Read full review
2013-11-24
44 views
Chicken Parmigiana RM22Pan-fried battered chicken, topped with tomato puree and mozarella cheese, served with a side of salad and friesI really liked the chicken! The chicken coated with a crunchy layer of bread crumbs was really addictive! The tomato puree and mozarella cheese gives the chicken extra flavour and moisture.The salad served alongside with the main have the same dressing as the smoked duck salad so I really enjoyed the simple yet satisfying salad.Porkie Sausage Platter. Rm22.00. I
Chicken Parmigiana RM22Pan-fried battered chicken, topped with tomato puree and mozarella cheese, served with a side of salad and fries
I really liked the chicken! The chicken coated with a crunchy layer of bread crumbs was really addictive! The tomato puree and mozarella cheese gives the chicken extra flavour and moisture.
The salad served alongside with the main have the same dressing as the smoked duck salad so I really enjoyed the simple yet satisfying salad.
Porkie Sausage Platter. Rm22.00.I wasn't too sure what sausages were served to us on that night but I certainly enjoyed it. Grilled to perfection, each bite was bursting with flavour. The black pepper sauce again, was too overwhelming to my liking.
Grilled French Lamb rack with crushed Pistachio RM38I enjoyed this dish the most throughout the night. The pistachio coating gives the lamb an extra crunch on the exterior, contrasting with the juicy meat inside that was cooked rare. One bite and I was hooked. However, I didn't really liked the red wine sauce served alongside with the lamb. Probably because I still don't know how to appreciate alcohol as most of us enjoyed the sauce =p
Baked Cod Fish with Lemon Butter sauce RM38The cod fish was baked till perfection. Tender and flavourful, the cod fish was tasty on its own without the accompany of the lemon butter sauce which was light & airy with a subtle hint of lemon taste.
Grilled Tenderloin Steak RM38200g grilled tenderloin steak with black pepper sauce, served with a side of wedges deep fried to perfection and a side of salad.
The steak was cooked till medium rare, hence the inside of the meat was still pinkish- just the way I like it. Juice of the meat was seen oozing out as we sliced the meat. Tender and succulent, I wished I could have sapu-ed the whole dish on my own =p
Post
