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[mappress mapid=”346″],
Millesime

G1-1-3, Menara Kencana Petroleum,Solaris Dutamas,
1 Jalan Dutamas 1, Kuala Lumpur.Tel: 03-6211 0648
Business hours: Mon to Sat,Noon – 3.00pm and 6.00pm – 11.00pm
Pork free.

ON DAYS when you feel like taking a break from the hustle and bustle of the city, take a trip to Millesime at Solaris Dutamas where the service is backed by passion and dining becomes an experience to relish from the moment you step through the door.

The restaurant adopts the private kitchen concept where the chef decides what the diner is going to eat, usually a full four- or five-course meal that varies on a day-to-day basis.

“Inspiration for a new dish is everywhere. It could be in magazines or even from another chef. We use the same main ingredients daily but prepare it in a different way so it will be a new dish every day,” said chef de cuisine Patrick Keith, who has the help of sous chef Allen Sukito in the kitchen.

Emphasis is placed on using fresh ingredients, a fact reflected in its name, Millesime, which means “good harvest”.

A typical epicurean adventure dubbed “The Millesime Experience” could start off with the amuse bouche, a simple bite-sized serving that serves to wake the tastebuds.

During a recent visit, this was followed by Mille Feuille of Chicken Pastrami and Rock Melon with Grilled Artichoke, Mizuna Greens and Raspberry Vinaigrette as the starter.

At RM68++, this dish has just the right amount and mix of flavours to make each mouthful a rich experience.

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Dessert: Milliesime’s Corn Pudding with Caramelised Mango and Vanilla Ice Cream caps off the five-course meal.

Next came the Pan Seared US Scallop with Braised Beef Ragout and Brown Sauce (RM68++), which falls apart in tender slices that melt in the mouth.

The next dish, priced at RM68++ as well, was a Crispy Goose Liver Cromisquise with Smoked Duck Breast, Sauteed Leek and Madeira Wine Jus. The dish was deceptively simple with the goose liver blended with other ingredients and its buttery appearance visible when the crispy croquette is cut open.

Diners then have a choice for their main course, either the RM138++ Australian Mulwarra Beef Tenderloin Fillet with Polenta, Sauteed Greens, Jalapeno Pepper and Cabernet Reduction or the RM118++ Oven Baked Red Mullet Fillet with Emince of Crab Disc Gratine, Braised Greens and Lemon Cream Sauce.

The meal then ended on a simple but sweet note with Corn Pudding with Caramelised Mango and Vanilla Ice-Cream (RM38++).

If one has the leisure to stay on for coffee or tea after that, the mini Madeleines are highly recommended with crisp outer layers contrasting nicely with soft and fluffy insides.

The entire five-course menu is priced at RM250++ but diners have the option of having some of the dishes, and paying accordingly.

Keith said the two-year-old restaurant has been serving European ” including French, Italian and Spanish ” cuisine though the former’s influence was seen the most.

“We also experiment with some local ingredients from time to time. So far, we have included gula Melaka and lemongrass in previous menus. Right now, we are coming up with some new dishes featuring Chinese tea,” he revealed.

This is the writer’s personal observation and is not an endorsement by Star Metro.

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