. The Tasting Palette .

Domvs

***

“Vegeterian gourmet menu.”

“What?”

“Yes you heard it right. There will be 9 courses- all vegetables.”

“ewwl..”

That was the conversation that my sis and I had when she asked me where I was going for my 2nd year celebration with J.

And “eww” is the last word I would use to describe our meal at Domvs.

We settled on Domvs because for once, we did not know where to go and the vegetarian gastronomic menu sounded way too interesting to miss.

The restaurant was empty when we arrived at seven pm but it started to fill up by 9. Thankfully, we started early because the dinner duration was about as long as The Dark Knight (Which was WAY good if anyone, at all, is interested).

The service was immaculate without being distant or cold. The service staff knew their food as well as being in touch with their humour.

The amuse bouche was a warm puree of roasted pepper with a layer of cream cheese and liquorice espuma (foam). Simple-execution but I like the flavours and textures.

The first dish to impress was Pomodori e Sali (Tomato and salt). Basically, it is tomatoes in three ways. The first to be eaten was the ripened cherry tomato( Italian) with sea salt and ginger first before the slightly sour but firm tomato with a mixture of salt and pistachios and lastly, to drink the tomato essence. I admit that I was rather skeptical of the ginger and tomato pairing. However, the thinly-sliced fresh ginger added the kick needed to the otherwise succulently sweet tomato. Oh and did I mention how much I liked the pistachio and salt mix which added the crunchy bite to the already crunchy tomato. The tomato essence was slightly strange to taste- the waiter kindly told us that it is made from the puree of tomatoes and the use of sparkling water.

Tomato-3 ways

Next was our favourite dish of the evening: Salad of Bulgur cracked wheat, arugula with feta cheese, vanilla flavoured. Initially I thought that this will really come our looking like a salad. You know, the usual of a bed of argula with cracked wheat, sprinkled with bits of cheese. I was stunned to see the creation. Taste-wise would leave you equally surprised. The bulgur cracked wheat taste like a firmer and less sticky version of the risotto. You’ll find teared bits of argula and feta cheese equally distributed throughout the wheat. The vanilla flavoured sauce and chutney provided the sweetness to the dish. There you have it. A perfectly complemented dish of flavours, colours, textures that continues to play with your mind and tastebuds.

Awesome salad

The last dish I would draw your attention to is the homemade spaghetti with fried eggplant and smoked cheese. It’s the seemingly easiest dish to execute but I’m pleased to say that Chef Lino does it with great finesse. The tomato sauce coats the strands of spaghetti evenly and without excess; the crispy deep-fried eggplant extends a great support (pun intended) to the spaghetti; the texture of the spaghetti makes me want to eat pasta everyday.

Really good homemade spaghetti

The 9 courses came and we indulged. We felt that there was an overdose of dishes and it would be better if the chef could concentrate on just five or six. Some dishes seemed to have been pretty similar in terms of the texture- like the fresh flava beans with grilled smoked cheese, the carrot veloute with vegetarian caviar and the thick soup of barley and wild asparagus with Ragusano cheese. This three dishes was heavy on the carbs and made the meal really filling.

The greatest disappointment of the evening was the porcini mushroom flan paired with chilled summer black truffles cappucino. I held the greatest expectation and anticipation for this dish but it let me down, hard.

The flan must have been inspired by the Bettelment cheese flan that Macco Sacco (2 star Michelin chef) had created during his guest appearance at the World Gourmet Submit 2008 (This dish has remained as one of the restaurant’s staple appetizers. A good reason for that). The porcini mushroom flan was nothing like its predecessor. For one, the texture was a little too firm for a flan. I could barely taste the rich, woody flavour of the porcini mushroom. The truffle cappucino pairing might have attempted to give the dish some life. It barely did. I rather have my porcini mushrooms up front smiling at me, cooked together with truffle butter or something. Simple but I would have greatly appreciated that more.

The dessert was conventional and nothing aspiring- Bittersweet chocolate mousse with dark chocolate pearls paired with melon and strawberry sorbet with sesame biscuits. It wasn’t bad but I didn’t think that it was fantastic either. Both parts of the dessert had its own merit but I didn’t think they brought out the best in each other. The taste of the melon sorbet (tasted more like a sherbet though) was too mild which didnt go well with either the strongly flavoured strawberry sorbet or rich dark chocolate mousse. The chocolate mousse was too rich and filling after a heavy meal.

