Cenzo

Cenzo is named after chef Drew Nocente's father, Vincenzo, who taught him to make charcuterie on the family farm in Queensland. The restaurant opened on Club Street in late 2022 and calls its cooking Australian-Italian, but the menu is laid out as an Italian one, with antipasti, fresh pasta, secondi and dolci, and it uses cured meats made in-house.

Start with the garlic bread with lardo and burnt honey, or a wagyu tartare cannoli. The fresh pasta is the strongest part of the menu: pappardelle with wild boar ragù, orecchiette with sausage and broccoli, and campanelle with slipper lobster and crab. Groups can order caserecce cacio e pepe tossed in a parmesan wheel or mafaldine frutti di mare. Mains include lambchetta and Iberico pork, and the tiramisu is worth leaving room for.

It suits date nights and small celebrations. Since April 2026 it has opened seven days a week, with a two-course weekday lunch at S$39, a family-style weekend lunch and a chef's menu from S$78 to S$130 per person. Book on SevenRooms.