With an impressive two-decade career at esteemed kitchens, Chef Andrea Rossi brings his culinary knowledge and most cherished flavours of Italian cuisine to LUCE. He draws inspiration from his rich experiences living and working in Asia, and seamlessly merges his understanding of Asian palates with his passion for authentic Italian cuisine.
Indulge in Chef Andrea Rossi's signature creations on the à la carte menu. Each dish offers a glimpse into his storied life; of it includes his most cherished memories spent along the nearby coastal towns of Venice, where Fritto Misto was a common seaside dish featuring the freshest catch from the Adriatic Sea.
Clockwise from bottom left: La Culatello e Fichi, Al Foie Gras,
Il Ragout D’Anatra, La Spigola alla Puttanesca, La Burrata Pugliese, Lo Zabaglione al Marsala
In Chef Rossi’s edition, guests will be treated to Il Filetto alla Rossini — featuring succulent Wagyu beef tenderloin with French foie gras, silverbeet, shaved black truffle, truffle jus. La Culatello e Fichi is a tomato-based pizza that brings the best of Emilia-Romagna to the fore. In this dish, Chef Rossi crafts a perfect canvas of bocconcini, fresh figs, fior di latte, aged balsamic vinegar glaze, and culatello – the most prized salumi from the province of Parma, made of cured meat carved from the rear muscle of pigs bred in the region.
For main courses, discover the charm of Northern Italy and indulge in a luxurious Al Foie Gras. It combines high-quality carnaroli rice from the province of Piedmont and creamy Taleggio cheese sourced from the lush pastures of Bergamo’s Taleggio Valley, topped with PGI-certified green asparagus from Altedo and Parmigiano Reggiano Stravecchio that’s been aged for 36 months.
L’Astice
The L’Astice will pique the interests of pasta lovers with the alluring flavours of Sicilian and Venetian culinary traditions. The dish champions the flavours of the Adriatic Sea: squid ink pasta tossed in a rich crustacean bisque, plump cherry tomatoes and deglazed with a dash of Hennessy Cognac, is then topped with succulent chunks of Boston Lobster.
The signature dessert, the Lo Zabaglione al Marsala, a twist on Italy’s decadent cream-based treat that infuses a splash of Marsala wine, topped with Amaretto crumble, apple compote and anise syrup — guaranteed to hold the hearts of Nonnas and bon vivants worldwide.
LUCE Opening Hours
Lunch: 12:00p.m. to 2:30p.m. (Monday to Saturday; last order at 2:00p.m.)
Dinner: 6:00p.m. to 10:00p.m. (Daily; last order at 9:30p.m.)
Bar: The bar operates from 5:30p.m. for pre-dinner drinks
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