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THE FINE DINING by Victoria Station,
1st floor,
11, Jalan Setiapuspa,
Medan Damansara,
Kuala Lumpur.

Tel: 012-288 6728
Business hours: 6pm-midnight,

Monday-Saturday except public holiday.

AN establishment that has sailed steadily in this wavering economy is worth celebrating.

When a restaurant makes it to the five-year mark, how better than to celebrate the moment than by introducing a special menu for the occasion.

To celebrate this achievement on July 20, The Fine Dining by Victoria Station in Medan Damansara, Kuala Lumpur is serving a 10-course degustation set for a steal.

Chef de cuisine Jean-Luc Lundy’s medley of hot and cold dishes for the evening starts with the Creme of Cauliflower with Avruga Caviar.

The thick and comfortingly sweet broth goes well with the caviar’s briny tang to warm up the appetite for the dishes ahead.
The warm and comforting Creme of Cauliflower with Avruga Caviar to kick off the meal.

The warm and comforting Creme of Cauliflower with Avruga Caviar to kick off the meal.

The Stone Parmetier with Aioli are actually three stone-looking balls on a plate. Though they may look odd, take a bite and you will find that it is baked potatoes made to resemble stones.

With a dark exterior, the skin came across as slightly hard and chewy but the inside was soft. Dipping the potatoes into garlic mayonnaise helps heighten its taste.

This is followed by the Tomato and Goat Cheese in Pavlova.

Here, soft baked cherry tomatoes and goat cheese tucked into a pavlova unveils a burst of tangy and sweet flavours with each bite.

Cocoon of Oyster with coconut milk and lime was our fourth dish. A simple yet flavourful creation.

In this course, diners will find a raw oyster served with whisked coconut milk, while the lime and salt help balance the flavours.

The Baby Swiss Mushroom Tartellert is a beautifully arranged dish that diners should not miss.

The Baby Swiss Mushroom Tartellert is a beautifully arranged dish that diners should not miss.

Another raw dish on the menu is the Baby Swiss Mushroom Tartellert.

Sliced mushrooms, beautifully laid out in a circle and decorated over a sweet base, get a sprinkling of shredded macadamia and salt.

To wash away the strong flavours, Lundy’s Lemon Mint Sorbet caused a momentary brain freeze but its fresh taste definitely helped cleanse the palate.

Lobster Ceviche (top pic) with the pleasantness of citrus is a welcome sight.

Placed on a perilla were poached lobster claw, nicely peeled and topped with a layer of lobster jelly and frozen shredded basil.

The dish was pleasing to the eye and taste buds. Cut through the layers, and the different textures and savouriness make this an appetising treat.

Diners should savour the refreshing lemon mint sorbet to cleanse the palate between meals.

Diners should savour the refreshing lemon mint sorbet to cleanse the palate between meals.

A celebratory moment calls for some foie gras.

In this next offering, is a mix of hot and cold- Artichoke Madeleine with Caramelised Foie Gras.

The artichoke combined with agar-agar is shaped to look like a shell. Its accompaniment was the hot caramelised foie gras.

It got a little meatier after that with the Lamb of Rings with Mustard and Gherkins.

Here, three disc-like slices of lamb topped with mustard and bits of gherkins, for added crunch, made this an elegant offering.

A scoop of mashed potatoes then completes the presentation.

Lamb of Rings with Mustard and Gherkins comes with a classic pairing of mashed potatoes.

Lamb of Rings with Mustard and Gherkins comes with a classic pairing of mashed potatoes.

Desserts are also an important part of the dining experience to seal the meal with a sweet note.

Banana cake, passion fruit bavarian and chocolate mousse are the choices for the night. One or the other, they are bound to leave a sweet tooth satisfied.

The 10-course affair is priced at RM139 nett per person without drinks.

Two days advance reservations are required.

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

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