Petaluma Wine Dinner Marche Restaurant @ Reinassance Hotel, KL

‘Prawn & Duck Prosciutto’ – salad of white asparagus and globe artichoke, parsley puree and orange air

Pairing wine would be ‘Petaluma Riesling 2009’

A very mild taste of wine, that I find it a bit sour at the end of it.

‘Scallop’ – celeriac filled zucchini, preserved lemon, and raisin dressing.

After I watch that Korean cooking drama, I have always wondered how a perfect would scallop cooked, and what is the different taste of it. I would say, it had quite a vast different that I got mine served with perfectly cooked  that it is pan fried on the outer layer a bit golden brown and its soft in the middle. Dipping it with lemon and raisin dressing, the taste is only one of its kind, some like it some don’t, but I kinda like it. The other plate we get to try was the scallop was cooked well and cant taste the freshness of it and just does not taste as good as the one we had on the first round.

‘Bridgewater Mill Sauvignon Blanc 2009’

A blend witht he scallop brings out the freshness in it, with the mild taste of wine mingle with it makes it smooth.

‘Smoked Venison Loin’ – wild mushroom tagliatelle, mushroom dust, candied pear and coffee oil.

Its prepared in chill, that I was thought to eat all the ingredient together and in one bite you can get the burst in variety of flavor. First to cut small in sizes of and pair all the sauce together on top of it, one bite it, the sour of candid pear appear in taste, and the chill salty lion mix very well in flavor till the very end after I swallow everything, coffee flavor burst at the end, till 3 of us had our eyes wide open how the taste appear one by one.

‘Spatchcock’ – fennel veloute, hazelnut, garlic, broad bean and truffel marshmellow

This by far one of the best soup to be added into my list. Soup base was cook very long to get the dazzling taste, not too creamy base blend add with spring chicken that rub with salt to create a bit of the saltiness, add in with fried garlic slices to stir up some flavor, in addition with a melt marshmallow to create the sweetness that all mix create a unique and superb taste.

‘Petaluma Chardonnay 2008’

2008 I find it more solid in taste compare to 2009, with the hint of sour grape is concrete.

‘Palette Cleanser’ – thyme ginger cordial with lime fizzy

Hint of ginger is very strong on the first sip however towards the end of it, we can taste the lime sourness on the back of our tongue, something which I have not tried before.

‘Petaluma Coonawarra 2007’

To start off red for the night, 2007 was introduce to all of us, a mild taste grape taste

‘King George Whiting’ – Crispy cuttlefish, linguini, fresh pea, tomato, chili, and saffron compote

‘Petaluma Coonawarra 2003’

Among all the wine range for the night, for red’s I find this the best, mild in taste yet dry, a bit minty that suits my liking and goes along with the main course very well.

‘Blade of Beef sous Vide’ – beef tongue tortellini, whitebean puree, beetroot wafer and glace de viande 

I have always eat pig’s extra but never thought that I would try out beef tongue. It sounds a bit off but when it was place on the table my first impression in my mind was why they served me a steak which is overcook. Upon I use my cutleries to cut through it, I find it very soft and juicy, its like eating meat with 30% layer of thick jelly. Eat it along with all the flavor on the plate, makes the flavor even better with mixture of sweet, sour and saltiness that blend very well, that did not overpower each other.

‘Petaluma Coonawarra 1999’

In my life so far, I have never tried any wine below 2003 and I am happy that I get a chance to try out 1999 wine range. The taste is quite different compare to the rest as I it stronger in taste, but it’s quite spicy, dry and minty, makes me recall back the taste of Tequila I had tried previously.

‘Warm Double bake Chocolate cake’  – Dark Chocolate Zabaglione and glazed rhubarb

It was a great dinner experience for me, that for the first time I get a dinner to pair with so many types of wine and Aizan is very friendly and had our laughter and wine all night long.

Location:
Marche Restaurant
Renaissance Kuala Lumpur Hotel
128 Jalan Ampang, 55000 Kuala Lumpur
03-2162-2233

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