Born and raised in Rome, Chef Valerio was but just a young teen when his culinary career kicked off at the tender age of 15. Talent always supersedes age, so it was little surprise that he left Italy at 19 to garner more notches under his belt in major cities like Nice, London and Monaco. In Monaco, at a restaurant owned by the famous Italian football player Gennaro Gattuso, Chef Valerio helmed the culinary programme whilst rubbing shoulders with royalty and the glitterati. Having conquered Europe, he set his sights on New York City next and was in charge of restaurants that saw him travelling between the East and West Coast. He counts being part of an entourage that executed a 20 million euro wedding in Grotta Palazzese, a cave restaurant in Puglia, one of his culinary highlights. All that's left now is Asia, where a new chapter writes itself at Basilico.
A lavish array of antipasti await —aged Parma ham and sweet cantaloupe, Putignano burrata and toasted ciabatta —as do homemade pastas, wood-fired oven pizzas and fresh seafood dishes, set on display amidst sleek interiors in a palette of black, white and walnut, extending to an al fresco dining area on the terrace overlooking the pool. Rich and creamy gelatos, an espresso bar and walk-in wine cellar complete the experience.
Adorned in palettes of orange and slate grey, and overlooking the pool, Basilico’s private dining space offers an ideal setting for an intimate gathering, accommodating anywhere from 10 to 30 guests. The capacity and offerings of our private event spaces are subject to the latest social distancing measures from the Singapore Government.
Partake in a long-standing Italian tradition —the fine appreciation of cheeses. An impressive selection of 40 artisanal cheeses lay before you —classics like burrata, mozzarella, gorgonzola. Then there’s Basilico-exclusive in-house infused specials, like Marzolino di Pienza alla Birra e Orzo. Savour each taste of the assortment of flavors; a selection of wine pairings makes for an extra-indulgent culinary experience.