Pontini (Closed)

Pontini is an Italian restaurant helmed by head chef Daniele Sarno, serving authentic Italian cuisine with a modern twist. This brand new Italian buffet by Chef Daniele, features a plethora of antipasti, breads, soup, main courses and desserts from various regions in Italy.For this buffet, you get to choose ONE main course per person. Other than the main course, everything else is "unlimited" servings.Service here was really good! The food and dessert quality was quite good, except the pizza and Tiramisu needs improvement.Roasted Barramundi Fish Fillet, Pumpkin & Sage Mash, Snow Peas Salad & Grain Mustard Sauce - My favourite dish! The meat was tender, the skin was crisp, and the natural taste of the fish was well brought out. A pity I feel that the pumpkin didn't really complement the fish that well. But that's just my own preference... Pumpkin lovers will still like this combination nonetheless.The pasta was excellent! For our choice of tagliatelle with mushroom and black truffle pesto, the pasta was the perfect consistency, and the chunky mushrooms were full of flavour, all emanating the wonderful smell of truffles! Pasta portions are not big so you can choose a second variety if tummy space allows.Dessert Crepe - Chocolate chip filling inside with strawberry and almond topping... and more chocolate drizzled on top... Love it!For full review and photos, please visit:http://summerlovestoeat.blogspot.sg/2014/11/italian-buffet-at-pontini-392-havelock.html continue reading

I have passed the time when I used to head for buffets and gorge myself to the brim, convincing myself that the worth of food consumed is twice the price I pay. As age catches up and metabolism slows down, I realized that it's time to go for "quality" instead of "quantity". And the all-new Italian buffet launched by Pontini at Grand Copthorne Waterfront definitely fits the picture. The concept is similar to a 4-course Italian meal but in a more lavish manner; Starters (free-flow antipasti, home-made bread, soup at the savoury counter), Primi (unlimited orders of Pizzas and Pasta), Secondi and Desserts. Before you get too excited over the anti-pasta spread or desserts, pen down your main courses so that they would be ready by the the time you finished your appetizers.New sauces and jams always piqued my curiosity to find out their taste and it was the plethora of accompaniments that caught my attention at the savoury table. Instead of pairing them with the Italian Cold Cuts, I walloped them with home-made breads, drizzled some sweet Figs Mustard on the Radicchio, Pear, Gorgonzola cheese salad and Aged balsamic vinegar, and dunked the grilled Portobello mushroom with sweet chilli and arugula salad into Olive Tapenade. Out of the accompaniments, I adore the Creamy Walnut sauce, which tasted like honey peanut butter. Italian Cold Cuts and Homemade BreadRadicchio, Pear, Gorgonzola cheese salad and Aged balsamic vinegarGrilled Portobello mushroom with sweet chilli and arugula salad The list doesn't stop here. There is still the concentrated Wild Mushroom Soup, Tuscany style marinated octopus, cheek peas and green asparagus salad, sundries tomatoes and an extravagant cheese platter that looked like the playing poker cards spread out neatly on the tables, only difference being that these are edible. Memorable bites include the baked butternut squash, and soft and