Chef Marco Santoro · Southern Italian Technique
Italian Seafood
Singapore
From Sicilian Grilled Octopus to Linguine with Tiger Prawns — Gotti Italiano brings the coastal flavours of Southern Italy to 78 Amoy Street, Singapore CBD.
Chef Marco Santoro · Southern Italian Technique
From Sicilian Grilled Octopus to Linguine with Tiger Prawns — Gotti Italiano brings the coastal flavours of Southern Italy to 78 Amoy Street, Singapore CBD.
The Philosophy
Southern Italy's relationship with the sea is ancient and deeply personal. In Naples, Palermo, and the coastal villages of Campania, seafood is never an afterthought — it is the centrepiece, cooked with restraint and respect.
Executive Chef Marco Santoro carries that tradition to Singapore. The ocean's natural flavours are allowed to lead — technique serves the ingredient, never the other way around.
The Seafood Menu
Each dish traces a specific coastal origin — Sicilian, Neapolitan, Puglian. The sea, interpreted through the lens of where it comes from.
Pasta
Campania
Hand-pulled linguine, fresh Singapore tiger prawns, house bisque reduction, chilli, garlic, parsley. The signature seafood pasta at Gotti.
Antipasti
Sicily
Charred whole octopus tentacle, sweet-and-sour Agrodolce glaze, caperberries, and Sicilian herbs. A Southern Italian classic, executed precisely.
Secondi
Naples
Whole European sea bass, oven-roasted with heritage tomatoes, Pantelleria capers, and extra-virgin Sicilian olive oil.
Antipasti
Puglia
Silky DOP burrata, delicate seafood, house arabica oil. A study in restraint — maximum flavour, minimum interference.
Pasta
Naples
Clams, dry white wine, garlic, and excellent olive oil — the Neapolitan way. Made with spaghetti that has the right bite to carry every drop of the sauce.
Daily Special
Seasonal
Executive Chef Marco Santoro sources fresh daily catches when available. Ask your server for today's selection — preparation follows the fish, not the menu.
Menu is seasonal. Some dishes subject to availability. Ask your server for daily specials.
Wine with Seafood
Our 100+ label wine list is rich in Italian whites — the natural companions to coastal Southern Italian cooking.
Fiano di Avellino
CampaniaPairs with: Linguine with Tiger Prawns
Honeyed texture and citrus brightness match the prawn bisque perfectly.
Soave Classico DOC
VenetoPairs with: Burrata Pesce E Arabica
Mineral and dry — lifts the burrata without competing with delicate seafood.
Etna Bianco DOC
SicilyPairs with: Branzino al Forno
Volcanic whites echo sea bass salinity and heritage tomato acidity.
Vermentino di Sardegna
SardiniaPairs with: Grilled Octopus Agrodolce
Bright salinity and herbal notes stand up to charred octopus and Agrodolce glaze.
Is the seafood at Gotti fresh daily?
Chef Marco Santoro sources the freshest available seafood for the kitchen. Daily specials reflect what arrived that morning — ask your server for current availability.
What is the best Italian seafood dish at Gotti?
Our Linguine with Tiger Prawns is the most-ordered seafood pasta. The Grilled Octopus Agrodolce is the standout antipasti for seafood lovers. If you'd like a recommendation, our team is happy to guide you.
Do you accommodate seafood allergies?
Yes. Please inform your server of any allergies when ordering. Our kitchen team will advise on suitable dishes and ensure your meal is prepared safely.
Is there a seafood tasting menu at Gotti?
We do not offer a fixed tasting menu but our team can curate a seafood-focused progression through the menu for groups and special occasions — contact us in advance to arrange.
Reserve Tonight
78 Amoy Street, Telok Ayer · Open Mon–Fri from 11:30AM, Sat from 6PM