Enjoy dining without burning a hole in your pocket, no membership required
Missing the bread basket here, though it’s never a good idea to finish the bread as these carbs takes up too much space for the upcoming dishes 😶
As can be seen from all my previous postings, it is clear that not only does the Chef pays attention to the taste of his dishes, he also takes pride in how they looked. Our dessert came looking like a cigar on an ash tray, with the ‘cigar’ being made up by cocoa wafer with every bite oozing the familiar tropical and aromatic tart flavours of passionfruit. The ‘ash’ are made up of coconut meringue and buried underneath it lies mango purée with real mango bits. This serves as final curtain call to an otherwise excellent meal!
And for my mains, I’ve got this slow cooked herb crusted lamb, served with artichoke puree which was done perfectly. Not a hint of gaminess at all, the lamb was well coated with herb and made so succulent and tender, it was gone within moments.
The chef takes the phrase “not everything is as it seems” very seriously. This may look like a cherry tomato, it’s actually not. While the vine is real, the cute little red ball does contain tomato purée but is enclosed by what seems to me as chocolate. I could be wrong but the tomato purée within was strong and sweet and you gotta finish them in one bite or it’ll be a disaster all over the plate.
Atop this brown rice cracker lies salmon, ricotta cheese and ikura. This might be the chef’s attempt at Italian-Japanese fusion and he certainly did not disappoint!
Buona Terra has been on my to-eat list for a while now and I’m glad this is the festive season because it means I’ll finally have an excuse to patronise them. Went with their 4 course Chef’s Lunch and I’m amazingly impressed with every dish we were served. Compliments from the Chef, first up we had hotate wrapped by this thin yet profoundly fragrant pastry that was perfectly buttery, with caviar to top it off.
I already know I’m going to have a great meal ahead ☺️
