Returning to the Circus. Earlier entry: Sept. 13, 2012.
Straight from New York, Hudson Valley foie gras, partnered with grapefruit and Chardonnay-poached pear. Pricey at RM69++, but probably not unfairly so.
Wild mushroom agnolotti with mascarpone and truffle sauce. Kinda on the mushy side.
Pan-seared veal cutlets with lemon sauce, a sink-our-teeth-into-this carnivorous treat.
Sliders, Circus has got 'em. Choosing chicken? Comes with melted Swiss cheese or blue.
Beef is better though: try the Wagyu with aged cheddar, cornichons and spicy tomato relish, or a simpler sirloin with caramelized onions and remoulade.
Cocktails are where Circus shines; this is one of KL's best places to indulge in booze.
The cocktail list lets folks choose beverages based on their mood (naughty? tense? sociable?). We opted for "Cool," a mix of vodka, blue curacao, sugar syrup and orange bitters, poured in an ice-cold martini glass.
An apple cocktail a day keeps the blues away. Here's one with egg white: Apple Cart (calvados, cointreau, lemon juice, egg white, sugar syrup).
And one with egg yolk: Mercenaries Black Tot Flip (rum, pedro ximenez, cinnamon, syrup).
Spicing things up: Fuego Manzana #2 (tequila, apple liquor, lime juice, sugar syrup, apple, chili).
Honeysuckle Daiquiri (rum, honey water, lime juice).
Circus,
Pavilion Kuala Lumpur.
Tel: 03-2141-6151
Pavilion Kuala Lumpur.
Tel: 03-2141-6151
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