Buona Terra marks a decade of contemporary Italian gastronomy with a new look and seasonal menu

Helmed by the ever-affable resident chef Denis Lucchi, Buona Terra (which aptly translates to “Good Earth”) is home to elegant Italian culinary journeys and art on a plate, all embossed with Lucci’s personal touch of experience with hints of northern Italy’s robust flavours infused in its all-rounded contemporary Italian cuisine.

Ten years on from its launch in 2012, 2022 marks Lucci’s 10th year at the helm of Buona Terra, marked with a refurbished interior and a new menu to showcase the best of seasonal ingredients currently available.

As a tribute to the 10-year milestone, the restaurant’s recent facelift brings added lightness and sophistication to the already-elegant black-and-white colonial bungalow, thanks to curtain-less windows complemented by a fresh colour palette of soft blush interiors, a new reception counter crafted in light oakwood with alluring tree stem patterns, and a curved ceiling cove that loops around the foyer and dining space akin to an ovoid tendril. 

We especially loved the main dining room awash in warm, natural light that streams through the now unrestricted large glass windows which open onto lush greenery and a wooden-decked walkway. Along with the classically inspired fluted pilasters against the black marble flooring and expansive wall-hung mirrors, they all bring a touch of the natural and relaxing green environs of the restaurant into the dining space.

Complementing the newly refined interiors are Lucchi’s menus, shaped as always by his personal vision, inspired by the seasons, steeped in memory from the recipes he grew up with, and fuelled by innovation of the contemporary gastronomic landscape. Thanks to the close relationships that Lucchi has nurtured with his suppliers and producers over the years, diners are assured of the impeccable quality of the seasonal ingredients brought each dish, which seamlessly translate into an authentic Italian dining experience rooted in soul and tradition.

For instance, Lucchi’s current four-course Set (from $118/per person) and Experience (from $158/per person) menus showcase winter ingredients such as puntarelle, salsify and citrusesat their peak.

As always, Lucchi starts off the culinary journey with a heartwarming spread of homemade breads and grissini accompanied by extra virgin olive oil and artisanal Beppino Occelli butter. This gives way to his spectacular trio of Snacks, this time featuring Lucchi’s love for tomatoes in one bite with the sublime Just Tomato, an unbelievable frozen gazpacho enrobed in white chocolate; Squid Ink Tart featuring house-made squid ink “pie tee” filled with Kegani crab and avocado mousse; and the Cuttlefish Salad atop feuille de brick.

Lucchi’s first course then is the Carpaccio, featuring slices of raw amberjack speckled with refreshing Calabrian mandarin orange segments, confit Buddha’s hand, citrus caviar and Amalfi lemon puree. It is finished with an amazing show of nitrogen-frozen horseradish snow. Truly a stunning work of art. 

Other menu highlights include the Scampi, where bincho-grilled Mozambique scampi is draped with a translucent sheath of umami lardo, accompanied by sliced puntarelle rolled with Artigiana burrata, alongside punteralle salad, preserved Amalfi lemon skin and black garlic puree. The finishing silky rich winter “baugna cauda” anchovy sauce brings the elements together in perfect harmony. 

Hidden under a mountain of black truffles is the simply named Spaghetti. This heady number shows off artisanal Mancini spaghetti cooked in homemade parmesan cheese broth (need we say anything else at this point to seal the deal?), sauteed with applewood smoked butter and guanciale that has been seared till crispy, and finished with truffle paste, cured Japanese egg yolk, and Perigord black truffle. If you’re watching your carbs, this is one dish that’s absolutely worth breaking that resolution for. Repeatedly.

For mains, bincho-grilled, 10-day dry-aged Irish duck takes centre stage in Anatra. Glazed with Italian acacia honey, and coated in herbs and spices, the succulent duck breast is served with salsify two ways – a puree made by blending the root vegetable after poaching in milk and coffee beans, while deep-fried crisps add texture. The dish is finished with sauteed morel mushrooms, black garlic puree, and drizzled over with moscato sauce.

Complementing the fine cuisine are wine pairings (from $58 for 2 glasses), expertly curated by wine director Gabriele Rizzardi where he offers an extensive collection of up to 300 Italian and Burgundy fine wine labels. Amongst the hand-picked selection are vintages and limited bottles that are rarely available, as well as the prestigious Krug – Buona Terra’s Champagne of choice, served by the glass and bottle, including natural and biodynamic options. 

Also available is the Whisky Flyer ($398 per person), a unique whisky pairing option featuring four exceptional whiskies from the 1960s to 1990s. 

Buona Terra is at 29 Scotts Road, Singapore 228224. Tel: 9456 3147