Millesime, Publika, Kuala Lumpur, Malaysia

Millesime, Publika, Kuala Lumpur, Malaysia

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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.
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:

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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.

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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.

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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.

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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.

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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. 

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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.

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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.

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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. 

Millesime, modern European, best restaurant in Kuala Lumpur, Publika, wine pairing
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. 

Millesime, Publika, best restaurant in Kuala Lumpur, fine dining, modern European, wine pairing
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!
Millesime
G1-01-3,
Ground Floor
Menara
Kencana Petroleum, Solaris Dutamas
1
Jalan Dutamas 1
Kuala
Lumpur 50480
Malaysia
+6
03 6211 0648

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21 Comments

  1. show stopper! you are very awesome 🙂 i'm going to check this place out!

  2. The texture of the soup looks like very thick, was it?

  3. You have been dining in every star restaurants, haven't you!

  4. The lamb and sorbet would be nice. Great photos again!
    Duncan In Kuantan

  5. 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

  6. Everything looks mouthwatering, especially the lamb! Thanks for sharing this 🙂

  7. 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!

  8. amazing! all of them are looking so great and yummy!

  9. Looks o.k. Prices kinda steep…

  10. 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…

  11. Really love to try the food there, unfortunately the website is down and phone number given is unreachable. 🙁

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