Dolce Vita @ Mandarin Oriental: Poolside Italian Sunday Brunch – The Chosen Glutton

Afettati Buffet :: Chilly Cuts

Afettati Buffet :: Cheeses

As they are saying, #sundayfundday. To us, enjoyable is usually derived from meals. Final month, Chef de Delicacies Giorgio Maggioni from Dolce Vita @ Mandarin Oriental Singapore launched a newly minted Italian Sunday Brunch idea, that includes three choices for diners to elect – a dish and a dessert ($58++), a dish, a dessert, and an Affettati buffet ($68++), and two dishes, a dessert, and an Affettati buffet ($78 ++). Whether or not or not it’s eating in a pavilion by the pool, or an intimate setting within the consolation of the air-conditioned indoor space, the venue, which boasts a sweeping view of the Marina Bay, is ready to exude the proper weekend vibe for rest.

The strategically-priced menu signifies that decision-making is made simpler. At simply $10 extra, your brunch would come full with a choice of Italian chilly cuts and cheeses, accompanied by an assortment of pickles, preserved greens, and selfmade marmalades. We strongly counsel this value-for-money add-on.

Hokkaido Scallops

Cured Wagyu Beef Carpaccio

We had the Hokkaido Scallops and Cured Wagyu Beef Carpaccio for antipasti. The scallops have been solely frivolously seared; the feel subsequently stays tender and barely proof against a chew. Whereas it was served with citrus dressing, we thought it general lacked character when it comes to texture and taste – the type you’d get from seared scallops. If you’re contemplating an antipasti, the carpaccio is a transparent winner, the place the minimize stays thick and intense flavours.

We tried varied mains, and should say that many have been to not our liking. Pictured on the left is the Tagliolini. Now we have but to be disenchanted by the feel and high quality of the handmade pasta. Nonetheless, we thought the worth was missing as there was nothing substantial to carry on to. It was merely accompanied with pecorino cheese, fava, and an inappreciable portion of guanciale (Italian cured pork cheek). Likewise, the Risotto got here barely bland for our liking, and seemed to be largely banking on the black truffle as an attraction.

The Gradual-Roasted Tajima Wagyu Beef Oyster Blade within the meats division turned out to be mushy, akin to over-braised beef brisket. It’s our view that it may have fared higher had it been grilled. We guess the primary course to decide on must be the Pan-Seared Cod Fillet or the Egg Benedict with Poached Boston Lobster.

Desserts, as a complete, have been extra spectacular. The Tiramisu is price a particular point out. It might have an innocuous outlook, however is full of complementary flavors from the sweetness from the chocolate and bitterness from the espresso, and contrasting textures from the mascarpone mousse and the chocolate. The Frutti Rossi e Gelato was extra run-of-the-mill, with heat berries compote, vanilla ice cream, and crumbled cookies.

Lunch was rounded off pleasantly with the dainty Petite Fours, served with a spritz of edible scent, solely curated for Mandarin Oriental Singapore. The scent was supposed to be inviting, and harking back to a bakery.

Handle: Mandarin Oriental Singapore, Stage 5, 5 Raffles Avenue, Marina Sq., Singapore 039797
Contact: +65 6885 3500/[email protected] (accepts reservations)
Opening Hours (for Weekend Brunch): 12pm – 3pm
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