Baci Baci Restaurant Menu Prices Singapore 2024
If you are planning to visit Baci Baci Restaurant restaurant in Singapore, then you should check out this page for the Latest Baci Baci Restaurant Menu 2024 with prices. They have an array of delicious and inspiring options that will leave you satisfied and ready to take on the rest of your day. With such a huge selection of dishes at Baci Baci Restaurant Singapore Menu, how do you know what to order? Don’t worry—they’ve got you covered. They’ve broken down their menu into sections based on what kind of mood you’re in: Whether you’re looking for something light or something thick and hearty, they’ve got what you need.
Baci Baci Restaurant wanted to share their passion with you and create an environment where you could relax and enjoy a great meal with friends and those you love. When you’re looking for a casual evening with friends, or a delicious meal to take home, Baci Baci Restaurant Singapore is the place to be. One of the best things about this Baci Baci Restaurant SG is that it is open from morning till late at night, so you can visit them anytime during the day or night if you want to have some good food cooked by professional chefs who know how to prepare delicious dishes using fresh ingredients.
Baci Baci Restaurant Menu 2024 with priecs
Below you will find the latest Lists of Baci Baci Restaurant Menu 2024 Singapore with prices. Baci Baci Restaurant Menu & prices are sourced directly from Baci Baci Restaurant Singapore outlets.
| Starters | |
| Crema di Porcini, Parmigiano Reggano, Tartufo (V) | S$18.00 |
| Cacciucco | S$28.00] |
| Soute di Vongole | S$26.00 |
| Garlic Pizza | S$15.00 |
| Fritto Misto | S$28.00 |
| Piatto di Formaggi | S$28.00 |
| Prawn Kataifi | S$26.00 |
| Antipasto Baci Baci (Serves 2) | S$44.00 |
| Mix Salad (V) | S$16.00 |
| 125g Burrata Pugliese, Prosciutto Parma | S$29.00 |
| Caprese Salad (V) | S$25.00 |
| Insalata di Polpo e Patate | S$28.00 |
| Prosciutto e Melone | S$26.00 |
| Melanzane alla Parmigiana (V) | S$28.00 |
| Soute di Xozze | S$26.00 |
| Classic Pizzas | |
| Marinara (V) | S$20.00 |
| Margherita (V) | S$24.00 |
| Baci Baci margherita (V) | S$27.00 |
| Prosciutto Funghi | S$27.00 |
| Napoletana | S$27.00 |
| Capricciosa | S$28.00 |
| Diavola | S$27.00 |
| 4 Formaggi | S$28.00 |
| Tonno Cipolla | S$27.00 |
| Calzone | S$27.00 |
| Hawaiian | S$27.00 |
| House Pizzas | |
| Tuscan Mex | S$29.00 |
| Parma Rucola | S$29.00 |
| Leccese (V) | S$30.00 |
| Tarfuto | S$30.00 |
| 6 Formaggi & Honey | S$30.00 |
| Submarine | S$30.00 |
| Autumn | S$29.00 |
| Zesty | S$30.00 |
| Pasta | |
| Gnocchi Gorgonzola e Noci (V) | S$28.00 |
| Panne Bolognese | S$28.00 |
| Risotto al Nero di Seppia, Frutti di Mare | S$30.00 |
| Amalfi Pasta (Serves 2 Person) | S$68.00 |
| Linguine alla Pescatora | S$30.00 |
| Risotto Baci Baci | S$32.00 |
| Truffle Carbonara | S$32.00 |
| Spaghetti alla Carbonara | S$28.00 |
| Cappellini al Granchio | S$32.00 |
| Tagliatelle al Tarfuto (V) | S$32.00 |
| Rigatoni Porcini e Taleggio (V) | S$28.00 |
| Spaghetti Aglio Olio Peperoncino (V) | S$26.00 |
| Lasagna | S$28.00 |
| Cheese & Mushroom Ravioli (V) | S$28.00 |
| Mains | |
| Branzino al Forno | S$66.00 |
| Maiale Grigliato | S$37.00 |
| Costolette di Agnello | S$57.00 |
| Tagliata Rucola Scaglie di Grana e Balsamico | S$49.00 |
| Porchetta | S$45.00 |
| Pollo Metengo | S$38.00 |
| Desserts | |
| Affogata al Caffe | S$12.00 |
| Panna Cotta | S$12.00 |
| Creme Brulee | S$14.00 |
| Tiramisu | S$18.00 |
| Fondente al Cioccolato, Gelato Vaniglia | S$18.00 |
| Chocolate Salami | S$18.00 |
| Baci Baci Selezione – 4 desserts | S$48.00 |
| Authentic Italian Gelato (Single scoop) | S$7.00 |
| Authentic Italian Gelato (Double scoop) | S$11.00 |
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Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com
