This neo-Italian rooftop dining destination sets the pulse racing with its spectacular views of Marina Bay combined with its modern, sometime boundary-breaking interpretations of classic dishes. Start, perhaps, with goose liver bruschetta before trying Sardinian seabass and Mozambique scampi served with baby artichokes and Beluga caviar or koji-rubbed rack of lamb served with zucchini blossom, rosemary sabayon and free-range chicken bottarga. Complete the experience with latte di bufala gelato with flakes of bitter cacao, a biscotto all'amarena and chef’s own 40-year-old balsamico or a panna cotta that showcases caramelised cauliflower with pecan-smoked royal oscietra caviar and is finished with burnt pearl onions, “drunken” renette apples and green mustard oil. Service from a team of passionate, engaged and highly professional front of house staff and a notable wine cellar provide the icing on the cake.