One Michelin-starred Italian restaurant Buona Terra celebrates a decade this year, which is commemorated with a timely, sophisticated revamp, as well as a winter menu that takes advantage of the season’s bounties.
The refreshed interiors, which features a lighter color palette and minimalist furnishings, serves are the perfect backdrop for Chef Denis Lucchi’s latest creations. The meal starts off strong with a refreshing Carpaccio comprised of amberjack and Calabrian mandarin orange segments.
The Scampi is a crowdpleaser, bringing together a bincho-grilled Mozambique scampi that’s blanketed with a paper-thin slice of umami-rich lardo.
Finally, a generous slice of succulent Irish duck breast is the star in the Anatra dish, where it is first dry-aged for 10 days, glazed with Italian acacia honey, coated in herbs and spices, and finally, bincho-grilled to perfection.
To finish, it is accompanied by salsify root cooked two ways – pureed and deep fried.