On The Table, Solaris Dutamas
Sunday, April 03, 2011
Food prepared with passion and flair
Warm greetings from the waitress and waiter as we enter the classy and contemporary environment of the restaurant. We were promptly shown to our table.
Shortly we were presented with some of their best gourmet of passion and flair.
Artisan Bread - RM23
A freshly baked bread basket of Ciabatta, Rustico, Parisette and Kornkaiser. Serves with OTT Butter (combination of Olive, Thyme, and Sun dried tomatoes with butter), balsamic octovin, white truffle cream cheese, basil pesto. The creamy butter with a tinge of sweetness on the soft warm bun made the dish amazing.
Cappuccino of Wild Mushroom - RM32
Next, we were presented with a large deep dish of special soup. The soup consists of mixed wild mushrooms, shittake foam, erynghii crostini, white truffle oil. Creamy and full of mushroom flavour.
Pecal Abah - seasonal RM18
Indonesian cuisine, which is more well-known as gado-gado. The dish serves with a mixture of salad comprising zucchini cucu, tempei, quail eggs, prawn crackers, bean curd, beansprout, potato wedges, long beans and cherry tomatoes with a thick spicy peanut sauce.
Fattoush Salad - RM18
Something refreshing and light. Mediterranean style salad with hearts of romaine, kyuri, heirloom tomatoes, mixed olives, peppers, red radish, feta cheese, lavash shards, lemon vinaigrette and pistachios with fresh mint.
Drinks: Bora Corada and Tropicana
Sweet tropical and refreshing drink for a hot day.
Taglitelle Frutti Di Mare - RM48
Flavourful taglitelle in an ocean symphon of white prawns, scallops, calamari, mussels and clams, tomato sauce with cherry tomatoes and basil. Any seafood lover will not resist this. Appetizing and flavoursome and to top it with big succulent seafood its like icing on the cake!
5 Flavour Sea Bass - Base on Market Price
Crispy fried sea bass with 5 flavour sauce and kerabu mangga kasturi. Pungent sauce of kerabu magga kasturi is a little overpowering the nicely fried fish.
Wangyu Ribeye - RM108
Pan-seared australian wangyu ribeye with mignonette peppercorn crust and a rare center serves with mash potatoes and blanched vegetables on the side. Mabling at a score of 8 with its tender and juicy meat in every bite however a little bland.
Cream Brulee - RM21
Finally its time for dessert. Yay! Vanilla and Dark Chocolate Cream Brulee. Creamy and smooth dessert while the dark chocolate has a bittersweet taste to it.
Panna Cotta - RM18
Mouthwatering by just looking at the many desserts brought out. Drago Violetta 'Panna Cotta' - a traditional dish with a twist, serves with dragon fruit compote.
Chocolate Fondant
The chocolate fondant comes with a scoop of hazelnut semifreddo. The chocolate fondant is not too sweet as Chef Riz uses 65% bitter chocolate, soft chocolate cake on the outside and gooey melted chocolate on the inside. Eaten with hazelnut semifreddo, the best combination to taste both the creamy semifreddo and balance the bitter chocolate fondant.
Vanilla Espuma
Chef Riz presented to us Vanilla Espuma to try while we were having our desserts. It is simply cream incorporated with air to make it lighter and foamier feel.
On The Table (OTT) Restaurant
A4-UG1-08, Dutamas Solaris
Jalan Dutamas 1
50480 Kuala Lumpur
tel : +6.03.6207.9966
fax : +6.03.6207.9697
Operating Hour : Mon - Sat (Off on Sunday)
11.00am - 3.00pm
7.00pm - 11.00pm
Warm greetings from the waitress and waiter as we enter the classy and contemporary environment of the restaurant. We were promptly shown to our table.
On The Table (OTT) restaurant is wholly owned by Culinary Brilliance Sdn Bhd with Datin Sri Dr. Suriana Hanur binti Harith as the Managing Director who is a certified doctor with MBBS qualification from University Malaysia in year 1980. With her passion for food, she seeks Dato’ Lim Bian Yam tutelage to further her knowledge in culinary and flower arrangement that made her what she is good at today.
