Bodega39 unveils an all-new menu inspired by guest demand and global flavours

Bodega39 unveils an all-new menu, expanding its offering with a wider selection of wood-fired pizzas, handmade pastas, risottos, Indian specialities, Asian curries, seafood mains and desserts.

Developed in response to what guests have been asking for over the past few months, the refreshed menu introduces greater choice while continuing to reminisce about the restaurant's signature style of bringing global flavours together under one roof.

The new menu commenced with a simple idea: listen to the people who dine at Bodega39 the most. Regular patrons repeatedly asked for more artisanal pizzas, a broader pasta selection, comforting risottos, flavourful Indian dishes and Asian curries. Those conversations became the foundation of the refresh for a menu that grows with its guests while staying true to the restaurant's special identity.

Italian flavours form the heart of the new additions. The expanded pizza selection introduces the Verde Stracciatella, layered with basil pesto, cherry tomatoes, arugula, creamy stracciatella and toasted pine nuts for a fresh yet indulgent bite. The Pepperoni Pizza combines spicy pork pepperoni, blistered mozzarella, San Marzano tomato sauce and basil, while the La Romana blends smoky bacon, mushrooms, fresh mozzarella, carbonara cream and cracked black pepper over a perfectly wood-fired crust.

Fresh pasta takes equal prominence across the menu. The Smoked Chicken Tagliolini pairs delicate ribbons of pasta with smoked chicken, mushrooms, green peas and a silky mascarpone emulsion, concluded with truffle oil and pickled enoki mushrooms. The handcrafted Cappellacci is filled with chicken and porcini mushrooms before being tossed with shimeji mushrooms in a white wine butter sauce and finished with shaved parmesan. Complementing the selection is the Agnolotti, where confit chicken-filled pasta is served with creamy chicken jus, roasted grapes and parmesan cream for a dish that balances richness with subtle sweetness.

The risotto selection presents two unique presentations of Italian comfort. The Pumpkin Risotto merges roasted pumpkin, brown butter, sage and parmesan for a rich, velvety finish, while the Asparagus Risotto layers spinach pesto, mascarpone, asparagus, arugula, chives and hazelnuts into a lighter, herb-forward plate that celebrates freshness.

Alongside its European offerings, Bodega39 has backed its Indian and Asian selection to recall the diversity of its guests' preferences. A highlight is the Bhavnagri 39, inspired by the culinary traditions of Gujarat and interpreted through the restaurant's contemporary lens. The expanded Asian curry selection brings together aromatic herbs, slow-cooked gravies and balanced spice profiles, adding comforting, flavour-forward dishes to the menu.

The seafood offering is led by the Smoked Roasted Salmon, served with red cabbage purée, green peas, carrots, braised fennel and citrus beurre blanc. Delicate in flavour yet full of essence, the dish balances gentle smokiness with bright citrus notes and seasonal vegetables.

Desserts top off the menu with familiar favourites and pristine additions. Guests can choose from the Tres Leches Cheesecake finished with a rich tres leches sauce, the Dark Chocolate Bento Cake layered with dark chocolate ganache, or the Vanilla Tres Leches and Chocolate Tres Leches, each offering a decadent finish to the meal.

With this refresh, Bodega39 continues to build on what its guests appreciate most. The new menu offers more reasons to return, whether it's for a familiar favourite or something entirely new.