|Millesime, modern European cuisine at Publika, Solaris Dutamas|
Millesime, New a la Carte Menu Gives Diners More Options
A visit to Millesime is always an exciting experience. Traditionally, the magic was in never quite knowing exactly what you’d be eating. Left in the creative and highly capable hands of Chef Patrick Keith, you ate a line up of dishes inspired by only the freshest and best produce available on the day.
This February 2013 however, the menu has expanded to include more choice through a la carte options. The five course degustation menu, decided by the chef’s will and innovation of the moment, is still available, however, now diners can choose from a separate menu as much or as little as they desire.
From the a la carte bill of fare we sampled some spectacular creations. A refinement of favourites from the past two years alongside the invention of various newbies, makes ample choice where no decision can go wrong. Serving finely crafted modern European cuisine, Millesime is yet to present a dish that I haven’t adored.
The highlights of our lunch:
|Jacquart Champagne - a refreshing start to any meal|
Champagne Jacquart, Brut Mosaїque was a perfect companion for the starters. Soft and elegant, this was my first experience with the drop, but I guarantee, I will be looking for this name again.
|Warm Bread and Truffle Butter|
Warm crunchy crusted, soft spongy middled bread with truffle butter (brandishing real pieces of truffle) and, a sun dried tomato version, made a fine commencement.
Mille Feuille of Air Dried Beef with Capsicum Salsa and Tangerine Vinaigrette - RM58
Mille Feuille of Air Dried Beef with Capsicum Salsa and Tangerine Vinaigrette - Juicy sweet tangerine contrasted the dry savoury chewiness of the paper thin strips of dehydrated beef.
Gravlax of Salmon and Sea Bass with Arugula, Mizuna Leaves and Shaddock Nuggets - RM32
Gravlax of Salmon and Sea Bass with Arugula, Mizuna Leaves and Shaddock Nuggets - The gravlax, made in house, and fine strips of sea bass could not have been fresher or more tender. Fruit and seafood made friendly playmates and a shredding of Parmesan added a subtle saltiness.
Rustic Tomato Soup with Emince of Smoked Herring and Oregano Oil - RM23
Rustic Tomato Soup with Emince of Smoked Herring and Oregano Oil - The temperature of this dish was superb and the texture, flavour and aroma followed suit. Beginning with a round of smoky fish, the rich red soup was poured over the top, bathing the sea treasure in a bath of deliciousness.
Strawberry Sorbet - This palate cleanser comes with the degustation menu, not the a la carte option. Real strawberries and stripes of white chocolate show the attention to minute details that Chef Patrick is so good at. Made in the shape of a berry and served in a shot glass, this in-between treat refreshingly serves its purpose.
Australian Hillside Farm Tender Lamb Cutlets 250gm with Du Puy Lentils, Artichoke Barigoule and Aged Balsamic Reduction - RM95
Australian Hillside Farm Tender Lamb Cutlets 250gm with Du Puy Lentils, Artichoke Barigoule and Aged Balsamic Reduction – The distinctive smell of seared lamb started our saliva production before we’d even seen the plate on its way. An artistic flare, evident with a criss-cross of balsamic reduction drawn across the white plate, was just that, artistic. The substance of the meal is high quality, no messing around, good-for-your-palate food. Lightly charred on the outside, succulent meat fell off the bone. The desire to pick up the remains between fingers and gnaw until done, was overpowering. Again, the sides were not a mere afterthought. A touch of tart from the artichokes sliced the buttery greens and the lentils added texture.
Australian Mayura Wagyu 9 Tenderloin 180gm with Black Truffle Soubise, Portabello Mushroom Compote and Cabernet Jus - RM160
Australian Mayura Wagyu 9 Tenderloin 180gm with Black Truffle Soubise, Portabello Mushroom Compote and Cabernet Jus - The scent of truffles tickled our noses as the dish approached. Laid on a bed of greens, our knives slipped through the meat like carving soft butter or parting the waters effortlessly as in old biblical stories. Splashed with a cabernet sauce, the slight acidity of the wine cut through the creaminess of the truffle sauce and fat in the steak.
Chocolate Terrine - RM28
Chocolate Terrine – served on a long skinny platter, a formation of brightly hued fruit leads the eye to the mahogany rectangular prism in the centre of the plate. Whipped to perfection, the fluffy but substantial and rich, dessert lingers in your mouth with a light cocoa bitterness.
Amarena Cherry Clafoutis with Vanilla Sauce - RM26
Amarena Cherry Clafoutis with Vanilla Sauce and Cherry Ice Cream – another colourful presentation provided a complement of temperatures, textures and flavours. This baked French dessert served lukewarm was enhanced with a tangy cherry ice cream.
Every dish proved a perfect balance of flavour, texture and presentation - no adjustments needed. Even the aromas of each preparation were multilayered, with a dominant scent arising to the forefront and subtle undertones simmering underneath.
If the food is not enough to tempt you to visit Millesime, the service should be. Under exceptional in the dictionary should be a photo of maître d Albert Quay. He is like no other. He remembers your name, remembers what you like to eat and drink, is there when you need him and quietly disappears when you don’t. This man will even park your car for you if you so wish. With Albert at the helm, the selection and training of staff is secured. Food is served on hot plates, dishes are explained upon arrival and wine recommendations are readily available upon request. Genuine and personalized, service at Millesime is all class.
Reason to visit: this is the first time I’m going to write “EVERYTHING” for any restaurant - so impressed, Millesime!
G1-01-3, Ground Floor
Menara Kencana Petroleum, Solaris Dutamas
1 Jalan Dutamas 1
Kuala Lumpur 50480
+6 03 6211 0648