Fridays are for extra long lunches…
It’s been holiday mode this week, with two Public Holidays on Tuesday and Thursday. Did you get any work done? No? So why start now?
“Although inspired by French cuisine, Cilantro forms a unique identity with a touch of exotic Asian ingredients. All ingredients are carefully selected and measured to perfection. Also seasonal, they are served only when the time is right.”
The finest contemporary French-Japanese cuisine in town? Definitely! We were privileged to be invited for a post-wedding-good-luck-with-our-marriage lunch by Chef Takashi Kimora. What a sweetie.
As Cilantro only opens for lunch on Fridays, days turned into weeks, weeks turned into months and we finally found a free Friday exactly two months after our wedding. Perfect celebratory lunch!
You can view today’s menu here.
Friday, 9th November 2012
Lunch Menu – Normal Price @ RM150 nett per person inclusive of glass of Mimosa
Cilantro’s friendly manager Puji explained to us that instead of choosing a main course each, we would be all items on the menu. The restaurants sommelier then proceeded to bring a steady stream of wine pairings for each dish, and this was after the initial glass of orange juice and bubbly.
The iconic truffle butter, a signature at Cilantro. I only had one slice of the warm, freshly baked bread, but my little tub of butter was squeaky clean before our soups were served. Too shy to ask for another, I resorted to casually leaning across the table and stealing from my darling.
Carpaccio of Blue Fin Tuna with Aori-Ika and Colatura
We were told to mix up this beautifully presented plate, and it was heartbreaking. I soon got over it, as the tuna was sliced so thin it melted at the warmth of my tongue.
The cuttlefish was chopped into little crunchy squares and had a lovely sweet aftertaste. Teamed with the savoury Colatura (apparently, it’s an Italian style anchovy essence) and Avaruga, a caviar product made from herring, the flavour was impeccably balanced, incredibly fresh without even the slightest hint of fishiness.
Hokkaido Lily Bulb Potage with Confit Scallops and Grated Foie Gras
The smell of the soup was divine, and it tasted even better. The perfect blend of creaminess and frothiness. Two gleaming seared scallops and lily bulb petals were camouflaged by this warming soup, its richness enhanced by the dusting of grated truffle.
French Omble Chevalier with Cray Fish and Water Cress
Three beautifully cooked Yabbies cuddled a semi-cooked fillet of fish.
It was my first time trying Omble Chevalier, a fish whose texture was a cross between salmon and monkfish. Slightly oily, shiny not flaky. The delicate seafood-based white sauce brought out the sweetness of the crayfish and the crunch and bite of the watercress finished off the dish perfectly.
Roasted Grain Fed Angus with Wild Mushrooms
The beef was tender but still had bite. The jus was refined, a beautiful coopery brown than tasted of red wine and meat. Chanterelle mushrooms completed the ensemble, adding a superb earthy undertone while the lighter-than-air potato puree provided a neutral fluffiness to lighten the dish.
Chestnut Stuffed Meringue with Ice Cream and Ganache
How very French! Charming in look and rustic in taste, the nutty chestnuts crumbled and dissolved along with sweet and crunchy meringue. It was an unusual combination of mushy-meets-crisp, and went down a treat with a much needed cappuccino.
Yes, forget work today. Keep the holiday mood going by indulging and an extra long Friday lunch at Cilantro. I guarantee it will be a superb start to your weekend!
Thank you Chef Takashi and the team at Cilantro for an unforgettable meal!
Cilantro Restaurant & Wine Bar
MiCasa All Suite Hotel,
368-B, Jalan Tun Razak,
50400 Kuala Lumpur, Malaysia.
Tel: +603 2179 8082
Fax: +603 2164 3730
Lunch – Fridays only (12.00pm-2.00pm)
Dinner – Monday-Saturday (6.00pm-10.30pm)
Closed on Sundays