mushy marinated artichokes, which I helped myself to second servings. As tempting as it is to continue grazing on savories, reserve room for the astoundingly delicious pastas, prepared under the watchful eye of Pontini's head chef, Daniele Sarno. Despite being so young at only 30, the Florence-born chef already has 15 years of culinary experience, and working as a professional sommelier at Michelin-star restaurant! Toothsome penne luxuriates in the creamy pool of "Roman Cabonara" and ham, while in another wee dish, the Tagiolini was coated evenly in "Genovese” style basil pesto sauce, which emitted a strange herby flavour. The so-called Italian Meepok "Tagliatelle" was not bad too, tossed in a jumble of wild mushroom, pancetta, pine nuts and parmesan cheese. All the pastas here are home-made and tastefully prepared in smaller portions to avoid carbo-loading for pizzas would soon be whizzed out from the kitchen. Just like the pasta which you can choose the style and pasta type, the pizzas can be prepared according to your fancy; choose from pizza base (treporcellini, Magherita and Vegetarian) and the toppings. Among the list of Secondi (Main Courses), the juicy chicken thigh basted in “Diavola”, spicy capsicum and tangy tomato sauce with dried oregano was wholesome and satisfying. The Piedmont style braised beef brisket on potato fondant in herb gravy, worked on textures but I could not comprehend its rustic, faint flavour. My favourite is still the oven-baked Norwegian salmon mignon in pistachio crust; a reminder of how seductive simplicity and freshness can be. Having learnt that the hotel has recently welcomed a new Executive pastry chef, Mr Nicolas Maugard, I was yearning for the moment to try the Italian desserts. Hailing from Normandy, France, Chef Nicolas has worked for renowned Michelin starred restaurants in France and awarded second prize at the prestigious Championnat de France des desserts competition with his signature creation – roasted pineapple with eight flavoured sorbet.However, the desserts were underwhelming and could not fully showcase the potential and the character of the chef. Dominated by petite glass shots such as the Strawberry Shooters, Tiramisu, Lemon Tart, the dessert table could jazz up on its intricacies. Say a Limoncello tiramisu with pistachio biscotti crumbs, Olive oil macaron, Hazelnut Chocolate Ravioli or simply the chef's award winning sorbet? The one that stood out was the Stracciatella and ricotta Cannoli. Piped fresh at the live station, each of this palm-sized flaky pastry cones oozed sweet dense custard, buttressed with raisins, dried fruits and dusted with not powdered sugar but roasted pistachios. Amazing and surpassed the versions I've had from Hilton Pastry Boutique and Basilico The Regent. This was followed by the smooth and rich Panna cotta, showered by the undulating fragrance of vanilla beans which sank to the bottom. Being established for at least 15 years, Pontini has gained a strong reputation for its exquisite Italian cuisine with a modern twist. For me, pasta is really the best thing going here and the flavours are very authentically Italian. For a very good price of $48, there is plenty to enjoy at this buffet and you can taste your way through to decide on your favourite. Full review: http://dairycream.blogspot.sg/2014/10/pontini-grand-copthorne-waterfront-all.html continue reading

