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The pistachio gelato was fantastic, nutty, rich, and deeply flavoured, with a smooth, creamy texture that coated the palate. The vanilla gelato was fragrant and silky, speckled with authentic vanilla bean, offering a lighter, cooling balance. Together, they were visually appealing with contrasting hues, and texturally indulgent yet refreshing.
Homemade dark chocolate cake, served with vanilla gelato. A true showstopper, the molten centre oozed rich, velvety chocolate, warm and aromatic. The contrast of hot cake and cold gelato was striking, the vanilla’s cool creaminess tempering the intensity of the chocolate. The sound of the crumble topping breaking gave way to a moist, indulgent bite, leaving a deep cocoa resonance.
Madagascar vanilla panna cotta, poached apricots, caramelised almond. Silky and delicate, the panna cotta trembled lightly to the touch, its fragrance subtle and clean. The apricots added a gentle tartness, while the almonds gave crunch and nutty aroma. Best savoured first for its light, creamy taste before heavier desserts mask its smooth elegance.
Mascarpone, espresso, savoiardi. Smooth and creamy layers revealed themselves with each spoonful, the ladyfingers soaked just right, moist without sogginess. The coffee aroma was moderately strong, rising with every bite, balanced by the light sweetness of mascarpone. Visually neat, dusted with cocoa, it gave a soft mouthfeel and a lingering espresso finish.
Consists of Duomo Tiramisu, Panna Cotta alle Albicocche, Tortino Caldo al Cioccolato, and Pistacchio & Vanilla Gelato. A showcase of textures, aromas, and flavours, each dessert carried its own character yet complemented the others beautifully.
Duomo Tiramisu
Mascarpone, espresso, savoiardi. Smooth and creamy layers revealed themselves with each spoonful, the ladyfingers soaked just right, moist without sogginess. The coffee aroma was moderately strong, rising with every bite, balanced by the light sweetness of mascarpone. Visually neat, dusted with cocoa, it gave a soft mouthfeel and a lingering espresso finish.
Panna Cotta alle Albicocche
Madagascar vanilla panna cotta, poached apricots, caramelised almond. Silky and delicate, the panna cotta trembled lightly to the touch, its fragrance subtle and clean. The apricots added a gentle tartness, while the almonds gave crunch and nutty aroma. Best savoured first for its light, creamy taste before heavier desserts mask its smooth elegance.
Tortino Caldo al Cioccolato
Homemade dark chocolate cake, served with vanilla gelato. A true showstopper, the molten centre oozed rich, velvety chocolate, warm and aromatic. The contrast of hot cake and cold gelato was striking, the vanilla’s cool creaminess tempering the intensity of the chocolate. The sound of the crumble topping breaking gave way to a moist, indulgent bite, leaving a deep cocoa resonance.
Pistacchio & Vanilla Gelato
The pistachio gelato was fantastic, nutty, rich, and deeply flavoured, with a smooth, creamy texture that coated the palate. The vanilla gelato was fragrant and silky, speckled with authentic vanilla bean, offering a lighter, cooling balance. Together, they were visually appealing with contrasting hues, and texturally indulgent yet refreshing.
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🚩Duomo Ristorante, 30 Victoria St, 01-32 CHIJMES, Singapore 187996
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Served warm in a basket, the focaccia carried a rustic fragrance of baked herbs. The crust was lightly crisp, giving a pleasant crackle when torn, while the interior was soft, airy, and slightly chewy. Its golden surface looked appetising, with toasted spots hinting at oven‑fresh preparation. On the tongue, the seasoning was subtle yet aromatic, enough to enjoy plain, though dipping into olive oil and balsamic vinegar deepened the flavour with a tangy, silky finish. The tactile contrast of crunchy crust and pillowy centre made each piece satisfying to hold and bite upon.
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