ITALIAN CUISINE
ITALIAN CUISINE
SPRING
Our Menu
Eat and drink your way through the bright, refreshing flavours and cherished traditions of Spring—when Italy blooms back to life, and dining tables welcome vibrant gatherings of friends and family. Savour pasta shapes as they are crafted before your eyes, draped in sauces inspired by the season’s bounty and the tales and traditions of each region. Pair your meal with the finest spring produce and carefully curated Italian wines, or delight in daily selections from our specialist butcher and cheesemonger. Embrace “La Bella Vita” as you journey through the blossoming culinary diversity of Italy at Forma.

Antipasti
Pane di Patate Azzimo con Funghi 22
10 days fermented yukon potato flat bread, taleggio, wild mushroom, parmigiano reggiano 36 months
Calamari alla Griglia 21
grilled calamari, rosemary, garlic, lemon wedge, calabrian chili
Saltimbocca alla Romana 21
veal cutlets, prosciutto, sage, red wine, capers
Insalata di Stagione MP
seasonal salad inspired by italy’s bountiful harvests.
ask your server for today’s special.
Polpette di Baccalà 21
sicilian fried salted cod balls, mashed potato, aleppo chilli, lemon aioli.
Pastinaca con Salsa Verde e Datteri 21
parsnip confit, parsnip chips, herb dressing, dates puree, parmigiana reggiano
Insalata di Pomodoro 18
heirloom tomatoes, lemon verbana, fennel pollen, vanilla oil, onions
Fiore di Zucca Fritti 24
deep-fried zucchini flower, stracciatella, lemon
Prosciutto di San Daniele e Melone 26
prosciutto di san daniele D.O.P., fresh philibon melon, jalapeño jam, fennel pollen
Polpo con ‘Nduja 38
grilled octopus, ‘nduja, marinara sauce, ceci, parsley, lemon
Quaglie con Aceto Balsamico 18
grilled quail, evoo, pink peppercorn, aged balsamic vinegar
Sarde alla Griglia e Caponata 26
grilled fresh sardines, sicilian oregano, sicilian-style eggplant and capsicum stew
Primi
Culurgionis d’Ogliastra 36
hand-stitched ravioli filled with potatoes, crab, and parsley, butter, lemon, mint, anchovies
A Sardinian specialty, these hand-stitched ravioli from Ogliastra resemble a wheat spike, a symbol of prosperity and gratitude, once gifted at the end of the harvest.
Linguine al Limone 32
bronze-extruded long pasta, amalfi lemon, garlic, mint, pecorino romano
A coastal classic from Amalfi and Sorrento, this bright, creamy dish pairs southern Italy’s prized lemons with Roman cheese emulsion — zesty and simple for a taste of coastal summer.
Spaghetti c’anciova e muddica 34
bronze-extruded long pasta, anchovies, tomatoes, pine nuts, raisins, bread crumbs, evoo
A humble yet bold Sicilian dish, where toasted breadcrumbs—known as “poor man’s cheese”—replace grated cheese, adding crunch to a rich anchovy and tomato sauce.
Chitarrine alla Teramana 34
square-cut egg pasta, beef and pork meatballs, tomato sugo, white wine, carrots, celery, onions, pecorino romano D.O.P.
A proud Teramo specialty from Abruzzo, where square-edged egg pasta cut on the chitarra is coated in rich, slow-cooked sugo and scattered with bite-sized beef and pork meatballs — a dish beloved by young and old for its comforting richness.
Tortelli Piacentini 34
hand-folded egg pasta filled with ricotta and nutmeg, aged balsamic vinegar, parmigiano, butter sauce
A 14th-century invention from Emilia-Romagna, first shaped to impress the poet Petrarch — our version stuffs hand-folded egg pasta with a ricotta and nutmeg filling, finished in a butter sauce with parmigiano and aged balsamic. A dish of quiet detail and historic charm.
Umbricelli alla Norcina 48
hand-folded egg pasta filled with ricotta and nutmeg, aged balsamic vinegar, parmigiano, butter sauce
Born from the hills of central Umbria, these dense, hand-extruded strands are tossed with Norcia’s pork sausage, black truffle, and nutmeg — finished with white wine and sharp pecorino, in a dish of Nursina heritage revered beyond the Sibylline mountains.
Our Pasta Programme
Every season, we shine a spotlight on a series of traditional pasta shapes fabricated using traditional methods and their culinary anthropology behind each dish. Find out more about how they came about, and how they’ll be served.
Secondi
lamb
Costolette di Agnello alla Scottadito 58
grilled new zealand lamb chops, italian spices, fermented jerusalem artichoke puree, balsamic-braised banana shallot, pecorino breadcrumbs (200g)
beef
Costata di Manzo 98
australia wagyu F1 cross bred, MB5, 12 months grain finished cube roll (300g)
fish
Merluzzo alla Scafata 52
pan-seared blue cod, fava beans, english peas, cipollini onions, prosciutto, vermouth-butter sauce—an umbrian springtime staple
pork
Cotolette di Maiale alla Zingara 88
25-day dry-aged, free-range Gooralie pork tomahawk from queensland, australia (600g)
Ask the Butcher
We offer a daily selection of premium beef and pork cuts sourced from farms in Australia and USA, that are perfect for sharing. Please enquire with your server on today’s selection.
Dolci
Torta all’olio Extra Vergine di Oliva 16
an extra virgin olive oil cake with no butter or guilt, evoo gelato, candy fennel, mascarpone mousse
Tiramisù ai Carciofi 16
smoked artichoke & mascarpone mousse, homemade savoiardi sponge, cacao tuile, creme de cacao
Cannoli 16
stracciatella gelato, pistacchio verde di bronte D.O.P., candied orange peel
Bacca estiva e Fior di Latte Gelato 16
summer berry, wild strawberry jus, fior di latte gelato, raspberry sorbet
Formaggi di Forma MP
our daily selection of artisanal italian cheeses—aged, creamy, blue veined, even enriched with barolo, beer, or whisky—served with dried fruits and leavened bread
Daily Specials
Limited portions available daily
antipasti
Burratina 28
fresh burratina from Puglia, evoo, sea salt, housemade focaccia
Pane di Patate Affumicate e Bagna Cauda 14
smoked potato bread, lemon zest, chives, anchovies sauce
Focaccia di Recco 28
ligurian specialty flatbread from Recco, taleggio, evoo, sea salt
Bruschetta con Sogliola al Limone 18
lemon sole bruschetta, bagna cauda cream, garlic, white wine, anchovies, squid purée
Gamberi Fritti 18
deep fried tiger prawn, semola, lemon, butter, capers
Faglioli Romani Grigliati 18
grilled romano beans, n’duja, burratina
primi
Trenette allo Scoglio 98
bronze-extruded long pasta, tiger prawns, mussels, manila clams, scallops, grilled calamari, lobster butter sauce
secondi
Orata Fritta 42
deep fried seabream, honey mustard dressing, potato & tomato salad, fine herbs, lemon
Ribeye 148 (500g)
australian black angus MB3-4, porcini rub, castelfranco radicchio, dates dressing
Tomahawk 268
australian black angus MB3-4 beef tomahawk (1.2kg), porcini rub, castelfranco radicchio, dates dressing
Lunch Menu
Discover our new lunch menu for the new year—lighter, fresher, and perfect for those who live, work, and play around Joo Chiat to pop by for a midday meal, be it quick and easy or long and leisurely.
Our pasta span from classic to comfort: from a Linguine alle Vongole served up steaming with a dozen briny clams, to the jet-black curls of Fusilli Nero con Polpo alla Luciana bursting with umami in every satisfying bite. Savour a creamy Caprese dotted with oven-baked cherry tomatoes, lick your fingers clean from coal-grilled crayfish dripping with juices, or tuck into our Pollo alla Griglia—spring chicken grilled and glistening in its a truffle-tinged jus.
Skip the fussy historical tales—this is pure indulgence, your way.
Make a feast of it, if you will, with our new five-course Pasta Tasting Menu, exclusively available for lunch; or come in for a plate of pasta plucked right off our a la carte lunch menu. as you wish. Whatever you fancy, we’re here for it.
Available every Tuesday to Sunday, 12pm to 2.30pm.

