The Upper Deck, Tanzini - GTower

August 20, 2011

Redefining Chic Eating with Contemporary Fine Dining and Fresh Nuevo Cuisine

The Upper Deck, Tanzini is at the upper floor of the 28th floor restaurant at GTower. Nestled along the busy road of Jalan Tun Razak one could get a clear view of the Kuala Lumpur skyline especially the Twin Tower.



We were treated to a fine 6-course meal and we were dining under the stars. Little lights were hung from the mirrored ceiling creating an illusions of many stars, where we are dining right under the stars. It is a very romantic place for lovers to dine in as well as to hold private functions.




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After we were seated at our table, we were served with a basket of fresh baked bread with three kind of spread on the table

Basket of bread
There were two kind of breads in the small little basket, with tomato and olives and the other are with seeds and nuts.


Dippings; Chilli flakes in olive oil, Balsamic Vinaigrette and Chilli Tapenade



──────────────────── APPETIZER ────────────────────

Amuse-Bouche
Chef's big ideas in small bites



To start of our luxurous dinner is the sweet crabmeat topped with a potato chip. The crabmeat is sweet from the fresh ingredient used. All the little decorations on the plate enhanced the taste of the sweet succulent crabmeat creating a different combination with each bite; tangy, sweet and minty - rhubarb, apricot chutney, honey and flower petals.


──────────────────── APPETIZER ────────────────────

Baby Lobster Tail Salad
Assorted heirloom tomatoes, garden greens, basil ravioli, aged balsamico


The lobster meat is sweet and bouncy paying credits to the fresh ingredient used. The little green sphere is basil ravioli which has a jelly like texture.


Duo of Hokkaido Scallop
Caramelized scallop, edamame puree and carpaccio scallop, crab roe emulsion



The same goes to this dish. As tantalizing as the earlier appetizer; sweet and bouncy.



──────────────────── SOUP ────────────────────

Momotaro Tomato Gazpacho
Chilled momotaro tomato succo, tiger prawn salsa timbale and apple mint oil



Gazpacho is serves cold, a Spanish inspired dish. Something unusual and refreshing to the palette as it is tangy and fruity.


Smoked Duck Tea
Smoked Duck Consommé and Ox Tongue Ragù Ravioli, Black Trumpet Mushroom



Contradicting the cold soup of Momotaro Tomato Gazpacho, is the Smoked Duck consomme, cooked with duck fat. Pouring from the little teapot with piping hot soup, the ravioli and the soup are very enticing. With a subtle hint of herbal, it came to mind that it tasted a little like bak kut teh in a very fusion way.


──────────────────── STARTER ────────────────────

Butternut Squash Cappellacci
Sea urchin and avruga caviar


Topped with sea urchin and avruga caviar, the creamy butternut squash cappellacci made an impact of a beautiful waltz.


Pacific Rainbow Trout
Dole sweet corn risotto, black truffle, styria pumpkin seed oil



I find this dish well made, as the fish is cooked with a crispy skin. Slightly salted and the combination of the sweet corn made it the better. With a slight tinge of sweetness to the already slightly salted fish.


──────────────────── INTERMEZZO ────────────────────

Sorbet of the day (Passionfruit)


Sweet and sour citrus sorbet to clean the palette before we move on to our main course.


──────────────────── MAINS SEDUCTION ────────────────────

1824 Beef Tenderloin & Cheek
Slow-roasted Beef Tenderloin and Cheek, Swede Purée, Summer Root Vegetables,Zinfandel Reduction



Slow cooked, sous vide to a pink. The meat is juicy and tender, and deliciously good with a zinfandel reduction.


Lamb Rack in Granola Bar Crust
Caramelized Onion Tarte Tatin, Baby Vegetables Niçoise,Spiced Peach Chutney



The smell of the lamb is so aromatic while they were serving us. The lamb is cooked sous vide to a medium rare with a tender pink. We were astound to find that one dish of the lamb is rather raw compare to the medium rare ones. Therefore, we have to send it back to the kitchen while we savor the remaining dish. It was tender and juicy with a tinge of sweetness from the granola bar crust coating.


Fillet of Yellowtail King Fish
Oven-roasted Lemon Grass infused Hamachi Fish, Braised Kohlrabi and Fennel Broth


There wasn't much for me to say about this dish. As I was still savoring the other mains, my table-mates had finishes the fish! What was left on the plate is only a few flakes of the fish... anyway, from the flakes I had, I find the fish a little fishy in compare to the rainbow trout we had earlier for starter. I was told that there is a tinge of lemongrass to the fish as it was oven-roasted with infused lemongrass and slightly seasoned with salt and pepper for the original taste of the fish.


──────────────────── SWEET ENDING ────────────────────

Assorted Tanzini Creation of Sweet Temptations
Profiteroles with banana ice cream.



Finally it is time for dessert! Sandwiched in between the cream puff is the banana ice-cream. We were actually quite unsure if it is banana ice-cream as has a tinge of coconut taste as well. Serves with strawberries in halves and dark chocolate sauce, there is a mixture of sweet, bitter and sour in a bite.


- Tanzini's Menu-

Choice of dining 
RM155++ 4 Course Dinner
RM185++ 5 Course Dinner
RM215++ 6 Course Dinner


*・゜゚・*:.。..。.:*・' ( ◕‿◕ ) '・*:.。. .。.:*・゜゚・*

As it was almost midnight and we got to get going when we were done with our desserts. Sad to say, we do not have the time to explore the surrounding of the restaurant. Though was told that there is a private room which can accommodate 15pax for functions.





Tanzini
Penthouse, GTower
199 Jalan Tun Razak
T : +603.2168.1899
E : info@tanzini.com.my
W : http://www.tanzini.com.my

Business Hours
Monday - Saturday
Lunch: 11:30 a.m. – 2:30 p.m.
Dinner: 6:00 p.m. – 10:30 p.m.
Sunday: All day dining

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