Menu for that night. RM230++ per pax.
we got to try 4 wines which is paired with our courses. I really love the rose wine that we started with.
The appetizer was nicely presented and i love how the tuna having a pink frame on the outer layer. the pesto sauce on top match well with the fish too.
cream of mushroom that served with a piece of fried mushroom on the side. this dish is ok for me but my friend love it, he said it was the best mushroom soup he never had.. hmmm..
my main course, the beef!
our dessert was flour-less chocalate cake. i love it! the combination of the chocolate and cherries are just fantastic! i wish i can have more of this.
ended with a pot of T2 Earl Grey, with more sweet stuff which is not in the picture.
The birth of this new gastrolounge, swathed in sexy shadows, heralds virgin territory for the busy birds & bees of the BIG Group.
Earthiness assured: pizza voluptuously topped with sauteed wild mushrooms, mascarpone & truffle oil (RM35.90++). The truffle oil component could be more potent, but this is nevertheless nicely emblematic of BIG's "cendawan tumbuh lepas hujan" approach to opening eateries.
Beer butt chicken (RM79.90++), with an open can of beer stuffed into the fowl's behind while it's being roasted, resulting in monumentally mouthwatering meat that makes us thankful that not all forms of posterior penetration are criminalized.
Be tickled pink by this tangy twist on the strawberry sundae, featuring a fresh strawberry salad topped with raspberry granita, strawberry & lychee sorbets & rose meringue.
Cocktails are unavailable at Estate, so customers have to head next door to Tate for a climactic concoction like this classic Aviation (tanqueray 10 gin, maraschino liquor, lemon juice).
The birth of this new gastrolounge, swathed in sexy shadows, heralds virgin territory for the busy birds & bees of the BIG Group.
Cheeseburger with shoestring fries, arugula & white balsamic dressing (RM79.90++). The inside of the Wagyu 5 patty was excellent, with lovably luscious hand-cut beef. But both the patty & sesame bun suffered from an excessively charred flavor on the outside.
The chicken is chopped up for convenient consumption & partnered with duck fat roasted potatoes, gravy & bread sauce. This raunchy recipe is also available at Huck's Cafe in Bangsar.
Sticky date pudding with homemade vanilla ice cream & toffee sauce. Warm comfort _ moist but not stodgy, sweetly flavored but not sickeningly sugary.
Bathing in the afterglow of a Cranswick Lakefield Cabernet Merlot. Alas, only one red wine is offered, a stark contrast to Estate's exhaustive beer list.
The birth of this new gastrolounge, swathed in sexy shadows, heralds virgin territory for the busy birds & bees of the BIG Group.
Estate's forte is British pub grub, hooking customers up with everything from fish & chips to roast beef & Yorkshire pudding. But there's also haute cuisine, embodied in the sensual embrace of truffle-poached egg with Parmigiano-Reggiano & mushrooms on soft polenta (RM29.90++).
For even more carbs & cholesterol, this starter of egg & pillow-soft melted cheese on a bed of thick, toasty bread sprinkled with truffle oil (RM19.90++) might serve as culinary foreplay to set pulses racing and libidos roaring.
Working up a sweat in our truffle triathlon with these smoldering-hot fries (RM15.90++), impregnated with the perfume of truffles. Estate's prices are steep _ but justifiably so _ compared to most of its BIG siblings. A three-course meal here can easily exceed RM100.
Estate by BIG: Round Two.
Parmigiano-Reggiano croquette with egg yolk center, tartar sauce & micro greens. Devastatingly creamy comfort food that might haunt our dreams for weeks to come.
Onion rings scented with rosemary, several notches above A&W's.
Need desserts? Estate has a sweet list, but if you're craving cakes, Acme Bar & Coffee (ABC at The Troika) is barely a 10-minute drive away from The Intermark. Acme's cempedak cake constitutes a nicely stinky substitute to the now-ubiquitous durian cake.
Acme's apple & olive cake _ sounds weird but tastes wonderful. Funny how things work.
Rum & brandy: Bacardi Carta Blanca & Hennessy VSOP.
Estate by BIG: Round Two.
The most alluring aspect of Estate's menu: the starters list, flooded with intriguing ingredients. Say no to slipshod salads & try the Burrata cheese with tomatoes, edible flowers, beef bacon & basil-infused olive oil. If springtime in southern Italy carried a tangible taste, this might be it.
Grilled mackerel with avocado puree, cucumber confit, mustard & shiso dressing. One of the closest things to a Japanese recipe for The BIG Group. The fish is commendably juicy & not greasy at all, but the vegetarian accompaniments are what truly shine, so fresh AND refreshing.
More cauliflower, this time in the shape of a soup, again wedded with fowl: shredded duck confit. Endless variations on a theme, but every one can be equally enticing.
Gin: Tanqueray & Hendricks.
Estate by BIG: Round Two.
Crispy confit chicken wings & pan-seared scallops with cauliflower mousse, chopped chorizo & maple dressing. Bone-free, flavor-filled meat, coated with pleasurably brittle skin & partnered with components that would each taste terrific on its own but spark culinary synergy together.
Mussels in Provencal white wine sauce. Satisfyingly plump mollusks cooked the French way, swimming in a savory broth that must be mopped up with garlic bread to the final drop.
Liquor-loving at Estate. Here's whiskey: Johnnie Walker Black Label & Glenmorangie Original.