Set Menu
Our Set Menus are designed to offer you a delicious glimpse into the remarkable diversity of regional Italian cuisine, be it through a rotation of each season’s traditional pasta dishes, or a sumptuous five-course Italian meal tailored to suit your tastes.

LUNCH
A unique, five-course pasta-tasting experience
Choose one antipasto, three classic primi options from our new lunch menu, and a dolce del gioro—with an Italian wine pairing add-on available.
Available for lunch service every Tuesday to Sunday from 12.00pm to 2.30pm. Participation of the entire group is required for set menus.
DINNER
A traditional five-course Italian meal to build a feast at Forma tailored to your tastes.
Choose one antipasto, two primi from our ongoing season, one secondo, and one dolce to complete the experience.
Available for dinner service every Tuesday to Thursday from 6.00pm to 10.30pm. Participation of the entire group is required for set menus.
Bespoke Menus
Bespoke family-style set menus can be arranged for groups of 8 and above, to be enjoyed in the comforts of our dining room. For private parties, we have carved out a stunning space that can seat 10 to 30 pax with its own private kitchen and chef. Find out more about the private event space here.
We offer two family-style sharing menus of 4 and 5 courses that reflect our pasta programme each season, and are customisable to your taste and dietary requirements.
Submit an event enquiry below, and let us take care of the rest.

Beverage Menu
Select from our wide array of Italian wines and aperitif with over 150 labels spanning the country’s 20 wine regions from Valle d’Aosta in the north to Campania in the south.
