Thursday, 19 November 2015

Last Chance to Savour Pontini's Semi Lunch Buffet before it Closes for Makeover

The antipasti section

I have always had an affinity for Italian cuisine and Pontini is an Italian restaurant which is close to my heart. The restaurant has been a mainstay for exquisite Italian fare for the past 15 years and continues to offer classic Italian cuisine with a contemporary twist. The restaurant prides itself on using fresh, seasonal, sustainable and premium ingredients imported from Italy and other parts of Europe.

Pontini will be embarking for a makeover from 22 November onwards till April 2016 and will be back to captivate your palate with a brand new menu and a bolder and more exciting concept in the second quarter of next year.

Seafood on ice

If you have not tried its semi lunch buffet (available on Saturdays and public holidays), I would strongly encourage you to try it before it closes its doors.

Bruschetta

This amazing buffet features seafood on ice, foie gras and pizza stations, a cheese room, live rotisserie, lavish array of antipasti, pastas, main courses and a delightful ensemble of desserts. 

Tantalising antipasti to whet your appetite

Every item on the buffet is prepared with precision and finesse and the flavours are sublime. The antipasti section with fresh prawns and oysters, marinated octopus salad, assorted homemade Italian bruschetta, breadsticks with parma ham, char-grilled artichokes, black truffle frittata and home-cured Scottish salmon platter is a symphony for the senses.

Chef making pizza at the open kitchen

Feast your eyes as you watch the culinary team prepare pizzas à la minute in the open kitchen using the freshest ingredients. The best part is that you can even customise your own pizza by choosing your preferred toppings.

The foie gras station

The foie gras is also pan-seared on the spot and served with refreshing condiments including fruit chutney, brioche, white truffle honey and aged balsamic vinegar. 

The cheese room

Cheese lovers must not miss the cheese room which offers a dazzling array of Italian artisanal soft and hard cheeses such as Burrata, Mozzarella, Taleggio, Fontina, Gorgonzola, Asiago, Black Truffle Pecorino, Parmesan, Castelmagno DOP and more.

What I enjoy most about the buffet is the wholesome selection of pastas. They are freshly made by the culinary team and you can also customise it to your liking by selecting your choice of pasta and ingredients.

Orecchiette with fresh tomato sauce, black mussels, olives and chilli pesto

My favourite is the orecchiette with fresh tomato sauce, black mussels, olives and chilli pesto. The orecchiette is an ear-shaped pasta which originates from Apulia, a region in Southern Italy. This pasta is not commonly found in Italian restaurants in Singapore. The orecchiette  absorbs more flavour than the other pastas and the texture is firm and slightly chewy. The chilli pesto tomato sauce also complements the mussels very well. 

Black truffle carbonara

The linguine with black truffle carbonara sauce is something which I can't resist. The sauce is made of egg yolk and Pecorino cheese and is accentuated with delicate hints of black truffle.

The ricotta and spinach ravioli with premium cheese fondue is another noteworthy item.  The rich and creamy sauce is prepared with Taleggio, Fontina and Asiago cheeses, cooking cream, milk, parsley, walnuts and chives. The walnuts give the ravioli a slightly crunchy texture and earthy taste.

Squid ink pasta

The squid ink pasta with prawns is another popular favourite with diners. It is light, refreshing and not too heavy on the palate.

Tuscany style mixed seafood pot

For the main course, I would recommend the Tuscany style mixed seafood pot which is a robust, seafood stew brimming with treasures of the sea such as prawns, fish, squid and mussels. 


Roasted New Zealand lamb rack with truffle polenta tart, aubergine ragout and rosemary jus

I also like the roasted New Zealand lamb rack with truffle polenta tart, aubergine ragout and rosemary jus. It is succulent and delicious and offers just the right texture and consistency.


Oven-baked barramundi fillet with castelluccio lentils and sautéed spinach

The oven-baked barramundi fillet with castelluccio lentils and sautéed spinach is also a palate pleaser which delivers different textures and flavours on one plate. The good thing about this dish is that it is suitable for the health-conscious and those who are watching their waistline.

Braised short ribs with grain mustard mashed potatoes, roasted root vegetables and marsala wine reduction

If you like beef, do try the braised short ribs with grain mustard mashed potatoes, roasted root vegetables and marsala wine reduction. It is juicy and tasty with a melt-in-your-mouth consistency. 

Roasted spring chicken with assorted grilled vegetables and Chianti red wine jus

From the live rotisserie corner, you can go for the roasted spring chicken with assorted grilled vegetables and Chianti red wine jus. It is extremely tender and gratifying to the last mouthful. The accompanying vegetables pair well with the chicken.

Tempting tiramisu

A meal is not complete without desserts. Seduce your palate with the rapturous medley of divine creations such as tiramisu, ricotta cheese pie, almond and pear tart, vanilla panna cotta with wild berry sauce, cornmeal cake, chocolate mousse, assorted macarons and more.

Sinfully divine chocolate mousse


Irresistible desserts

Pontini is located at level two, Grand Copthorne Waterfront Hotel Singapore (392 Havelock Road, Singapore 169663). The semi lunch buffet is priced at $58++ for adult and $29++ for child and is available on Saturdays and public holidays from 12pm to 3pm. However, the last buffet will be served on Saturday, 21 November 2015 as the restaurant will be embarking on a makeover from 22 November 2015 to April 2016.

For reservations, please call 6233 1100 or email dining.gcw@millenniumhotels.com.
For more information, please visit here.

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