Prosecco. Nothing to do now but wait for the hangover.
Estate: Round Three
Some servings must be shared; case in point, Estate's ploughman's lunch, prodigiously perfect for a British footballer's appetite. Teeming with things that come in threes: a trinity of cold cuts _ salted beef, smoked salami & chicken ham _ & a trio of cheese _ blue, cheddar & brie. Plus, crusty bread, pickles, arugula & pear chutney to tame the meat-&-dairy sodium.
Foie gras on Danish toast with micro greens & pomegranate reduction. Wishful thinking: if only the pan-seared slab of liver were thicker than the slice of pastry.
Lobster salad, a RM129.90++ monster from the deep, possibly the priciest "salad" in town. Poached chunks of fresh crustacean flesh, made sweeter with seedless grapes, roma tomatoes, avocado & fresh basil, tossed in ranch dressing.
In Jamie we trust: Tellicherry black pepper (widely considered the world's best pepper, hailing from India) & Mediterranean sun-dried sea salt.
Customers can cross-order cocktails from Tate next door: Marry Hendrick (hendrick's, creme de cassis, egg white, lemon juice, raspberry, grapefruit bitters) & Kraphao Fragrancy (hendrick's, basil, lemon juice, sugar, egg white, celery bitters).
Pina Agave (don julio reposado, pineapple juice, lemon juice, agave nectar, cucumber) & Benne Agos (angostura 1919, pineapple juice, lime juice, angostura bitters, roasted sesame).
KL's latest steakhouse, EST, marks The BIG Group's unmistakable foray into fine dining; everything from the food and prices to the service and setting here strives to be taken seriously.
This small, sealed space beside Estate features barely 10 tables. It'll probably be polarizing _ some might call it intimately elegant; others may consider it intimidatingly elitist.
The selection of steaks is compact but commendable. We sprang for two Australian rib-eyes, starting with this Ralph Meat Company grass-fed, 21-day-aged slab of succulence, satisfyingly bold in flavor (RM136++ for 310 grams).
Greg Norman rib-eye, marble score 5, 30-day aged (RM228++ for 325 grams). Teething troubles might be evident; our steaks came out medium instead of medium-rare, but the second time around, EST's maitre d' had no hesitation returning it to the kitchen and bringing us bloodier beef.
Dessert drinks: Rum and Port Flip (angostura 1919, lbv port, egg yolk, sugar, nutmeg powder) and Tiramisu (ron zacapa 23, patron xo cafe, espresso, mascarpone cheese, chocolate sauce).
KL's latest steakhouse, EST, marks The BIG Group's unmistakable foray into fine dining; everything from the food and prices to the service and setting here strives to be taken seriously.
This small, sealed space beside Estate features barely 10 tables. It'll probably be polarizing _ some might call it intimately elegant; others may consider it intimidatingly elitist.
Meals here begin with what could become EST's famous complimentary signature starter _ empanadas _ hot, buttery and flaky, filled with ricotta cheese and broccoli.
Other bovine beauties here include bone-in AACO Tomahawk Wagyu that could cost many hundreds of ringgit, but wine lovers will be relieved to hear that EST's list is wide and well-priced. A simple bottle of Beringer Stone Cellars Merlot costs a fair RM99++.
Smoke Boulavardier (RM58++; maker's mark, campari, martini rosso, lagavulin 16-years, lemon) and Gentleman's Cobbler (RM58++; hendricks, tio pepe, pineapple, lemon, orange, sugar).
Beef-haters, take note: EST also serves everything from crab salads to scallop ceviches, barbecued calamari to beech wood-smoked salmon.
Returning to The BIG Group's EST steakhouse at The Intermark.
Eggplant and egg, plated in perfect harmony: barbecued eggplant, its succulence playing off the creaminess of a poached egg on crispy short-crust pastry with fried cauliflower florets and tahini mayonnaise (RM38++). Tastes idiosyncratically Indian in influence.
Lamb loin roast with pumpkin risotto (RM89++). The tea-smoked meat: a Maillard-crust marvel. The rice: a watery flop of wishy-washy flavor. But the lamb makes this worthwhile.
Salmon trout fillet, smoked over beech wood, then grilled and served pink with roasted asparagus (RM79++). Flawless fish, a far cry from moisture-challenged food court versions.
ore chocolate, this time in a rich souffle with hazelnut sauce and sorbet. Also delicious, but following this, we've been trying to stay away from chocolate until further notice.
Tea cocktail: Tate's Ally Meet Early (Earl Grey-infused Tanqueray no. 10, aperol, lychee liquor, lime juice, sugar, egg white).
Returning to The BIG Group's EST steakhouse at The Intermark.
After slicing through EST's steaks earlier, we're sampling the starters and non-bovine mains now. Here's how to segue: AACO Full Blood Wagyu carpaccio _ supple in texture, subtle in beefiness, with bean salad and tarragon vinaigrette. Pristine in presentation, but pricey at RM100++.
Sticking to a chocolate theme for dessert: this "Hot and Cold Chocolate Ice Cream" (RM20++) comprises choc ice cream coated in choc shortbread with fresh orange segments, poured over with Earl Grey-infused hot chocolate.
Uncompromisingly chocolate, with a fatty, melting-butter feel.
Coffee cocktail: Espresso Martini (Patron Anejo tequila, kahlua, agave syrup, coffee). 
