This post is about how I celebrated my valentine's day with ma favorite one :)
Of course mostly related to foodies...
We made it as post valentine's dinner because
we realized that those restaurants no matter what classes or what levels they are
(eg, 0 - 5 starts restaurants)
most of them tend to mark up the prices of the foodies in order to earn double or triple during this festive season.
So we tried to make it before or after the actual date of valentine's day as the price will be more reasonable and acceptable....
What a good girlfriend I am! *LOL*
ok I don't wanna crap much....
So we celebrated our valentine's day at Marini's on 57
I'm not sure whether you guys familiar with the restaurant's name.
Marini's on 57 is Malaysia's Highest Rooftop Bar, Italian Restaurant and Lounge.
customers here can experience the best views of the Kuala Lumpur skyline.
We ordered a la cart dishes instead of sets....
so that I could choose somethings that I wished to taste!
You probably won't believe that this was a dish instead of decoration. XD
The dish below I really don't remember its name
because its not inside the menu and when it arrived to my table
I was really surprised about it....
(but I remember the taste and the contains of this dish...)
It is an olive covered wholly by beef bacon
and it was a hot served dish..... because it will taste abit sour and bitter after it's getting cold ..
The texture of this bacon olive ball was quite chewy at the surface
and its soft and juicy inside the olive
Here was our Antipasti-Entree (which means appetizer)
FEGATO D’ANATRA O DI OCA
It was a choice of pan-fried goose liver served with potatoes,
raspberry vinaigrette, raisins & pan-brioche
Before I tried this, I wonder this must be an awful dish because I never tried any animal organ before.
OK.... after the first taste...
the texture was similar to cooked salmon but what distinguished them was
the goose liver was more compact and elastic
while cooked salmon was more loose and lack of elasticity.
Those potatoes slices, raspberry vinaigrette, raisins & pan-brioche
were best matched with the goose liver as they brought out the essence of it!
YUMMSSS....
Now came to the Main Course
FILETTO ARROSTO
Roasted tenderloin served with sautéed wild mushrooms, bone marrow & polenta
180gm Dry-aged Wagyu tenderloin (Marbling score of 8)
half cooked
*** Mine***
The texture of wagyu beef was soft and juicy!
I prefered half cooked because after it's being served there were still remaining heat
and when it came to my dinning table it was barely cooked
so that meat wouldn't be too though and lack of elasticity.
Roasted tenderloin served with sautéed wild mushrooms, bone marrow & polenta
180gm Black Angus fillet (Marbling score of3 & above)
half cooked
***Bae's main course***
Based on the look I couldn't differentiate Dry-aged Wagyu and Black Angus fillet.
However, there were differences in the texture of the meat,
Black Angus fillet was not as juicier and elastic as Wagyu,
Angus Fillet was tougher compared with Wagyu.
It's Dessert Time!!!!
MARINI’S TIRAMISU - PICK ME UP
Traditional Italian layered dessert with espresso, marsala wine, S avoiardi biscuits &
cocoa powder
This dessert was not really impressive...
Just because tiramisu is common and popular didn't mean it should be the same as the others
They should have differentiate themselves from others
since we paid for this amount of money for this dish.
I was disappointed by their dessert!
Overall environment was quiet
(This was the reason I didn't capture much pictures of the surrounding of the restaurant!)
and the services provided was really good!
The silly man! XD
A photo of us :)
Ok its almost time to sleep!
Have a good night all!
If you wish to know more details of the restaurant or booking,
please check out the link below:
Address:
Level 57, Menara 3 Petronas, Persiaran KLCC, 50088 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
Phone:
+60 3-2386 6030
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