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電話號碼
6885 3500
開飯介紹
Dolce Vita 餐廳擁有輕鬆愉悅的氛圍，在誘人的正宗意大利菜餚中融入了獨特的現代風味。 Dolce Vita 致力於傳承傳統意大利美食的精髓，選用新鮮及上乘的當季食材，每天製作出美味的創意佳餚。
Dolce Vita 餐廳裝飾優雅，洋溢著精巧別緻之感，是享受難忘用餐體驗的理想去處。賓客可在寬敞的主餐廳內盡情放鬆，還可透過鑲有垂直窗戶的裝飾牆一睹廚師們的高超技藝。別緻的吧台採用石砌主體和黑色花崗岩檯面，平添奢華韻味，並提供由屢獲殊榮的調酒師精選的各式可口葡萄酒。落地窗外是戶外用餐區域，賓客可在 Dolce Vita夠飽覽如詩如畫的城市天際線風光，為雅緻的氛圍和愉悅的用餐體驗畫上點睛之筆。
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特色
Brunch
營業時間
今日營業
12:00 - 14:30
18:30 - 22:00
星期一至日
12:00 - 14:30
18:30 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
Last Friday i have a fruitful dinner with my friend here! Their services and foods portions, all are amazing and good quality. If the next time, I will come again with my beloved family members~
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Recently I have brought my mother to lunch at the restaurant which was located by the pool side. There was indoor air con and outdoor alfresco dining. We decided on indoor as it was pretty hot that day. We were showed to a table with a nice view of the pool. Although it was week day, it was quite a crowd at the pool. There was lunch set (S$38++/2 course, S$46++/3 course, S$54++/4 course) for week day. After placing our order, we were served water, crusty bread and butter. The bread was soft and pillowy.Orecchiette alla NorcinaSignature Umbria's pork sausage ragout, spinach, pecorino Although simple looking, it was quite tasty.RisottoSpecial selection Acquerello rice, mushroom ragout, truffle scentIt smell quite nice when served. The rice was savoury and well cooked. BarramundiSeared Barramundi filletCrustacean soup, sautéed vegetables The fish was firm and juicy.PolloOrganic chicken roulade, charred kale, pearl onion mustard seed and mushroom ragoutThe meat was quite tender. Quite a heavy serving.Panna CottaVanilla panna cotta, berry coulis, berry spongeThe custard was smooth and milky, without too sweet.We ended the meal with coffee.For a quiet week day, the restaurant attracted quite fair bit of crowd for lunch.
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For pictures and full review pls visit:http://madamechewy.com/2016/01/29/exclusive-chefs-table-at-dolce-vita/Mandarin Oriental’s Dolce Vita unveils a new dining concept, Chef’s Table, where guests have the opportunity to sit right at the cold kitchen counter, to watch acclaimed Italian Chef, Omar Bernardi showcase his magic.Every Friday, for only 6 guests, Chef Omar presents an exclusive 6-course dinner in an “Omakase” fashion. The menu will be updated every month to ensure that diners are served the freshest seasonal ingredients.Mandarin Oriental’s award-winning Sommelier, Inthran Ramasamy takes the intimate dining experience up a notch by expertly pairing each course with exquisite wines. If you prefer non-alcoholic beverages, enticing mocktails will be concocted in replacement of the wines.We nibbled on the complimentary bakes, accompanied with Basil Cream, Tomato cream and Tomato Pesto, while Chef Omar prepared the Amuse Bouche.Beetroot and Goat Cheese Composition. Three variants of beetroot balance out the strong notes of the ricotta and goat cheese mousse, whilst crunchy quinoa adds a resounding crackle in every mouthful. Garnished with sorrel and cress for the perfect finish.Chef Omar takes a modern approach to a typical Venetian dish, Sweet and Sour Sardine ( Sarde in Saor). In the past, fishermen used to prepare this dish with vinegar, onion and flour in order to preserve the fish. In this appetizer, sardines from the Mediterranean Sea are fried, and served with pine nuts and raisins for a touch of sweetness.Once again, Chef Omar takes an up-market approach to another traditional Venetian favorite-Prawns and Polenta. Accompanying the succulent seared prawns, is a cylindrical-shaped polenta with a crisps exterior and comfortingly soft interior. Made complete with garlic chips for that irresistible aroma and crunch. Simple, yet insanely delicious!The Green Pea Risotto and Smoked Eel is something exotic and unusual. This is my first encounter such a unique dish and was pleasantly surprised that the combination came off really well. Green peas are pureed then mixed into the risotto to achieve a lush hue. Take a little bit of everything into the mouth for optimum enjoyment-the duo is enhanced with bursts of flavor from the salmon roe and butter sauce.Seafood lovers will adore the Mullet and Langoustine. On this plate, the delicate flesh of Red Mullet from the Mediterranean Sea is paired with langoustine confit. The latter, prepared in a bath of clarified butter, herbs and garlic, then topped with foamed bisque made from its shell, was absolutely stellar. The delectable langoustine melted in the mouth like a dream!Sweet departure arrived in the form of Milk Jam Dessert. The tongue is enthralled in symphony of milk and sugar reduction, homemade apricot sorbet, hazelnut crunch, apricot coulis and a pinch of sea salt. An elegant dessert worth pining for!There’s no better way to wind down after a hectic work week than with Chef Omar’s “OMAR-kase” dinner at Dolce Vita. The charming chef’s approach to food is passionate and professional, staying true to his Italian roots while adding a few modern touches. In addition to the gastronomic adventure, I find it fascinating to observe execution, and enlightened when Chef Omar explains the intricacies of each dish.
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