ITALIAN CUISINE
ITALIAN CUISINE
WINTER
Our Menu
Eat and drink your way through the soul-warming flavours and time-honoured traditions of Winter, where families and warm friendships are kindled around convivial dining occasions. The kind that opens with traditional pasta shapes being made right before your eyes, enrobed with sauces inspired by each native region’s past and present, and complemented with a daily selection of dry-aged cuts from the local specialist butcher. Celebrate “La Bella Vita” at our dining table with dishes and wines that take you on a journey through Italy’s astounding culinary regional diversity.

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
Vitello Tonato 21
veal loin, tuna aioli, anchovies, garlic, capers, shallot
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.
Bruschetta di Zucca 18
butternut squash, pecans, brown butter, parmigiano reggiano D.O.P., cranberries, fried sage, goat cheese, aged balsamic, leavened bread
Insalata di Pomodoro 18
heirloom tomatoes, lemon verbana, fennel pollen, vanilla oil, onions
Zucchine e Ricotta 18
zucchini, ricotta, mint, basil, dill, pickled mustard seed, white balsamic dressing
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
Gnocco Fritto e Speck 21
fried parcels of leavened, lard-enriched dough, smoked speck ham
Sarde alla Griglia e Caponata 26
grilled fresh sardines, sicilian oregano, sicilian-style eggplant and capsicum stew
Primi
Bigoli col consiero 32
hand-extruded long egg pasta, duck ragu, savoy cabbage, parmigiano reggiano D.O.P.
Thick, hand-extruded pasta meets a rich duck ragù enriched with Savoy cabbage—an ode to rustic northern Italian fare of Veneto.
Ziti alla Zozzona 36
bronze-extruded pasta tubes, spicy pork sausage, guanciale, tomatoes, eggs, pecorino romano crosta nera D.O.P.
A decadent celebration of Roman culinary traditions in a “kitchen sink” pasta that combines elements of Rome’s four most iconic pasta—cacio e pepe, carbonara, amatriciana, and gricia—with the added richness of spicy pork sausages,
Bucatini c’anciova e muddica 34
bronze-extruded long hollow pasta, anchovies, tomatoes, pine nuts, raisins, bread crumbs, evoo
A dish that tells a story of tradition, thrift, and timeless Sicilian flavour, long, hollow strands of bucatini are tossed with anchovies, tomato paste, raisins, and pine nuts, finished with a generous sprinkle of “poor man’s cheese”.
Linguine con sugo alla crema di peperoni 32
bronze-extruded long pasta, roasted bell peppers, fresh basil, evoo, parmigiano reggiano D.O.P.
From Tuscany’s Maremma region comes a dish coated in a creamy roasted bell pepper sauce brightened by lemon and fresh basil, offering a vibrant escape from winter’s chill.
Umbricelli alla Norcina 45
hand-rolled long pasta, italian pork sausage, black winter truffles, white wine, nutmeg, pecorino romano crosta nera D.O.P.
These hand-rolled ropes of eggless pasta find their origin in Norcia in Perugia, Umbria. Thanks to their generous form, umbricelli gets an equally hearty “butcher’s” sauce made of crumbled pork sausages, mascarpome, Pecorino Romano DOP Crosta Nera, and fresh black winter truffles
Strascinati al nero di seppia con sugo di granchio e pomodorini 78
hand-drawn short squid ink pasta, alaskan king crab, white wine, cherry tomatoes, peperoncino, parsley, evoo
Hailing from the sun-soaked coasts of Salento, this hand-dragged pasta, made with semola and water, is a beloved tradition with rustic beginnings. Today, we lift it up with an infusion of briny squid ink and pair it with the delicate flavours of Alaskan king crab.
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
Cernia alla Marinara 48
pan-roasted grouper, ceci, oregano, jalapeño, marinara sauce, parsley
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
Crostata alla Frutta 16
summer mixed berries, almond paste, mascarpone cream
Daily Specials
Limited portions available daily
antipasti
Burratina 28
fresh burratina from Puglia, evoo, sea salt, housemade focaccia
Focaccia di Recco 28
ligurian specialty flatbread from Recco, taleggio, evoo, sea salt
primi
Trenette allo Scoglio 98
bronze-extruded long pasta, tiger prawns, mussels, manila clams, scallops, grilled calamari, lobster butter sauce
secondi
Merluzzo alla Scafata 52
pan roasted New Zealand blue cod (180g), vermouth butter sauce, prosciutto, spring vegetables
Barramundi con Carciofi 42
pan roasted Australian blue cod (180g), artichoke purée, acciuga cream sauce
Costata di Manzo 138 (500g)
Australian wagyu F1 cross bred, MB5, 12 months grain finished cube roll
Ribeye 128 (300g) |148 (400g)
australia black angus, MB4, 200-days grain-fed ribeye, castelfranco radicchio, balsamic date dressing, parmigiano reggiano D.O.P. 36 months
Tomahawk 268
Australian black angus, MB4, 200-days grain-fed tomahawk (1.2kg), castelfranco radicchio, balsamic date dressing, parmigiano reggiano D.O.P. 36 months
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.
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.
