Updated: Apr 4
Rating: 9/10 (Great service from chefs)
Will I come back: Yes!
Pork-free, serves alcohol
This post is based on ala carte menu by The Brasserie. Head Chef @chefpedrosamper plated my ala carte orders into 2 separate servings.
After my previous visit, chef contacted me personally and invited me back for lunch. This time, I was very impressed!
Complimentary Amuse Bouche - Specially prepared by chef to me! It already impressed me from the start.
Lobster Tartlet with Winter Truffles was mind-blowing. The lobster was fresh and juicy, pastry was buttery, the truffle and cream didn’t overpower the lobster.
Sardines with Caramelised Onions were a mixture of sweet and sour flavours.
Churros with Spinach Cream and Caviar was lightly crispy, the spinach flavour was mild and the Caviar blended well with it.
Red Tuna Tartar (RM108) was flavourful, paired well with the crispy bruschetta. Loved that the caviar, tuna and avocado did not overpower each other. This was savoury but appetising.
Basque-style Snapper (RM118) looked simple, but tasted amazing. The fish was moist, cooked in Celeriac Sauce to retain its moisture yet pack on flavour. Loved the creamy mash and juicy King Prawns Ragout too.
Wagyu Short Rib (RM128) wasn’t fork-tender but still decent. Sauce was rich and loved the textural contrast from the chips.
Chef offered Complimentary Wagyu Beef Cheek Bourguignon to make up for the previous experience when he wasn’t around.
Complimentary Bombe Alaska & Petit Four specially prepared by the chefs! Thank you 🙏🏻
Complimentary bread was fluffy.
Chef came and explained every detail and checked on each dish. Waiters were attentive too.
I had the best dining experience when the head chef was on duty. My experience with the sous chef wasn't the best, but wasn't the worse either as everyone is just trying to improve.