Mon - Sat: 18:30 - 22:30
In the back of a colonial building on Scotts Road is Buona Terra, a luxurious restaurant hideout that plates up the flavours of North Italy with modern touches. Helmed by chef Denis Lucchi, the sultry, regal space has a private room for six, and 150 vintage labels of wine.
For more reviews and photos, visit hungrybaker.co
We came here during Restaurant Week for lunch. The ambience seemed lacklustre when we arrived, compared with the quaint Indocafe (a sister restaurant) just down the road, and the amuse bouche, a potato cream with prawns also did not excite the palate. However, a lovely selection of bread arrived shortly after. The fluffy buns were buttery and soft as cotton, and the breadsticks nice and crisp.
The Green Rucola Pappardelle with Porcini Mushrooms reminded us of a Chinese dish, both in looks and taste. The noodles were done al dente but I would have preferred them a little softer as they were thicker than the usual pasta.
The Poached Ocean Trout arrived looking uncooked, but it was soft, flaky and reminded me of smoked salmon in taste and texture. The accompanying olive powder, crispy skin and cherry tomatoes provided bursts of flavour and texture. Really enjoyed this.
The Nougat Parfait was rich and creamy and sweet, with a taste that made me think of kaya. A sweet ending to a lovely meal.
Buona Terra is all about being current with the season and ingredients, and its recent launch of its Constellation of the Stars menu shows just that.
At a recent visit, I started with the ocean trout carpaccio, light bites served at room temperature, dabbled in olive oil and flowers.
This was followed by a the seasonal white asparagus with generous portions of black truffle. The white truffle was wrapped in parma ham, which added a very strong salt finish and overpowered the dish.
For the pasta we tried the linguine in bamboo clam. The taste of the dish was defined by the seawater after-taste of the chopped pieces of bamboo clam.
For our meat dish we had the Secreto Iberico. Do not ask me how this is Italian, but those tasty slightly salted pieces of fatty pork had me yearning for more. I liked that potato rosti below which balanced out the strong tasting pieces of pork.
Finally for dessert, I had the mango parfait.
Buona Terra has an in-house sommelier Gabriele who would be happy to pair your dishes with wine. Chef Denis is also one of the more flexible Italian chefs around who would be happy to tailor the meal to your preference. I literally saw a Chinese diner who was lost at the menu and asked for mushroom soup and Chef quickly replied, "I have some mushrooms and I know how to make soup". Talk about top notch service.
Went to Buona Terra with my wife and a friend. It was a rainy evening but the ambience was very cozy and welcoming once we stepped in. We ordered their Winter Set Menu. Waiting staff were excellent. They provided detailed explanations for each of the dishes on the menu. We weren't sure whoch wine to choose and one of the waiters brought out 5 wine samples for us to taste and decide.
Complimentary Amuse Bouche was very tasty. The winter set was a 6 course dinner set so it took a while for us to get through it. But boy was it worth it! Their prosciutto was sublime. Their Scampi was delicious, Tuna belly was the best I've had! On the contrary, The Sea Bass was not the best I'd had but it was still decent. Pastas that we ordered were perfectly al dente and we could taste the freshness of the ingredients.
They brought out a beautifully decorated Tiramisu with a candle for my wife. Tiramisu itself was a little too gooey for my taste. But my wife loved it!
At the end of the evening, each of us were given complimentary bottles of Moscato and pannatone to round of a lovely meal.
Price is exuberant, yes but for a special occassion it was fine. And the food was worth it!
Food is superb over at Buona Terra, great selection of wine available. very fortunate to meet and chat with Chef Denis while enjoying our meal there recently, Tried their winter menu and the well acclaimed wagyu beef carpacchio and carbonara pasta. The location is great but it's located together with Kisho at the TCC chateau and the entrance to buena terra is at the corner which we almost missed it.