Italian Cuisine   Lounge   Wine Bar
   

The food at Rosso Vino appears simple, but the flavors have remarkable depth. In our restaurant we are known best for its range of appertisers, home made pasta, pizza and Carne the meat items, which reputation is well deserved. Our cooking style inclines toward the southern Italian cuisine with authentic Residential Italian Chef, Aldo Chiloiro. Never the less, all our products are supported by the local suppliers and we always get the very best from them. A host of other goodies, including our tanterlising desserts like tiramisu, panna cotta and the all time favourite cannoli, offering something for the whole family , a business or beautiful lover birds who frequents our restaurant.
  Located along the Singapore River, we are stratigically place within a beautiful sight of the tall CBD buildings and the vast open skyline facing the southern of Singapore. At this area of the pizzeria, it's more quiet and away from the hustle bustle of the busy lifestyle. On the other side of the lounge, we have another scenary where guests can enjoy our daily telecast of fashion shows or just chill out with good companions. Decorated with a beautiful outdoor rattan imported from Bali, you will find that it is so comfortable that you may not want to leave the seat even if it is time to go. So do check it out and experience the very best experience that we could offer.   We have a wide variety of Italian wine collections starting from Umbria, Friuli, Tuscany and down to Sicily. Alternatively, we do carry fine Champagne from France like Moet & Chandon and also Vueve Cliquot. Starting from the white wine,we have grape varietal from Sauvignon Blanc, Pinot Grigio, or slight sweeter like Gewurztraminer from Alto Adige. As for our red wines, a classic Tuscanian cabernet sauvignon and shiraz blend or the individual grape varietel of sangiovese, nebbiolo or negramaro. Do note that our prices are very competive and you may not want to pass off the premium bottle like Tignanello.



Aldo Chiloiro
Executive chef


"I was born in 1983 in Monteiasi, a small city close to Taranto in Puglia. Since i was a child i loved to play with fork and knife, helping my mother to prepare her delicious dishes. That's why i have decided i went to culinary school. Once i got my diploma and pushed from my desire to became a great chef i moved to Siena (Tuscany) where i had the chance to work beside great chefs as Nico Atrigna and Michele Sorrentino that have teached me along the way. After 7 great years spent in Siena i took the change and i moved to Singapore to enhance my career and discover new technique. I have worked a "La Barca" knowing the asian palate and finally i'm here at Rosso Vino as executive chef to delight all our costumer"