Medusa by the Fortuna Group @ South Beach Avenue - Singapore’s first-ever Italian Osteria Romana

Medusa, Singapore’s first osteria Romana, draws inspiration straight from the heart of Rome, where food is bold, comforting and meant to be enjoyed loudly. This latest concept by Fortuna Group channels the spirit of traditional Roman trattorias with a relaxed, vintage charm that feels instantly welcoming rather than intimidating. Helmed by Rome natives Head Chef Federico Scordo and General Manager Federico Burci, Medusa offers a dining experience that is hearty, honest and full of character.

From the moment you step inside, the vibrant red interiors set the tone for what’s to come. The space feels energetic and convivial, echoing the buzz of Roman neighbourhood eateries where conversations flow as freely as the wine. Add to that the warm, attentive hospitality, and it’s the kind of place that makes you want to linger and return.

Medusa Cocktail 4/5

We kicked off the evening with the Medusa cocktail ($30), a playful yet well-balanced drink that leans towards the sweeter end of the spectrum. Featuring smoked banana, rum infused with dates, and a house-made bitter chocolate, this cocktail surprises with layers of flavour without being cloying.

Fritto Misto 4/5

For starters, the Fritto Misto ($24) was a solid showcase of quality ingredients done right. Lightly fried zucchini, tiger prawns, calamari, sage and prawn are coated in a delicate batter that stays crisp without feeling heavy or greasy. The seafood is notably fresh, and a sprinkle of lemon salt brings brightness and balance to each bite.

Porchetta 4.5/5

Prosciuttella Pizza 4/5

We picked a main and a pizza to share this time. The Porchetta ($42) was easily a highlight of the meal. The skin is beautifully crisp, delivering that addictive crackle, while the meat beneath remains juicy and well-seasoned. Importantly, it’s not overly fatty, which makes it much easier to enjoy generously.

The Prosciuttella Pizza ($36) is a classic combination that doesn’t try to reinvent the wheel and doesn’t need to. Topped with prosciutto, sweet cherry tomatoes and peppery rocket, the flavours come together effortlessly. Pizza is a must-have at any Fortuna Group restaurant if you are into a chewy, fragrant dough.

Medusa is lively and gets noticeably noisy when the restaurant is full, so if you’re planning a quieter catch-up, it’s worth requesting seating in a calmer area. Alfresco tables are also available if you prefer dining outdoors.

All in all, Medusa is a fun, flavour-forward spot that captures the essence of Roman comfort cooking while offering a vibrant dining experience in Singapore.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Medusa
26 Beach Road
#B1-22
South Beach Avenue
Singapore 189768
Tel: +65 8226 0116
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours
Mon to Thu: 12pm to 3pm, 6pm to 1030pm
Fri to Sun: 12pm to 3pm, 6pm to 11pm

Direction:
1) Alight at Esplanade MRT Station. Take Exit F. Walk to the destination. Journey time is about 3 minutes. [Map]

Jellyfish Sushi (within Artichoke) @ New Bahru - Sushi Swims Freely Beyond Any Bounds

Hidden within Artichoke, Jellyfish Sushi is a quietly confident counter that pushes the idea of bread sushi into a more focused, sushi-adjacent direction. It is the older sibling to Small, another concept by Chef Bjorn Shen tucked away in the same space. Both share the same bloodline — intimate, experimental, and unmistakably original — but where Small is freeform and confrontational, Jellyfish Sushi is deliberately restrained. The emphasis here is on the purity of fish and flavour, staying firmly in a sushi-like lane while exploring what sushi can become when bread replaces rice.

With just ten seats, Jellyfish Sushi offers an intentionally intimate counter experience where each course unfolds at its own pace. Priced at $165++ per person, the tasting menu runs up to 12 courses and evolves every few months, with each iteration reinterpreting the bread sushi concept through different cuisines and cultural lenses. This is also where the lineage from Small becomes evident — experimental yet with a clearer sense of structure and restraint.

Trio of Appetisers 4/5

The 12-course dinner opens with a Trio of Appetisers that gently sets the tone. Hiroshima Oysters in Chilled Minestrone Dashi is refreshing and light, whetting the appetite with dashi-poached oysters wrapped in spinach and paired with diced leek, zucchini, and celeriac, finished in a chilled tomato-infused dashi. Salmon Maki-No-Rice follows — a rice-less salmon roll built with roe, avocado, fennel, and shikuwasa. Served atop a creamy sauce of avocado, salmon roe, chopped pickles, fennel, and Okinawan citrus, it is bright, clean, and quietly playful. Completing the trio is Grilled Anago. The saltwater conger eel, sautéed in garlic and olive oil, offers a delightful crunch that contrasts with its inherent richness.

