Summer’s here, and that means the ingredients in season have vastly changed with the weather. Prada Caffè ION takes this chance to introduce a refreshed menu that embraces summer’s most vibrant flavours — uniting the warm conviviality of Italian gastronomy with Prada’s distinctive sense of design.
From the new savoury selection, expect to get the appetite going with highlight dishes like the Iberico with tomato bruschetta and the Roasted Octopus with piquillo peppers and cannellini beans, which showcases both freshness and depth of flavour. An unmissable order would also be the new Creamy Lobster Tail Soup with Mediterranean dressing, a sophisticated interpretation of a summer classic that retains richness without feeling overpoweringly decadent.
The Focaccia selection welcomes new seasonal combinations, including Grilled Garden Vegetables with arugula and a rich blend of Fontina, Provolone, and Parmigiano Reggiano, while the Soft Bread Rolls offer elegant, light options such as the Salmon Roll with cucumber crème fraîche and Oscietra caviar, alongside the Crab Roll with tarragon and cream cheese.
For a sweeter summer indulgence, Prada Caffè introduces a dedicated artisanal gelato selection featuring flavours including pistachio, dark chocolate, vanilla, and strawberry sorbet, each complemented by a choice of sauces, toppings, and aromatic accents. The café’s signature waffles also get a seasonal update: guests can now enhance either waffle creation with a scoop of gelato in their preferred flavour, creating a playful pairing that captures the spirit of summer.
From the celadon Japanese porcelain and hand-blown crystal glassware, to the silver-plated cutlery and impeccable service, here is a midsummer hangout that will definitely get you (and your palate) a brief reprieve in the far away lands of Italy, right in the heart of Singapore’s main shopping district.
Prada Caffè located within Prada Boutique ION Orchard and is open from 12-9pm daily. Once you are done with this story, click here to catch up with our June/July 2026 issue.