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1885 Restaurant,
10, Lebuh Farquhar,
10200 Georgetown,
Pulau Pinang.
Tel: 04-2222000 ext 3170

THE gastronomic vibrancy of England’s capital city shines amidst the charming, colonial-styled surroundings of Eastern and Oriental (E&O) Hotel Penang’s 1885 Restaurant.

Guest chef Mark Jarvis has introduced a fresh and modern, ‘London Cuisine’ menu that creatively and artfully celebrates the cosmopolitan flavours of his sprawling hometown.

Drawing on European classics, his edible works of art are infused with elements of other cuisines to provide gourmands with an exquisite treat for the senses.

1885 chef de cuisine Partiben Muniandy, who prepares the dishes in the British chef’s stead, recommends new appetisers like the Premium Grade Tuna Loin with Soy Sauce and White Truffle Oil Emulsion.

The Premium Grade Tuna Loin offers an exquisite taste with its Soy Sauce and White Truffle Oil Emulsion.

The Premium Grade Tuna Loin offers an exquisite taste with its Soy Sauce and White Truffle Oil Emulsion.

Though appearing deceptively simple, the combination of sashimi quality fish, crunchy greens and savoury dressing create an ethereal mouthfeel.

The Escargots with Garlic Butter and Parsley Crust (top pic) are like jewels waiting to be unearthed. Once the succulent morsels are devoured, its tasty drippings can be mopped up with bread.

Jarvis, formerly an executive chef at a Michelin-starred restaurant and is now embarking on his own ventures, also infuses his soups with table-side theatrics.

Both the Chilled Tomato Gazpacho and Bouillabaisse of Red Snapper are poured in front of diners, bringing some visual spectacle to the fine dining experience.

The former is unlike the thick traditional Spanish summer favourite, and is instead a clear variant with semi-dried tomato, black olives, goat’s cheese and basil oil.

Meanwhile, the latter is a modern take on the Provencal fish stew and has potatoes and cucumber.

For mains, the stars include Braised Wagyu Beef Cheeks, whose Onion Cream and Dark Soy Glaze give the melt-in-the-mouth tender meat intense umami notes and an Asian edge.

The Braised Wagyu Beef Cheek with Onion Cream and Dark Soy Glaze melts in the mouth and packs an umami punch.

The Braised Wagyu Beef Cheek with Onion Cream and Dark Soy Glaze melts in the mouth and packs an umami punch.

The Spring Chicken Stuffed with Foie Gras is a luxurious yet earthy delight, thanks to accompaniments like young corn, morel mushrooms and a luscious Madeira Sauce.

Decadent endings arrive in the form of the Pistachio Opera, a soft nutty cake elevated with butter cream, chocolate ganache and coffee reduction, as well as some crumble for contrast.

Otherwise, there is Coconut Parfait, laced with Malibu and presented atop Coconut Joconde Biscuits. A tangy Mango Chutney and chocolate crumbs, add to its multi-layered sensations.

The dainty Coconut Parfait with Malibu, Coconut Joconde Biscuit and Mango Chutney, are an exquisite delight to end the meal.

The dainty Coconut Parfait with Malibu, Coconut Joconde Biscuit and Mango Chutney, are an exquisite delight to end the meal.

There are many other exciting treats to try in the new ala carte menu, served for dinner from 7pm to 10.30pm daily.

The 1885 also continues to offer its immensely popular English Afternoon Tea from 2pm to 5pm daily, priced at RM65.30nett per person.

Coming up is a special five-course Wine Maker’s Dinner starting 7pm on Aug 7. It is priced at RM238nett per person.

Its menu features Foie Gras Mouillette, Cured Norwegian Salmon Loin, Fresh Water Prawn Dumpling, Wagyu Fillet Mignon and Granny Smith Parfait.

These are paired with vintages from New Zealand’s Saint Clair Family Estate, like the Vicar’s Choice Bubbles, Marlborough Gruner Veltliner, Pioneer Block Pinot Gris, Pioneer Block Chardonnay and Omaka Reserve Pinot Noir.

For inquiries or reservations, call 04-2222000 ext 3170.

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