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𝐁𝐨𝐦𝐛𝐚𝐧𝐚 𝐋𝐚𝐭𝐞𝐬𝐭 𝐕𝐞𝐧𝐭𝐮𝐫𝐞🇮🇹
2022-06-27 1945 views
This is the latest venture by the legendary Bombana. As a big fan of him, how can I miss this new opening!? And when he bets his name in it, you know your stomach will be satisfied. 𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲Trio of canapés to start the meal. There were veal tartare with caviar, parmesan ball with iberico and skate wing cheek. The first two were regular items while the cheek was daily special that changed depending on the seasonal produce! 𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁Italian actually pairs bread with olive oil only but not v
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This is the latest venture by the legendary Bombana. As a big fan of him, how can I miss this new opening!? And when he bets his name in it, you know your stomach will be satisfied.

𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲
Amuse Bouche
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 Trio of canapés to start the meal. There were veal tartare with caviar, parmesan ball with iberico and skate wing cheek. The first two were regular items while the cheek was daily special that changed depending on the seasonal produce!

𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁
Bread  Basket
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 Italian actually pairs bread with olive oil only but not vinegar. So if you want for authentic experience, just leave the vinegar for a bit to try just bread and oil first! Both the carta di musica and sourdough were top notch.

𝗪𝗵𝗶𝘁𝗲 𝗔𝘀𝗽𝗮𝗿𝗮𝗴𝘂𝘀
White Asparagus
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 The asparagus was first marinated with brown butter and then steamed. It topped with tuna, pike eggs and caviar for an oceanic savoury umami kick. A great starter!

𝗔𝗯𝗮𝗹𝗼𝗻𝗲
Abalone
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 It’s a borrowed recipe from Octavium. It was a simpler version to allow the sweetness of the abalone to stand out. The comte sauce was amazing that I could not help to get the sourdough to finish it.

𝗔𝗿𝘁𝗶𝘀𝗮𝗻𝗮𝗹 𝗟𝗶𝗻𝗴𝘂𝗶𝗻𝗲
Artisanal Linguine
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 This’s definitely the DISH OF THE NIGHT. Despite they are called TUBER, I still need to say this red prawn is definitely their signature. Imagine the best red prawn you tried, and this one is still arguably better. I felt like I was in heaven when I pressed the amazing jus from the head to the al dente linguine. The tomato based pasta offered the perfect sourness to balance to flavourful prawn. Don’t forget to scarpetta like an Italian!

𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝗧𝗮𝗴𝗹𝗶𝗼𝗹𝗶𝗻𝗶
Homemade Tagliolini
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 One pasta is never enough to me and how dare you to skip the truffle pasta here in TUBER?! It was amazing even after such a superb pasta. This is the magic of truffle and Chef. It was a slightly more cheesy version compared with Otto e Mezzo’s. But still, the early and aromatic truffle stole my heart completely.

𝗦𝘁𝗼𝗻𝗲 𝗔𝘅𝗲 𝗕𝗲𝗲𝗳 𝗧𝗲𝗻𝗱𝗲𝗿𝗹𝗼𝗶𝗻
Stone Axe Beef Tenderloin
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 A relatively not surprised dish tonight but I really love the peppery sauce. The steak was ok but not memorable. Would suggest the pigeon more.

𝗣𝗶𝗴𝗲𝗼𝗻 𝗙𝗿𝗼𝗺 𝗕𝗿𝗲𝘀𝘀𝗲
Pigeon From Bresse
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 I am happy that they now offer one more option on top of beef since pigeon is way more interesting to me. The breast was cooked till perfection and the leg on side was super flavoursome tho the slices of truffle was hard to eat!

𝗗𝗼𝗻𝗮𝗯𝗹𝗲 𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗥𝗶𝗰𝗲
Donable Truffle Rice
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 This was the side for the mains. More carbs, I mean why not! It was a fusion of Japanese and Italian. Basically a risotto in a clay pot topped with some lavish black truffle. When the lid was removed, you would need stop eating and drinking just to enjoy the fragrance.

𝗣𝗿𝗲-𝗱𝗲𝘀𝘀𝗲𝗿𝘁
Pre-dessert
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 A very refreshing and fruity one. After so many attempts, I would now declare no ricotta dessert could go wrong. That subtle sweetness and milky flavour was to die for.

𝗔𝗳𝗳𝗼𝗴𝗮𝘁𝗼
Affogato
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 Another borrowed recipe from Octavium but it was equally delicious. A re-imagined and re-constructed affogato. Just love the innovation and break the perception of Italian = tiramisu.

𝗛𝗮𝗻𝗱-𝗰𝗿𝗮𝗳𝘁𝗲𝗱 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲𝘀
Hand-crafted Chocolates
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 Last but not least was the petites fours. It was of course the artisan chocolate as usual. I got to try caramel. Ferrero Rocher and Pistachio flavours. Just wish we could get all 5 for tasting!

Overall, a super duper delicious and satisfying meal. If you love Italian food/truffle/fine dining/Bombana or just food, you should give them a try!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2022-06-25
    Dining Method
    Dine In
    Spending Per Head
    $3000 (Dinner)
    Recommended Dishes
    Amuse Bouche
    Bread  Basket
    White Asparagus
    Artisanal Linguine
    Stone Axe Beef Tenderloin
    Pigeon From Bresse
    Donable Truffle Rice
    Pre-dessert
    Affogato
    Hand-crafted Chocolates