Over here the concept of fine dining is usually left up to the restaurants in the hotels. The whole idea is that you’ll get great tasting food but in tiny bite sized portions that are meant to blow your wallet to smithereens. This is where Ultimo does things a bit differently while still calling themselves a fine dining outlet.
Modern Australian cuisine is served here and when we asked Owner and Head Chef CQ what the meaning of this is, he responded, “Modern Australian uses French cooking techniques but with locally sourced ingredients. The food will always showcase the freshness of the ingredients while mixing in some Asian produce as well since these grow well in Australia.”
We were eager to give the menu a try with some of the dinner specialties selected for us. For starters we sampled the basil and cheese tortellini in an Earl Grey broth, salmon done three ways, scallop and prawn raviolo, and quail. The tortellini is lovely with the creamy cheese and hint of basil I however didn’t detect the Earl Grey in the broth (which is ok by me as I don’t personally like Earl Grey). My favourite was the salmon; there was the tataki, confit, and roast, all perfectly executed, cooked on the outside yet still rosy pink and raw on the inside. The scallop and prawn raviolo was good, however it paled in comparison to the first two. The quail was another delight though as there was the crusted breast, leg farci, confit shallots and chestnuts. It all worked well together…a symphony of flavours!
"Salmon done just right"
Of the mains I have to say that the lamb was the one that really sang to me. It is a saddle of lamb cooked using the sous vide method. The first bite was an orgasm in my mouth. Lets just say that I’ve never had meat that tender before, it practically didn’t require any chewing. Oh and the flavour…just wonderful. I also quite liked the Prosciutto wrapped pork fillet. Pork on pork…what’s not to like? It paired especially well with the onsen egg, braised daikon and shitake. I found the Wagyu with a red wine jus a little tough, especially since I had it after the lamb and the steamed Eastern Star Coral Trout could have been a bit fresher. All in all though the mains portion sizes are very generous and there is certainly value for money.
For dessert we were quite stuffed and so decided to only try two of the chef’s recommendations. We sampled the triple chocolate Bavarian with a tea ice cream as well as the strawberry white chocolate tart with a pistachio crème brulee. Both of these were deliciously decadent and I was pleased to hear that everything is made in-house including the ice cream, pastries, and breads.
Ultimo offers great value for those who enjoy the finer tastes in life but don’t always have the cash to splash at a hotel fine dining outlet. They offer up a seven course degustation menu at RM228 and a wonderful three course lunch set at RM38. Definitely worth it!
More Photos To Drool On
Beautiful and deliciously decadent strawberry tart.
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Foodster's Verdict
Ultimo
Taste
Service
Ambiance
Address:
13A Jln Solaris 4
Solaris Mont Kiara Tel: 03 6204 0887
Open:
11am - 10pm
Pros:
Delicious food using fresh, seasonal and sustainable produce
Cons:
Everywhere I eat lamb now will have to live up to the tenderness of the lamb here
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