The dessert- bittersweet chocolate mousse and sorbets with sesame biscuits

In any case, our 2nd anniversary celebration was great, that’s for sure. The restaurant had the perfect ambience for a quiet two hours plus of privacy. We had a perfect evening of basking in each other’s company and to me, that’s the quitessence of it all.

Cheers to a loving relationship, two years and counting!

***

The 9-course gastronomic menu

Pomodori e sali
Tomato and salt
*

Insalata di Grano frantumato e rughetta al profumo di vaniglia e feta
Salad of Bulgur cracked wheat, arugula with feta cheese, vanilla flavoured

*
Vellutata di Carote e menta, caviale vegetable
Carrot veloutè with scent of mint, vegetarian caviar

*

Spaghetti alla Norma
Home made spaghetti with fried eggplant, tomato sauce and smoked cheese

*

Maccu di fave fresche, caciocavallo affumicato alla griglia, Vincotto
Fresh fava beans “Maccu” with grilled smoked cheese, Vincotto

*

Zuppa di orzo perlato, asparagi selvatici, Ragusano D.O.P,
olio extra vergine di oliva dei Monti Iblei
Thick soup of barley and wild asparagus with Ragusano cheese,
extra virgin olive oil from Iblei Mountains

*

Soffiato di porcini secchi, cappuccino di tartufo nero estivo
Porcini mushroom flan and chilled summer black truffle cappuccino

*

Arrosto di Seitan al pepe verde e senape di Digione
Roasted and spicy Seitan with green pepper, Dijon mustard

*

Duo di sorbetto
Duo of sorbet with sesame biscuit,
bittersweet chocolate mousse and crunchy pearls

