03-6211 0648
Opening Hours
Mon - Sat
12:00 - 00:00
Payment Methods
Other Info
Alcohol served
Open Till Late
Restaurant Website
Signature Dishes
Air Dried Beef Loin with Berlotti Bean Ragout Old Chocolate Souffle Tuna Loin & Potobello Mushroom
Review (10)
Level4 2012-10-30
After succumbing to a memorable meal filled with thoughtfully assembled ingredients, it seems safe to say this: Millesime is one of 2010's best new restaurants. Even for everyone who's been eating Max Chin's food since his time at Tengkat Tong Shin, there are still surprises to be found in his culinary bag of tricks. Millesime feels like a natural evolution for this earnest, enthusiastic chef _ it's the perfect place for potential new admirers to make the acquaintance of his prowess in the (wide-open) kitchen. Gratinated & blow-torched scallops with salmon roe, truffle oil, piquillo pepper coulis & chive cream. The scallops were sliced fairly thin, but somehow remained impossibly luscious, with a subtle smokiness and unexpected earthiness. Loved the interplay of tastes and textures. Dijon mustard-glazed duck breast with duck liver terrine & sweetbread. Perfection on a plate; the bacon-like savoriness of the duck meat, the buttery decadence of the liver, the squishy juiciness of the sweetbread _ they even smelled spectacular together! Air-dried Spanish beef with potato strudel & mushroom melange (comprising chanterelles, button mushrooms & shimeji). My favorite for the evening, thanks to the bold, robust taste and intensely rich, firm texture of the beef slices. U.S. beef escalope with gratinated pesto & parmesan, gnocchi & tomato coulis. A stab at something that would fit in seamlessly at Italian restaurants. Melt-in-the-mouth meat, but the gnocchi could've been fluffier and lower in sodium _ a matter of personal preference. Thyme-scented yogurt ice cream with poached pears & assorted fruits. A refreshingly cold and sweet finish to a four-hour feast. Kaesler Stonehorse Shiraz-Grenache-Mourvedre (2007; Barossa Valley). A more complex wine with notable length and tolerable acidity. Well-matched with the later courses. One last note: Millesime's look is marvelous. The wild, wicked crimson of a sensual boudoir, merged with the moody, metallic sophistication of the Centre Pompidou. Or something like that. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Millesime- An award wining restaurant with Miele Guide's recommendation as one of Asia's top restaurant and Singapore's Food & Travel Magazine had voted it the one of the top 6 dining must-do's in 2011 . Situated in a very humble corner in Menara Kencana Petroleum in Solaris Dutamas.The word 'Millesime' simply means 'vintage' or 'good harvest'. Opened in 2010, the restaurant brings a fresh new approach to your dining out experience by going 'off menu'. However, you get to savor the best 'catch' of the day as chef will only use the freshest ingredient available on that particular day,too!Well, if you purchase a bottle of wine at Millesime, finger food will be served as a complimentary snack and I promise, it wouldn't disappoint you.Since late 2011, Millesime has made several changes to its dining option, the most popular one being the Wednesday Wine Lunch Menus and more recently, it's Friday Wine Lunch Menus. Priced at RM120 nett, diners will be able to enjoy fine food and fine wine at an affordable price. Cheese bite in stick! Be surprised when you take the first bite, there'll be juices oozing out. The purple juices comes from the beet root. Portobello Mushroom in sticksLightly pan-fried , it's soft and juicy on the inside. Indeed best go with white wines.Finger sandwiches. You can opt for beef or chicken, the bread were lightly toasted until crispy, with some sweet and sour sauces in between...lovely!Pan-seared tuna.. Look at that pinkish centre! so alluring!! ;D continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)