Cuisine to tempt the palate

By JADE CHAN
Photos by KAMAL SELLEHUDDIN

RICK’S CAFÉ CASABLANCA,
One Bangsar, 63C Jalan Ara,
Bangsar Baru.
Tel: 03-2287 1618
Business hours: 12pm to 1am (Kit-chen opens 12pm to 12am; happy hours from 4pm to 8pm).
Pork free. 

jade@thestar.com.my 

ALL IT needs is a piano to complete the entire setting, and a player to sing “A kiss is still a kiss ? A sigh is just a sigh ? As time goes by...“ 

Tempting: Pan-Fried Red Bream served with roasted Portobello mushrooms, pod vegetables and spiced carrot reduction sauce.

“One of the bistro’s owners is a huge fan of Casablanca, so the décor was done in Moroccan style with a contemporary touch, with an emphasis on the lighting, some of which feature pretty mosaic patterns,” said outlet manager Matthieu Lartigue. 

Frenchman Lartigue and chef de cuisine Tim Yee from New Zealand, along with several investors, opened the bistro that offers “quality food with casual ambience and service”. 

”We offer several types of ambience that patrons can dine at. The lower floor is a bistro that is more for sit-down meals and plays jazzy music, while the upper floor has a lounge setting with more upbeat music,” said Larti-gue, 32. 

Nice: Ocean Trout Gravalax on sweet corn blinis, served with condiments like baby gherkins, pickled onions, baby capers, sour cream and soft boiled egg.

Hanging on the walls are framed posters and images from the movie. The washrooms play on the Casablanca theme too – Ilsa Lund/Bergman’s images indicate the ladies; Rick Blaine/Bogart’s images indicate the men’s room. 

Yee, 31, planned the menu, which features Mediterranean cuisine with French and Moroccan influence, including a wide range of La Kémia (Moroccan Tapas). 

For starters, he recommended the Beef Tartare and Ocean Trout Gravalax. 

The Beef Tartare features diced beef tenderloin topped with raw egg yolk, and chopped capers, shallots, cornichons, parsley and lemon zest for condiments. 

Delectable: Coffee Crème Brulee caramelised with raw cane sugar.

“Because this dish is served raw, we make sure we use fresh beef of the grainfed tenderloin variety,” said Yee. 

The Ocean Trout Gravalax has sugar-cured ocean trout, a fish imported from Autralia, on sweet corn blinis and condiments. 

“We fillet and marinate the fish with salt, sugar, peppercorns, star anise and fresh herbs for two days, then serve it on top of the blinis (thin pancake), along with condiments like baby gherkins, pickled onions, baby capers, sour cream and soft boiled egg,” said Yee. 

Out of the many main courses, his personal favourite is the Pan-Fried Red Bream, served with roasted Portobello mushrooms, pod vegetables and spiced carrot reduction sauce. 

Meat and fruit combination: Venison Shoulder Braised with Plums and served with sauteed vegetables and potato puree.

Another favoured dish is the Baked Butter-fish Crusted with Brandade, served with roasted shallot puree, sugar snap peas and poached leek in vinaigrette. 

Yee explained that the brandade required about two weeks to make, and that the fish is served with roasted shallot puree so its sweet flavour balances out the brandade’s saltiness. 

Diners who prefer to sink their teeth into something meatier can try the Venison Shoulder Braised with Plums. 

“We braise the venison overnight with plum juice to make it more flavourful and tender. The meat is then packed into a dish, layered with roasted plums, topped with filo pastry and baked in the oven. 

“The plum juice enhances and compliments the meat flavour,” said Yee, adding that the meat and fruit combination is common in Casablanca. 

For sweet endings, there is the Tiramisu – a mascarpone cheese and espresso sponge creation dusted with cocoa, and the delectable Coffee Crème Brulee caramelised with raw cane sugar. 

Rick’s Café Casablanca includes an extensive drinks menu. If you need recommendations, just ask Lartigue.