries.
Cannoli is a classic Sicilian dessert, with its origins commonly traced back to the period of Arab rule in Sicily between the 9th and 11th centuries.