The episodic menus chef Daniele Sperindio introduced at Art in 2021 won the restaurant its first Michelin star. Now, Sperindio is taking the dining experience to a higher level on all fronts – as chef-owner of Art di Daniele Sperindio.
Sperindio is someone who has been described as “one with an innate sense of inquisitiveness”, a chef who is hungry to expand his horizons where his influences are as diverse as his Italian roots are deep.
Art di Daniele Sperindio is now a space where he says he can emotionally connect with his guests, telling tales of his land and experiences, expressed through food, from an Italian point of view.
All these are reflected in the refreshed interior and menu. The relaxed atmosphere and nuanced interior design of the dining room remains, but dressed in deeper hues and incorporating natural elements such as wood details and greenery accents. There are fewer tables for a more exclusive and personal experience.
A corner kitchen in the dining room has also been added — dedicated for giving amuse bouche, starters, and sweets the finishing touches alongside a dash of culinary showmanship.
Against a panoramic view of the Marina Bay Sands, guests can enjoy beautifully crafted dishes in Art 4.0, the fourth iteration of Sperindio’s menu of “conversational cuisine”, and the first for Art di Daniele Sperindio.
It starts with the humble bread course Pane e Poesia and Cappon Magro, a dish traditionally served as a meat-free dish for religious holidays. This is followed by La Superba, a comforting course of various elements which will instantly transport you to Sperindio’s hometown of Genova.
The first element is the Taglierini, made out from 32-yolks for every kilogram of flour and without any water, and infused with clams and stock fish before being topped off with yellowfin tuna bottarga.
The second element is Giradito, a long, flat noodle filled with duck ragout made from aromatic herbs, and a jellified boscaiola consomme that liquifies upon cooking. The pasta is served with a chestnut mousse to represent the bounties of land. The final component is a slice of artisanal Ligurian focaccia served alongside an assembly of traditional sauces.
Another key dish in the menu is Hotel Supramonte that blends flavours inspired by the land and sea. The centrepiece is the Maimoa lamb, accompanied by young fir and monk’s beard (a Mediterranean plant with long, thin stalks with small leaves that resemble a beard). To complete the dish, white asparagus is served to give some sweetness, and algae to symbolise the ocean.
Sperindio adds a dash of humour with the dessert named Tourists on Mount Vesuvio, created by using latte di bufala gelato, bitter cacao nibs, biscotto all’amarena, and 40-year-old balsamico.
“In Northern Italy, it is not uncommon to encounter Italians from the South, showing up at a restaurant with a little piece of home in their pocket — usually chilli peppers — to be added to their food,” quips Sperindio. “In a similar way, we are finishing this dessert with a very non Napolitan ingredient of aged balsamic vinegar, as if we were tourists from Modena visiting the famous volcano.”
The degustation menu at Art di Daniele Sperindio is presented as a seven-course tasting menu at $328++ per person for dinner, while the lunch degustation menu has three, four and five-courses available at $158, $188 and $208 respectively.
Art di Sperindio is located at 1 St Andrew’s Road, #06-02 National Gallery Singapore, Singapore 178957. For more information, visit artdidanielesperindio.com.
