Original Sin was open in 1997 as one of Singapore’s first Mediterranean restaurant by Michael and Marisa. Marisa moved to Singapore in 1995 to join Michelangelo’s and she was invited by Micheal to open restaurant that take mediterranean dining to a whole new level. Inspired by the popularity of Marisa’s distinctive cuisine. Marisa’s ongoing passion for food and art is evident in the ambience and unique cuisine at Original Sin.
Michael Hadley, Founder and Proprietor
In his early years in Singapore Michael discovered a local dining scene dominated by large hotel restaurants that lacked variety and inspiration. Michael believed that customer service excellence and innovative menus would be a recipe for success. With his vision to modernize the Singapore dining scene he established Original Sin. Today his award winning wine list is arguably Asia’s best. The acclaimed Wine Spectator Magazine has perennially awarded his restaurants with their Best of Excellence Awards; something very few Singapore restaurants have achieved.
Marisa Bertocchi, Culinary Director and Proprietor
Australian born with Italian parents, Marisa’s cultural background has influenced her culinary journey. Her career as a chef began as a part time cook while studying art in 1983. Marisa moved to Singapore in 1995 to join Michelangelo’s. Inspired by the popularity of Marisa’s distinctive cuisine, Michael decided to take mediterranean dining to a whole new level. In 1997 one of Singapore’s first Mediterranean restaurant, Original Sin, was opened. Marisa’s ongoing passion for food and art is evident in the ambience and unique cuisine at Original Sin.
Romaine lettuce and semi-dried tomatoes lightly tossed in our homemade garlic mayonnaise topped with a poached egg, croutons and parmesan shavings
Turkish flat bread
Homemade yoghurt flat bread with sautéed mushrooms thyme, Spanish onion, spinach and creamy goat cheese
Homemade herb bread with creamy goat cheese, roasted capsicum, pickled eggplant and rocket leaves.
Homemade herb bread with a kalamata olive tapenade, feta, red and yellow cherry tomato, marinated with garlic, basil and olive oil.
Crumbled falafel, cherry tomato, kalamata olives, cucumber, mesclun, romaine, capsicum and Spanish onion, served with a yoghurt mint dressing.
Pomelo with romaine and lettuce tossed with crispy tofu, cucumber, capsicum, cherry tomato, green beans and roasted cashew nuts in a sweet and tangy chili lime dressing
Mesclun, roasted pumpkin, avocado, asparagus, marinated button mushroom, tomato, bocconcini and French beans, with a balsamic vinaigrette
Roasted beetroot, edamame beans, avocado, spinach and walnuts, served with a sherry mustard dressing.
Pan fried Haloumi cheese served with salad greens, roasted capsicum and a lentil, cucumber and mint salad.
Aromatic corn fritters served with chili and cherry tomato salsa drizzled with Yogurt tzatziki.
Baked Portobello mushroom with ricotta cheese, spinach, pesto, topped with a tomato basil sauce and mozzarella.
Mezze platter for two
A Middle Eastern platter designed for sharing! A selection of dips; Hummus, Aromatic pumpkin and carrot, Baba Ganoush – Puree of grilled eggplant and Tzatziki – a blend cucumber and yogurt served with Falafel balls and aMiddle Eastern bread
Spinach, feta and tofu patties coated with crushed almonds and sesame seeds, asparagus and a button mushroom plum sauce
Baked layers of pasta sheets with button mushroom, spinach, onion, zucchini, capsicum, tomato, mozzarella and fresh basil, topped with shaved parmesan.
Roasted capsicum stuffed with spiced quinoa, served with a feta, olive, mesclun and cashew side salad
Baked ricotta, spinach, feta and filo pastry served with grilled portobello and mixed vegetable ratatouille.
Baked layers of char-grilled eggplant, potato, tomato and lentils, infused with middle eastern spices, topped with a white sauce.
Chargrilled button mushroom, brinjal, capsicum, onion and tofu marinated in tandoori spices served with yoghurt, mango chutney and rice.
Please refer to specials board for today’s ingredients..
Rustic style twirls of pasta with Australian eggplant, cherry tomato, basil, Spanish onion and a touch of chili tossed with mozzarella and parmesan.
Spaghetti tossed in a broccoli, cashew and walnut pesto, with French bean with a touch of chili and parmesan.
Penne pasta with Australian asparagus, button mushrooms, spinach, capsicum and onion, flamed with Absolut vodka, in a pink sauce with shaved Parmesan.
Rolled sheets of pasta filled with sautéed silver beet, artichoke, potato, Parmesan and a béchamel sauce.
Mozzarella, parmesan, artichoke hearts, capsicum, button mushroom, olives and Australian asparagus
Bocconcini, mozzarella, hummus, onion, asparagus, tofu and cherry tomato with tandoori sauce.
Bocconcini, mozzarella, parmesan, fresh tomatoes, topped with fresh basil
A richly flavoured chocolate brownie served warm with vanilla ice cream
Stewed apples and raisins spiced with cinnamon served warm with vanilla ice cream.
A rich oven-baked cheesecake swirled with Valrhona chocolate served with vanilla ice-cream.
Mascarpone cheese mousse with layers of savoiardi soaked in marsala and coffee liqueur.
Hazelnut Chocolate Cake
Dark chocolate mousse with hazelnut crispy and fresh berries.
Daily: 11.30am – 2.30pm
Daily: 6.00pm – 10.30pm
Dress Code: Smart Casual
Holland Village CC21
Holland Village - Stop ID - 11261: 5N / 7 / 61 / 75 / 77 / 165 / 970
Opp Holland Village - Stop ID - 11269: 7 / 61 / 75 / 77 / 165 / 970