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2012-11-19
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Heirloom tomatoes & mozzarella with basil & aged balsamic. A tasty twist to the typical Caprese salad, thanks to the fleshy, full-flavoured tomatoes. Foie gras au torchon with pear & ginger chutney, beetroot puree & spiced bread. The traditional form of foie gras terrine, but a bit differently rendered from most versions in KL, since the liver is wrapped in a towel before being slow-cooked in a pan. Black Angus steak tartare with mascarpone penne rigate & sourdough bread. The melt-in-the-mouth
Heirloom tomatoes & mozzarella with basil & aged balsamic. A tasty twist to the typical Caprese salad, thanks to the fleshy, full-flavoured tomatoes.
Foie gras au torchon with pear & ginger chutney, beetroot puree & spiced bread. The traditional form of foie gras terrine, but a bit differently rendered from most versions in KL, since the liver is wrapped in a towel before being slow-cooked in a pan.
Black Angus steak tartare with mascarpone penne rigate & sourdough bread. The melt-in-the-mouth beef elevated this above other steak tartare recipes.
Semolina gnocchi romaine, with roasted eggplant & coriander oil. A pleasant change from potato gnocchi; less starchy and more reminiscent of couscous.
Wagyu beef burger Rossini, topped with foie gras, porcini mushrooms & truffle mayo. At RM185++, this is probably the priciest burger in the city, but it's worth trying. The beef patty was succulent by itself, but the chunk of pan-fried liver made it sublime.
Veuve Clicquot Ponsardin Brut champagne.
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