Modern Australian-Italian restaurant Cenzo is now open for seven days a week with a new menu

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What Is Cenzo and Why Is Club Street Talking About It?

Cenzo is a modern Australian-Italian restaurant on Club Street that just made a serious move: seven-day opening hours and a fully refreshed menu designed by chef-owner Marco Guccio, with the signature wood-roasted snapper as the dish everyone is ordering first. Cenzo is located at 7 Club Street, Singapore 069400, and is now open daily from 12pm to 10:30pm — meaning you have zero excuse not to try it this weekend.

If you've been sleeping on Cenzo, here's why you need to wake up: the CBD dining scene is littered with places charging $45 for a bowl of pasta that tastes like it came from a hotel buffet. Cenzo is doing the opposite — smart, ingredient-led cooking that borrows from both Australian produce culture and Italian technique, at prices that won't make you do a double-take when the bill arrives. According to dining data tracked by TimeOut Singapore, refreshingly affordable CBD menus with mains under $35 are increasingly rare, which makes this relaunch genuinely newsworthy for anyone who eats lunch near Tanjong Pagar or spends their Friday nights on Club Street.

The Australian-Italian fusion angle isn't gimmicky here. Think clean acidity, quality olive oil, wood-fire influence, and a refusal to over-sauce everything into oblivion. The new menu leans harder into seasonal produce and wood-roasted techniques, giving familiar Italian formats a distinctly Southern Hemisphere confidence that sets Cenzo apart from the more traditional trattorias clustered around the same stretch.

Cenzo
📍 7 Club Street, Singapore 069400
⏰ Mon–Sun 12pm–10:30pm
🗺 View on Google Maps

What Should You Order at Cenzo?

The wood-roasted snapper is the non-negotiable starting point — it arrives with a charred, crispy skin and a clean beurre blanc that somehow still feels Italian. The new menu gives you plenty of direction, but here's the short version of what to prioritise on your first visit.

• Wood-roasted snapper: The signature dish — clean, precise, worth every dollar
• Hand-rolled pasta: Made in-house daily; the cacio e pepe variation is a standout
• Burrata with stone fruit: Simple, seasonal, and a perfect opener
• Wood-fired chicken: Juicy, smoky, and far more interesting than it sounds on the menu
• Affogato: Old-school finish done properly — don't skip dessert here

Price-wise, starters sit in the $16–$22 range, mains hover between $28–$42, and desserts clock in under $18. For a CBD restaurant with this level of execution, those numbers are genuinely competitive. A full dinner for two with a bottle of wine should land around $160–$200, which by Club Street standards is a reasonable evening out rather than a special-occasion splurge.

"Cenzo is doing something rare in Singapore's CBD: cooking with restraint and confidence at the same time — and now you can eat it any day of the week."

Is Cenzo Worth Visiting Now That It Opens Seven Days?

Yes — and the seven-day opening is the real unlock here. Previously, getting a table at Cenzo meant navigating a Tuesday-to-Sunday window that made spontaneous Sunday lunches impossible. The shift to full seven-day trading means Cenzo is now a genuine all-week option, not just a mid-week business lunch or Friday night destination. That matters a lot for a restaurant on Club Street, where foot traffic spikes hard on weekends and Monday dinner options are notoriously thin.

The new menu also signals a maturation in the kitchen's identity. Early Cenzo menus were solid but slightly unfocused — a little too eager to please everyone. This iteration feels more decisive. The wood-fire element runs through more dishes, the pasta section is tighter and more confident, and the desserts have been stripped back to three options that all actually earn their place. Fewer choices, better execution: this is the right direction.

Club Street itself remains one of Singapore's most reliably good dining streets, sitting between the energy of Ann Siang Hill and the quieter end of Telok Ayer. Cenzo fits the street's tone perfectly — relaxed enough for a long lunch, polished enough for a date night, and priced so you're not calculating the bill before you've finished your main.

What to Watch: What's Coming Next at Cenzo?

With the seven-day schedule now locked in, the next logical move for Cenzo is a weekend brunch offering — the Club Street crowd on Saturday mornings is underserved, and an Australian-Italian brunch menu would be a natural fit for the kitchen's strengths. Watch also for seasonal menu rotations; chef Marco Guccio has signalled that the stone fruit and summer produce focus will evolve as the year progresses, meaning repeat visits will offer genuinely different plates rather than the same menu reshuffled.

If you're planning a group dinner, note that the space fits private bookings comfortably and the wine list — which leans Australian and Italian, naturally — has enough depth to keep a table of wine nerds happy without overwhelming casual drinkers. Book ahead for Friday and Saturday evenings; the word is out and tables are filling faster since the new menu dropped. Your clearest next move: make a reservation for this week before the weekend slots disappear, and go in hungry enough to work through at least three courses.

Frequently Asked Questions

What type of cuisine does Cenzo serve?

Cenzo serves modern Australian-Italian cuisine, combining Italian cooking techniques and pasta traditions with Australian produce-led sensibilities and wood-fire cooking methods.

What are Cenzo's opening hours?

Cenzo is now open seven days a week, Monday through Sunday, from 12pm to 10:30pm.

How much does a meal at Cenzo cost?

Starters range from $16–$22, mains from $28–$42, and desserts under $18. A full dinner for two with wine typically costs $160–$200.

Where is Cenzo located in Singapore?

Cenzo is located at 7 Club Street, Singapore 069400, in the CBD area near Tanjong Pagar and Ann Siang Hill.

What is the signature dish at Cenzo?

The signature dish at Cenzo is the wood-roasted snapper, which features crispy charred skin and a clean beurre blanc sauce.

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