I can't get enough of DISH...
Chargrilled striploin
You know this statement is true by the frequency of my visits to DISH. Chef Steve Allen yet again amazes us with his lunch creations.
His menu changes regularly every 2 weeks. We love going there on a Friday when the lunch menu is brand spanking new. When we arrived last Friday, Chef Steve offered to do small tasting portions of his set lunch menu for us to try. That means we got to try 8 different dishes in one sitting :)
Instead of the usual eggplant fritters, we were served these fluffy yet crisp potato croquettes with turkey ham and cheese and a tomato salsa dip. Very nice.
We moved on to our soup course - a creamy and light celery, clam and cider soup with strips of Granny Smith apples and garlic foccacia. I was happy to see many clams in each bowl of soup. I like the 3D presentation of this dish too, very pretty!
The roasted quail was finger licking good. We got a breast and wing each, but the normal portion will be much bigger. It is served with a potato salad and mustard mayonnaise, which tasted really good.
What a happy colorful dish! The citrus cured salmon served with a strip of cucumber and marinated beetroot reminded me of a traffic light. Agree? ;) On top of the salmon is horseradish ice cream, something which is new to me but went extremely well with the rest of the dish. The key is to get a bit of everything and pop it into your mouth. This starter really grew on us, by the time we finished we were hankering for more.
Citrus cured salmon, horseradish ice cream, marinated beetroot
Fresh and light
After our meal, we joked with Chef Steve that he must have come across many traffic lights the past week as his mains of steamed fillet of sea bass also had the colours of a traffic light! Joking aside, we actually thought it looked very attractive. The moist sea bass was steamed with cili padi and lime, so there is a hint of spiciness (not too much, just a hint) and topped with fried onions. I like the tanginess of the lime in the sauce. The linguine gets it colour from coriander. All in all, a very tasty mains.
Steamed fillet of sea bass with cili padi and lime, coriander linguine
I did not have the steak during my last visit, however as soon as I read the menu this week, I knew I had to try it! Steak, mushroom and mash sounds like a sure winner. When the dish arrived, the first thing I noticed was the scent of truffles. Turns out there is black truffle oil in the sauce. The steak was very good, a much thicker cut and it has the charred exterior / flavour that we like. We found out later that they had indeed gotten a brand new chargrill in the kitchen.
Chargrilled grass fed striploin, mushroom duxelle, spring onion and potato puree
Hubby loved the baked lamb loin and shoulder in puff pastry, served with Parmesan crusted pumpkin and pepper sauce. The lamb in puff pastry reminded us of beef Wellington. The combination of slightly peppery sauce, sweet pumpkin and tender lamb was excellent. They really did a great job in keeping the lamb moist and pink.
Hubby couldn't stop singing praises for this
Both desserts were very good. I asked Hubby on the way home which one he preferred, and he said "I can't really say as you finished almost all of the hazelnut parfait!". Oops, I must admit I got a little carried away when eating the hazelnut parfait, I loved the smooth texture and keeping spooning mouthfuls of this delightful dessert. The parfait was served with a hot chocolate sauce, but I felt it was already nice on its own.
Hazelnut parfait, caramelised banana, hot chocolate sauce
Nuts about you
The green guava crumble was served in a cute little frying pan. It has to be the best crumble I've eaten in KL, having eaten quite many not-so-nice ones in (fine dining) restaurants in KL. And the caramel ice cream is lovely... I wouldn't mind another scoop :)
Green guava crumble, car! amel ice cream
And after all that food from the set lunch, we managed to find another extra compartment in our tummy for the Caramel Chocolate Delice with lime ice cream and raspberries (RM21). Heavenly.
The current set lunch menu is available until 21st June 2012.
If you're still scratching your head as to where to bring your dad for Father's Day, this would be a good place! Portions are big and most importantly food is delicious.
To read my previous review on DISH, please click here, here,hereand here.
Pork-free.
Opening times: Lunch 12.00 - 2.30pm, Dinner 6.00 - 11.00pm.
Service: Good.
Parking: RM5 flat rate.
Price: RM65++ for 2-courses, RM75++ for 3-courses. Set lunch changes every 2 weeks.
Location: Dish, Dua Residency, Lot 1.1, Ground Floor, Dua Annexe, No. 211 Jalan Tun Razak, 50450 Kuala Lumpur.
Tel: 03-2164 1286
GPS Coordinates: 3.156971, 101.720803
Website: http://dishfinedining.com/
*Please note that portions depicted in photos above are smaller as we opted for a tasting lunch. This meal is paid for by the reviewer.
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