Buko Nero

C says:

Time certainly flies. Friday was Buko Nero night again, and this time we had:

Amuse Bouche: Ricotta cheese and Watermelon crostini
Melon, Rucola and Lamb Prosciutto Salad
Broccoli and Green Pea Soup
Lime and Plum Sherbet
A’s main: Rigatoni with Braised Cod and Salmon Ragu
C’s main: Wonton skin Ravioli with beef filling and red wine reduction sauce
Milk Chocolate Cake with Caramel and Toasted Almonds

The amuse bouche was quite refreshing thanks to the watermelon. The salad was great – the lamb prosciutto (parma ham) was surprisingly not that salty or strongly flavoured, just subtly smoky, and went perfectly with the sweet honeydew melon and peppery rocket. The soup was better than I expected, for a green pea soup, and the broccoli florets were nice and crunchy, not overcooked and mushy, but the soup was a tad too salty for my liking (cue Zhang Ziyi…).

A’s main was the standard set one, and while he liked it, it pretty much reinforced my view that I’ll always change the pasta dish in the set menu to either one of their specials, or a main course from the menu. The rigatoni was fine, tasted good and all, but it was nothing spectacular given that you know what Chef Oscar is capable of.

Like my ravioli, for example. I had this on our second visit to Buko Nero, before we started ‘atetoomuch’, and it was one of the dishes that sold me on this place. It was briefly on their fixed menu, and I was half hoping to be a pig and order it as a separate dish tonight, but to my dismay, it wasn’t on the menu anymore. Luck was definitely on my side though, because Tracy came and recited the specials for the night, and the ravioli was one of them! Woo hoo!! I think my joy was a little too evident though… think she got a bit freaked out… Anyway, the ravioli has a minced beef filling, and it uses wonton skin rather than pasta so it’s much lighter. It was served with some oyster and shitake mushrooms, and the sauce, which was a red wine reduction, was truly amazing. It was packed with so much flavour that your tastebuds just explode when you take the first bite.

Enjoyable as always. No luck so far in getting a reservation for September, because apparently they’re going away for a 3 week summer holiday, so all their regulars are trying to fit in one more meal before they shut down for 3 weeks. I’ll try calling again next week, but if unsuccessful, looks like we have to wait till October.

A says:

Food was good as usual. Prosciutto was the highlight for me. I had to go with the pasta this time cause I likea the salmon.

Our previous trip there