Little Italy at the Quayside

Little Italy at the Quayside

Beetroot Salad

Discover the latest addition to the multi-concept dining destination PUBLICO, Publico Ristorante.

If you often experience Singapore’s vibrant dining scene, you are most likely familiar with PUBLICO, the multi-concept gourmet playground with the taste of Italy on the banks of the scenic Robertson Quay. After the success of Publico Deli with its all-day breakfast, drinks and desserts, and Marcello with its Italian-style libations and vintage vibe, PUBLICO recently welcomed its third and final member, Publico Ristorante.

Though still considerably young, Publico Ristorante has made a name for itself as a casual dining and drinking destination, thanks to its breezy al fresco vibe and idyllic location. Staying true to the theme, the interiors at the restaurant are reminiscent of modern Italian architecture, with elaborate masonry details along the bar, a striking geometric granite floor imported from Italy and custom furniture from New York. The floor-to-ceiling windows and doors to the lush terrace seamlessly blend the bold design with the surroundings – bringing the garden feel in.

As stunning as it is, the design isn’t the only thing that draws diners in. Entering Publico Ristorante, guests can enjoy the sight of roaring twin pizza ovens on one side and a sprawling wine bar on the other, promising a memorable evening of Italian delights and the finest wines. The wood-fired pizza selection comprises tantalizing options like the Baci e Ricotto, with homemade tomato sauce, mozzarella cheese, smoked scamorza, shavings of pork belly and crumbled ricotta. The menu goes beyond the pizzas, as the other signature highlights are simply scrumptious too, like the risotto alla Milanese with saffron, pecorino cheese and red wine reduction, linguine alla vongole and creamy wild mushroom zuppa.

For a match made in heaven, the restaurant’s extensive wine list is curated to go with the delicious dishes – from full-bodied chiantis from Tuscany to crisp white pinot grigios from Friuli. Don’t stop there as the beverage menu also offers other delicate options like the house-made vermouth and artisan cocktails including negronis on tap.

Helming the kitchen is Executive Chef Marco Turatti from Italy, who oversees the Publico Deli by day and Publico Ristorante by night. Marco has nurtured his passion for cooking from early in his life, honing his skills in Mediterranean fare at Etoile Istituto Superiore di Arti Cullinaire in Rome. He also completed a training course in Japanese cuisine to add to his impressive resume. His career repertoire comprises stints at Michelin-starred restaurants and world-famed dining destinations, before bringing Publico the recognition it deserves.

Lobster Spaghetti


  • 200g fresh spaghetti (dry spaghetti works too)
  • 120g fresh Boston lobster meat, cut into bite-size pieces
  • 50ml seafood stock
  • 250ml passata
  • 20g garlic cream
  • 30g cherry tomatoes on the vine, cut in halves
  • 2g red chilli, sliced to taste
  • 30ml extra virgin olive oil
  • 5g Italian parsley
  • Lemon zest
  • Salt and pepper to taste

Seafood stock

  • 50g white onion
  • 50g fennel
  • 50g leeks
  • 2g white peppercorn
  • 1kg crustacean shells and white fish bones

Garlic cream

  • 200g garlic
  • 400ml milk


  1. For the garlic cream, boil the garlic in milk until tender. Strain and rinse off. Purée.
  2. For the lobster spaghetti, chop up all of the vegetables. Clean the fish bones and shells. Put all of the ingredients together into a pot and pour in enough water to cover the seafood. Bring the water to a boil.
  3. Once boiling, skim off the impurities. Reduce to a simmer and continue to cook for 20 minutes. Take the pot off the flame and strain the ingredients, reserving the seafood stock for later use.
  4. Boil the pasta in salted water. Meanwhile, sauté the red chilli and halved cherry tomatoes. Add in the lobster, and stir until cooked halfway. Add seafood stock, garlic cream and passata (store-bought tomato sauce will work). Season with salt and pepper.
  5. Once the pasta is cooked al dente, add it all into the sauce mixture. Finish off with parsley and freshly grated lemon zest. Serve and enjoy!

Serves 2

Publico Ristorante

1 Nanson Road

Singapore 238909

T: (+65) 68265040