Volti Tuscan Grill & Bar

Vibes & highlights

Google reviews

• WL Lim

  11 months ago

  Though the place was empty when I walked in, the food was great. Don’t bother the review that the menu online was not the same as at the restaurant. The person was probably referring to the wrong menu online himself. If you check the menu from the Shangri-la apps, the menu is exactly the same for both online and at the restaurant. The mushroom soup was tasty and the lasagna was awesome. The service was also awesome. Tiramisu was a bit sweet to my liking but it was okay to eat with a glass of iced americano. I would recommend to come and try out this place for Italian food

• Serge Kurz

  11 months ago

  I was there very well prepared as I informed myself about the menu on the internet. I was shocked when the waiter brought a different menu. When I asked he just replied ‚yes we changed it a while ago‘. Wow! No apologies no what were you looking for, how can we help‘, just nothing and awkward silence. I then had the taglietelle with truffle as secondo. I believe they only used the very cheap truffle oil instead of fresh truffle it did not taste like truffle at all. The meat then was a real disaster. I ordered medium rare but it was overcooked and more medium. When I told the waiter he looked at me astonished but again no real reaction. The dessert was ok.

• Tracy Xu

  a year ago

  I recently came for the seasonal truffle 5-course menu and left very disappointed. All 5 courses were garnished with raw black truffle flakes in the exact same way, including the dessert, which was completely unnecessary and leave much room for improvement. I understand that flaked truffles look the best and you want to show me what I paid for, and this would have worked well if I only ordered one dish with truffles. However, in a 5-course meal that is pre-designed as a set, the experience could have been much better with some variety and thought introduced. This could have been a great way to show the versatility in your cooking as well as the various uses of the truffle. Of course I am no expert in this, but maybe the starter or the soup could have blended in fresh truffle oil instead of the flakes garnish. Maybe for the pasta, you could have used grated truffles instead of the usual flakes, and serve fettuccine coated in truffle bits, doesn’t that sound delightful? The beef raviolis were redundant with the steak and we all found the beef filling a tad stinky too for some reason. With the steak, some truffle fries (so we can taste what fries would be like made with real truffles instead of the chemical oil!) would also go very well - again, use the truffle in more ways than just adding it as some flakes on top!! The way it is executed now, the dish and the truffles are completely separate things, and this done 5 times over is just wasteful and lacks thought.

• Angie Chng

  a year ago

  We called from our hotel room for reservation but was told we could walk in anytime. Indeed, the place was empty with only 1 other table. But we were being seated in a corner near the kitchen counter. The restaurant was not even half filled when we left. Service was great, warm, and attentive. The food was appetising, too. They gave us a complimentary dessert at the end of the dinner.

• Amanda Sun

  2 years ago

  It was an amazing gourmet experience! I got shocked by the welcome, the “tomato”. It’s a Tuscany style salad, reshaped in that little cute tomato. The taste and texture was a shock , blowing in mouth. The steak I got was Australian Wagyu ribeye M8, medium rare. Needless to say, it melt in my mouth and I finished it all. Highly recommend to whoever likes meat. In the end, the homemade orange liquor was a nice touch to finish the dinner. It was delicate and not too sweet, very refreshing.

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