For three good years, Bonta has been regaling diners with its spread of exemplary Northern Italian cuisine. From decadent cheeses to fresh-out-of-the-ocean seafood, every creation by Bergamo-native, executive chef Luca Pezzera brims with culinary ingenuity. To celebrate three successful years in Singapore, Bonta unveiled a new interior look complemented by sumptuous additions to the menu. Diners can now lounge with pre-dinner cocktails at Bonta’s swanky bar area. The bar affords a cosy space for diners to mingle and chat over aperitifs and proseccos. Revamped in June, Bonta’s masculine-styled interiors peppered with striking neon cove lighting provide the perfect backdrop for an indulgent Italian meal. The restaurant seats up to 126 persons, including 34 persons at the alfresco area. Added to its swish surrounds is a second private dining room on the mezzanine level.
 
Pezzera has also ensured that diners get to taste 10 of the finest dishes from Italy. From Sardinia to Veneto, each dish is conjured to reflect the mood of its place of origin. Must-tries include Sardinian black mussels in spicy tomato sauce and garlic croutons as well as pappardelle with wild boar ragout and shaved Parmesan cheese. Every spoonful of this traditional Tuscan dish is unctuous and delicious. The homemade black ink tagliolini with jumbo crabmeat in spicy basil tomato sauce is a classic dish hailing from Veneto. Every mouthful rewards you with divine textures and flavours. For a catch that satisfies, zero in on the seabream fillet with cartoccio. Here, the fish is wrapped in a paper bag filled with rich flavours from mussels, clams, tomato capers and basil. Pezzera’s hometown in Lombardy, Italy, even gets undivided attention. The oven-roasted rabbit leg wrapped with Parma ham and served with grilled polenta in Ligurian olive oil flaunts the chef’s culinary finesse. Finally, end the meal with one of these three new desserts: blackcurrant cheesecake served with sour cream sauce; crispy apple crumble with pistachio ice cream and cinnamon emulsion; or double espresso crème brûlée. 207 River Valley Road, #01-61 UE Square River Wing. (Junction corner of Mohamed Sultan Road and Unity Street), Tel: 6333 8875, Open: 2pm to 2.30pm daily for lunch (closed for lunch on Sat), 6.30pm to 11pm daily for dinner.

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