[Romantic Dining Restaurants]
Over the past three (3) plus years, my partner in crime and I have visited most of the romantic dining spots (you can check out the list here – https://timchew.net/category/food/romantic-dining-spots/) in Kuala Lumpur and beyond however one of the few establishments that we have yet to visit is Tanzini at GTower so we were quite looking forward to this visit. Also so happened the timing fell close to my partner’s birthday so it was extra reason for us to be excited!
First up was an a la carte item which was one of my partner in crime’s all-time favourite dishes!
Scallops with Shimeji, Shitake, Cup Mushroom & Green Bean Purée
Just look at that lovely sear on the scallops! Topped with a variety of mushrooms, and on a bed of green bean puree, the scallops were fresh and delicious. I’m not much of a fan of green beans but to my surprise it went very well with the other ingredients, balancing out the earthy flavours of the mushrooms, and the sweetness and umaminess of the scallops. My partner in crime wiped the whole dish clean, which is very rare considering her smallish appetite (and rather picky taste)! Lol. A fine start to the dinner.
(Do note that this is not part of the set menu however as we got there rather early, the chef decided to let us try this before embarking on the set menu proper.)
Pan Seared Foie Gras with Arugula, Onion Marmalade and Strawberry Compote
Now this was a dish that’s right down my alley! I just love properly cooked foie gras and this one was the bomb! Crispy around the edges yet remarkably soft on the inside, this was definitely my favourite dish of the night. The arugula provided some bitter flavours to counter the richness of the foie gras while the onion marmalade and strawberry compote lent some sweet and piquant flavours to round out the dish. On the palate, the foie gras felt luxurious with its rich earthy flavours really exciting my senses, so much so that I closed my eyes and savoured every mouthful. A great combination of flavours and textures, and I felt that this was the best dish of the night!
The wine was a soft and medium bodied, fruity wine with plum, blackberry and cassis flavours. It is well-balanced with rich oak characters and soft tannins giving the wine a great structure, finish and length. It went very well with the rich earthy flavours of the foie gras.
Creamy Pumpkin Soup with Orange and Puff
Barwang Wall Chardonnay, Australia
The wine featured fresh fruit flavours balanced against a pleasant creamy texture and soft finish. There was enough oakiness to provide balance while the acidity level gave this wine good drive and length.
This was a perfect contrast to the soup which was creamy and flavourful with subtle hints of orange. This one can be very filling with the puff pastry on the top which you can break, letting it fall into the soup, soaking up the delicious flavours. We had to practice restraint with this one, and although we would have loved to finish up all the puff pastry (I truly hate seeing food go to waste), we had to save some space for the mains. I managed to finish up all the soup even though as pumpkin soup is one of my favourites!
For the mains, there was a choice of the Stew Angus Beef or the Pan Seared Cod
Slow Cooked Angus Beef with Soft Polenta and Gorgonzola Cheese
Paired with Allegrini Corte Giara, Valpolicella DOC, Veneto, Italy, 2011
Dark ruby-red in colour with aromas of red berry fruits and almonds. This dry and elegant wine has flavours of cherries and prunes.
Absolutely loved the polenta and Gorgonzola cheese puree which went delightfully well with the sauce!
Pan Seared Cod with Celeriac Puree, Asparagus, and Porcini Mushroom Sauce
Paired with the Allegrini Corte Giara, Soave DOC, Veneto, Italy, 2010
The wine had a bright, straw-yellow colour with greenish highlights, and was a gentle, fresh, and well-rounded with expressive aromas of apple, mineral and floral notes.
This was her dish but I did try a bit. The cod was fresh and the celeriac puree was wonderfully tasty and smooth. I didn’t quite see the need for the Porcini mushroom sauce though as the fish went well with the delicate flavours of the wine which complemented the flavours of the fish.
Hazelnut Feuilletine and Wild Berries
Paired with Graham’s Late Bottled Vintage, Oporto, NV
Graham’s Late Bottled Vintage Port is the brand’s foremost expression of Graham’s house style with impressive, concentrated fruit flavours, spicy complexity and depth balanced by excellent balance and structure. The finish is long and velvety.
The port was a good accompaniment to the dessert with its fruity and spicy flavours complementing the rich and creamy flavours of the parfait. There were little bits of Feuilletine which are brittle crispy flakes with caramelized, praline flavours inside which added a nice contrast in texture while the wild berries provided a piquant flavour to the dish, preventing it from becoming overwhelmingly rich! This was certainly a rich and decadent end to a wonderful meal!
As it was my partner in crime’s birthday, I asked the establishment to include a candle with her dessert which they happily obliged and the staff even came to the table to sing Happy Birthday!
The special set menu above is priced at RM350.00++ per pax and is only available via prior booking.
The restaurant can also alter the menu to cater to special requirements, such as allergies and religious reasons.
Some of the items above are also available on the a la carte menu:
- Homemade Sorbet -RM14.00
- Pan Seared Cod – RM110.00
- Roman Hazelnut Parfait – RM29.00
Tanzini is a suitable located for special occasions with your partner such as birthdays and anniversaries, as well as for private lunches/ meals in their private rooms. The upper deck is also a popular venue for small functions like product launches or even buka puasa (there was a buka puasa function on the night we visited hence I couldn’t take any pics of the upper deck).
Tanzini is located at:
Level 28, GTower,
199 Jalan Tun Razak,
Kuala Lumpur, Malaysia.
Telephone: +603 2168 1899
Monday to Saturday:
Facebook page: https://www.facebook.com/TanziniKL/
Photos were shot with the Fujifilm X-A2.
More info at http://www.fujifilm.com/products/digital_cameras/x/fujifilm_x_a2/