Ricciotti @ Riverwalk

About Ricciotti @ Riverwalk

Ricciotti greets every guest with the same warm phrase: Benvenuti a Casa — welcome home. Located at The Riverwalk on Upper Circular Road, near Clarke Quay along the Singapore River, the restaurant brings the warmth of an Italian home into a stylish, casual-chic space. Its inspiration is Italy itself — the art, the music, the design and, above all, the culture of conviviality. Ricciotti is conceived as more than a restaurant: it is a place to gather, share and savour.

From antipasti to dolci, every dish is thoughtfully prepared using quality ingredients, aromatic herbs and premium EVO oil. The menu respects tradition while embracing modern creativity — handmade pastas and risotti, pizzas from a classic Margherita to inventive truffle and Iberico combinations, grilled secondi, and dolci like tiramisù made with illy espresso. Everything is paired with fine wines, craft beers and bold cocktails.

The Italian rituals are alive here. Aperitivo Hour runs Monday to Friday from 4pm to 7pm, the dedicated Negroni Bar pours an extraordinarily unique selection of twists on the classic, and weekends bring the Italian Way Brunch, Saturday and Sunday from 12pm to 4pm, with an optional two-hour free flow of Aperol Spritz, Negroni, wine, Prosecco, beer and premium spirits.

A private room for up to 10 guests, events and catering services, and online delivery round out the offering. As one guest put it, it felt like being in Italy all over again — every dish tells a story of passion, of Italy, and of the simple joy of eating well, right here in the heart of Singapore.

Ricciotti @ Riverwalk: Italian Home Cooking Along the Singapore River

Ricciotti greets every guest with the same warm phrase: Benvenuti a Casa — welcome home. Tucked into The Riverwalk on Upper Circular Road near Clarke Quay, the restaurant brings the warmth of an Italian home into a stylish, casual-chic space along the Singapore River. Its inspiration is Italy itself: the art, the music, the design and, above all, the culture of conviviality. This is conceived as more than a restaurant — it is a place to gather, share and savour, where every dish tells a story of passion, of Italy, and of the simple joy of eating well in the heart of Singapore.

A Menu That Respects Tradition, With Room to Play

From antipasti to dolci, every dish is thoughtfully prepared with quality ingredients, aromatic herbs and premium EVO oil. The kitchen respects tradition while embracing modern creativity, and the pasta section shows both sides: handmade tagliatelle with slow-cooked Bolognese beef ragù, strangozzi alla norcina with Italian pork sausage and truffle cream, and a classic carbonara built on crispy cured pork jowl, creamy egg yolk and pecorino romano sit alongside playful plates such as linguine with prawns and spicy 'nduja.

Antipasti set the tone for sharing — calamari nizzarda with seared tuna loin and quail eggs, carpaccio with shaved parmesan, buffalo mozzarella caprese, and a board of premium Italian cold cuts with gnocco fritto. Salads like the Cesare, topped with grilled chicken and quail eggs, keep things lighter.

Pizzas run from a faithful Margherita to bold combinations like Tartufo with quail eggs and black truffle cream, Carnivora piled with beef ragù and grilled chicken, and Iberico e Pere pairing Iberico ham with gorgonzola, mascarpone, pear and walnuts. The secondi bring the grill — sea bass, black-pepper-crusted tuna, Angus sirloin tagliata and braised wagyu beef cheek — while the da dividere platters, from a seafood piatto di mare to a mixed grill with Iberico pork ribs, are built for two or three to share.

Burrata is something of a house signature: it arrives on its own with grilled vegetables, crowns pastas such as pomodoro e burrata, and can be added to risottos and pizzas. Desserts close the meal the Italian way — tiramisù with ladyfingers soaked in illy espresso, crema catalana, and affogato al caffè.

Aperitivo, Negronis and the Weekend Brunch

Ricciotti takes its drinks as seriously as its cooking. From Monday to Friday, 4pm to 7pm, Aperitivo Hour invites guests to slow down before dinner with expertly crafted cocktails, fine wines and Italian beers — a cherished Italian tradition transplanted to Singapore. The Negroni Bar is a dedicated playground for the classic: expect an extraordinarily unique selection of special concoctions brewed up to surprise even seasoned Negroni drinkers.

