aly's wonderland

Ultimo Fine Dining Restaurant @ Solaris

THE TASTING

The time: A Thursday not long ago, 730 pm

The place: Ultimo Fine Dining Restaurant, at Solaris, KL

The Cuisine: Modern Australian

The Chef: Chef CQ

“We moved into a tiny one bedroom apartment, in a suburb near the heart of Sydney, called Ultimo. During our time there, we discovered a true happiness to living….

…A good meal should lead to discovering that memory of happiness again.”

- www.ultimofinedining.com -

Prior to the tasting, I had what I like to call it ‘insider information’ (from Lil’ Chef, who had Chef CQ train at Senses, Hilton KL a few years back). We are often in Solaris for groceries, and we’d walk past hoping to catch a glimpse of CQ, subtly drooling over the menu. Alas, those times we passed were always in the middle of the afternoon, when the restaurant closes for a break between lunch and dinner service.

I was pretty excited about the dinner, especially since it was with such great company. Monsieur Bakes aka Fatboybakes, Frat Mustard and Lisa Lim of theQguides, Lyrical Lemongrass & the loveliest couple ever, Alan Cheah and Chuishia Chan. With such a wonderful table, half the battle was already won.

The restaurant is on Jalan Solaris 2, and initially you might find it daunting due to the frosted windows that give it an air of exclusivity, and the words ‘fine dining’ that indicate killer prices. Neither of those things are true, and you’ll realize that as soon as you walk in. The restaurant itself is spread over 3 floors, with the ground floor as the main dining area, and private rooms upstairs. Chef CQ indicated that there might soon be a change in concept, to a more casual bistro on the ground floor, with a fine dining restaurant upstairs. Whatever they do, if they stick to the same deco and keep the quality of the food as good as it was, it’s a surefire thing Ultimo will blossom into your new favourite dining spot.

Crisp white tablecloths lined the tables, and impeccable place settings set the scene for a truly decadent meal. Ultimo’s Degustation menu designed by Chef CQ to showcase the restaurant’s best fare, with wine pairing.

We started off nibbling on homemade bread, olive oil and butter.

Even for this simple yet effective teaser, the cameras were going ‘click,click click’ all around.I felt slightly inadequate with my tiny Ixus as I watched the pros at work!

The bread was warm, firm on the outside and squidgy on the inside. There really is no better way to get your mouth watering then the smell of freshly baked bread.

Tortellini of basil & cheese

Clear tomato & Earl Grey consommé, heirloom cherry tomato & soft herbs

The meal kicked off with lively conversation and an introduction from Shawn, Assistant Floor Manager, to our first wine.

A lightly sparkling Italian white wine, with 5% alcohol, paired with our first salmon dish to cut the fattiness of the fish.

Salmon

Tataki, Confit & Roast

Wine: Bosca Verdi Spumante – Italy

The Salmon Tatataki was coated in crunchy sesame seeds, while the Salmon Confit was moist and fatty. My personal favourite was the Salmon Roast, with a salty, crispy skin on the outside.

Scallop & Prawn Ravioli Bisque

Served with spinach, lobster bisque, shellfish vinaigrette

Wine: Peter Lehmann Semillon 2005 – Barossa Australia

I loved the handmade pasta, with its feminine shape and light texture, encasing succulent prawn and scallop. The drizzled lobster bisque was rich and creamy, while the clam was tangy, with a strong citrus flavour.

Steamed Eastern Star Coral Trout

served with baby bok choy, leek butter, caviar and mousseline sauce

Wine: Katnook Founders Block Chardonnay 2005 – Coonawarra Australia

The Coral Trout was moist and interesting with the light and fluffy mousseline sauce. I enjoyed the texture the leek and caviar added to the sauce.

Day Braised Pork Belly

with a seared scallop and cauliflower puree

Wine: Dr. Loosen Reisling 2007 – Germany

Quail

crusted breast, stuffed leg farci, chestnuts, confit shallots, Cognac jus

Wine: Beaujolais Villages Joseph Drouhin 2007 – France

The quail was tender, and the flavour subtle. With two different styles on one plate (the crusty breast and stuffed leg), doused in a rich cognac jus, it was impossible to resist.

Lamb

Saddle of lamb, with fondant potatoes, garlic puree, mint jelly & pepper coulis

Wine: Chateau Franc Cardinal Bordeaux 2003 – France

By this point, we were all geting rather full, but could not resist the tender lamb, complimented by creamy fondant potatoes and garlic puree. A wonderful combination of flavours, beautifully presented and especially good when eaten with the delicate cubes of mint jelly.

Wagyu

Roasted rump, sautéed mushrooms, potato galette, vegetables and red wine jus

Wine: Evan & Tate Gnangara Shiraz 2007 – Margaret River Australia

It was sink or swim by this point, and I almost had to unbutton my jeans and loosen my bustier. No one was ready to give up, especially Monsieur Bakes who exclaimed,”I’ll fit in the Wagyu even if it means I have to throw up!”

And so we did. Fit it in, I mean. Slowly chewing, making space in our stomach for the wonderfully fatty, seared piece of meat. It was worth ever button I popped that day

Melon Sorbet

A refreshing sorbet to cleanse your pallate.

Trio of Desserts

Strawberry White Chocolate Tart

Chocolate Bavarian

Classic Crème Brulee

By the end of the meal, it was the general consensus that the portions of each dish, for a degustation menu, were pretty sizeable. At first, when you hear it’s priced at RM 228 ++ per person (no wine pairing), you might think twice. However, I think you should take another look at the quality, and the value, you’re getting for your money.

“Our philosophy is to deliver our guests an unparalleled experience as a result of sourcing the best produce, together with gracious service in an elegant and sophisticated dining atmosphere.”

Chef CQ really does have the talent, and the passion, to give you a meal that will leave you going,”Wow, I really enjoyed that.” You know what? I really did enjoy it. Cherry Cheery Pom Pom!

Thanks to Chef CQ and the team at Ultimo for a spectacular meal, and special thanks to theQguides for allowing me to tag along.

CONTACT:

Ultimo Fine Dining Restaurant (NON-HALAL)

13A Jalan Solaris 4

Solaris Mont’ Kiara,

Kuala Lumpur 50480

T: +6 03 620 40887

E: info@ultimofinedining.com

www.ultimofinedining.com

This restaurant is bookable at theQguides.com. Book, Eat, Be Rewarded.