|Acme Bar and Coffee Lounge and Dining Area|
|Veloute of Parsnip with Pan Seared Scallop and Gingerbread|
|Grapefruit and Mandarin Orange with Olives Salad|
|Beef Wellington with Pumpkin Puree and Escargot|
|Boudin Blanc Turkey|
|Chocolate Praline Parfait|
leave you believing you had been transported to the hippest new restaurant in
San Francisco, or a trendy café in central Melbourne. Tall ceilings, floor to
roof glass and, industrial hues of wood and metal warmed by select fabrics and
elegant table settings, encapsulate the set up. Competent staff, a continually
reshaped wine menu and heterogeneity of seating areas complete the canvas.
Bar and Coffee are cruising into the holiday season with a carriage of Yuletide
goodies. It’s rare to find a set menu that aces it from beginning to end, but I
believe the Christmas Set Menu at Acme Bar and Coffee may have trumped all my
prior experiences. From soup and salad, to main and all the way through to
dessert and wine selection, I found not one item was average or unlikeable.
A refreshing salad of Grapefruit and Mandarin Oranges with
Olives kicks off the compendium. Tang is delivered with a Red Wine and Plum
Vinaigrette and rocket leaves add a seasonal green. Also part of the
appetizers, the Veloute of Parsnip could just be the most spectacular soup I’ve
tasted this year. A rich creamy liquid is dotted with vanilla seed vinaigrette,
luxuriously enriched with a pan seared scallop and designated a stick of
Christmas cheer with gingerbread crossing the surface. An optional Moet &
Chandon Champagne pairing is an unsurpassable partner.
Turkey comes in a sable cast iron pan flanked with fondant potatoes, Brussels
sprouts, baby carrots and sizzling hot rum rosemary sauce. The elective wine
match is the Spanish Blanc de Pacs, Parellada/ Macabeu/Xarelio 2010 blend – an
organic white that provides and amicable match to the bird.
this season. Rising above the deluge of Christmas menu sampling this December,
Acme Bar and Coffee have topped the pack with this dish. Served atop pumpkin
puree and aside honey xeres baby carrots, this dish is elevated even further
with sauteed escargot and a truffle parsley veloute sauce. The voluntary wine
pairing of a Mas Petit Cabernet Sauvignon/Garnatxa 2010 Spanish blend plays
along devilishly cooperatively.
is exquisite on its own but made better (if that’s even possible) with a smooth
butterscotch sauce and a ginger macaron (not the crumbly over sugared version
but the perfectly dry on the outside and soft centred kind). Coffee, Spiced or
Regular Tea end the set, however, it is Christmas, so I recommend climaxing the
experience with a newly introduced Hungarian Late Harvest. This syrupy white
makes a delicious dessert wine and a fabulous finish.
24th and 25th of December (however select items are
available from the December a la carte menu). Be sure to make a reservation, as
limited seats are available. The food lineup can be purchased alone for RM179++
or with wine pairing for RM249++. There will be two seatings for dinner, one at
6:30pm and one at 9:00pm.
|Acme Bar and Coffee Downstairs Dining Area|
Reason to Visit:
Christmas Set Menu that sparkles from start to finish, Beef Wellington, Veloute
of Parsnip, a small but growing selection of organic wines, Hungarian Late
Harvest dessert wine