Kirsten Durward and Monica Tindall
Commanding a spectacular position on the top floor of Avillion’s signature spa overlooking the Malacca Straits, aVi Lounge could easily become one of my favourite places to spend a day. Both design and furnishing have been carefully construed to take full advantage of the superb location. Double story windows are framed in soft white, and pale wood with accents of faded turquoise and gold relax the eyes and give a soothing feeling of continuity with the gently cresting waves rolling in from the distant skyline.
Guests at Avillion and day visitors alike can enjoy lunch at aVi Lounge in tandem with fabulous spa treatments at either aVi Space or aVi Suites. Monica and I have enjoyed a morning full of pampering, our bodies have been stimulated and relaxed from top to toe, and we are now ready for some taste testing, as Executive Chef Chan is showcasing his new Spa Set Menu. To be offered as an inclusive package together with day spa treatments, this will shortly be launched together with the new Spa A La Carte menu, which may yet tempt us back.
|aVi Lounge, Avillion Port Dickson|
Today’s four course set menu features:
|Chilled Organic Tofu with Minced Prawn and Local Young Mango Salad|
Chilled Organic Tofu with Minced Prawn and Local Young Mango Salad
The tofu is incredibly light and very well chilled, the minced prawn giving just a hint of a chilli zing and a little texture to the dish. We love the fresh young mango salad, enhanced with herbs and leaves from Avillion’s prized herb garden.
|Pumpkin Soup with Crushed Walnut and Cinnamon Cream|
Pumpkin Soup with Crushed Walnut and Cinnamon Cream
Just seeing this vibrant deep orange concoction in the simple white bowl, instantly makes me feel better. Tasting it is like a warm hug. Lightly infused cinnamon cream with a drizzle of basil pesto add a lovely depth to the soup, and crushed walnuts give a gentle touch of texture. Chef truly hit a sweet spot here. Served with house made whole grain and linseed breads, they’re perfect for lapping up the very last drop.
|Oven Baked Stuffed Chicken Breast with Spinach, Glazed Shallots and Tamarind Reduction|
Oven Baked Stuffed Chicken Breast with Spinach, Glazed Shallots and Tamarind Reduction
It is becoming standard expectation to see some fresh herbs on the plate at Avillion and this one showcases both fresh rosemary and local herbs with the addition of lemongrass for fragrance. The execution is simple and elegant. Slow oven roasted chicken breast is exceptionally moist and tender with the spinach stuffing giving a boost of leafy freshness. We both love the sticky tamarind shallot glaze and eagerly scrape the last off the plate. This dish was completely in keeping with the relaxed yet refined surroundings of aVi Lounge.
|Sago Mango Yoghurt with Vanilla Ice Cream|
Sago Mango Yoghurt with Vanilla Ice Cream
Looking exactly like custard until you taste it, a mango yoghurt soup surrounds a globe of ice cream, and surprise! – on tasting you receive a spoonful of sago pearls. The flavour of the locally sourced mango blends well with the soupy yoghurt to make a refreshing end to our meal. We are super grateful to Chef Chan for taking time out of his busy day to serve up this delightful treat for us. And we love his enthusiasm for what he is creating, something really fresh and light to complement this fabulous space at aVi Lounge. I shall soon return, bringing eager friends to enjoy some time out from city life.
Reasons to visit: Spa treatments plus delicious fresh food. Need I say more? Panoramic sea views.
Avillion Port Dickson
3rd Mile, Jalan Pantai,
71000 Port Dickson,
Negeri Sembilan, Malaysia
+6 06 647 6688