Private dining area
Best Western Premier Dua Sentral is the flagship hotel of Best Western Malaysia and offers a decent choice of dining options – local specialties at Kembali Kitchen, Mediterranean and oriental cuisine at Hugo’s on 6 and grilled cuisine at Grill 582.
Restaurant interior
Soft roll with garlic and rosemary
I had a taste of Grill 582’s “Flavours of Australia” 6-course menu, prepared by Chef Arini and paired with a selection of red and white wines.
Green Pea Purée, Port Lincoln Blue Mussels and Scallops with Beef Chorizo Oil
The starter of Green Pea Purée, Port Lincoln Blue Mussels and Scallops with Beef Chorizo Oil was pretty on the eye and delicious to tuck into. Live mussels are used to ensure quality and freshness throughout, and I liked how the chorizo oil accented the natural sweetness of the puree.
Fresh seafood
Sauvignon Blanc
This was paired with a crisp Shaw & Smith Sauvignon Blanc with fruity flavours and aroma.
Australian Lamb Cutlet with Pepperade and Goat Cheese
I really enjoyed the Australian Lamb Cutlet, cooked to a perfect medium rare and topped with pepperade and goat cheese. The mixture of tomatoes and sweet peppers paired nicely with the melted goat cheese, giving the lamb a peppery sweet flavour.
Juicy
DB Family Selection Shiraz
Aptly paired with the oaky DB Family Selection Shiraz. This wine had plummy characters with a spicy finish.
Dark chocolate and chilli sorbet
Dark chocolate and chilli sorbet acted as a palate cleanser, and an interesting one at that. I’m used to getting tangy or citrus based palate cleansers so this was a nice change.
There was just enough chilli to know it’s there, and the chocolate was rich and bittersweet.
Northern Territory Salt Water Barramundi with Malt Vinegar and Chips
The Northern Territory Salt Water Barramundi with Malt Vinegar and Chips was good stuff. Chef Arini revealed that little seasoning is used as most of the flavour come from the freshness of the ingredients. In this case, it was the barramundi.
Cooper Crossing Chardonnay
This was lovely with the chardonnay pairing from Cooper Crossing. The wine was sweet and balanced with clean finish. I liked that there was a mild richness at the mid palate as it really rolled well with the fish.
Steak knives
Grilled ‘Mulwarra’ Black Angus Rib Eye with Slow Roasted Black Grapes and Confit of Fennel
Another winner was the Grilled ‘Mulwarra’ Black Angus Rib Eye with Slow Roasted Black Grapes and Confit of Fennel. The steak, cooked to medium doneness, was deliciously tender and tasty from the buttery fat content. I also liked the black grapes – still crispy and sweet from the caramelisation process.
Deliciously tender and tasty
Cabernet Sauvignon by Evans & Tate
This was so goodm that it made me forget about the paired wine – Cabernet Sauvignon by Evans & Tate.
Simply Pavlova with Chantilly Cream and Fresh Passion Fruit
I asked for coffee to go with dessert – Simply Pavlova with Chantilly Cream and Fresh Passion Fruit. The pavlova wasn’t as sweet as I expected it to be and the passion fruit gave it a good aroma and tangy aftertaste.
Short chat with Chef Arini
The “Flavours of Australia” menu is available at Grill 582 from 7.30pm till 10pm, until 30 June 2013. Dinner cost RM180 per person without wine pairing and RM300 per person with wine pairing. For more information, please email [email protected]. Also, “Like” Grill 582 on Facebook.
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Ambiance: 7/10
Price: 5/10
Food: 7/10 (halal, but alcohol is served)
Verdict: Fresh ingredients, good wine pairing.
Grill 582
Best Western Premier Dua Sentral,
8, Jalan Tun Sambanthan,
50470 Kuala Lumpur,
Malaysia
Tel: 03-2272 8888
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