On weekends, the Italian Way Brunch takes over Saturday and Sunday from 12pm to 4pm, pairing Italian classics with curated brunch dishes made for sharing with family and friends. Those marking the occasion can add a two-hour free flow of Aperol Spritz, Negroni, wine, Prosecco, beer and premium spirits.

Made for Gathering

The restaurant is set up for celebrations of every size. A private room hosts up to 10 guests, and the team handles events and catering enquiries via email. Can't make it in? Delivery is available through Ricciotti's online store, and full food, wine, bar and brunch menus are published on the website.

Guests seem to feel the benvenuti part most of all. Reviewers describe feeling like they were in Italy all over again, and single out the mouth-watering food and cocktails along with friendly, attentive service that makes the room feel like home.

Plan Your Visit

Ricciotti @ Riverwalk is open daily from 11:30am to 11pm at #B1-49/50 The Riverwalk, 20 Upper Circular Road, Singapore 058416. Reserve a table online or call (65) 6533 9060; for special dietary requirements, large group bookings or menu questions, email [email protected].

Signature items

• Tagliatelle al Ragù
• Carbonara
• Burrata D.O.P.
• Negroni Bar
• Italian Way Brunch
• Tiramisù

Menu

Dolci

• Tiramisù — Rich mascarpone cream with ladyfingers soaked in illy espresso, dusted with cacao powder.
• Panna Cotta — Luscious thick cream and vanilla dessert with salted dark chocolate crumbles.
• Crema Catalana — Light vanilla and citrus zest custard cream with a caramelised sugar crust.
• Soffiato — Decadent 70% cacao dark chocolate cake with Italian vanilla ice cream.
• Affogato al Caffè — Vanilla gelato drowned in aromatic illy espresso.
• Gelato all'Italiana — Vanilla, chocolate, hazelnut, pistachio, strawberry or mango sorbet, by the scoop.

Pizza

• Frutti di Mare — Sautéed garlic prawns, clams, mussels and calamari over tomato sauce and mozzarella.
• Taleggio e Cipolle — Taleggio DOP cheese, Italian pork sausage and caramelised onion on mozzarella.
• Tartufo — Mushrooms, quail eggs and aromatic black truffle cream over tomato sauce and mozzarella.
• Ortolana — Grilled garden vegetables, Riviera black olives and basil over tomato sauce and mozzarella.
• Iberico e Pere — Paleta Iberico de Bellota, gorgonzola DOP, mascarpone, packham pear and walnuts.
• Carnivora — Beef ragù, grilled chicken breast, spicy Italian pork salami and baked ham over mozzarella.
• Margherita — Homemade tomato sauce infused with basil and herbs, with mozzarella.
• Pizzotto — Smoked bacon, white mushrooms and a free-range egg over tomato sauce and mozzarella.
• Salame Piccante — Aromatic and spicy dry-cured Italian salami on tomato sauce and mozzarella.
• Maiale e Ananas — Beer-braised pulled Iberico pork with caramelised pineapple on tomato sauce and mozzarella.
• Gorgonzola e Speck — Gorgonzola DOP and Tyrolese speck with caramelised onion on tomato sauce and mozzarella.
• Alici e Burrata — Burrata DOP, marinated white anchovies, cherry tomatoes and arugula on mozzarella.
• Crudo e Rucola — Parma ham DOP, arugula and shaved parmesan on tomato sauce and mozzarella.
• Quattro Formaggi — Gorgonzola DOP, parmesan DOP and mascarpone on tomato sauce and mozzarella; burrata add-on available.
• Genovese — Burrata DOP, homemade fresh basil pesto, French beans, olives and pine nuts on mozzarella.

