|Millesime, modern European cuisine at Publika, Solaris Dutamas|
* Sadly Millesime closed October 2013 🙁
New a la Carte Menu Gives Diners More Options
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.
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.
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.
|Jacquart Champagne – a refreshing start to any meal|
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
|Warm Bread and Truffle Butter|
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
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
Rustic Tomato Soup with Emince of Smoked Herring and Oregano Oil – RM23
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.
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
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
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
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
Amarena Cherry Clafoutis with Vanilla Sauce – RM26
textures and flavours. This baked French dessert served lukewarm was enhanced
with a tangy cherry ice cream.
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.
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
“EVERYTHING” for any restaurant – so impressed, Millesime!
Kencana Petroleum, Solaris Dutamas
Jalan Dutamas 1
03 6211 0648