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2013-10-05
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To be honest, my food radar wasn't on Madison's until I saw their menu for KL Restaurant week. It just reminds me so much of Melbourne! It's no wonder though because Owner/Chef Kelly Delaney is from Adelaide and was actually head chef for one of the award winning restaurants there called Auge. Not far from Melbourne after all! When I found out about that, I was even more excited to try out their menu. First course was Potato and Bacon soup. Proper Pork Bacon that is. The portion might seem small
First course was Potato and Bacon soup. Proper Pork Bacon that is. The portion might seem small but that's because they have very kindly split the portions into 2. Which is actually just nice for me. The soup is delicious, perfectly seasoned, not overly rich. The bacon bits were very satisfying.
The other starter was a plate of Salumi. Very very thinly sliced, lovely. Went very well with the soup actually.
My lunch companion ordered the Roast Suckling Pig filled Pastry Pillow (what a cute name) with caramelised apples and tomato chutney. The portion size isn't huge but then again, neither of us wanted a big lunch so this was just perfect. Let's see the inside shall we?
I love the contrast of crunchy crispy filo pastry with the soft filling. The combination pork and apple is a classic one, but nonetheless delicious.
The moment I saw beetroot chips and parsnip mash, I knew I had to order the dish. Having the sea bass is just a bonus, really. This dish is perfect in many ways, the crispy, earthy and slightly sweet beetroot chips were the bomb! The sea bass was cooked perfectly too, with nicely crisp skin and sweet juicy flesh. And that parsnip mash is just smooth, creamy and comforting. Parsnip is such an expensive ingredient to get from supermarket and I was just glad to be able to taste it again. Well-executed dish.
For desserts, we both opted for the Lemon Meringue Pie (any dessert with meringue and I'm sold) and lookie how pretty it is! I love the deconstructed plating. I would have prefer a little bit more tartness (lemon curd) to go with the super sweet meringue, but the texture of the meringue was really luscious. I also enjoyed the candied lemon. This was the perfect way to end the meal. Looks like I will have to revisit soon!
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