Antipasti

• Calamari Nizzarda — Deep-fried calamari on tangy spicy arrabbiata mesclun with seared tuna loin, quail eggs, green beans, potatoes and anchovies in sherry dressing.
• Capellini Capesante e Tartufo — Chilled angel hair pasta with Hokkaido scallops, nori flakes and truffle emulsion.
• Zuppa di Mare — Assorted fresh seafood in a velvety tomato and garlic sauce, served with toasted bread.
• Burrata e Verdure — Grilled vegetables tossed with sea salt, pepper and EVO oil, served with creamy burrata DOP.
• Crema di Funghi Tartufata — Velvety forest mushroom soup with truffle infusion and homemade focaccia croutons.
• Carpaccio — Thinly sliced raw Angus beef with shaved parmesan, arugula and citronette dressing.
• Agliata di Gamberi — Sautéed garlic prawns with spicy cherry tomato sauce on garlic-flavoured toasted bread.
• Prosciutto di Parma e Burrata — Parma ham DOP with cherry tomatoes, rocket and crispy grilled homemade focaccia.
• Affettati e Gnocco Fritto — Selection of premium Italian cold cuts with fried dough and mixed olives.
• Caprese di Mozzarella di Bufala — Creamy buffalo mozzarella DOP with fresh tomatoes, mesclun, oregano and basil.
• Bruschetta — Grilled rustic bread topped with diced fresh tomatoes, garlic and organic EVO oil.
• Cesare — Romaine lettuce, grilled chicken breast, quail eggs, parmesan, croutons and Caesar dressing.
• Homemade Focaccia — Freshly baked Italian focaccia bread.
• Pane all'Aglio — Grilled rustic bread with garlic-infused EVO oil.

Secondi Piatti

• Branzino alla Mediterranea — Grilled sea bass fillet with vegetable caponata, Riviera olives and capsicum sauce.
• Tagliata di Tonno — Seared tuna loin in black pepper crust with grilled garden vegetables and EVO oil.
• Guancia di Manzo — Succulent braised wagyu beef cheek in rich red wine reduction with creamy parmesan risotto.
• Pollo alla Diavola — Grilled free-range chicken thigh in spicy harissa and herbs marinade with golden potato wedges.
• Trota Salmonata — Grilled Norwegian salmon trout fillet with creamy mashed potatoes and green asparagus.
• Tagliata di Manzo — Grilled and sliced Angus beef sirloin with shaved parmesan, mashed potatoes and garden vegetables.
• Manzo Wagyu — Grilled premium wagyu beef, MB score 6-7, with mesclun and wedges.

Pasta & Risotto

• Tagliatelle al Ragù — Handmade long ribbon pasta in slow-cooked Bolognese beef ragù with Parmesan DOP.
• Tagliolini Panna e Funghi — Handmade thin pasta with wild sautéed mushrooms, creamy sauce, parmesan and truffle-infused EVO oil.
• Strangozzi alla Norcina — Hand-cut thick rustic pasta with Italian pork sausage, pecorino and truffle creamy sauce, black pepper.
• Pomodoro e Burrata — Artisanal spaghetti in homemade tomato-basil sauce, topped with creamy burrata DOP.
• Linguine Granchio — Artisanal linguine with sweet crab meat in a light creamy pink sauce with cherry tomatoes.
• Risotto Taleggio e Salsiccia — Velvety carnaroli rice with crumbled Italian pork sausage and melted Taleggio DOP.
• Gnocchi alla Sorrentina — Homemade potato dumplings baked in basil-infused tomato sauce with melting buffalo mozzarella.
• Ravioli Ricotta e Spinaci — Handmade pasta pockets filled with ricotta and spinach in light tomato sauce with parmesan.
• Risotto ai Funghi — Carnaroli rice with porcini mushrooms, butter and parmesan; burrata add-on available.
• Linguine alle Vongole — Artisanal linguine with clams in white wine sauce, garlic, chilli and parsley.
• Aglio & Olio Gamberi e 'Nduja — Artisanal linguine with prawns sautéed in garlic EVO oil and spicy 'nduja salami paste.
• Marinara al Cartoccio — Artisanal spaghetti with assorted seafood and clams in white wine and light cherry tomato sauce with parsley.
• Risotto Pomodoro e Chorizo — Carnaroli rice in ripe tomato sauce with smoky spiced chorizo and parmesan; burrata add-on available.
• Rigatoni all'Amatriciana — Artisanal ridged pasta in savoury tomato sauce with guanciale and salty pecorino.
• Carbonara — Artisanal spaghetti with crispy cured pork jowl, creamy egg yolk, pecorino romano and black pepper.
• Pappardelle sull'Anatra — Handmade wide ribbon pasta in hearty Tuscan duck ragù with parmesan and orange zest.
• Risotto al Pesto — Creamy carnaroli rice with homemade fresh basil pesto, parmesan and EVO oil.
• Penne all'Arrabbiata — Artisanal short ridged pasta in a bold garlic-chilli tomato sauce with parsley and parmesan.

