Amadeus Bistro & Wine Bar,
M-03, Mezzanine Level,
Life Centre, Jalan Sultan Ismail,
Kuala Lumpur.
Tel: 03-2162 2788 or email:
Business hours: Daily, 8am-11pm. Pork free.

Shakespeare wrote” If music be the food of love; play on”.

It is with that philosophy that Amadeus Bistro & Wine Bar strives to pair great music with delectable food from the different regions of Europe, to heighten the dining experience of its guests.

General manager Dina Blazevic said the bistro takes its inspiration from one of the many contemporary Viennese bistros lining the streets of Austria, and that its menu showcases the journey of music child prodigy Wolfgang Amadeus Mozart who travelled throughout Europe.

Amadeus features a menu of authentic European cuisine with a strong Austrian influence, along with a selection of European wines and beers.

“We offer European affordable comfort food served in a modern and casual setting. Our dishes are cooked a la minute to ensure freshness and authenticity,” said Blazevic.

Amadeus presently offers three menus – all-day dining, dinner and set lunch.

The all-day dining features European classics such as Hungarian speciality Zoran’s Home Style Beef Goulash, Mourelli’s Spaghetti and Meatballs using lamb rissoles, The Legendary Mushroom Swiss Burger with specially spiced prime Angus beef, Moroccan Sizzling Stew, Wolfgang’s Bratwurst and Smash, Surfer’s Fish Tachos, and Honey Roasted Chicken.

The dinner menu highlights contemporary European dishes such as Gustav’s Cured Norwegian Salmon, which features fresh salmon cured in Russian Vodka and citrus, then rolled in dill cream cheese stuffing, served with wild sprout salad citrus infused vodka dressing.

Burst of flavours: Gustav’s Cured Norwegian Salmon is an appetising visual feast as diners open the jar in which this starter is served and release the smoke used for smoking the salmon.

The dish is a feast for the eyes as diners open the jar in which this starter is served.

The Highlander’s Wild Portabella Soup makes for a hearty tummy-warmer as the soup incorporates handpicked wild portabella mushrooms, slow braised with fresh herbs and spices, and finished off with double boiled pure cream topped with porcini.

For main courses come dishes like Spring River’s Duck Terrine, Billy’s Outback Surf and Turf for a hearty meal of steak and seafood, Carlos’ Secret Lamb Rack, featuring lamb racks that are braised and then roasted, and Schmikel’s Duck Confit with slow cured duck leg that is roasted in a rosewood flame oven.

Amadeus’ range of homemade desserts, which are created by baking enthusiast Blazevic herself, include Hazelnut Praline Cake, Red Velvet Cake and Sacher Torte, a Viennese signature chocolate cake with a tangy apricot jam spread.

The set lunches, priced from RM12.90++ to RM18.90++, lists meals like Chicken Caesar Wraps with Fruit Salad, Turkey Lasagna, Fish Sambal with Rice and Vegetables, Chinese Beef Soup with Rice and Vegetables, Lamb Chops with Smash and Veggies, Baked Fish with Risotto and Chicken Parmigiana with Spaghetti.

There is also the Sunday Roast Session held from 1pm to 4pm on Sundays.

Diners can enjoy a salad bar, soup, roast lamb, beef or fish and desserts for RM35++ (without alcohol) or RM85++ (two hours of free flow of wine or prosecco).

Blazevic said Amadeus would appeal to a diverse range of clientele, including both locals and expatriates, families and the office crowd.


Main course: Carlos’ Secret Lamb Racks consists of lamb braised then roasted and served in a vegetable stew ragout with smashed potatoes.

Its location at Kuala Lumpur’s Life Centre allows the office crowd to seek some respite from the rush- hour traffic by kicking back with some European beers and canapes, or a glass of wine priced between RM18 and RM26 per glass.

Executive chef Bobby Shah, who has been running the kitchens of several five-star hotels for 14 years, said working at Amadeus has allowed him to return to his first love – cooking.

“We offer a fun and modernised twist to typical European comfort food, while keeping the flavours as original as possible,”: he said, adding that Amadeus’ menu predominantly highlights Eastern European cuisine that uses beef, lamb, root vegetables, onions and garlic.

“All we did was refine and make more restaurant-friendly dishes that people would have at someone’s home. It’s the closest you can get to having authentic European dishes without getting out of the country.”

Shah said Amadeus also imports herbs, spices, and key ingredients from Eastern Europe and the Mediterranean for its kitchen.

In addition to catering and hosting services, Amadeus also offers a chef-at-home option for private dining functions.

The menu is tailor-made according to the client’s preferences, while the service covers everything from cooking and serving to cleaning.

From March onwards, Amadeus will be expanding its menu to include an Asian section offering bistro-style Chinese stir-fries, chicken rice, noodles, as well as a selection of Indian, Thai and Arabic cuisine.

Bobby Shah said other plans include introducing a Chill Factor Saturday to offer diners a hands-on cooking and dining experience, a special menu featuring desserts as entrees or main meal, and set menus incorporating Eastern European, French and Italian cuisine with wine pairing.

This is the writer’s observation and not an endorsement by StarMetro.

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