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  • Had a lovely time at Bonterra. My experience may be slightly different than others, as we sat at the bar and got quite a bit of conversation in with the bartender and some of the staff. I've mentioned this in other reviews; when the staff is super into the food they create, it gets the patrons into it. I was very lucky to have one of their signature one-off charcuterie boards explained to me by the head chef, who made the selections. I had never had swordfish gravlax but let me tell you.. spectacular. The bison carpaccio was a surprisingly large portion and exploding with flavour--it came with sunchoke chips which is something I've never had before but was absolutely killer (where can I buy a bag)? Service was very good, though that could be because we were at the bar. I didn't go five seconds without bread being restocked on my plate. The food came out quickly despite the rush. Drinks were served with care, showcasing an excellent wine and gin selection. Highly recommended!
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