 |
| Millesime, modern European cuisine at Publika, Solaris Dutamas |
* Sadly Millesime closed October 2013 🙁
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.
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.
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.
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.
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.
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.
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.
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 |
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.
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.
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.
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.
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.
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.
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.
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!
Millesime
G1-01-3,
Ground Floor
Ground Floor
Menara
Kencana Petroleum, Solaris Dutamas
Kencana Petroleum, Solaris Dutamas
1
Jalan Dutamas 1
Jalan Dutamas 1
Kuala
Lumpur 50480
Lumpur 50480
Malaysia
+6
03 6211 0648
03 6211 0648
show stopper! you are very awesome 🙂 i'm going to check this place out!
Oh yes, I hope you get over there soon. It's beautiful.
The texture of the soup looks like very thick, was it?
It was perfectly creamy, not brothy, but not overly thick either.
You have been dining in every star restaurants, haven't you!
Hee! I'm a fussy one, getting worse over time. 😉
The lamb and sorbet would be nice. Great photos again!
Duncan In Kuantan
Thanks Duncan. Both lamb and sorbet are great options.
Looks like a good place, the portions are rather large. If I was running the restaurant, I would make the house Champagne a Millesime.
Greetings,
Filip
The portions are quite reasonable for a fine dining restaurant.
Everything looks mouthwatering, especially the lamb! Thanks for sharing this 🙂
Oh the lamb is a fine choice. Tender and fell off the bone.
this is a superb place…love the service and food. each time when I run pass Solaris Dutamas, the first place that strikes my mind is Millesime!
That would be a nice area up there to run around. I agree, Millesime is always on my mind when I'm in that area too. 🙂
amazing! all of them are looking so great and yummy!
It's one of the few places that I've loved every dish.
Looks o.k. Prices kinda steep…
It might be worthy of saving up for a special occasion. With the quality of ingredients and service the prices couldn't be much less.
Now good service makes all the difference..especially when they are delivering food that looks as good as that! I'll have to start saving…
Really love to try the food there, unfortunately the website is down and phone number given is unreachable. 🙁
This place just closed at the end of last month. Thanks for the message. I'll add a note to the blog post.