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Opening Hours
Mon
Closed
Tue - Sun
11:30 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
At RM16 a piece, I have gotta say this is probably one of the most delicious desserts I have ever had! Especially if you're a huge fan of Apples and warm Pitas. Super yums The pita crust is light yet crispy and slightly crunchy and well-buttered; and compliments the well-cooked delicious apples fillings and the icy cold vanilla ice-creams which comes with it. Dessert perfection!
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Croatian cuisine might never become wildly popular in KL, but it's nice to have a place like Dubrovnik to indulge in this down-to-earth, delicious food. Dubrovnik stands out as one of SohoKL's most elegant outlets. There's a warm, personal touch to the service that keeps customers smiling. Pasta Spalato (garganelli with capsicum, spinach and chevre cheese). Marvelous; all the ingredients complemented each other perfectly in a very well-cooked dish. Lamb Croatia (lamb steak with green pepper sauce and dauphine potatoes). Not extraordinary, but still tasty. We also had strukli (yummy breaded cheese dumplings) and sarma (minced beef with rice rolled in sour cabbage leaves with gravy and mashed potatoes), but I accidentally deleted those photos and couldn't recover them! Damn the Weather (gin, vermouth, triple sec, orange juice), You Complete Me More (bacardi, blueberries, apple juice, yoghurt), Madam I'm Adam (vodka, triple sec, cranberry, pineapple and grapefruit juice). The Nineteenth Hole (campari, midori, lemon soda) and Scarlett O'Hara (southern comfort, cranberry and lime juice).
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It was my first time dining in a Croatian restaurant and I had no idea what to expect. Our first dish was Marco Pollo Pasta, essentially penne pasta with mushrooms, smoked chicken and a dash of cream. I personally don’t fancy penne but this was done pretty well – al dente and very tasty. The flavour of mushrooms was distinct, and the very creamy base made this pasta so good that I did not even notice the chicken’s presence. Sarma is a traditional Croatian dish that consists of sour cabbage rolls filled with minced beef and rice cooked in a light tomato gravy. On the side was a bed of mashed potatoes with a lightly charred top that gave it an aesthetically pleasing outlook without affecting its taste. The combination of sour and savoury gravy with minced beef was perfect with the smooth and velvety mashed potatoes. It’s comfort food indeed.When the dish of Kobase or home-made chicken sausages was served, I was nothing short of amazed! Look at the brilliant hues of colour across the spiral sausage. It was almost too pretty to be eaten. Each piece was savoury and tender, served with sautéed potatoes and roasted capsicum on the side. Growing up in Malaysia, the sausages we have will never be enough as a complete meal, but this, this will fill us to the brim and more.If there’s one thing Dubrovnik is proud of, it’s their signature dish of Lamb Peka. In fact, it is so good that they made a video out of it! A traditional way of cooking hailing from Croatia, Peka means cooking of meat with an open fire. In this case, the lamb was prepared and marinated with plenty of herbs (think rosemary, thyme, paprika, etc) before being baked up to 3 hours in their wood fire oven covered with an iron bell, until the lamb becomes juicy and tender.This dish requires such patience and time to cook that we had rather high expectations especially after watching the video. Fortunately, our expectations were met and even exceeded when we took a bite of the extremely tender and juicy lamb. The burst of flavours from all the herbs, the ease with which it melted in our mouth, made the wait so worth it. It’s hard to describe how good it is so you’ve got to try it to know it!Finally for dessert, we had the Royal Chocolate Cake which consisted of bitter chocolate top sitting on a crunchy hazelnut praline base, topped with a cherry. The chocolate top was dense and firm, almost like a hardened version of chocolate mousse but so much more chocolatey. Towards the bottom, the praline case and the hazelnut gave it a nutty crunch, one that I could not get enough of. Best of all, this was not overly sweet – just perfect.The Crepe Suzette was served with 2 crepes cooked in a citrus orange sauce, flambéed with Cognac and topped with plenty of orange zest. The tangy and sweet flavours from the orange sauce made this quite an interesting dessert to complete our satisfying dinner.
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Dubrovnik, the beautiful port city of Croatia. Too bad, I didn’t get a chance to go there. Instead, it was a restaurant located in Solaris Mont Kiara. A family restaurant ran by a father (Zoran Djumic) and daughter (Dina Djumic) team with a cozy deco that gives you the feeling like you’ve traveled over to the Port City (just imagine the sea beating against the side of the cliff with a nice beautiful sea breeze blowing into your face). OK fine, that’s a bit far fetch but you get what I meant.The exterior of the restaurant might get you thinking that it’s one of those restaurants that will burn a hole in your wallet but in actual fact, that’s not the case as I found out browsing through the menu. It was such an honor to be invited to the restaurant a month back along with several other friends to not only get to know more about the restaurant and the food it serves but also the chance to know more about Dubrovnik.Go to http://mikeyip.com/dubrovnik-restaurant-solaris-mont-kiara/ to read more about the restaurant and for photos.
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When it comes to lamb, my experience tells me that its done best when it's done the middle-eastern way. While that narrows down my options to mostly middle-eastern food, I also discovered that Croatian food has some middle-eastern influence.At Dubrovnik, I find this influence apparent in their lamb peka. Perhaps the most tender lamb I've ever had, its flavour is drawn mostly from cooking it with potatoes and its own juices for hours in a stone oven. This dish is synonymous to Croatian cuisine, and proudly so.The lamb does not have the unpleasantly strong gamey taste, but instead a more balanced an aromatic flavour when combined with the soft potatoes.I wish I had other Croatian restaurants to compare with, but this is the only one of its kind in Southeast Asia!
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