Nook's Signature 3 menu is available from now until 31 March 2018, and will feature an appetizer, main course and dessert, with an option to have wine pairing with the meal (RM98 nett for 3-courses (food only) or RM158 nett with two glasses of wine).
Start your meal with a Warm Green Pea Soup, topped with a seared scallop, lumpfish roe, olive soil and Parmesan foam. The peas are blanched and then refreshed in ice water, to maintain its vibrant colour. Paired with a glass of Chile's Casillero Del Diabolo Sauvignon Blanc.
For mains, diners can choose between Slow-cooked beef tenderloin or Pan-seared salmon trout. The obvious choice for the meat lover is the tenderloin, cooked sous vide for six hours and then seared to give it a nice finish. The steak was mouthwateringly tender and cooked to a perfect medium rare doneness. It is served with saffron potato, risotto chips and chives Béarnaise. For the risotto chips, Chef Arfizan explained that the cooked risotto is spread thinly onto a tray, placed into a dehydrator for 8 hours, and then fried until crispy, just before serving. The beef is paired with the Californian Woodbridge, Merlot, Robert Mondavi.
For those who prefer seafood, the Pan seared salmon trout would be a good choice. Beautifully presented, it is served with prawn mousse, taro chips and orange beurre blanc. The salmon will be paired with the Australian Wolf Blass Bilyara Chardonnay.
Dessert is a light Vanilla Panna cotta with berry gastrique, mascarpone ice cream and orange sauce. For me, the mascarpone ice cream (made in-house), with its rich, creamy texture was exceptional and stole the limelight from the panna cotta. What a lovely end to the meal.
For reservations and more information, please call 03-2723 1188 or visit www.aloftkualalumpursentral.com .
Location: NOOK, Level 1, Aloft KL Sentral, No 5 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia.
Website: http://www.eatdrink.aloftkualalumpursentral.com/en/nook
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I love panna cotta!
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