[Review] Sospiri Refreshes Its Southern Italian Menu With Handmade Venison Ravioli and Tableside Truffle

We first visited Sospiri when it opened at IOI Central Boulevard Towers in 2024, when the Southern Italian restaurant and rooftop bar made an impression with its handmade pastas, hearty Italian cooking and panoramic views of Singapore’s CBD skyline. Two years on, we returned to see what has changed, this time to explore its refreshed à la carte menu.

Helmed by the ilLido Group, which is also behind dining destinations such as Baia, Les Canons and Southbridge, Sospiri continues to celebrate the flavours and culinary traditions of Southern Italy. The latest menu, introduced in September 2026, brings together new seasonal creations and reworked signatures.

Our meal began with a cocktail and a mocktail.

The Apple Wood Affair (S$22) combines brown butter bourbon with spiced apple reduction and cherry bitters. It has a distinctly autumnal character, with the apple bringing a gentle sweetness while the bourbon provides warmth and depth.

For something non-alcoholic, the Sospiri Lemonade (S$14) offers a refreshing alternative. Made with Seedlip 42, elderflower cordial, lemon, butterfly pea and soda, it balances floral sweetness with citrusy freshness. The butterfly pea also gives the drink an attractive colour.

Among the starters, the Insalata di Granchio (S$38) is a returning favourite that has received a refreshed treatment.

The dish brings together jumbo lump crab meat, Pizzutelli tomatoes and Apulian almonds. The naturally sweet crab forms the centrepiece, complemented by the freshness of the tomatoes and the crunch of the almonds. It is a relatively light and refreshing start, allowing the seafood to remain the focus.

Next came the Crostini al Tartufo (S$18 each), featuring black truffle, mushrooms and Tropea onions.

This is one of the dishes that adds a little theatre to the dining experience, as freshly shaved truffle is presented tableside. Watching the truffle being shaved over the crostini adds an aromatic touch and makes the dish feel more indulgent. The combination of earthy mushrooms, fragrant truffle and the sweetness of Tropea onions works well, with the crisp crostini providing a contrasting texture.

For pasta, the Cuscinetti al Capriolo (S$38) was one of our favourite dishes of the meal.

These homemade venison ravioli are served with sage sugo and Castelmagno fonduta, bringing together the distinctive flavour of venison with the richness of the cheese sauce. The pasta parcels have a satisfying bite, while the filling offers a deep, robust flavour profile.

There is something particularly satisfying about properly made fresh pasta, and this dish demonstrates why handmade preparations remain an important part of Sospiri’s identity.

The Scaloppine al Marsala (S$42) was another highlight.

Featuring Mangalica pork loin with cardoncelli mushrooms and Marsala sauce, it offers a hearty interpretation of Southern Italian comfort food. The pork is the star here, complemented by the earthy mushrooms and the depth of the Marsala sauce. The sauce brings a gentle sweetness and savoury complexity to the dish. It is a satisfying main course and, alongside the venison ravioli, one of our standout dishes from this visit.

For seafood, the Orata al Limone (S$42) features roasted seabream accompanied by cime di rapa and Amalfi lemon sauce.

The seabream provides a more delicate contrast to the preceding meat dishes, while the lemon sauce brings brightness to the plate. The use of Amalfi lemon is fitting for a coastal Italian-inspired menu, adding a citrusy lift.

Dessert brought our meal to a close with two familiar Italian favourites.

The Crema Catalana con le Zeppole (S$22) is a pistachio crème brûlée served with Sardinian zeppole.

The creamy custard provides a smooth finish, while the caramelised top offers the familiar contrast of textures expected from a crème brûlée. The accompanying zeppole add another dimension to the dessert, making it more substantial than a conventional custard dessert.

The Traditional Tiramisù (S$22), meanwhile, is a classic way to end an Italian meal.

With its familiar combination of coffee, cream and cocoa, it provides a comforting and well-loved alternative to the pistachio dessert. For those who prefer traditional Italian sweets over more elaborate creations, this remains a dependable choice.

Overall, Sospiri’s refreshed menu retains the restaurant’s original character while introducing enough new elements to give returning diners a reason to revisit. The focus on handmade pasta, carefully selected ingredients and Southern Italian flavours remains evident throughout the meal.

Located on the seventh floor of IOI Central Boulevard Towers, Sospiri also offers a setting that works for different occasions, whether it is a business lunch, an intimate dinner or a gathering with friends. Its rooftop bar provides another reason to linger, especially for those who enjoy having a cocktail while taking in the surrounding city views.

Sospiri

Address: IOI Central Boulevard Towers, #07-02, 2 Central Boulevard, Singapore 018916

Opening Hours: Lunch (Monday to Friday), 11.30am to 2.30pm. Weekend Brunch (Saturday), 11.30am to 3pm. Dinner (Monday to Saturday), 6pm to 11pm. Closed on Sundays.

Contact: +65 9478 0906 / [email protected]

[Review] Sospiri: ilLido Group’s New South Italian Restaurant & Rooftop Bar at IOI Central Boulevards Towers