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Dolce Vita

3.8

Eatability rating

16 reviews

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EuropeanFusionItalianMediterraneanMiddle EasternWestern
Address: 5F, Mandarin Oriental, 5 Raffles Avenue, 039797
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+65 68846884

Enjoying a relaxed, convivial atmosphere, Dolce Vita puts a uniquely modern twist on the alluring flavours of authentic Italian cuisine. Passionate about retaining the true spirit of traditional Italian cuisine, Dolce Vita features the freshest of produce and the finest seasonal ingredients, which are translated into delicious daily creations.
Providing the perfect backdrop for the cuisine is Dolce Vita’s elegant, minimalist décor, which features comfortable wooden chairs, linen covered tables and a large open kitchen. With floor-to-ceiling glass windows opening up to views over the stylish pool area, Dolce Vita has a light, sun-kissed ambience to complement the wonderful menu.
Get up close and personal with Chef de Cuisine as Dolce Vita presents an exclusive Chef Table’s experience every Friday from SGD 150 per person. Be pleasantly surprised with a delectable six-course dinner, featuring monthly seasonal ingredients which will be paired with wines by award-winning sommelier.

 

Lunch
Mon to Fri: 12:00 to 14:30
Brunch, Sat & Sun: 12:00 to 15:00
Dinner
Mon to Sun: 18:30 to 22:30

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+65 68846884
+65 68853500
$107 based on 24 submissions
Dinner (11 votes), Alfresco/Outdoor Dining (9 votes), Fine Dining (7 votes)
4

Chef's Table-Omakase Style Dining

For pictures and full review( cant fit everything here). 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!


 

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Latest Community Reviews:
• 29 Jan 2016 • 173 reviews • 8 followers

Chef's Table-Omakase Style Dining

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For pictures and full review( cant fit everything here). 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!


 

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• 28 Apr 2015 • 2122 reviews • 264 followers

Fine Italian Food in a Casual Setting

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Dolce Vita, or the good life, is what the restaurant provides in serving you quality Italian food without the "foo fa" to go with it.

At a recent visit, I decided to go with their four course tasting set ($138), which mind you, despite having the word "tasting" in it, is rather filling. The good thing about this menu is that one can pick the items that one really want to try.

The meal starter with an amuse bouche of green pea puree,  with the first course being the veal cutlet. Light done medium it was a tasty way to start the meal.

For my pasta I had the duck ragout fusilli which while just a starter portion was rather filling.

Better though was the mushroom risotto that came with black truffles and very tender large pieces of quail. Rich in flavour indeed.

For my main course I selected the Tuscan Seafood Soup which had cod, prawn, lobster, Alaskan King Crab leg and a large Hokkaido scallop cooked in a rich shellfish broth. Served with some crispy bread, could be a meal in itself.

Finally for dessert I had the Tiramisu, strong coffee powder in thick mascarpone cheese with sponge cake soaked in liquour.

A lighter option would be to go for the orange sorbet after that heavy meal.

Overall, expect good hearty cooking with friendly family like service to go along with that. To top it off, there is also a 15% off for American Express cardholders.

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• 31 Oct 2014 • 230 reviews • 4 followers

Austrian-influenced Italian fare that wows

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Only here till 2 Nov, the Obauer Brothers from Austria (celebrated chefs of a 2 Michelin star restaurant and hotel in Werfen, Austria) are serving up set menus of their Alpine-influenced traditional-meets-modern cuisine at Dolce Vita. We sampled a 5-course lunch set and our top picks were the elegant lasagne of Arctic char between sheets of pasta, topped with basil leaves and Rosemary and dressed with a sauce flavored with Grüner Veltliner wine. The very simple celery, saffron soup is creamy, yet light and hiding within is a sliced of steamed pike fish. Each dish on the menu even has a sprinkling of Alpine spices, sauces or wine which the chefs have brought with them to Singapore. Try these for yourself, lunch sets at $88-$128 per person and dinner is $128-$188.
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  • Lake char lasagna and saffron pike soup

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