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Piatti d'Amore : The Cliff @ Sofitel Singapore Sentosa Resort & Spa

We had an unforgettable culinary experience, nicely termed the "Piatti d'Amore" which is the first in a series of monthly specials that Chef de Cuisine Paolo Benedet is introducing at the Cliff, a wonderful Italian restaurant at Sofitel Singapore Sentosa Resort & Spa. We arrived one lovely evening at The Cliff in Sentosa, nicely tucked away next to Sentosa Golf Club with a beautiful sunset view of the Sentosa skyline to partake of this fantastic new Menu at this immaculate Sofitel Singapore resort.

As part of their February Dining Specials, and only available only in the month of February 2024, the Piatti d'Amore and Vino Questa - Sip and Savour the Italian Flair, shall be presented where diners get to taste a four-course set menu that is available during lunch and dinner. Priced at $118++ per adult, it comprises an antipasto, a pasta, a choice of fish or beef for the main course and a dessert. Diners have the option to add on a flight of four wines to their dinner at an additional $60++ nicely phrased as the Vino Questa, to accompany their lunch or dinner.

Piatti d'Amore

The essence of this menu is based on the homely feel and mama's cooking inherent in Chef's training and home cuisine, where traditional ingredients and cooking style are omnipresent, especially in the concoction of his Fish-based main course, the MERLUZZO ALL’ACQUA PAZZA. The Cliff believes in the fine art of sustainability so all the ingredients, vegetables, produce are all sourced from responsible sources, truly farm to table.. and we can attest to these wondrous delights in the menu that was clearly showcased to us!

For Antipasto, we had the TRIO ANTIPASTI, where a spectacular melangé of Scallop Carpaccio (this just melted in the mouth, extraordinaire!), Calamari (from Italy) with Garlic Aioli (nicely done), and 24-Month Aged Parma Ham and Burrata was paired with our Aperitif - the BOTTER PROSECCO DOC ITALY, which was nice, smooth and absolutely fresh, a pale light colour, notes of peach, green apple, lilac and lemon with well balanced acidity.

When the Pasta dish arrived, phrased the SPAGHETTI AI RICCI DI MARE, I was quite amazed that a Sea Urchin Emulsion was juxtaposed with a selection of fresh Crab Meat (from sustainable sources) with the spaghetti - I like the fact that it was not heavy as the portioning was decent and light, so I can last through the duration of my course dinner. The Bianco or White Wine il SOAVE Classico Montreso, was well paired and smooth and a true accompaniment to the Spaghetti; a bright yellow with aromas of hawthorn and acacia, grapefuit along slight minerality, blossomy somewhat at the finish, fresh on the palate with a lasting persistence.

The Main dish of MERLUZZO ALL’ACQUA PAZZA was very special to me, as it was solvent and nicely cooked in a juicy stew format, a delightful broth, almost oriental but in this case, Italian of course with loads of cherry presence; the Sustainably Farmed Sea Bass was nicely tossed and tender and went well with the Light Saffron, Cherry Tomato Broth and Fresh Parsley - Delicious!

We also managed to sample the TAGLIATA DI MANZO. a nicely prepared Grilled Australian Beef Striploin sprinkled with Forest Mushrooms and presented with Natural Jus Reduction, just nice, not too much and overbearing! - Swag! The Rosso or Red Wine

OMINA ROMANA DIANA NEMORENSES ITALY 2013 had dominant Merlot presence with Sangiovese and Cabernet Savignon; a deep ruby color and aromas of ripe red fruit and vanilla, full-bodied and strong red rich colour, with flavors of black cherry, mint, blackcurrant and tobacco. The tannins are firm but I feel it needs more aeration to allow for it's full character to blossom.

For dessert, it was truly stunning and tasty, what a fantastic PANNA COTTA AL CIOCCOLATO BIANCO E BASILICO; I seldom take Panna Cotta but this one truly wonderful, not too creamy, with a tender texture when introduced, and certainly not too sweet, Chef did a great job to create this dish, Kudos! The dessert wine Dolce presented

was the BAVA MOSCATO D’ASTI DOCG PIEDMONT ITALY 2021 - it was aromatic, intense but not super sweet, good characteristics of acidity and balanced with elegance and fragrace, pleasantly paired with the Panna Cotta

Vino Questa: Sip and Savour the Italian Flair

These were the bottles showcased that were consistent with the Italian Flair!





(a change was given at our dinner - il SOAVE Classico Montreso)





The special monthly menus are not only a way to showcase Chef Paolo's culinary talent, but also a chance for him to highlight seasonal produce, which is a prime distinction of his culinary cooking style.

March 2024 Season

As Black Winter Truffles are now in season, the next special menu that will be available from 5 to 31 March 2024 will features this special ingredient.  Priced at $128++ per person, the four-course menu will have beef tartare with black truffle shavings, a choice of pasta or risotto with truffle, cod or slow-cooked beef cheek with black truffle, and even truffle ice cream, so do lookout for this for the month of March 2024 at the Cliff as well..


Piatti d'Amore

Indulge in a trio of antipasti, followed by spaghetti in a sea urchin emulsion,

a choice of sea bass or beef striploin, and a panna cotta dessert.

5 TO 29 FEBRUARY 2024 | 12 PM TO 3PM, 6PM TO 10PM


Vino Questa: Sip and Savour the Italian Flair

1 TO 29 FEBRUARY 2024 | 12 PM TO 3PM, 6PM TO 10PM


Elevate your dining experience at The Cliff with a curated selection of four Italian wines including: Produttori Di Manduria Verdeca Alice IGT 2022 and Omina Romana Diana Nemorenses Italy 2013.

Dining Reservations

or email The Cliff at




TEL: +65 6708 8310

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