It is located in Grand Copthorne Hotel, a very peaceful area, gives a very classy feeling. There is a nice classy walkway leading the entrance to the tables. There will be a working personnel waiting there to bring you in. I ate at this atas restaurant twice. first just with my bf, second is with bigger group to celebrate birthday. during the first, one thing we didnt like was the waiter did not mention that bottled water is chargeable, he straightaway just ask to choose between the different kinds of water they have. So for that is disappointing. However the ambience of the restaurant is nice, and the food too! We tried the signature linguine lobster pasta, and when they do not have the usual lobster they used to cook the pasta, they gave us a fresh and big one (cant remember what already) but it was in bigger portion and the pasta too. Ate until very happy The pizza we ordered tasted nice too. So the second time round, ordered the same dishes, and ordered alot more pizzas so everyone 6 people can try the different kinds of pizza available.The two times were great experience, I love their food! continue reading

A re-visit to Pontini, this time round with my dining partner, Oyster Diaries (Rachel). We planned this lunch date a few weeks back as I recieved the 30% discount voucher from my previous dining and thus I decided to use it to off-set for this lunch.I was having high anticipation for the Italian National Day but was disappointed when the promotion menu ended on the 12 June, we just missed it by 2 days!Even though the antipasti buffet looks interesting, OD decided not to have the buffet. Both of us decided to get the set. While OD got the 3 course set lunch priced at $45 ++ and I went for The Italian 3 course set lunch priced at $68++. Warm vegetable salad, red endives, beetroot jelly and foamMy starter was the warm vegetable salad served in a small glass. I thought it was kinda interesting to serve a small serving of salad in a glass. The salad comes with edamme beans, green peas, asparagus, zucchini, squash, asparagus, endives… they were all diced into small cubes . The dressing has a tangy flavour and the beetroot jelly ” coloured” the vegetables into slightly purplish and gave a sweet after-taste. The salad serves as a great starter for the proper meal.Gorgonzola & Walnut SaladOD had the Rocket Salad with gorgonzola & walnuts. She was not informed that it was actually a rocket salad as she personally dislike the peppery taste of Rocket salad leaves. Well, she offered a little for me to try.The salad comes with some sliced pears, candied walnuts which OD loves it and gorgonzola cheese which the cheese is a little too strong for her.Linguine with smoked lobster, white wine, fresh tomatoesThis linguine with lobster pasta is one of their signature pasta dish and I was glad I had this as my middle course. I thought that the linguine pasta looks more like spaghetti but it is cooked al-dente, the way I liked it. The lobster meat was a little firm and I do like the fresh tomatoes being used as the pasta base.Salmon with roasted potatoesOD had the salmon as her mains but she was not too pleased with her salmon as the sides were a little hard and rough but the middle part of the salmon was alright. However, she loves the lemon caper sauce which has a tangy flavour . Bth of us were not fan of potatoes but she actually likes this roasted potatoes which was slightly sweet, probably caramelised and reminds her of sweet potatoes.Cod wrapped in parma ham, kale, caramelised onion, ham stockThe cod wrapped parma ham is also another Pontini’s signature dish but it failed to impress me.The maitre’d would pour the ham stock in front me and I can literally smell the aroma of ham stock. The cod was wrapped like a rolade with parma ham . The parma ham was chewy and does not have the smoked flavour, probably due to ”soaking” in the ham stock and thus it went slightly soft. The cod was alright but certain parts were a little overdone.The essence lies in the ham stock which is a savoury and rich broth. The ”mui cai” would probably refer to the kale. Indeed, it looks and taste like ”mui cai”(salted veggies) which has a slight sourish and salty flavour and I adore those cute little balls of shallots! Apple TartOD had the apple tart which comes along with her set lunch. She had too much ice-cream for the past few days thus she had the apple tart instead of the cassata.OD is a fan of desserts and this rendition of apple tart reminds her of an orange-flavoured tart instead of an apple tart. I tried a little and I could taste a strong flavour of orange rather than apple. I think the tart is called an apple tart probably due to the few slices of apples topped on it.We thought that the apple tart would probably comes with a scoop of ice-cream but a dollop of fresh cream was served on the side. OD didn’t like cream thus she didn’t had it.She carefully explained the tart to me, frangipane tart, orange taste, the middle part uses good butter, slices of apple… so detailed. I guess she is another dessert connoisseur! continue reading

Nowadays, tables in restaurants are positioned so closely together that I feel like an eavesdropper most of the time so I really appreciate the generous spacing between tables at Pontini. Plus points for the excellent service too.Slices of opaquely white scallop carpaccio laid out on the plate, topped with marinated mushrooms and a handful of baby beetroot and watercress in artful disarray. Light and raw!My favourite dish of the night: spinner crab ravioli with jerusalem artichoke, blue foot mushroom and warm mushroom jelly. Love the contrast between the earthy flavour and the seafoody stuffed pasta.The cod is originally intended to be wrapped in parma ham but Chef kindly agreed to do a naked version for me =) Served on a bed of kale and caramelised onion, the magic ingredient lies in the ham stock that enhances the delicate flavour of the oily fish.The signature dessert of every Italian restaurant, Pontini’s tiramisu is lovely. A moist affair of well soaked soft lady fingers and a mild dose of marsala, nicely set off by a coating of bitter cocoa powder and little cubes of coffee jelly.From what I read on HGW, the standard of Pontini seems to have dropped since the chef left for Otto Ristorante. But from what I had for dinner, the meal was still above average. While it wasn’t “wow! I must come back!”, neither was it awful, not by a long shot.If interested, you are welcome to drop by www.myfoodsirens.wordpress.com for more reviews/photos =) continue reading