Returning here only a few days after our first visit, we were kinda worried we'd be served the same dishes all over again. Our fears proved unfounded.
We wolfed down the amuse bouche so quickly this time, we forgot to ask what it was. Basically mini-quiches, containing what tasted like smoked salmon. We loved how light they were, with a hot-from-the-oven feel that (once again) left us desiring more.
Marlin fish layered with smoked oysters, salmon roe & remoulade. A wondrously weird mix; our first bite of the swordfish-like fillet with the mayo-ish sauce made this taste like a French recipe. But when the roe burst in our mouths, it turned Japanese. Then once we chewed on the oysters, a Chinese influence emerged.
Pan-seared foie gras. As satisfying as goose liver gets; the apricot jam & French mirabelle plums were a noteworthy change from the usual accompaniments for foie gras.
Piquillo pepper with crab meat & saffron aioli. Something in which a Spanish restaurant might specialize. Rich and creamy enough to recommend (and unlike what some other outlets offer, the taste of saffron was distinct and delightful).
Thyme-&-lemon baked cod fish with rosemary jus. Probably the least memorable dish we've had here so far. Moist, fresh-tasting fish, with a subtle infusion of flavors _ but not a recipe that would thrill taste buds (unless you really like cod).
Unagi fillet with duck foie gras terrine & cauliflower mousseline. Always a pleasure to have any variation of this luscious eel-&-liver combo. Delicate but decadent.
Roasted French quail fillet with glazed chestnuts & morels. Our undisputed favorite for the evening; a surprisingly sizable slab of tender meat, soaked in thick, earthy sauce, with stunningly cooked chestnuts that nearly melted in our mouths.
Valrhona bittersweet chocolate souffle with Amarena cherry ice cream. No complaints, but pretty much typical of desserts at many good eateries.
Mischief & Mayhem Buorgogne Pinot Noir (2006, Nuits-Saint-Georges). Supple tannins for a soft finish, but more of a splurge for us at RM560.
Kaesler The Bogan Shiraz, 2006 (Barossa Valley). Full-bodied, with complex, intense notes. A bit more affordable at RM370. Note how our mineral water remained virtually untouched.
Millesime,
Ground Floor, Menara Kencana Petroleum,
Solaris Dutamas, Kuala Lumpur.
Tel: 6211-0648
Closed most Sundays.
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