Cantaloupe creates all-month special menu to mark Mother’s Day.
CANTALOUPE TROIKA SKY DINING,
23A The Troika Tower B,
19, Persiaran KLCC, Kuala Lumpur.
Tel: 03-2162 0886
Business hours: 12.30pm-3pm (lunch)
and 6.30pm-midnight (dinner), daily.
Pamper the queen of your heart in style this Mother’s Day with a meal high up in the sky at Cantaloupe.
The French fine-dining restaurant’s high windows, soft lighting and candle-lit tables will make for a relaxing night out with mum.
“This promotion is on for the whole month as we want to give more people the opportunity to try our nine-course Mother’s Day dinner menu,” said Avant Garde (M) Sdn Bhd managing director Nikola Hassan.
Cantaloupe, which opened in December 2012, offers a picturesque view of the Petronas Twin Towers along with the city’s skyline.
For RM380++ per person, diners will enjoy exquisite dishes such as caviar, scallop, salmon, cod, beef tenderloin, and pan seared foie gras.
“This is a specially crafted menu and all the courses are a must-try,” said Troika Sky Dining executive sous chef Amin Mohd Saidin.
However, those who have specific food preferences, for example non-beef eaters, can swap the item with something else of the same value.
Amin’s favourite in this menu is the first course, which features caviar.
Served with two mini potato blinis topped with Ocetra caviar and Creme Fraiche, this starter is full of flavour and recommended to be eaten in one bite.
On the side is mashed Konbu potatoes, which is light and fluffy like whipped cream.
Another specialty is the sweet white asparagus currently in season.
Slightly burnt to bring out its taste, the asparagus is served with nut crumble, to give it an extra crunch.
Amin, who has been specialising in French cuisine for about 13 years, said the menu had a mix of textures and flavours.
“No dish will taste the same, as each course has its own unique and special texture,” he said, adding that diners would be taken on a food adventure.
Also on the menu, and served after the seafood dishes, is the palette cleanser, Lychee-Flavoured Sorbet.
The sorbet is topped with mint jelly foam for a refreshing effect.
Served in a small, tall glass, the mint foam and lychee sorbet is filled with lemon jelly to give it an extra crunch.
This year, Cantaloupe has teamed up with world-renowned perfume house Diptyque.
Those ordering the Mother’s Day menu or dessert will receive a complimentary gift — Diptyque’s latest fragrance ‘Do Son’.
With a floral blend of tuberose, orange leaves, roses, iris and white musk, Cantaloupe takes dessert-making to another level by creating one smelling just like the fragrance.
“It took us about five tries before we got it right. The first try was just terrible as the dessert tasted like soap water,” said chef de cuisine Ivan Ong, explaining the challenges they faced when creating the dessert.
The end result, however, tasted as wonderful as it looked with tuberose-flavoured white chocolate mousse, rose-infused milk crisps, orange blossom gel and pink peppercorn meringue.
“It is recommended that diners eat a bit of everything in one bite to get the full flavour of the dessert,” said Ong.
A booking should be made to ensure a seat and the Mother’s Day Menu can only be served for the entire table.
This is the writer’s personal observation and is not an endorsement by StarMetro.