As they say, #sundayfunday. To us, fun is commonly derived from food. Last month, Chef de Cuisine Giorgio Maggioni from Dolce Vita @ Mandarin Oriental Singapore introduced a newly minted Italian Sunday Brunch concept, featuring three options 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 it be dining in a pavilion by the pool, or an intimate setting in the comfort of the air-conditioned indoor area, the venue, which boasts a sweeping view of the Marina Bay, is set to exude the perfect weekend vibe for relaxation.
The strategically-priced menu means that decision-making is made easier. At just $10 more, your brunch will come complete with a selection of Italian cold cuts and cheeses, accompanied by an assortment of pickles, preserved vegetables, and homemade marmalades. We strongly suggest this value-for-money add-on.
We had the Hokkaido Scallops and Cured Wagyu Beef Carpaccio for antipasti. The scallops were only lightly seared; the texture therefore remained soft and barely resistant to a bite. While it was served with a citrus dressing, we thought it had an overall lack of character in terms of texture and flavour – the kind you would get from seared scallops. If you are considering an antipasti, the carpaccio is a clear winner, where the cut remains thick and intensely flavoured.
We tried various games, and must say that many were not to our liking. Pictured on the left is the Tagliolini. We have yet to be disappointed by the texture and quality of the handmade pasta. However, we thought the value was lacking as there was nothing substantial to hold on to. It was simply accompanied with pecorino cheese, fava, and an unacceptable portion of guanciale (Italian cured pork cheek). Likewise, the Risotto came slightly bland to our liking, and appeared to be in large part banking on the black truffle as an attraction.
the Slow-Roasted Tajima Wagyu Beef Oyster Blade in the meats department turned out to be mushy, akin to over-braised beef brisket. It is our view that it could have fared better had it been grilled. We guess the main course to choose would have to be the Pan-Seared Cod Fillets or the Egg Benedict with Poached Boston Lobster.
Desserts, as a whole, were more impressive. the Tiramisu is worth a special mention. It may have an innocent outlook, but is packed with 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 more run-of-the-mill, with warm berry compote, vanilla ice cream, and crumbled cookies.
Lunch was rounded off pleasantly with the dainty Petite Fours, served with a spritz of edible scent, exclusively curated for Mandarin Oriental Singapore. Interestingly, the scent was intended to be inviting and reminiscent of a bakery.
Address: Mandarin Oriental Singapore, Level 5, 5 Raffles Avenue, Marina Square, Singapore 039797
Contact: +65 6885 3500 / [email protected] (accepts reservations)
Opening Hours (for Weekend Brunch): 12pm – 3pm
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