Exclusive Chef's Table Experience at Dolce Vita

Mandarin Oriental Singapore unveils a brand new dining concept, Chef's Table ($150 per person, inclusive of wine pairing) at the simple yet alluring poolside restaurant Dolce Vita.

Helmed by Chef de Cuisine Omar Bernardi, this exclusive experience is available for only six diners every Friday evening at the restaurant's kitchen-side bar counter, where he and his team assemble, plate and delight with a scrumptious six-course Italian meal – perfect for intimate gatherings, impressing business partners, or just an opportunity to get up close and personal with the suave chef.

Capesante, Mela e Barbaietola

The Omakase—or more affectionately, "Omar-kase"—style menu changes frequently to feature monthly creations prepared from the season's freshest ingredients, and is made perfect with some divine pairings of choice vintages by the hotel's award-winning sommelier Inthran Ramasamy – or specially concocted mocktails for guests who don't drink.

Our evening started off brilliantly with the restaurant's much lauded selection of freshly baked bread and prosecco, before we were treated to a refreshing, chilled first course of Capesante, Mela e Barbaietola—silky scallop tartar and apple sorbet balanced with a beetroot gazpacho.

Astice al Peperoncino

While I am not a big fan of corn, I loved the harmony of flavours found within the next dish of Astice al Peperoncino. Flash-baked devil lobster tail is teamed with popcorn and a fine, smooth chilli corn espuma that had this sharp kick of spice, and paired wonderfully with a delicious Pinot Gris that wasn't too sweet or dry.

Baccala Mantecato

Dried and salted cod, which I first fell in love with at Portuguese restaurant BOCA, makes a return in chef's Baccala Mantecato. Salted cod, whipped with leek and coriander seeds till creamy, served with exceptionally done polenta and a Château Ferran Blanc Pessac-Léognan bearing interesting notes of toasted coconut.

Risotto al Radicchio di Treviso

The fourth course we sampled is this divine Risotto al Radicchio di Treviso, a Treviso red radicchio risotto made even better with Asiago cheese and a rich red wine reduction. This was enjoyed with a Marc Kreydenweiss Gewurztraminer Kritt that's slightly sweeter than the usual reds.

Anatra, Mela e Fegato Grasso

Our final savoury course of the evening was a glass of velvety Domaine d' Eugenie Vosne-Romanee matched with Anatra, Mela e Fegato Grasso of roasted duck breast and literally melt-in-your-mouth foie gras goodness. The richness of it all nicely countered with mellow tones of apple.

Banana e Cioccolato

For dessert, a glass of sweet wine, Sauternes from Chateau Doisy Daene, and a delish Banana e Cioccolato dessert. Heavenly, bright chocolate espuma, resting in a crisp chocolate shell, is joined by passionfruit sorbet, sweet banana and and a caramel reduction that is both salty and bitter at the same time for that complexity.

The Chef's Table experience by Chef Omar at Dolce Vita, Mandarin Oriental Singapore is priced at $150 per person, inclusive of wine or mocktails pairing, and is available  for only six diners every Friday evening. For reservations, kindly call +65 6885 3500 or email mosin-dining@mohg.com.

Address: Level 5, Mandarin Oriental Singapore, 5 Raffles Avenue, Singapore 039797 Tel: +65 6885 3500 Operating hours: Weekdays Lunch: 12-2.30pm, Weekend Brunch: 12pm-3pm, Daily Dinner: 6.30pm-10.30pm