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Millesime

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Millesime is a restaurant by Chef Max Chin that is tucked in a cosy corner of Menara Kencana Petroleum in Solaris Dutamas. I was invited to a private six course dinner and tucked into a good meal with wine pairing by Albert Quay, the Maitre d’.

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Open kitchen

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I like the feel of the restaurant – dimly lit save for the open kitchen, tables draped with white linen and chocolate leather chairs for better back support. The dishes at Millesime are carefully put together, with a good composition of color, texture and shape.

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Freshly baked bread to start

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Amuse bouche

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Champagne Jacquart Brut Mosaique

Albert served us a glass of Champagne Jacquart Brut Mosaique to start the night and I rather enjoyed its fruity aroma and light finish. Very nice with the freshly baked bread and amuse bouche.

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Sautéed Potato Ice, Crème Fraiche and Avruga Caviar

My starter of Sautéed Potato Ice, Crème Fraiche and Avruga Caviar was lightly creamy with a hint of roasted potato flavour. Its mild sweetness was further complemented by the deep flavour of the caviar.

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Gravlax of Salmon with Pacific Crab “en Tartare”

Equally good was the Gravlax of Salmon with Pacific Crab “en Tartare”. The fish was plump and rosy, and wrapped around the crisp-peppery Mizuna for a good play of texture. I also liked how the savoury accents of the parmesan cracker balanced the natural sweetness of the crab tartar.

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Pan Seared Foie Gras with Sautéed Leek, Dark Cherry Gastrique and Madiera Jus

The Pan Seared Foie Gras with Sautéed Leek tasted as divine as it looked. Perched on top of a bed of sautéed vegetables, the liver – with its silken centre – blended beautifully with the dark cherry gastrique (a sweet and sour sauce made with vinegar and sugar or honey).

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Palate cleanser

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US Tender Rib Eye Grade USDA Prime with Mixed Herb Vinaigrette, Malabar Spinach and Cabernet Reduction

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As anticipated, the US Tender Rib Eye Grade USDA Prime was ideally cooked with fork-tender meat and a rose-tinted centre. The beef was handsomely browned, flavourful from the marbling and juicy till the last chew. Served with Malabar spinach and a gorgeous Cabernet reduction.

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Succulent centre

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Zonnebloem Laureat 2009

This was paired with a Zonnebloem Laureat 2009. The wine was bold with strong, plumy characters and a long finish. That said, I liked the wine on its own, not so much with the beef.

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Zonnebloem Sauvignon Blanc 2012

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Emerald Garoupa Fillet and Smoked Chicken Hash, Fine French Beans, Salmon Roe and Chives with Lemon Beurre Blanc

A better pairing was the crisp Zonnebloem Sauvignon Blanc 2012 with Emerald Garoupa Fillet and Smoked Chicken Hash. The fish was justly cooked to showcase its firm yet smooth texture, and it was lovely with the lemon beurre blanc. I especially liked the burst of saltiness from the salmon roe. Good stuff!

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Martinborough Pinot Noir

I also tried the Martinborough Pinot Noir – a concentrated and structure wine with savoury and spicy notes, and ripe tannins – with the fish, but still preferred the sauvignon blanc.

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Dark Chocolate Terrine and Plum Custard Éclair with Macerated Fruits

Dessert was the Dark Chocolate Terrine and Plum Custard Éclair with Macerated Fruits. Both the terrine and éclair were delicious, and the liqueur-laced fruits were a joy to eat. I capped off the dinner with some fresh madeleines and a latte.

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Madeleines

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On the whole, I enjoyed my dining experience at Millesime. Service was formal but relaxed enough for me to crack a conversation. The dishes I sampled above were from a customized menu by the kitchen team and I thought they were well executed.

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Set lunches are also available. I’ll definitely return to check out the Wednesday set lunch; four courses for RM120nett with wine pairing.

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Ambiance: 7/10
Price: 5/10
Food: 7.5/10 (pork free)
Verdict: Food is tasty and well put together. Definitely a place to consider if you want to enjoy good food without forking out a hefty sum.

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Millesime
G1-01-3 Menara Kencana Petroleum
Solaris Dutamas
1 Jalan Dutamas 1
50480 Kuala Lumpur
Malaysia
Tel: 03-6211 0648
Facebook: millesime.kl

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