Villa Danieli, is a restaurant that serve Italian food and for the month of Feb the restaurant is hosting its Italian Chef, Alessandro 1st Anniversary with the hotel. Hail all the way from Milano, Italy he is the chef that in-charge for Villa Danielli Italian Fine Dining Restaurant.
A little info about him as at the tender age of 14, Chef Alessandro began his career in the 1-Michelin starred Noy Restaurant in Milan as a kitchen helper. During his time there he had many opportunities to gain knowledge and sharpen his skills, learning from many chefs who came to to work at Noy. Chef Alessandro then decided to expand his horizons by heading off to Thailand and from there he joined Le Méridien Khao Lak Beach and Spa Resort. From there, he moved to join the Sheraton Imperial Kuala Lumpur in charge off Villa Danieli with a team working under his supervision as Chef de Cuisine.
One thing I love about this restaurant is definately the interior.
A great place to celebrate special occasions or for your company corporate client.
Love the painting at the top ceiling area that showcase the habits of eating form Italy. 🙂
Like any other Italian restaurant, you will be serve fresh bread of the day and this basket comes with 3 different types of bread. The bread stick is our prefered choice and not only that, the sauce Sun-dried tomatoes & extra virgin olive oil dip is the most addictive and pair with the bread so well. I ended up getting 2 plates in.
Wagyu Beef Carpaccio with White Asparagus, Parmesan Cheese Mousse and Roasted Pine Nuts, Arugula and celeriac marinade with honey balsamic reduction and salt flakes
Buffalo Mozzarella Burrata served on a bed of Roasted Cherry Tomatoes Salad, Mediterranean-style.
Something that is very unique in taste and well presented
Cod Spicy Ceviche with Olive Oil Potato Emulsion, dehydrated Kalamata Olive Dust and topped with Deep-fried Calamari, Wild Garlic and Bell Pepper Volute.
Poached King Prawns Salad Catalana style, decorated with Iced Crispy Vegetables and Black Tomato Strawberry Coulis with Sicilian Extra Virgin Olive Oil. The prawn is very fresh and eat along with light sauce is just nice.
Wild Mushrooms Soup Truffle scented with crispy Shimeiji mushrooms and Ricotta Cheese Mousse. Love the strong mushroom soup and truffle taste is pretty obvious.
Spicy Broccoli Cream with Saute Rock Lobster and Fried Charcoal Bread
Four Cheese Ravioli with walnut sauce
The Chef’s Fresh Egg Fettucine with pan seared Boston Lobster
Saffron Risotto with meltingly tender beef cheek and crispy leek
Rigatoni Pasta with Spicy creamy beef ragout Florentine style, enhanced with fresh basil and chilli extra virgin olive oil. Love this, as its something simple and prepared well.
Linguine with King Tiger Prawns, roasted cherry tomatoes and arugula
Bufalina – tomato sauce oven roasted cherry tomatoes, fresh basil and buffalo mozzarella…
Parma – tomato sauce, mozzarella cheese, sea salt aged beef ham “Luxury Bovinus”, arugula, parmesan cheese shavings and extra virgin olive oil
Piemontese – mascarpone cheese, toma Piedmontese cheese, parmesan cheese shavings, fresh Black Uncinato Truffles, white truffle oil. Among the pizza, this is the super star of the night, because of light cheeze taste is there and truffles taste did not over power the taste of the cheeze. Just perfect and every one loves it. – Recommended ~
Cod Medallion Stew with Mediterranean vegetables in tangy tomato sauce and lemon chick pea mousse…
Red Mullet and broccoli squid ink Cannelloni with cauliflower and clams spicy chowder… something new and different.
Fassone Beef – herbs roasted Sirloin steak, mixed mushroom saute, poached quail eggs, Alps mountain goat cheeses and truffle fondue, fresh Uncinato truffle
Pistachio-crusted Lamb Rack stuffed with foei gras, extra virgin olive oil mash potatoes, white asparagus and rustic mashed honey lamb jus.
Oven-baked Seabass Carpaccio with sea salt marinade, cherry tomatoes confit and crispy asparagus, olives and fennel leaves emulsion…
Turbot Fillet steamed with fresh lemon and thyme, served with bell pepper tarragon cream, sweet and sour eggplant caponatina, accompanied by crispy baby octopus and sprinkled with Maldon salt flakes.
Slow-braised Veal Ossobuco, cheesy polenta and braising jus, lemon parsley gramolada…
The Chef’s Super Chocolate Combination
The Chef’s Super Chocolate Combination
Rosemary Creme Brulee
Chef Alessandro’s special menu is available for the whole month of February in Villa Danieli for lunch and dinner. This celebration a la carte menu is priced at RM38++ per dish onwards.
Table reservations can be made at Villa Danieli by calling 03-2717-9900 ext.6922 or email[email protected]
Sheraton Imperial Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur