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| Grill 582, Best Western Premier |
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| Amuse Bouche – Pan Seared Sea Bass with Lemon Butter Sauce |
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| Home Baked Garlic and Rosemary, and Ciabatta Bread Rolls |
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| Lobster Bisque with Saffron Mayonnaise RM30 |
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| Beetroot and Goat Cheese Salad RM30 |
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| Grilled Ocean Trout with Fennel and Onion Salad RM55 |
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| Mesclun Mix and Picon Blue Cheese RM12 |
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| Creamed Potato RM12 |
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| Carrots in an Orange Emulsion RM12 |
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| Choose your own steak knife |
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| Grilled Wagyu Beef Tenderloin with Strawberry and Mint Salsa RM156 |
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| New York Cheesecake, Apple Pie with Vanilla Sauce and Crème Brulee |
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| Grill 582 |
Grill 582, Best
Western Premier, Dua Sentral, Kuala Lumpur
an unforgettable experience. Serving the finest cuts of meat and seafood and
making everything from scratch, the newly opened establishment is sure to
quickly establish itself as one of the most desirable places to eat in the city.
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| Private Room of Grill 582 |
Chef Jaffrey, of mixed Malaysian and European parentage, has
traveled the world and brought back with him a host of culinary experiences influencing
the creation of the fine dining menu at Grill 582. His insistence on using only
chilled not frozen, unprocessed and natural ingredients has everything to do
with the quality output of the kitchen. Claiming that high-grade produce is the
key, Chef Jaffrey takes great care in ensuring only the best of the best enters
and leaves his kitchen.
fanfare is an attractive place to dine. If you get the chance though, don’t
miss the opportunity to be entertained in the private room. A grand wood based,
glass topped table stretching the length of the room seats up to 10 persons and
is the perfect spot for an exquisite dinner. Cautioned off with silver sliding
doors, lined wine bottle dotted shelving and lit with a chic chandelier, this
stylish space is the epitome of splendor.
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| 2011 Chilean Vina Ochagavia Medialuna Semillon Sauvignon Blanc RM120 |
I firmly believe that the bread served in a restaurant is a
reliable predictor of the chef’s attention to detail and quality of food to
come. When the aroma of a basket of house baked garlic and rosemary, and
ciabatta bread rolls was detected by our noses before our eyes and then the unveiling
revealed whole cloves of garlic and sprigs of fresh herbs baked into petite
rolls of carbohydrate, we knew the following meal would be superb.
disappointed. Starting with the Lobster Bisque with Saffron Mayonnaise featuring
easily identified pieces of lobster and topped with an oval of butter this could
be our new favourite soup. The Beetroot and Goat Cheese Salad with toasted
walnuts, honey vinaigrette fresh flowers and rock salt was a stimulating
beginning. A mix of salty (goat cheese and rock salt), sweet (honey) and bitter
(lollo rosso) adds complexity to a seemingly uncomplicated dish. If you don’t
usually add salt to your food, you might consider asking for the salt on the
side. My healthy taste buds found it unnecessary next to the goat cheese. A
simple pairing of a 2011 Chilean Vina Ochagavia Medialuna Semillon Sauvignon
Blanc carried me through from appetizer to main.
Sticking with lighter dishes I continued with deliciousGrilled Ocean Trout with fennel and onion salad for my main. Hubby moved on
with the highly recommended Grilled Wagyu Beef Tenderloin with strawberry and
mint salsa. The juicy round of beef was so tender it could have been sliced
with a butter knife. Paired with a 2008 French Colombo Crozes Hermitages Le
Fees Brunes, encouraged slow degustation and appreciation of every drop.
Potato, Carrots in an Orange Emulsion and a Mesclun Mix topped with Picon Blue
Cheese were full flavoured plates on their own. The triumphant end to our meal
was a dessert platter of bite size pieces of New York Cheesecake, Apple Pie
with Vanilla Sauce and Crème Brulee.
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| 2008 French Colombo Crozes Hermitages Le Fees Brunes RM230 |
the private room! – an exquisite location for a dinner party, Lobster Bisque,
Grilled Wagyu Beef Tenderloin, Carrots in an Orange Emulsion, New York
Cheesecake