*

Coffee or tea
Petit fours

***

Domvs

Sheraton Towers Singapore

39 Scotts Road, Singapore 228230
Phone: 65 6839 5622

Fax: 65 6737 1072

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Revisit of a good old favourite: Chocolate Chip Co... Dessert decadent weekend Japanese Desserts @ The Regent Tea Lounge Burger time is Relish time Matcha sablés Lunch @ Sushi Yoshida Father's day dinner- Roasted leg of lamb with aube... Sweet Salty Spicy Chocolate decadence- Suzy's Cake by Pierre Herme Italian cookout! Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, July 20, 2008 Domvs- 2nd year and counting *Domvs* ***** “Vegeterian gourmet menu.” “What?” “Yes you heard it right. There will be 9 courses- all vegetables.” “ewwl..”** That was the conversation that my sis and I had when she asked me where I was going for my 2nd year celebration with J. And “eww” is the last word I would use to describe our meal at Domvs. We settled on Domvs because for once, we did not know where to go and the vegetarian gastronomic menu sounded way too interesting to miss. The restaurant was empty when we arrived at seven pm but it started to fill up by 9. Thankfully, we started early because the dinner duration was about as long as The Dark Knight (Which was WAY good if anyone, at all, is interested). The service was immaculate without being distant or cold. The service staff knew their food as well as being in touch with their humour. The amuse bouche was a warm puree of roasted pepper with a layer of cream cheese and liquorice espuma (foam). Simple-execution but I like the flavours and textures. The first dish to impress was Pomodori e Sali (Tomato and salt). Basically, it is tomatoes in three ways. The first to be eaten was the ripened cherry tomato( Italian) with sea salt and ginger first before the slightly sour but firm tomato with a mixture of salt and pistachios and lastly, to drink the tomato essence. I admit that I was rather skeptical of the ginger and tomato pairing. However, the thinly-sliced fresh ginger added the kick needed to the otherwise succulently sweet tomato. Oh and did I mention how much I liked the pistachio and salt mix which added the crunchy bite to the already crunchy tomato. The tomato essence was slightly strange to taste- the waiter kindly told us that it is made from the puree of tomatoes and the use of sparkling water. Tomato-3 ways Next was our favourite dish of the evening: Salad of Bulgur cracked wheat, arugula with feta cheese, vanilla flavoured. Initially I thought that this will really come our looking like a salad. You know, the usual of a bed of argula with cracked wheat, sprinkled with bits of cheese. I was stunned to see the creation. Taste-wise would leave you equally surprised. The bulgur cracked wheat taste like a firmer and less sticky version of the risotto. You’ll find teared bits of argula and feta cheese equally distributed throughout the wheat. The vanilla flavoured sauce and chutney provided the sweetness to the dish. There you have it. A perfectly complemented dish of flavours, colours, textures that continues to play with your mind and tastebuds. Awesome salad The last dish I would draw your attention to is the homemade spaghetti with fried eggplant and smoked cheese. It’s the seemingly easiest dish to execute but I’m pleased to say that Chef Lino does it with great finesse. The tomato sauce coats the strands of spaghetti evenly and without excess; the crispy deep-fried eggplant extends a great support (pun intended) to the spaghetti; the texture of the spaghetti makes me want to eat pasta everyday. Really good homemade spaghetti The 9 courses came and we indulged. We felt that there was an overdose of dishes and it would be better if the chef could concentrate on just five or six. Some dishes seemed to have been pretty similar in terms of the texture- like the fresh flava beans with grilled smoked cheese, the carrot veloute with vegetarian caviar and the thick soup of barley and wild asparagus with Ragusano cheese. This three dishes was heavy on the carbs and made the meal really filling. The greatest disappointment of the evening was the porcini mushroom flan paired with chilled summer black truffles cappucino. I held the greatest expectation and anticipation for this dish but it let me down, hard. The flan must have been inspired by the Bettelment cheese flan that Macco Sacco (2 star Michelin chef) had created during his guest appearance at the World Gourmet Submit 2008 (This dish has remained as one of the restaurant’s staple appetizers. A good reason for that). The porcini mushroom flan was nothing like its predecessor. For one, the texture was a little too firm for a flan. I could barely taste the rich, woody flavour of the porcini mushroom. The truffle cappucino pairing might have attempted to give the dish some life. It barely did. I rather have my porcini mushrooms up front smiling at me, cooked together with truffle butter or something. Simple but I would have greatly appreciated that more. The dessert was conventional and nothing aspiring- Bittersweet chocolate mousse with dark chocolate pearls paired with melon and strawberry sorbet with sesame biscuits. It wasn’t bad but I didn’t think that it was fantastic either. Both parts of the dessert had its own merit but I didn’t think they brought out the best in each other. The taste of the melon sorbet (tasted more like a sherbet though) was too mild which didnt go well with either the strongly flavoured strawberry sorbet or rich dark chocolate mousse. The chocolate mousse was too rich and filling after a heavy meal. The dessert- bittersweet chocolate mousse and sorbets with sesame biscuits In any case, our 2nd anniversary celebration was great, that’s for sure. The restaurant had the perfect ambience for a quiet two hours plus of privacy. We had a perfect evening of basking in each other’s company and to me, that’s the quitessence of it all. Cheers to a loving relationship, two years and counting! * The 9-course gastronomic menu** Pomodori e sali Tomato and salt * Insalata di Grano frantumato e rughetta al profumo di vaniglia e feta Salad of Bulgur cracked wheat, arugula with feta cheese, vanilla flavoured * Vellutata di Carote e menta, caviale vegetable Carrot veloutè with scent of mint, vegetarian caviar * Spaghetti alla Norma Home made spaghetti with fried eggplant, tomato sauce and smoked cheese * Maccu di fave fresche, caciocavallo affumicato alla griglia, Vincotto Fresh fava beans “Maccu” with grilled smoked cheese, Vincotto * Zuppa di orzo perlato, asparagi selvatici, Ragusano D.O.P, olio extra vergine di oliva dei Monti Iblei Thick soup of barley and wild asparagus with Ragusano cheese, extra virgin olive oil from Iblei Mountains * Soffiato di porcini secchi, cappuccino di tartufo nero estivo Porcini mushroom flan and chilled summer black truffle cappuccino * Arrosto di Seitan al pepe verde e senape di Digione Roasted and spicy Seitan with green pepper, Dijon mustard * Duo di sorbetto Duo of sorbet with sesame biscuit, bittersweet chocolate mousse and crunchy pearls * Coffee or tea Petit fours ***** Domvs** Sheraton Towers Singapore 39 Scotts Road, Singapore 228230 Phone: 65 6839 5622 Fax: 65 6737 1072 link \| posted by simin at 5:22 PM \| 0 Comments: Want to Post a Comment? back to main page
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