Home Food Reviews 5-Course Valentine's Dinner @ Tosca, Doubletree by Hilton KL
“Wo ai ni”

“Je t”aime”

“Kimi o ai shiteru”

“I love you”

How about saying it the way Italians do, “Ti amo”, at Tosca this Valentine’s Day? The gorgeous poolside view and Trattoria-feel set the mood right, and my table was adorned with red rose petals. Even champagne glasses had heart-shaped designs made with coloured sugar. It was a romantic gesture sure to please the ladies.

Sea scallop carpaccio | Avruga caviar | marinated watermelon | lime foam

Dinner started with an Antipasti platter comprising sea scallop carpaccio with Avruga caviar and pepper crusted bluefin tuna with mango salsa. The scallop was sweet, plump and tender; I was told they were imported from Japan, hence the sweeter taste.

Pepper crusted bluefin tuna | mesclun stack | mango salsa | aged balsamic

The thin slices of tuna were meaty with a fruity flavour from the salsa — a refreshing contrast to the rich scallops.

Roasted duck consommé | foie gras parcel | duck rilette | morel

I’m not a fan of clear soups, but I enjoyed the foie gras parcel with duck rilette and morel in roasted duck consommé. It’s the foie gras, I reckon. Packed with fat and cholesterol, every bite was a little bit of sin. The consommé although light, was fully flavoured.

It’s usually the girl who orders the fish, and the guy who takes the beef. In my case, I do the opposite. For this review, we were given both the fish and beef to try.

Braised beef short ribs | truffle polenta | caramelized shallot | baby carrots | broccolini

Between the two, I liked the braised beef short ribs better. The boneless ribs were succulent and fork-tender. Like foie gras, I love casino uk almost anything with truffle, including this truffle polenta. Good thing it was a small portion, as the polenta got a bit too rich towards the end.

Norwegian salmon | lobster beurre blanc | squid ink pasta | green pea puree | salmon roe

Norwegian salmon with squid ink pasta, green pea puree and salmon roe didn’t rock my boat. Personal preference, as I like my fish perfectly grilled on one side and 70% done on the other to retain moisture. This salmon was well-done with crispy skin and a slightly crusted exterior. Better was the squid ink pasta, al dente and subtly flavoured by the roe.

Hazelnut & chocolate tart | raspberry sherbet | sesame croustillant | chocolate soil

Dessert was a delectable hazelnut & chocolate tart with a side of raspberry sorbet, sesame croustillant and chocolate soil. This boasted a good balance of sweet, tangy, buttery and bitter flavours. I find chocolate desserts incredibly sexy, especially when I eat them with the right company.

Executive chef Eric Siew joined us later on for a drink, while I indulged in chocolate truffles and coffee. Most of them were stuffed, so I greedily finished a small platter myself. I won’t apologise for anything, as they were good chocolate truffles!

Thank you Suji of Edelman for the invite, and Doubletree for being such a gracious host.

Read my previous post on Tosca HERE and HERE.

*Tosca’s 5-Course Valentine’s Dinner is priced at RM280 per couple inclusive of a glass of Prosecco each and a special gift for the lady. For reservations, call 03-2172 7614 or make your reservations online via www.tosca.com.my

Doubletree by Hilton
The Intermark,
182 Jalan Tun Razak,
Kuala Lumpur.
03-2172 7272

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