As the weather warms up to herald the arrival of spring – a period signifying renewal – so too does the Michelin-starred contemporary Italian fine dining restaurant, Buona Terra, with its latest menu iteration. Resident Chef of 12 years, Denis Lucchi, transforms the season’s finest offerings from his larder – Italy – and the rest of the world into artful and innovative creations in Buona Terra’s set and Experience menus, available now until the end of spring.
Steeped in Chef Denis's memories and executed with finesse, the menus present the sweet and crisp flavours of impeccable spring ingredients such as Amalfi lemons, Jerusalem artichokes, salsify, as well as puntarella – all picked at their peak for an all-rounded Italian dining experience. From these, Chef Denis weaves flavours that are complex yet essential, familiar yet exciting, and very much of today. To dine at Buona Terra is to experience Italian food that is living and vital while rooted in soul and tradition.
Anticipate plump seafood coupled with the season’s harvest in the Aragosta course – Lobster with Anchovies, Artichoke, and Lemon. Canadian lobster tail is enrobed in Wagyu fat and char-grilled over binchotan, brought together by an exquisite and flavoursome 'Bagna Cauda' anchovy sauce. The lobster is crowned with a garden of sliced artichoke, preserved Amalfi lemon skin, crispy Jerusalem artichoke, and edible flowers.
Reminiscent of enjoying an outdoor barbeque in the gentle Spring weather, is the Turbot BBQ, Herbs Puree, Lemon, Garlic, and Mugania Sauce. Dry-aged turbot is binchotan-grilled and brushed with a savoury house made barbeque sauce of turbot jus and tomato puree. Accompanying the fish is a herb puree, blanched puntarella, Amalfi lemon puree, black garlic puree, and finished with a rustic mugnaia sauce or brown butter sauce.
Another highlight of this menu iteration is the Veal Sweetbread with Coffee, Salsify, and Hazelnut. Each morsel of sweetbread delicately coated in semolina is pan-seared to perfection, achieving a caramelised crust that whispers of applewood smoke. Nestled on a rich canvas of veal jus and sage oil, it presents a multi-layered backdrop for the dish's components: creamy parsnip puree, crispy salsify, aromatic coffee powder, and Piedmont hazelnuts, which lend a buttery crunch. This ensemble of elements harmonises beautifully – it is luxurious and complex all at once.
Address: 29 Scotts Rd, Singapore 228224
Reservations: Online
