WHY GO

One of KL’S most respected culinary institutions because of its renowned chef and his epic culinary creations, beautiful setting and second to none wine list.

Premium imported produce feature extensively on the compact menu of about ten appetisers and mains and half a dozen desserts plus cheeses. Chef Takashi Kimura and his team further divide this into signature and seasonal dishes.

Start with a salad gourmand which has very little to do with greens and vegetables but rather a selection of foie gras, lobster and duck. Scallops with a spear of asparagus and girolles (golden chanterelles mushrooms) is another superb appetiser on offer.

An enticing main course selection is the Wagyu Rossini served with Périgueux. This juicy slice of fillet steak is seared, topped with a portion of plump foie gras and served with a rich black truffle sauce. The saltbush lamb is presented with minimalist preparation and plating, having a ratatuouille accompaniment in the form of a zucchini flower.

Desserts include truffle honey ice cream with Roquefort and walnuts, and a selection of French cheeses.