Luca Iannone has put together his own brick oven, literally. This time Iannone’s away from his brothers, Fabio and Adriano (Limoncello at Robertson Quay), teaming up with chef Michele Cuozzo (formerly at the brothers’ La Braceria) to offer hearty dishes of fresh seafood and homemade pastas. Cuozzo hails from the small town of Sala Consilina, but worked on the Amalfi coast before coming to Singapore, so it’s certain he will punctuate his menu with sunny-weather dishes: the house specialty appetiser of ravioli caprese ($20) are pockets of herbs, caciotta and parmesan cheese and egg yolk, sautéed with fresh tomatoes, basil and olive oil; sea bream is poached in a light herb broth with garlic, cherry tomatoes, black olives and white wine ($34); and limoncello ($9) is homemade. The space ties together well with the theme too – white-washed rock walls, hand-painted watercolour- like ceramic tiles and a hand-laid brick oven in which 13 twelve-inch pizzas are baked. No, we weren’t kidding about the brick-laying.