Shime Saba & Stracciatella 4.2/5

The bread sushi journey begins with Shime Saba & Stracciatella. Salt-cured and plum-vinegar-pickled mackerel is layered with salted zucchini, stracciatella cheese, and wasabi mayo, then encased in bread and served as a hand roll with nori. The bread is brushed with white and rose balsamic vinegar to mimic the acidity of sushi rice. The result feels almost tapas-like, evoking the casual elegance of Spain while retaining Japanese sensibilities.

Kanpachi & Salted Lettuce 4.5/5

Kanpachi & Salted Lettuce is an unconventional pairing that works seamlessly. Soy and wasabi marinated amberjack sits atop salted lettuce dressed with smoked vinegar, served on the lower half of the bread for a spongier crumb and firmer crunch. Pickled mustard seeds add subtle pops of acidity.

Madai Carpaccio & Pistachio 4.2/5

Madai Carpaccio & Pistachio leans into finesse. Thinly sliced red sea bream, prepared using the kombujime technique, is dressed with garlic oil, spring onions, rocket, myoga, pickled ginger, sesame seeds, and lemon zest. Tossed with rocket leaves and pistachio pesto, it is served on the top crust of the bread for a softer, fluffier mouthfeel. It is delicate, aromatic, and beautifully balanced.

Have a Break with Heirloom Tomato 4/5

A brief pause comes in the form of Heirloom Tomato with Firefly Squid. Cherry tomatoes, peeled and pickled for three days in umeboshi, Japanese vinegar, and sugar, are sweet and tangy, refreshing the palate before the richer courses that follow.

Nagasaki Blue Fin Tuna - Akami 4.5/5

Next, we had the Nagasaki Blue Fin Tuna in three different cuts, starting with the Akami. Negitoro, made with finely chopped tuna and leek, is served on the "rib" or side crust of the bread for added crunch. Presented as a hand-roll wrapped in nori.

Nagasaki Blue Fin Tuna - Chutoro 4.5/5

Next is Chutoro, where cubed medium-fatty tuna is paired with avocado and underripe green tomato, dressed with soy sauce and wasabi. Presented in a bara-chirashi style over a crisp monaka wafer, it offers contrast in both texture and temperature.

Nagasaki Blue Fin Tuna - Otoro 5/5

The highlight, however, is the Otoro. Lightly seared and topped with garlic chives marinated in soy sauce, it is served on the bottom crust of the bread. Rich, indulgent, and deeply satisfying, it stands out as the most memorable of the trio.

Cold Noodles 3.8/5

A surprising detour comes with Wakame Ramen from Awaji Island, served with two dipping sauces — Roasted Saba Tsuyu and Cold Asari Clam Potage, alongside shredded spring onions and wasabi. While the flavours are interesting, the noodle texture is slightly firm; a softer, more slurpable bite would have been my preference.

Matcha Pudding 4.2/5

Dessert closes the meal on a gentle note. Matcha Pudding with Warabi Jelly and Okinawa Black Sugar layers earthy matcha with a delicate warabi jelly sheet, finished with Okinawan black sugar syrup and nishiki goma. It is understated, comforting, and a fitting end to a thoughtfully curated experience.

Jellyfish Sushi is a compelling evolution of the bread sushi idea. It is less confrontational than its sibling, but no less creative. By focusing on restraint, balance, and ingredient integrity, it offers a dining experience that feels both experimental and quietly assured, rewarding diners who appreciate nuance over spectacle.

Note: This is an invited tasting.


Jellyfish Sushi (within Artichoke)
New Bahru
46 Kim Yam Road
Singapore 239351
Instagram
Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sat: 6pm - 8pm (1st Seating), 815pm - 1015pm (2nd Seating)
(Closed on Sun & Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to the traffic junction of River Valley Road and Clemenceau Ave. Cross the road and cut through UE Square to Unity Street. Turn right onto Unity Street and walk to Mohamed Sultan Road. Cross the road and walk to Kim Yam Road. Walk down Kim Yam Road. Walk to the destination. Journey time is about 10 minutes. [Map]