Da Dividere (To Share)

• Piatto di Mare — Grilled salmon and sea bass, fried calamari, sautéed garlic prawns and mussels in wine sauce; serves 2-3.
• Grigliata e Costine di Maiale — Angus beef sirloin, spicy marinated chicken thigh and Iberico pork ribs with mesclun and wedges; serves 2-3.
• Manzo Wagyu per la Tavola — Grilled premium wagyu, MB score 6-7, with mesclun and wedges, cut for the table in 500g or 1kg.

Per Esagerare (Sides & Add-Ons)

• Add-On Grilled Vegetables — A side of grilled seasonal vegetables.
• Burrata D.O.P. — Creamy burrata to add to any dish, in 125g or 300g.
• Truffle-Scented Mash — Creamy mashed potatoes perfumed with truffle.
• Potato Wedges — Golden potato wedges.
• Truffle Fries — Fries finished with truffle.

Frequently asked questions

Where is Ricciotti located?

At #B1-49/50 The Riverwalk, 20 Upper Circular Road, Singapore 058416 — along the Singapore River, in the Clarke Quay area.

What are the opening hours?

Ricciotti is open daily from 11:30am to 11:00pm. The Italian Way Brunch runs Saturday and Sunday from 12pm to 4pm.

Do I need a reservation?

You can reserve a table online via the website or by calling (65) 6533 9060. A private room for up to 10 guests is also available, with a minimum spend requirement.

What is the Italian Way Brunch?

Held Saturday and Sunday from 12pm to 4pm, it pairs Italian classics with curated brunch dishes made for sharing. You can add a two-hour free flow of Aperol Spritz, Negroni, wine, Prosecco, beer and premium spirits.

What is Aperitivo Hour?

From Monday to Friday, 4pm to 7pm, Ricciotti serves expertly crafted cocktails, fine wines and Italian beers in the Italian pre-dinner tradition.

Does Ricciotti offer delivery?

Yes, delivery is available through the restaurant's online delivery store, linked from its website.

Can Ricciotti host events or cater, and what about dietary needs?

Yes — email [email protected] for events and catering; the private room seats up to 10 guests with a minimum spend. For special dietary requirements or large group bookings, call (65) 6533 9060 or email [email protected].

Tips

• {"body":"Monday to Friday, 4pm to 7pm — unwind before dinner with cocktails, fine wines and Italian beers.","title":"Catch Aperitivo Hour"}
• {"body":"The Italian Way Brunch runs Saturday and Sunday, 12pm to 4pm; add a two-hour free flow of Aperol Spritz, Negroni, wine, Prosecco, beer and premium spirits.","title":"Brunch with Free Flow"}
• {"body":"The dedicated Negroni Bar pours an extraordinarily unique selection of twists on the classic — worth a visit on its own.","title":"Negroni Lovers, Rejoice"}
• {"body":"Ricciotti sits along the Singapore River at The Riverwalk, near Clarke Quay — an easy spot to pair a meal with a stroll by the water.","title":"Riverside Setting"}
• {"body":"A private room seats up to 10 guests with a minimum spend; email [email protected] for events and catering.","title":"Planning a Small Gathering"}

Good to know

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