The newly refreshed Lavo captures the spirit of la dolce vita with a menu that emphasises lighter, healthier flavours, as well as vibrant interiors that enhance the dining experience
Our love affair with Italian cuisine—and all the pastas, pizzas and desserts it brings—shows no sign of fading. Yet as diners become more discerning about what they eat, often seeking dishes that balance flavour with freshness and wellbeing, celebrated restaurant Lavo at the Marina Bay Sands has embraced this shift by revamping its menu and unveiling a new look that enhances the overall experience.
Long known for hearty Italian-inspired fare and handcrafted cocktails in a lively day-to-night setting, Lavo has been reimagined as a brighter, more elegant space that channels the spirit of the Amalfi Coast. Mediterranean neutrals, handcrafted tiles and honey-toned finishes refresh the interiors, while the sweeping panorama of the city skyline and sea horizon remains a constant draw—an unforgettable backdrop for champagne brunches, alfresco dinners or sunset cocktails at the rooftop bar.
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Under the culinary direction of Ralph Scamardella, chief culinary officer of Tao Group Hospitality (which owns Lavo), the refreshed coastal Italian menu evokes an endless summer by the Mediterranean, with seafood and vibrant flavours taking centre stage. The grilled branzino exemplifies this approach: a whole sea bass, simply seasoned with fennel and parsley, finished on the grill and brightened with a Sorrento lemon vinaigrette.
The lighter, brighter direction also means plenty of new dishes to discover. Highlights include jumbo shrimp alla scampi in an aromatic garlic, white wine and lemon butter sauce, and the seafood fra diavolo, a celebration of Mediterranean flavours with fresh tomatoes, lobster, squid, prawns and a splash of brandy.
Lavo hasn’t forgotten its long-time fans, either. Signature favourites remain on the menu—like the iconic Meatball, a social-media sensation when the restaurant first opened in 2018, thanks to its massive 500g blend of Imperial Wagyu, veal and Italian pork sausage in rich marinara sauce, topped with whipped ricotta. And, of course, the legendary 20-layer chocolate cake still wows with its decadent layers of moist chocolate cake and creamy peanut butter.
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Dining and Cooking