Gattopardo Ristorante Di Mare
Award-winning Italian Restaurant
in Tanjong Pagar
Continuing the legacy of award-winning years that Gattopardo has established, the energetic duo of "Gio & Ken" is carrying forward the Sicilian tradition at Gattopardo Ristorante Di Mare since early 2019 at a charming pre-historic pre-war shophouse in the heart of the bustling Tanjong Pagar neighbourhood. At Gattopardo, experience the warmth of Sicilian hospitality. Our team has curated many experiences to remember, from personal to corporate. This is possible because our philosophy is simple – to fill our space with happy memories of our food.
Just like in Sicily.
Sustainable seafood - Sicilian Style
Sicily cuisine is influenced by it's a deep-rooted history and culture, celebrating the multi-racial influences in Sicily from Greek, Spanish, French and Arabic. Sicily made up with multicultural background and food is more important than anything else, just like in Singapore!
At Gattopardo, we focus on ingredients with simple cooking techniques, highlighting the main star of the dish - sustainable seafood. Enforcing our pledge to a sustainable path, we no longer serve a-la-carte menu. Our chefs curate a new degustation menu every fortnightly with natural ingredients, Sicilian superfoods and sustainably farmed seafood available for the season; transforming them into Sicilian style dishes such as our signature Salt Baked Fish, Arancini, Sicilian Red Prawns, Caponata, Busiate al Pesto Trapanese, Pasta all Norma, Cannolo and many more.
Good food does not have to be complicated.
Chef Giovanni Mannino
Sicilian Chef-owner from a multi-generational family with a history in Sicilian/Italian cuisine, farming and agriculture. Growing up in the Sicilian village of Trapani, in his early years of life he was surrounded by artists and fishermen. He developed a strong passion for people, art and seafood.
His collaboration with Chef Lino Sauro started in 2014 creating healthy, seafood-based dishes for Gattopardo. He believes Sicilian cuisine, when properly promoted, has great potential around the world.
Giovanni's daily motto is “Be the best that you are and act as if what you do makes a difference.” He drives the team to create meaningful synergies among each other and with our guests.
Chef Kenneth Oh Jun Meng
After graduating and working in Switzerland for a few years, Chef Kenneth returned to Singapore in 2011, where he felt that the food scene was gaining international recognition. He joined as Gattopardo's opening team in 2011. When Chef Giovanni Mannino joined the Gattopardo team in 2014, the duo gelled like oil and fire. Together they fuel the new Gattopardo team taking the passion for seafood and cooking, turning Gattopardo's guests to advocates one plate at a time.
Chef Kenneth Oh has achieved enviable milestones in his culinary career. At the World Gourmet Summit Awards of Excellence 2017, he was awarded the coveted “Rising Chef of the Year” title. Prior to this in 2016 Kenneth was voted “Talk of The Town” at the DBS SAVOUR Live Your Dream competition.
Giedrius Lazutka, Sommelier
Giedrius hails from Lithuania, where he ran one of the most prominent wine shops in the country. He fell in love with the world of wine and pursued his formal training in Lithuanian sommelier school. As his knowledge grew, he was thirsty to discover more alchemy of the wine world. He picked up his backpack and traveled to New Zealand for a more up-close adventure at the different wineries, which helped develop his passion for boutique, biodynamic and artisanal wine selections. After his soul-seeking journey, he understood that the magic is not only on the wine. It’s the charm of who fills your glass up with stories and passion that makes one wine experience different.
Take The Journey
WINE & DINE
"Located at Tras Street amongst the cluster of reputable restaurants serving quality cuisines in Singapore, Gattopardo holds its own with fine Italian cuisine that satisfy any gourmet. The long-standing restaurant executes authentic Italian dishes with artistic presentations. Signature items not to be missed include the Polipo (charred octopus) with Sicilian olives and sun dried tomatoes, tagliolini all’uovo con I ricci di mare (egg tagliolini with Japanese sea urchin sauce), and its house specialty zuppa di pesce “Gattorpardo’. Service here is excellent – each member of the team is familiar and knowledgeable about the food and wine list, giving great recommendations from the extensive menu, and truly embodies professional service with pride and smiles."
THE PEAK SINGAPORE
"Gattopardo’s chef-owner Lino Sauro loves Instagram and uses it actively to share snippets of his life — his children, inspiration and producers he has met — but he remains very much a traditionalist when it comes to cooking. “Flavour always comes first,” he says, adding that his food probably gets all the social media attention partly because of the new plates he brought in from Dubai."