6333 8875
In 2007, Bontá Italian Restaurant and Bar was opened amidst the bustling wine and dine belt of the famed Mohammed Sultan Road. Specialising in Northern Italian cuisine with an assortment of dishes from other parts of Italy, its modern representation of authentic Italian dishes has won over both locals and expatriates alike, sealing its reputation as a premier Italian restaurant in Singapore. continue reading
Good For
Opening Hours
12:00 - 14:30
18:30 - 23:00
Mon - Fri
12:00 - 14:30
18:30 - 23:00
18:30 - 23:00
12:00 - 14:30
18:30 - 23:00
Payment Methods
Other Info
Alcoholic Drinks Available
Corkage Fee
Open Till Late
Restaurant Website
Signature Dishes
Angel Hair Pasta Martini
Review (3)
Level4 2012-03-20
I was lucky enough to try Bonta Restaurant’s special promotion for the month of March to June. Apparently, their chef loves fishing and he got the idea of having this promotion at his restaurant after a NZ trip.Trivia aside, their dishes are just extraordinary from the taste down to the presentation. One example is the Cold Smoked Trout Fillet Salad. Perfect as a started, this dish features fresh trouts which have achieved that perfectly smoked taste! It’s made richer with its additions of two asparagus sticks, lettuce, and dressing.Other notable mentions are the Rainbow Trout Carpaccio, Homemade Rainbow Trout Ravioli, Pan-Roasted Rainbow Trout and Baked Rainbow Trout Fillet. All are quite pricey but you can be assured that the fish are fresh and tasty and of good quality. If you are going to try these, make sure you bring companions so you can just share the dishes instead of ordering it one by one. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-01-17
Had our monthly group dinner at Bonta last evening. Helmed by chef Luca Pezzera, who was formerly the executive chef at Hotel Intercontinental, Jakarta, Bonta has been garnering rather rave reviews with regard to its food and service, hence making it our choice of restaurant for the month.Located along the outskirts of UE Square just opposite Double O, Bonta boasts a modern chic outlook coupled with warm colours, ambient lighting and soothing pipe music to give it that cosy and relaxed feel. There's also a semi private room for a few couples on the second floor complete with a showcase wine cellar for a more romantic rendezvous. However, do note that the room is all glass, so people can see you from the ground level. And in case you are wondering, Bonta is relatively small, with a sitting capacity probably maxing out at about 30 people or so.The complimentary bread deserves a writeup devoted entirely to itself. Why so Because its simply the best complimentary bread I've ever eaten so far (not that I've eaten alot though). The bread came served piping hot in a longish cup and when sliced open, emitted a fragrant and alluring aroma. Crispy on the outside yet soft and fluffy on the inside, the the pockets of cheese and walnuts within served to enhance its taste and bite. Really a most delightful bread. I understand that takeaway for the bread is available at $8/loaf for those who are interested (and can afford it). For cheapskates and financially struggling people like me, there's always the complimentary option.I didn't get a chance to try out the trout rolls but I did have a go at the goose liver or Foie Gras as some people might know it. The liver was pan fried till a little crisp on the exterior yet retaining its softness within. Taste wise was pretty good, with the raw taste of liver subtle and a slight hint of smokiness. However, I did find the aftertaste a little too strong for my liking. Also, the liver wasn't as quivery as I would have expected it to be, falling short of the standards set by Ember and Il-Lido.This dish was really expensive given that only 4 pieces of scallops were served. However, money aside, it was just a just a little short of excellent. The scallops were quite a size and came served with their shell. Pop one into your mouth and enjoy the sweetness of the scallops with the accompanying Hollandaise sauce. To best enjoy this dish (in my personal opinion), you have to consume the whole thing - lock, stock and barrel (minus the shell of course) at one go.Ravioli with Goose Liver - Had a piece of the ravioli to try and didn't find it fantastic. I could barely make out the taste of the liver as it was almost entirely masked by the creamy sauce base.Black Angus Beef Sirloin Tagliata - It came as requested, medium rare and nicely grilled for that subtle sweetness and char grilled flavour. However it did come across as a little weak on the natural beef taste, which was a pity really. On a side note, the accompanying Porcini mushrooms had this weird taste which I couldn't stomach.Disappointment. The icy cold word that pierces through your heart. That was the exact emotion all of us were feeling after the dinner. It was so bad that none of us had the heart to order any desserts, preferring to head down elsewhere. Service was good and attentive except for one major blip. They got one of our orders wrong twice. In the end, my friend had to settle for something he didn't order, which really marred the entire experience for him.The 7 of us forked out $450++ for a totally unsatisfying dinner, be it quantity or quality wise. Will I be back I'll toss a coin and let you know, but chances are, no. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2011-03-10
The most impressive item of the restaurant is their complementary bread-in-a-cup. Best bread that I ever had!!We had their signature lobster angel hair pasta which was $$$ as well as their risotto. Thumbs up!Their molten lava chocolate cake was nothing very extraordinary though satisfying. Bonus points for the chocolate button on the house at the end of the meal. Not a cheap meal on the whole. However, worth a try for the experience and ambience. Not forgetting the bread! yummmmmm continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)