Tranche of Hiramasa with Smoked Caviar and Baby Cress was simple, yet refined. “Tranche” means “slice” or “portion” in French. Its pale pink flesh was sweet with a rich flavour and firm texture. This went beautifully with the decadent caviar. Well done, Chef Daniel! Martell VSOP Medallion was paired with this.
Our second course featured Roasted Cod Fish with Spinach and Garlic, prepared by Chef Christophe Pienkowski, from Chanteloup, France. I often come across cods that are overwhelmed with sauces and garnishing, but this cod was beautiful.Well-executed, it was white and moist with big, firm flakes. This was paired with Martell XO, which I felt was a tad too strong for such a mild fish.Citrus Fruit Sorbet infused with Cognac served as a palate cleanser, and a good one at that. Its sharp flavour stood well when paired with the Martell XO.The fourth course was Glazed Atlantic Seabass with Tarabagani and Seaweed Sauce OR Wagyu Beef Tenderloin with Celeriac Potato Mash and Shishito. I opted for the latter, done medium rare.
The wagyu was lovely — it was appropriately tender and brimming with flavour. I also enjoyed the potato mash; buttery with a delicate hint of celery. Celeriac is also known as celery root, and it tastes like a cross between parsley and celery. The fruity sweetness of the Martell XO complemented this dish.Warm Dark Chocolate Fondant had a core of melted chocolate, and was served with Cognac Ice Cream. Rich, dark and dreamy, this was very, very good. There was nothing bad to say about this dish at all. I had this with the Martell Cordon Bleu.
I would be lying if I said I was full from dinner – I wasn’t. But I was really satisfied with the food. Everything was delicious in its own way!
Price: I have no idea, but some people said it was in the RM500 range.
Verdict: Dinner was lovely. But if you don’t want to spend too much $$, try their lunch sets at RM100nett.
Sage Restaurant & Wine Bar
The Residences Level 6
The Gardens, Mid Valley City.
03 2268 1328
*Read my previous blog post on Sage HERE.