Tinto April Specials

Chef Daniel Chavez continues to impress at Tinto, offering a delightful array of specials that redefine Spanish cuisine. During our recent visit, we had the pleasure of experiencing some of Chef Chavez's specials, and they did not disappoint.

To kick off our meal, we savoured a unique twist on Catalan tomato bread—a flaky yet fluffy bread adorned with assorted fungi on a bed of melted manchego cheese. This innovative starter showcased Chef Chavez's creativity and attention to flavour. It set the tone for the exceptional dishes to follow.

For our main course, we indulged in the Mother's Day special—seared cod served in a luxurious crema asparragos sauce. The wild-caught cod boasted tender flakes that melted effortlessly into the creamy sauce. Each bite was a symphony of flavours, complemented perfectly by the addition of manila clams for textural contrast. This dish was unequivocally the star of our Tinto experience.

Next, we sampled the spaghetti parma, featuring a rich sauce infused with salami, chorizo, seared squid, barramundi flakes, and langoustines. The fettuccine pasta absorbed the flavourful essence of the sauce, resulting in a harmonious medley of tastes and textures. Chef Chavez's mastery of seafood and Spanish ingredients was evident in every bite of this exceptional dish.

To complement our meal, we enjoyed a bottle of Conde de Haro—a white grape-based Cava with refreshing notes of Sauvignon Blanc. This choice elevated our lazy Sunday afternoon, making it a truly memorable dining experience at Tinto. The bill came up to SGD311, which was a fair price to pay for an exceptional meal.