While her son, Farhan bin Dato’ Sri Muhammad Shafee as Executive Director who is currently pursuing his LL.B in Law in University of Leeds. Farhan not only a food lover, he exposes himself with culinary related by traveling round the world before returning to Malaysia to start his entrepreneurial.
Chef Riz Redz, the Executive Chef of the company who is also the son of our very owned Asia Iconic Celebrity Chef “Chef Wan” is reputedly known for his innovative groundbreaking cuisine.
Shortly we were presented with some of their best gourmet of passion and flair.
Artisan Bread - RM23
A freshly baked bread basket of Ciabatta, Rustico, Parisette and Kornkaiser. Serves with OTT Butter (combination of Olive, Thyme, and Sun dried tomatoes with butter), balsamic octovin, white truffle cream cheese, basil pesto. The creamy butter with a tinge of sweetness on the soft warm bun made the dish amazing.
Cappuccino of Wild Mushroom - RM32
Next, we were presented with a large deep dish of special soup. The soup consists of mixed wild mushrooms, shittake foam, erynghii crostini, white truffle oil. Creamy and full of mushroom flavour.
Pecal Abah - seasonal RM18
Indonesian cuisine, which is more well-known as gado-gado. The dish serves with a mixture of salad comprising zucchini cucu, tempei, quail eggs, prawn crackers, bean curd, beansprout, potato wedges, long beans and cherry tomatoes with a thick spicy peanut sauce.
Fattoush Salad - RM18
Something refreshing and light. Mediterranean style salad with hearts of romaine, kyuri, heirloom tomatoes, mixed olives, peppers, red radish, feta cheese, lavash shards, lemon vinaigrette and pistachios with fresh mint.
Drinks: Bora Corada and Tropicana
Sweet tropical and refreshing drink for a hot day.
Taglitelle Frutti Di Mare - RM48
Flavourful taglitelle in an ocean symphon of white prawns, scallops, calamari, mussels and clams, tomato sauce with cherry tomatoes and basil. Any seafood lover will not resist this. Appetizing and flavoursome and to top it with big succulent seafood its like icing on the cake!
5 Flavour Sea Bass - Base on Market Price
Crispy fried sea bass with 5 flavour sauce and kerabu mangga kasturi. Pungent sauce of kerabu magga kasturi is a little overpowering the nicely fried fish.
Wangyu Ribeye - RM108
Pan-seared australian wangyu ribeye with mignonette peppercorn crust and a rare center serves with mash potatoes and blanched vegetables on the side. Mabling at a score of 8 with its tender and juicy meat in every bite however a little bland.
Cream Brulee - RM21
Finally its time for dessert. Yay! Vanilla and Dark Chocolate Cream Brulee. Creamy and smooth dessert while the dark chocolate has a bittersweet taste to it.
Panna Cotta - RM18
Mouthwatering by just looking at the many desserts brought out. Drago Violetta 'Panna Cotta' - a traditional dish with a twist, serves with dragon fruit compote.
Chocolate Fondant
The chocolate fondant comes with a scoop of hazelnut semifreddo. The chocolate fondant is not too sweet as Chef Riz uses 65% bitter chocolate, soft chocolate cake on the outside and gooey melted chocolate on the inside. Eaten with hazelnut semifreddo, the best combination to taste both the creamy semifreddo and balance the bitter chocolate fondant.
Vanilla Espuma
Chef Riz presented to us Vanilla Espuma to try while we were having our desserts. It is simply cream incorporated with air to make it lighter and foamier feel.
On The Table (OTT) Restaurant
A4-UG1-08, Dutamas Solaris
Jalan Dutamas 1
50480 Kuala Lumpur
tel : +6.03.6207.9966
fax : +6.03.6207.9697
Operating Hour : Mon - Sat (Off on Sunday)
11.00am - 3.00pm
7.00pm - 11.00pm
0 Comments