ZOTT'S, Amoy Street - Epicurean Journey through The Alps
Officially opened its doors Friday, 4 April 2014, ZOTT'S is the latest addition to the Telok Ayer area that's packed with gastronomic gems. The fine dining Alpine restaurant, named after owner Christian Zott, is helm by Austrian head chef Lorenz-Maria Griesser and dishes bear nuances from the six countries touched by the Alps mountain range in Europe—namely France, Italy, Germany, Austria, Switzerland and Slovenia.
Fueled by Mr. Zott's passion for the arts and attention to ambiance, the restaurant aesthetic is contemporary and sophisticated. The colonial-style shophouse unit, now reminiscent of a ski lodge-cum-art gallery, carries painstakingly tailor-made details that complete their Alpine theme, right down to the looping soundtrack of cows grazing in the restroom and the freshly baked, fragrant Dukatenbuchteln (traditional Tyrolean sweet yeast dumplings) that line the way to their theatre kitchen.
Simple yet brilliant is their platter of complimentary cracker and dark bread, served with a most flavourful, homemade tomato relish that we'd gladly inhale by the bottle. I loved the one topped with chives; a dash of salt accentuated its clean taste, making it a scrumptious palate cleanser.
Highly recommended as starters are the Carpaccio d'espadon ($28, thinly sliced, marinated swordfish with frozen Topaz mousse) and Anchois Provencale ($22, pickled anchovies with melon sorbet and pistachio). Both masterfully contrasted with chilly pairings, the former is is a tight balance of sweet and delicate flavours while the anchovies will greet your taste buds with full-on, piquant brininess.
A unanimous favourite, the Bouillabaisse Marseillaises ($87, traditional Provençal fish stew with imported red scorpion fish, slow-cooked with fennel and saffron) is faultless. The side of rouille could do with more spices but the stew more than made up for it with its comforting richness. Executed just as well is Mr. Zott's recipe of Sudtiroler Apfelsuppe ($26), marinated “Saibling” (char, lake fish from the Alps) served in a pool of creamy apple soup with kaolin potatoes.
Uniquely separated into three courses, the Tellerfleisch ($75 for 3-courses) is perfect for diners with a penchant for all things beefy: the first course, a succulent baked oyster blade served with a vibrant parsley dip and tartar sauce; the 2nd, homemade oxtail raviolo and bone marrow in a hearty broth that we sopped up; and the final course of meltingly tender prime rib meant to be enjoyed with freshly grated horseradish.
The two desserts we tried didn't quite win us over, so I'd recommend the Zott's Style Kaiserschmarrn (shredded pancake, $29 starter/$45 main course) instead. Served with pan-seared foie gras and a showstopping pineapple-foie gras ice cream, this savoury delight is a fitting way to end the rich and hearty meal at ZOTT'S.
ZOTT’S 97 Amoy Street Singapore 069917
Tel: +65 6223 0913
Opening hours: Closed on Sundays Mon - Fri: Lunch 11.00 am – 2.30 pm Mon - Sat: Dinner 6.00 pm – 11.30 pm