Last week, I wrote about the rare opportunity to savour the creations of two Michelin-star Chef Anthony Genovese at Dolce Vita (located within the Mandarin Oriental, Singapore) from 29 September 2015 to 03 October 2015 (yes, just FIVE days!).
No experience is complete at Dolce Vita without a basket of their fresh breads and that amazing basil butter (I'd gladly pay to buy this!). Break into the crispy bread roll and hear that satisfying crack as you dip them into a variety of dips.
We started the 4-course lunch with an Amuse Bouche of Smoked Amberjack Roulade, Burrata Emulsion and Citrus. The burrata emulsion is ingenious - traditionally, burrata is made from mozzarella and cream but this emulsion is extremely light and therefore goes perfectly well with the Amberjack Roulade which is crispy on the outside while bursting with flavours inside. I really enjoyed the contrast of textures and flavours in this dish.
The first course was the Squid, Rabbit and Eggplant (with a much fancier name in Italian, of course). While I am not an eggplant fan generally, i finished the entire dish as I really enjoyed the balance of flavours. It is probably best to start with the eggplant (being the lightest flavour) and move on to the squid and rabbit.
For the second course, we were served with Green Tortelli, Anchovy Butter and Squilla Mantis (in place of Scampi). The anchovy butter was delicious and I was tempted to break another bread roll to soak up all the goodness. The Squilla Mantis was used in place of Scampi (which was on the original menu) as they wanted the use the freshest ingredients. I really enjoy the langoustine-like texture of the mantis as well as the natural sweetness of this prized ingredient.
Nothing excites diner more than freshly sliced truffle right in front of you. The third course was the Pork, Corn Espuma and Summer Truffle. That pork was seasoned perfectly and it had the right doneness and acidity from the sauce. The bits of freshly sliced truffle added more body to the dish and more importantly, that corn espuma (which contains bits of popcorn) was ingenious!
Finally, dessert was a Sweet Milk, Robiola Cheese and Pear and quite simply the perfect dish to wrap the whole lunch up.