|Marini's on 57|
|Marini's on 57 Restaurant|
|View from the Bar|
|Marini's on 57 Lounge|
|Tagliolini con Parmiggiano Creama e Tartufo RM220|
|Fegato Grasso con Salsa al Vino Caramelizzato at RM98|
|Guanciale di Bue Stufato al Chianti RM168|
|Panna Cotta Fresh Raspberry RM22|
|The 57 Sour (bourbon, egg white, passionfruit) & Marini’s Sangaree (gin, rosemary, Taylors Tawny Port) – happy hour special RM25|
|Al fresco area with a view|
Marini’s on 57, KLCC, Kuala Lumpur, Malaysia
“There can’t be a good living where there is no good drinking”
Divided into three sections, restaurant, bar and lounge alongside three uncanopied al fresco areas, guests can take their pick of location depending on their mood. Although, you better know your mood two weeks in advance, as that is what it is takes to get yourself a table at Marini’s on 57 – at least in the case of the restaurant. Only seating 70, it’s highly recommended to book ahead of time.
The lounge features dark wood, sofas and floor to ceiling whisky shelves. The restaurant is decked out in neutral hues providing an elegant dining scene and the bar is bright and boppy. The menus differ between all three and the ambiences are distinctly different. Whisky and cigars are the norm for the lounge, cocktails and light bites including terrifically thin crusted pizzas are the thing at the bar and expensive fine Italian dining and a comprehensive wine list are featured in the restaurant.
|Twin Tower View|
Seated at the bar, we sampled cocktails constructed by a talented mixologist, Junior. Twelve signature concoctions, alongside a number of classics, were what I call “mature” beverages. Not a fan of the overly sweet mixes geared towards new drinkers found all over the city, I was quite fond of the few we tried at Marini’s on 57. The 57 Sour, Marini’s Sangaree, Bali Hali and Hibiscus Daisy were all inventive, moderately sweetened and had enough alcohol to be detected in the first sip but not over powering.
Culinary master, Chef Federico Michieletto has a long history of awesomeness and heads up the crew at Marini’s on 57. The dishes we tried from the restaurant were nothing short of delicious. Tagliolini con Parmiggiano Creama e Tartufo is not in everybody’s wallet range at RM220 a bowl but is a truly formidable dish comparable with any I’ve tried in Italy or Italian fine dining kitchens around the world. Thin ribbons of homemade pasta were generously coated with parmesan flakes, cream, egg yolk and shaved black truffle.
|Hibiscus Daisy RM40|
Bali Hali RM38
Guanciale di Bue Stufato al Chianti was a supremely rich and tender boulder of wagyu beef cheeks with stewed turnips and chianti sauce on a potato mash. Full bodied, this dish was too much for me to finish, much to hubby’s delight who swiftly licked the bowl clean.
Splendidly pleased with the service, views and food, my only complaint about the bar is the amount of smoke. I’m guessing on a clear night that would be eased with many people moving to the outer decks, however the night we dined was a drizzly one so the crowd contracted in rather than expanding out.
Smoke sensitive or not, I’d recommend you skip paying for a ticket to walk across the Skybridge, and instead take a bird’s eye view of it by booking a table at Marini’s on 57 for some of the best views and service in town.
|Diavola Pizza – tomato, mozzarella, chicken ham, artichokes|
, mushrooms RM45
Marini’s on 57
Level 57 Menara 3 Petronas
Kuala Lumpur City Centre
50088 Kuala Lumpur
T +603 2386 6030
F +6 03 2161 2998