Casual Dining Dining

Festive Set Menus at Cocott’ Taman Tun Dr. Ismail

[Christmas Special]

 

Pearl and I recently headed over to Cocott’ in Taman Tun Dr. Ismail to try their festive menu which is on from now till the end of the month. We tried the 6 DISHES SET priced at RM209 (food only), and if you’re in a celebratory mood, you can opt for the 6 dishes set with a bottle of Champagne Laurent Robert Brut, Blanc de Blancs Premier Cru, NV which is priced at RM459.

The set comes with a glass of Mulled Wine and an amuse-bouche (Chicken Vol-au-Vent) per guest. The dining concept at Cocott’ is one of sharing platters which encourages good conversations and togetherness over a hearty meal. No tiny molecular gastronomy or fine dining portions here, as bistro is a casual place for friends to meet over a good meal, or even for couples on a date night. We even witnessed a couple of birthday celebrations there (and we had one of our own).

Parking is a breeze as there’s ample and cheap parking in the Greens Terrace complex which houses Cocott’. You could also park in the legal parking bays by the roadside but for safety reasons, I fully recommend parking in the basement carpark which has guards patrolling. Then take the lift (or even better still – WALK!) up two (2) storeys to the restaurant. 

 

The interior of the restaurant exudes a warm and upmarket setting with dark wood flooring and furniture. The fairy lights also added a rather ethereal ambience and setting which is very conducive for a nice dinner, (Many places try to use fairy lights and end up making the place look tacky but Cocott’ manages to use it to great effect!)
You could also opt to sit on the balcony if you prefer some fresh air

Orange & Smoked Duck Salad | pomegranate, caramelised apples

A well-balanced salad with the fresh and zesty flavours of the greens and fruits nicely contrasting against the gamey and earthy flavours of the smoked duck!

 

Foie Gras Terrine (Pâté) | pistachios, figs, tamarind jam (single)

Pearl and I both love foie gras so we attacked this one with gusto. Definitely good for beginners as it didn’t have a very strong liver taste (well it was a terrine). The tamarind jam was a nice element to balance the richness of the foie gras terrine.

 

Main (choice of)

Salmon “en Papillote” | orange, beurre blanc (+RM12)

Beurre Blanc is a is a hot emulsified butter sauce (which you can see on top of the salmon) made with a reduction of vinegar and/or white wine and grey shallots. It really added a lot of flavour to the dish therefore if you like your salmon richer and with more piquancy then do add on this sauce!

The salmon was well cooked (a tad more than what I’m used to which is medium with a nice pink center but not everyone can stomach it which I find rather weird since most people eat sashimi) through evenly to medium well, with the portion was definitely enough for two (2) pax. Squeeze the lemon on top to add a nice tartness to balance out the flavours!

 

Or

 

Duck Leg Confit | confit pumpkin, shallots & pumpkin mousse (single)

A beautifully cooked confit duck paired with a very flavourful and silky pumpkin mousse. The duck did not have that strong “ducky” smell or taste, and there are also a couple of potato wedges hidden underneath the pumpkin mousse which pretty much acts as a sauce for both the duck and wedges. A very hearty dish indeed and actually if given a choice I’d choose this over the salmon as I do enjoy a well-cooked canard (French for duck).

 

Warm Green Asparagus | mousseline sauce

Asparagus topped with a soft, light savoury mousse which added a hint of richness.

 

Potato & Cheese Mousse | confit potatoes, truffle oil

This was rich and hearty with a hint of truffle oil to add a luxurious aroma to the dish! Pearl and I really enjoyed this one and we used up the balance of the cheesy mousse to go with the other dishes (it went very well with the salmon!).

 

Choice of 1 dessert from Cocott’s à la Carte

Valrhona Chocolate Moelleux

We decided to have the Valrhona Chocolate Moelleux (lava cake). Cocott’ changes the filling and ice cream every 3 months. For the festive menu, the filling for the cake is a Blood Orange Ganache, with a Blood orange and cinnamon housemade sorbet.

Cocott’ makes their lava cake differently from most other establishments in the city – following the traditional way of doing it whereby the filling is different from the outer layer of the cake. The filling is prepared and frozen before being inserted into the cake and when the cake is cooked, the middle part melts with the temperature. (Most restaurants/ cafes undercook their lava cakes to make it runny in the middle and as a result, you can at times taste the uncooked flour which isn’t particularly pleasant.  

 

We got them to stick a candle on the dessert as Pearl’s birthday passed recently

 

If you’re in a group of 3 – 4 persons, you could opt for the 9 DISHES SET MENU which is priced at RM359 (food only) or RM609 with a bottle of Champagne Laurent Robert Brut, Blanc de Blancs Premier Cru, NV.

 

Pumpkin Velouté | coriander (double)

Foie Gras Terrine (Pâté) | pistachios, figs, tamarind jam (single)

Orange & Smoked Duck Salad | pomegranate, caramelised apples

Duck Leg Confit | confit pumpkin, shallots & pumpkin mousse (single)

Salmon “en Papillote” | orange, beurre blanc

Warm Green Asparagus | mousseline sauce

Potato & Cheese Mousse | confit potatoes, truffle oil (double)

Choice of 2 desserts from Cocott’s à la Carte Or Yule Log Cake* | cinnamon, raspberry

 

*the Yule Log Cake is a chilled cake with Raspberry and cinnamon ice cream with an outer layer of Italian meringue

 

 

If you’re looking for somewhere casual to enjoy some French food in a lovely ambience then Cocott’ in Taman Tun Dr. Ismail might be a decent option for you. Remember to book in advance as the restaurant is quite popular!

 

Cocott’ is located at:

Level 1 – Unit 1, Greens Terrace,

Jalan Wan Kadir 3,

Taman Tun Dr. Ismail,

Kuala Lumpur, Malaysia.

 

Telephone: 03-2712 4481

Facebook: https://www.facebook.com/cocottkl/

Website: www.cocottkl.com

 

Thanks for having us!

.

About Tim Chew

Managing Editor and Founder of MHB Digital - http://mhbdigital.com More than 15 years of media, marketing, and management experience with various media owners and publishers.

1 comment on “Festive Set Menus at Cocott’ Taman Tun Dr. Ismail

  1. Pingback: Christmas and New Year’s Eve 2018 Dinners, Parties & Promotions in Kuala Lumpur – timchew.net

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