Menu & Wine
Vegan-friendly cheesecake with blueberry sauce
The classic blueberry cheesecake is given a healthy twist with no eggs or cream cheese used in this recipe. The dessert is light, low fat and vegan-friendly.
Tomato risotto with prawns and black olive cream
The coveted risotto rice from Acquerello, a centuries-old producer in Italy, is renowned for its superior quality. Organically grown in Piedmont, the grains have undergone a unique production process, such as aging for a minimum of one year. This signature dish showcases the rice with tomatoes and a purple-hued sauce of black olives and cream, topped with tiger prawns.
Handmade thick spaghetti Tuscan-style, tossed in organic tomato sauce with garlic and chili peppers
Rarely seen in menus around Asia, pici pasta is a popular favourite in Tuscany, Italy. Our hand-rolled thick spaghetti arrives tangled in a vibrant tomato and garlic sauce with a mild spicy kick from the chili peppers.
Pan-seared Hokkaido scallops, chickpeas, bacon bits and salsa verde
The plump shellfish is pan-seared with chickpeas and bacon bits. Additional salsa verde enlivens this dish, a green blend of pickled vegetables such as gherkins, capers and plenty of parsley.
Oven-baked organic whole chicken with potatoes and vegetables
A signature dish, this is a traditional Sunday lunch favourite in Modena, Italy popular at big family gatherings. Organic hormone-free chicken from France is baked like a big pot roast with countless vegetables such as potatoes, onions, carrots and zucchini slices and a liberal amount of herbs such as rosemary. Best shared amongst three to four people or more.
Lobster cream with the scent of lemongrass and mint
The Italian adaptation of lobster bisque is this cream-enriched soup prepared with Boston lobster and infused with organic lemongrass and mint. The herbs add a refreshing Asian accent to this European favourite.
Shelter Italian Bar & Restaurant stocks some of the finest cured meats from Italy, such as prosciutto from Parma served with melon slices, among other assortments.
Our Italian cold cuts are also available at our deli store adjacent to restaurant’s main entrance; the cuts will be vacuum-packed for customers on-the-go.
Mixed vegetable salad featuring greens from Shelter’s organic farm. The latest seasonal produce from Shelter’s organic farm defines this fresh and healthy starter. Please ask the server for specifics.
Chilled seafood platter of Boston lobster, Coffin Bay oysters, black mussels, scallops, Alaskan crab legs
Ideal for sharing amongst two to four people, this comprehensive seafood medley features a whole Boston lobster, half a dozen freshly shucked Australian oysters, black Italian mussels, plump Hokkaido scallops, tiger prawns and Alaskan crab legs.
Buffalo, burrata and stracciatella mozzarella platter
Three types of Italy’s popular fresh cheese are presented with three dips (sun dried tomato pesto, basil pesto and a balsamic vinegar reduction). Try the classic buffalo mozzarella or the soft and moist burrata. There’s also the luxurious Stracciatella, best known for its cream-rich centre and stringy consistency.
Monkfish tail sous vide with cannellini beams, spicy salami and bell peppers
The fish is cooked gently in the temperature controlled sous vide technique of around 55 degrees so the seafood retain its freshness and flavourful juices as much as possible. Combined with cannellini beans, spicy salami and bell peppers, this Tuscan-inspired dish is a nourishing meat and fish combination.
Prime all-natural beef tenderloin with beer foam and organic tempura vegetables
The high-grade steak is hormone-free, pan-seared then served with beer foam (prepared with a light Asian or Italian beer, depending on the mood of the chef). Seasonal produce from our organic farm join the plate; the vegetables arrive battered and deep-fried, tempura-style.