New Year's Eve...I'm not sure how the young people of today usher in the new year, I myself have had myriad ways and different theme parties, on one occasion, even spent it in a church watchnight service, (much to the gasps of shock from my party going friends). Restaurants flog their NY eve menus, those with a view can flog it for more, those without, maybe a bit less.
Of course, Gobo Upstairs has the benefit of a closeup KLCC view, and for a more aerial view, the Skybar upstairs, so really, this seems an ideal venue to spend NY Eve. Of course, it won't be cheap, but then again, it is a top notch hotel, and top notch venue, so as the Chinks would say, one ounce of money for one ounce of goods. (yutt fun cheen yutt fun for). So privileged to have been invited for a preview of the NY Eve menu, I reckon for the RM398 per person, the food you're getting is really good value.
Is it December already? Groan
If I was a cheapskate restaurant owner, and inviting a bunch of bloggers for a review, I'd fill them with bread and butter, BUT, in THIS case, there was sooooo much food and such generous portions, I don't know why the lovely Theresa even bothered with bread....Lovely as it was, I was not about to fill my precious stomach space with breads.
AND, the most pleasant of surprises, a belated birthday "cake" in the form of baked brie, with caramelised nuts, AND a bottle of my favourite bubbly. AWWWWWW, and omigoodness, that baked brie was soooooooooooooooooooo goooood... Unfortunately, it's not part of the NY Eve menu, so just read and weep.
The Amuse bouche in the menu is smoked salmon and caviar bruschetta, but since this was a birthday treat, we had some addtional items, like seared scallops.
This is the actual amuse bouche on the day, ie, only the bruschetta
Just look at that sheer decadence. Heck, just looking at this, I actually just placed an order for a 5" square cast iron skillet. (Really, from Lazada)
What can I say, ..Marinated Lobster with berries, apple and fennel salad. The lobster was divine, succulent and what luxury to have lobster without having to work through the layers of calcium that encase that precious meat. Okay, to be honest, that apple fennel salad was a bit heavy, so we have given our feedback to lighten it a bit. Tastewise the salad was fine.
The most lovely Chicken Consomme with Chicken Dumplings and Scallion Oil... First thought in my mind was wantan soup. Over the years I have come to appreciate a clear broth, and appreciate how much more talent is required in making a clear simple broth taste sublime. And this broth was indeed that. Good to the last drop... Coincidentally, you can see the last drops...
Looking at this makes me swoon everytime... a perfectly seared foie gras, with poached pear in red wine, arugula and mustard. I've come to realise it's not easy to perfectly sear a slab of foie gras, that melt in the mouth goodness, ...I still get chills down my spine thinking about it. I shamelessly admit I LOVE foie gras. Fortunately, it's an acquired taste and at the end of the day, most non liver eaters don't like this dish, good for me.
Foie gras
The house red,...however the price of the set does not include wine.
Grilled 150 days Grain Fed Tenderloin, with truffle pomme puree, asparagus, brocolli, onion relish and madeira... There are only so many ways I know how to describe beef, especially a well cooked one. Flavours of the meat in tact, tender but still gamey, (as opposed to those super fat cuts that you can cut with a butter knife), the way a tenderloin is meant to be.
For the pescatarian inclined, the pan seared cod with summer roasted vegetables and prawn mousse is indeed a delightful option. They really ought to serve this dish with a spoon as well, because it would seem inelegant in a place such as this to slurp up that lovely fish broth like you would porridge in an orphanage.
For dessert, a ricotta cheesecake with berries compote. Absolutely delicious, but believe it or not, my complaint would be its TOO MUCH. Huge serving, and even after opting to SHARE our desserts, it was still too much.
And for dessert after the dessert, the leftover cheese...rebaked and still as good.
New Year’s Eve Dinner
Sunday, 31 December 2017
6.00pm to 8.00pm (1st Session)
RM346 nett per person for 5-couse menu
Complimentary 1 glass of champagne at SkyBar from 8pm to 9pm.
8.30pm onwards (2nd session)
RM458 nett per person for 5 couse menu
RM549 nett per person for 5 course menu inclusive of free flow wine
New Year’s Eve Exclusive Dinner
@ Gobo Upstairs Lounge Area with KLCC View
Sunday 31 December 2017
RM2,950 nett per couple for 5-couse menu + wine + 1 bottle champagne for two
Grilled 150 days Grain Fed Tenderloin, with truffle pomme puree, asparagus, brocolli, onion relish and madeira... There are only so many ways I know how to describe beef, especially a well cooked one. Flavours of the meat in tact, tender but still gamey, (as opposed to those super fat cuts that you can cut with a butter knife), the way a tenderloin is meant to be. 
2 comments:
I have a comment for their signboard, instead of just a nice poster, they can have a acrylic signboard which will make their restaurant looks classy and nice. By the way, this is a very comprehensive review. Good effort!
Thanks for sharing with us and you can also check Places to Eat Richmond. There are so many places to eat and enjoy.
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