One of the highlights of Chef Kelly Delaney's menu at Madisons is the risotto of the day. Fortunate souls will find sumptuous plates of pork belly risotto, smack-your-lips creamy and finger-lickin'-good meaty.
Pork makes its presence pronounced in Madisons' scallop starter as well, seared with horseradish and apple cream and served with candied speck ham and crispy cauliflower.
Stack 'em high: slick pappardelle sheets, overlapping braised oxtail, blood orange, baby carrots and tarragon leaves. Leave it to Delaney to ensure that Madisons' pastas hit lofty heights, the evidence of her experience as the former head chef of Adelaide's Auge Italian restaurant.
Savory-smoky succulence: slivers of pork shoulder loin and salchichon sausage.
Tufted duck and chicken liver parfait, with Chianti jelly and baby pears. Yum, liver.
OP rib eye, prepared sous-vide (that explains the beauty of this beef) and partnered with sprouts, cherry tomatoes, baby onions and pea cream. Perfect for Paleolithic appetites.
A side dish of cauliflower "agrodolce" _ the Italian sweet-sour recipe _ pickled and paired with pine nuts, sultanas and mint.
Crisp white wine clashes with nothing in particular.
Shooters and such, flaming or not.
Observation: by 9pm on a recent weekday, every table at Madisons was taken, as was the case for Opus Bistro next door. Reservations are recommended.
Madisons,
Jalan Bangkung, Bangsar.
Tel: 03-2092-1222
Closed Sundays.
Jalan Bangkung, Bangsar.
Tel: 03-2092-1222
Closed Sundays.
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