|Prosecco, Wine and Coffee at Vineria IT's Bubbly Sunday Brunch|
|Main Dishes Featuring Home Made Everything!|
Sunday Bubbly Brunch at Vineria IT, Bangsar Shopping Centre
Sunday Bubbly Brunch at Vineria IT is a wonderful way to start or end (as your tendency may be) your weekend. A step into the entrance offers a pleasant contrast to the surrounding mall. Sleek black tables, walls lined with bottles, bold acrylic paintings and offbeat checkered tiles evoke warm memories of Italian trattorias and lead you to the heart of the restaurant, the kitchen. Walled with glass you can see and hear the spiced up happenings of the chefs at work. With Italian owner and chef, Max, conducting the symphony, cooks offbeat are quickly ushered into formation and steam and flame rises with almost harmonious timing. Looking beyond the kitchen a bar arches out to the terrace opening up to a range of cushioned rattan chairs, potted plants and tables for two rimming the arced glass exterior. This is where we found a spot and leisurely settled for the afternoon.
A sophisticated mix of Latin music - salsa, tango, boleros and samba – danced through the air and the plucking of guitar strings hinted at what was to come. Live musicians, featuring guitar, vocals and percussions, later played joyously but unobtrusively for the duration of brunch. Brazilian tunes accented with the exclamation of corks popping off prosecco bottles created a fun atmosphere. Our table was quickly attended and supplied with menus and an explanation of the brunch offerings. We chose the brunch buffet with unlimited refills of house red, white and sparkling wines and found our glasses swiftly topped and retopped throughout our stay.
A sparkling prosecco was the drink of choice of most diners. A deep ruby red Adesso Nero d’ Avola 2010 from Sicily, however was too a popular option. Smelling of berries and tasting of ripe fruit and jam, it served as a good partner to the blue cheese, lamb and duck dishes. A light Italian white, Adesso Inzolia Sicilia 2010, with its floral fruitiness went well with the Italian cheeses, antipasti and salads. Groups, couples, and lone diners were enjoying the brunch, most with a fermented drop of something, but some opting just for the food or free flow of non-alcoholic drinks. Strong coffee between our own tipples, and hearty food kept us walking straight. As usual, I foraged through the antipasto and dessert while hubby plummeted teeth first into the mains.
The antipasto smorgasbord featured home made breads, Italian cheeses, a variety of cold cuts, prawns wrapped in beef bacon, marinated vegetables, salads, and a swarm of home made dressings and salsas. I usually try to limit breads at buffets but the Italian leavened goodies are worth allowing room for. Springy focaccia was both perfect on its own or used as a sponge. A flat bread encircling anchovies, tomato paste and pesto is worthy of special mention. So too is the cheese served at room temperature allowing for the development of flavour rather than the taste of refrigeration. But... The Beef Tongue and Roasted Veal with a Trio of Italian Sauces, Black Angus Beef Carpaccio and Assorted Italian Imported Wild Game Cold Cuts were stars of the brunch. Each with their distinct flavours, disappeared upon contact with the tongue and the fine art of meat preparation was brought to the forefront.
The mains saw a mix of dishes that went beyond your usual pasta and pizza. Of course there was a pizza oven keeping the Italian icon warm, but the home made stuffed gnocchi, duck in lemon, grass fed lamb shank and, hand made squid ink tagliatelle were delights not often found in a buffet spread. The Cannellini and Borlotti Soup with sides of fried homemade duck and foie gras sausages, crispy duck belly bacon, croutons and parmesan crackers was quickly slurped up by dining patrons. Hubby had second helpings of the lamb with marinated flesh that slid off the bone and I succumbed to additional platefuls of the homemade pastas – both the whopping balls of stuffed gnocchi and al dente ribbons of squid ink tagliatelle.
Dessert was a well thought out plan featuring cream, pastry and more cream and pastry. Hubby was in heaven with sweet whipped fillings gushing from flaky morsels in every shape and size. The Chocolate and Chantilly Profiteroles caught my eye, along with the Peach Shooters and platter of fresh fruits. By the time I spied the Lime Tarts and Apricot Sponge Cake topped with Pistachio Beignets I had already loosened my belt so thought it wise to stop. Finishing off with strong lattes and cappuccinos straightened our stride again ready for departure.
Perhaps one of the best things about this brunch is the chef's philosophy on ingredients and cooking. In his owns words, "I will never stop to stress that we do not use frozen food / processed food. We don't cook with iodine salt, MSG, colouring nor preservative of any kind. We don't use a microwave. We do not buy farmed fish. We don't buy any endangered fish or animals. We source good local products such as soil grown tomatoes from Cameron Highlands. We don't cook with transgenic oils. We only use olive oil and sunflower oil. We use pepper from sarawak, free range chicken and duck and only purchase open field real certified black angus beef and lamb from Australia (only chilled)..."
Vineria IT’s bubbly brunch runs the first and third Sunday of the month. Prices are: RM79 for food only; RM99 for food and free flow non-alcoholic drinks; and RM159 for food and free flow red, white and sparkling house wine. While their website states a 11:30am start, things get rolling closer to noon.
Reason to visit: bubbly brunches on the terrace, tiered prices allowing all preferences to participate, house made everything – breads, pastas, pastries
Ground Floor Bangsar Shopping Centre
+6 03 2282 7889